Peel three pounds of vegetables. Put them in a large pot with all the vegetables that you can find, according to
the season. In the winter you will take four celeries, four leeks, two turnips, a cabbage, two onions, pepper and
salt, two−penny−worth of bones, and about five and one−half quarts of water. Let it all boil for three hours,
taking care to add water so as to keep the quantity at five quarts. Rub all the vegetables through a tammy,
crushing them well, and then let them boil up again for at least another hour. The time allotted for the first and
second cooking is of the greatest importance.
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