Preparation: Buttermilk and sweet milk are brought to a boil with the sago. Cinnamon and lemon added. Cook slowly for one hour, stirring frequently. Add salt and a little sugar. The soup may be served hot or cold.
No. 68—OYSTER PLANT SOUP.
Quantity for 6 Persons.
- 2 bundles of oyster plants
- 2½ tbsps. of butter
- 2 tbsps. of flour
- 1 pinch of pepper
- Salt to suit your taste
- 2 yolks of eggs
- 1½ qts. of milk
Preparation: The oyster plants are scraped and cut into small pieces. Put the clean oyster plants immediately into water mixed with vinegar and flour so that they will not get black.
When they are well cleaned they are stewed with the butter and a little water until tender; then stir in the flour and cook a few minutes. Then the milk is gradually added while stirring the soup constantly. Now the soup is left to cook a little, stirring occasionally and then salt and pepper are added.
At last the yolks of 2 eggs are stirred in.
CHAPTER 2.
BEEF.
- 1. Beef Round
- 2. Rump
- 3. Sirloin
- 4. Loin and Porterhouse with Fillet
- 5–6. Rib Roast
- 6. Chuck of Beef
- 7. Neck
- 8. Round Shoulder
- 9. Beef Flank
- 10. Beef Brisket
- 11. Head
- 12. Shank
- 13. Tail