Tomato Soup II
Ingredients
- 2 quart stock
- 2 pound tomatoes
- 2 leeks
- 2 carrots
- 2 turnips
- pepper, to taste
- salt, to taste
- thyme
- 1/2 bay leaf
- 1 teaspoon chopped parsley
- 1 ounce dripping
- 2 tablespoon flour
Directions
- Prepare and cut up the vegetables, boil all for half an hour in 1/2 pint water, and then pulp through a sieve.
- Warm the dripping in a stew-pan, stir the flour in smoothly, pour the pulped vegetables and stock on to it slowly, and let all thicken over the fire.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Soup
Ingredients: stock, tomato, leek, carrot, turnip, pepper, salt, thyme, bay leaf, parsley, dripping, flour
Equipment: measuring cups, measuring spoons, knife, pot, stove, sieve
See Also
Braised Ox Joints
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: oxtail, celery salt, flour, clove, butter, bay leaf, water, carrot, tomato, onion, garlic, salt, turnip, pepper, lemon juice
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Pot Roast
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: beef, salt, pepper, dripping, carrot, flour, turnip, bay leaf, onion, clove, celery, water
Equipment: measuring cups, measuring spoons, rolling pin, stove
Braised Leg of Mutton
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: mutton, beef, stock, Brussels sprout, carrot, turnip, onion, celery, thyme, parsley, pepper, salt
Equipment: measuring cups, measuring spoons, knife, saucepan, stove, oven
Stewed Steak
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: steak, onion, carrot, turnip, salt, pepper, parsley, dripping, flour
Equipment: measuring cups, measuring spoons, knife, stove, saucepan, pot
Philadelphia Pepper Pot II
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: bay leaf, honey, clove, veal, parsley, water, salt, celery, red pepper, carrot, green pepper, thyme, tomato, peppercorn, onion, potato, pimento
Equipment: measuring cups, measuring spoons, knife, stove, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove