Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a piece of butter in a saucepan
- a piece of ham
- one half
- pepper
Directions
to which add a quarter of its weight of loaf sugar, and lay it in a bain marie to reduce to one half. When cold put it into a small bottle for use.
All these purees, when made of a thin consistency, are served as soups, with sippets of fried bread, and are called Potage a la puree of whatever it may be. And they are also served as a garniture to all sorts of meats ; but for this purpose they must be made thicker. Lastly, in many cases they are made thicker still, and are eaten as vegetables by themselves.
When you use vegetables which do not contain much starch, this should be supplied by flour ; otherwise, when , the puree comes to be put into the soup plates, the vege- table fibres will separate from the liquid, and sink to the bottom of the plate. For the thicker forms of puree the addition of flour is not of so much importance.
The following may be taken as the common form to make all sorts of
Purees. — Boil the vegetables with salt, and, if they be green ones, with a little soda. When thoroughly done, drain them well and pass them through a hair sieve. Melt a piece of butter in a saucepan : Add a little flour : Mix it well, and throw in the vegetable pulp. Stir and proceed to flavour with pepper and powdered spices ; or the spices, put in a muslin bag, may be boiled with the vegetables in the first instance. A piece of ham or bacon may also be boiled with them, and the flavour may be further modified by the addition of vegetables having a strong flavour, like onions, shallots, and garlic. The last part of the process consists in moistening the puree with broth, stock, milk, or cream, until it is of the required cousistency ; and then it is ready to be served. A puree for a soup is improved by having a small pat of fresh butter put iuto it at the time
VEGETABLES.
of serving. The inside of a French roll — soaked in milk or broth — added to the vegetables before they are passed through the sieve may be used instead of flour at the next stage of the process. A little sugar may be advan- tageously added to certain purees, such as peas, Jeru- salem artichokes, and onions.
Purees can be made with the following vegetables besides those mentioned already, or with any combination of them : Asparagus, artichokes, broad beans, carrots, cabbage, celery, haricot beans, Jerusalem artichokes, mushrooms, onions, parsnips, peas, potatoes, tomatoes, turnips, vegetable marrow ; and also with dried peas, beans, broad beans, lentils, and chestnuts.
Of possible combinations there is no end, and the skill and taste of the cook must in practice find them out. Likewise taste can best teach which purees will do only for soups, and which for both soup and to serve with meat, or for the latter purpose only.
In the case of artichokes, chestnuts, and mushrooms, the common form given above must be modified, as follows : Wheu the artichokes have been boiled, the tender part of the leaves and the bottoms should be separated from the rest, and alone passed through the sieve (in this case a wire sieve would be fatal) .
Chestnuts, stripped of their first or outer skin, should be boiled with salt, a bay leaf or two, and some coriander seeds. When they are done, remove the inner skin, and then proceed as usual.
Mushrooms should not be boiled at all, but should be cooked with butter and moistened with stock or broth, flavoured and floured before passing through the sieve.
It is very strange that a people like the English, who set so much importance upon the natural flavour of their