Cornflour
A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.
A historical recipe
The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a tablespoonful of cornflour
- a spoon and stir it
- a teaspoonful of sugar is sprinkled over
Method
- 2 quarts Bone Stock--1/2d.
- Slice up the onions or leeks, one carrot, and make a fagot of herbs;
- fry them in the butter with 1 dozen peppercorns till they are quite brown, but not burnt.
- Sprinkle over a tablespoonful of cornflour, and when brown pour over the boiling stock and stir till it boils up;
- let it simmer for an hour.
- If it is not brown enough, burn a little sugar in a spoon and stir it in.
- If half a teaspoonful of sugar is sprinkled over the vegetables when they are frying they will brown much quicker.
- When the vegetables are soft rub the soup through a wire sieve and return to the saucepan.
- Boil the macaroni in salt and water for twenty minutes, strain off, and cut into pieces one inch long;
- put these into the soup and simmer for a quarter of an hour.
- Flavour with a little salt and pepper if necessary, and pour into a hot tureen.