qThis book provides a comprehensive culinary history of soup in all its forms. Part One provides an overview of the earliest cuisines of the ancient world. Part Two examines soup in the New World. Appendices detail vegetables and herbs used in centuries-old soup recipes and contains dozens of recipes from the medieval era through World War IIq--Provided by publisher.So soak it with clear Broth, and a little of your straina#39;d Soupe; Place your Loaf in the Middle, put in your Hash warm; you ... Take 2 Quarts of good Broth made of Veal and Fowl, put to it about Half a Quarter of a Pound ofVermiselly, a Bit of ... Then season with oil, vinegar, salt, pepper, mustard, and water to taste and serve . ... Pick and clean as much spinach as will make two large dishes, parboil and put itanbsp;...
|Title||:||Soup Through the Ages|
|Author||:||Victoria R. Rumble|
|Publisher||:||McFarland - 2009-04-07|