1 pint of stock
1 pint of milk
1 table-spoon of flour
1/2 carrot
1/2 turnip
1/2 a leak [sic] or a small onion
Butter
Grated cheese
Method: Mince or dice the vegetables, simmer in the stock. When the vegetables are tender, add the milk, in which the flour has been mixed smoothly. Stir till it thickens. Just before serving add butter, chopped parsley, and a little grated cheese.
Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.16.
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