Hello All!
And an interesting glimpse from the past.
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Barley Cream Soup
 Categories: Starters, Soups, British, Vegetables
      Yield: 6 Servings
    120 g  Pearl barley
      1 l  White stock
    150 ml Milk
    150 ml Double cream (heavy)
     30 g  Butter
           Salt & pepper
           Parsley; chopped
   This is an eighteenth century recipe which brings out the delicious
  and very subtle flavour of the barley.
    Blanch the barley for a minute in boiling water, drain, simmer in
  the stock for two hours. Pass through a fine sieve or blend well, add
  the milk, cream, seasoning and the butter cut in small peices. Reheat
  and serve prinkled with chopped parsley.
    Recipe "The Cookery of England" Elizabeth Ayrton ISBN 0-14-046819-6
    MMed IMH c/o Georges' Home BBS 2:323/4.4
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50.A0918 UNREG
Hello All!
This is the last of today's batch. Haricot beans are similar to Great 
Northern beans or Navy's. Butter beans are like Lima beans
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Bean Soup
 Categories: Starters, Soups, Vegetables, British
      Yield: 6 Servings
      1 lb Dry Haricot or butter beans
      1 md Onion
      6    Cloves
      1 md Carrot
           Salt & pepper
   1200 ml Stock (more or less)-=PLUS=-
   1800 ml Water up to
      2 sl Fat bacon -=OR=-
      1    Ham bone
    600 ml Milk
     25 g  Butter
      1    Bouquet garni -=OR=-
           Thyme, parsley & marjoram
      1 ts Parsley; chopped
           Croutons
  Soak the beans overnight in cold water, then cook them in any good
  stock made up to volume with water, together with the onion studded
  wtih the cloves, the carrot, bacon or ham bone, and the herbs or
  bouquet garni.
    When tender (2-3 hours), puree in blender or sieve without
  draining, and dilute the puree with the milk. Season to taste with
  salt and plenty of pepper. Add the butter at the moment and garnish
  with croutons and choped parsley.
    Recipe "The cookery of England" Elizabeth Ayrton, ISBN 0-14-046819-6
    MMed IMH c/o Georges' Home BBS 2:323/4.4
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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