A Selection of Recipes for Soups, Sauces and Gravies Using Beer

By Michael Harrison

This book contains a collection of classic soup recipes from across the globe that use beer or ale as an ingredient. With simple directions and handy tips, this cookbook will appeal to budding cookery enthusiasts, and would make for a great addition to culinary collections. Contents include: “Sicilian Cabbage Soup”, “German Beer Soup”, “Bohemian Beer Soup”, “American Dark Beer Soup”, “Silesian Beer Soup”, “Bortsch With Beer”, “Puchero Con Cerveza”, “Pepperpot”, “Okhroshka, or Russian Beer Soup”, “Potage á la Dimsdale”, etc. Many vintage books like this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this volume now in an affordable, high-quality addition complete with a specially commissioned new introduction on cooking with alcohol.

• Language: English
• Publisher: Read Books Ltd.
• Release date: Jan 4, 2013
• ISBN: 9781447483793

Michael Harrison

Dr. Michael Harrison is a guitarist, music teacher, and avid follower of All Things Horror. Dr. Harrison lives in Pennsylvania with his wife and son, where he spends his time writing scary stories, scary music, and planning all year for Halloween night. Dr. Harrison also has numerous degrees in music and teaches guitar students both remotely and in his home studio.

Book preview

DRESSING

SOUPS

SICILIAN CABBAGE SOUP

Writers of fiction, knowing little of the conditions in which rigorous imprisonment is endured, always harrow the reader’s soul by references to the unlucky prisoners having to live on cabbage soup. There may be bad cabbage soups, just as it is possible, in England, to get solid bricks of some dark green substance, which are served as cabbage. But if a prisoner had only Sicilian Cabbage Soup and nothing else—for years on end—even labour in the salt mines would lose more than half of its misery.

You need:

1 head of cabbage (the lighter in colour the better)

1 quart veal broth

1 teaspoonful flour

2 oz. butter

1 pint milk

1/2 pint strong ale.

Shred the head of cabbage finely, and fry in butter until it has softened. Stir in the flour smoothly, and add all to the veal broth, seasoning well.

Put on a low flame, and simmer for an hour; then pass the soup through a sieve, add the milk—warmed—and serve at once, piping hot.

Croutons of lightly fried bread are excellent with this plain yet extraordinarily