|On 1st February, 1891, Michael Conley, a farmer living near Ionia, in Chichasow county, Iowa, went to Dubuque, in Iowa, to be medically treated. He left at home his son Pat and his daughter Elizabeth, a girl of twenty-eight, a Catholic, in goo... Read more of The Satin Slippers at Scary Stories.ca|| Informational|
Other Recipes from SoupsStock Or ConsommÉ.
Soup A La Julienne.
Soupe A La Turque.
A Simple White Soup.
Summer Pea Soup.
Winter Pea Soup.
CARROT SOUP(Soups) - (The Jewish Manual)
Take a dozen carrots scraped clean, rasp them, but do not use the
core, two heads of celery, two onions thinly sliced, season to taste,
and pour over a good stock, say about two quarts, boil it, then pass
it through a sieve; it should be of the thickness of cream, return it
to the saucepan, boil it up and squeeze in a little lemon juice, or
add a little vinegar.
CARROT SOUP6 Carrots--2d.
1 oz. Butter--1d.
Sugar, Salt, and Pepper
3 quarts Bone Stock--1/2d.
Total Cost--3 1/2 d.
Scrape and slice up the carrots and put them into a saucepan with the
butter. Sprinkle over a teaspoonful each of salt and sugar and a
quarter of a teaspoonful of pepper; turn them about in butter for five
minutes, pour over the boiling stock and boil for an our. Rub through a
sieve, return to the saucepan and boil up, season to taste, and serve
CARROT SOUP(Herring and Mayonnaise)
Take some salt herrings, one for each person, and soak them for a day in
water. Skin them, cut them open lengthways, take out the backbone, and
put them to soak for a day in vinegar. Then before serving them, let them
lie for a few minutes in milk, and, putting them on a dish, pour over
them a good mayonnaise sauce.
Carrot SoupBoil a pint of carrots with a piece of butter about as large as a walnut
and a lump of sugar until they are tender. Press through a colander and
put into a pint of boiling milk, thickened with a tablespoonful each of
butter and flour, dilute this with soup stock or chicken broth, and just
before taking up add the yolks of two eggs well beaten and two
tablespoonfuls of cream.
Carrot SoupTake half a dozen small French carrots, wash and scrape them, put in a
saucepan with boiling water and cook until tender, remove from the fire,
mix with milk and press through a sieve. Melt two ounces of butter in a
saucepan and rub into it a slightly heaping tablespoonful of flour, add
a few grains of cayenne pepper, and stir in a little at a time the
carrot puree until smooth like cream, add a few slices of cooked celery
root (celeriac), and salt to taste, and pour into the puree. A
tablespoonful of sherry, if liked, may be added. Serve with fried
Carrot SoupOne quart of thinly sliced carrots, one head of celery, three or four
quarts of water, boil for two and one-half hours; add one-half cupful of
rice and boil for an hour longer; season with salt and pepper and a
small cupful of cream.
Carrot Soup1 pint haricot beans.
5 pints water.
2 ounces butter.
1 ounce salt.
6 large carrots.
2 large onions.
1 small head of celery.
1 teaspoon peppercorns.
Dissolve the butter in a large saucepan. Slice the vegetables, and place
them in the saucepan together with the water and peppercorns, and simmer
for one hour. Add salt, and simmer for another hour and a half. Strain.
Carrot SoupTake about two pounds of veal and the same of lean beef; make it into a
broth or gravy, and put it by until wanted. Take a quarter of a pound of
butter, four large fine carrots, two turnips, two parsnips, two heads of
celery, and four onions; stew these together about two hours, and shake
it often that they may not burn to the stewpan; then add the broth made
as above, boiling hot, in quantity to your own judgment, and as you like
it for thickness. It should be of about the consistency of pea-soup.
Pass it through a tamis. Season to your taste.
Another Carrot SoupTake four pounds of beef, a scrag of mutton, about a dozen large
carrots, four onions, some pepper and salt; put them into a gallon of
water, and boil very gently for four hours. Strain the meat, and take
the carrots and rub them very smooth through a hair sieve, adding the
gravy by degrees till about as thick as cream. The gravy must have all
the fat taken off before it is added to the carrots. Turnip soup is made
in the same way.
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