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Soup No 2

(Soups.) - (The Lady's Own Cookery Book)







Take a piece of beef about a stone weight, and a knuckle of veal, eight

or ten onions, a bunch of thyme and parsley, an ounce of allspice, ten

cloves, some whole pepper and salt; boil all these till the meat is all

to pieces. Strain and take off the fat. Make about a quart of brown beef

gravy with some of your broth; then take half a pound of butter and a

good handful of flour mixed together, put it into a stewpan, set it

over a slow fire, keeping it stirring till very brown; have ready what

herbs you design for your soup, either endive or celery; chop them, but

not too small; if you wish for a fine soup add a palate and sweetbreads,

the palate boiled tender, and the sweetbreads fried, and both cut into

small pieces. Put these, with herbs, into brown butter; put in as much

of your broth as you intend for your soup, which must be according to

the size of your dish. Give them a boil or two, then put in a quart of

your gravy, and put all in a pot, with a fowl, or what you intend to put

in your dish. Cover it close, and, let it boil an hour or more on a slow

fire. Should it not be seasoned enough, add more salt, or what you think

may be necessary: a fowl, or partridge, or squab pigeons, are best

boiled in soup and to lie in the dish with it.

Other Recipes


Chicken Soup No 2

Cut up one chicken, put into a stewpan two quarts

of cold water, a teaspoonful of salt, and one pod of red pepper; when

half done add two desert spoonfuls of well washed rice: when thoroughly

cooked, remove the bird from the soup, tear a part of the breast into

shreds (saving the remainder of the fowl for a salad), and add it to the

soup with a wine-glass full of cream.

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Giblet Soup No 2

Parboil the giblets, and pour the water from them; put them into fresh

water or thin gravy, with a large onion stuck with cloves; season it to

your taste; boil them till the flesh comes from the bones. Mix the yolk

of an egg with flour into a paste; roll it two or three times over with

a rollingpin; cut it in pieces, and thicken the soup with it.

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Gravy Soup No 2

Take two ox melts, cut them in pieces, season them with pepper and salt,

and dredge them with flour. Shred two large onions, fry them of a nice

brown colour, put them at the bottom of the saucepan with a piece of

butter. Take one ox rump, stew it with carrots and celery and twelve

allspice. Then put all together and strain well. This quantity will make

three quarts. You may send the ox rump to table in the soup, if

approved. Two carrots and two heads of celery will be sufficient.

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Mulligatawny Soup No 2

Boil a knuckle of veal of about five pounds weight; let it stand till

cold; then strain, and fry it in a little butter. Strain the liquor, and

leave it till cold; take the fat off. Fry four onions brown in butter,

add four dessert spoonfuls of curry-powder, a little turmeric, a little

cayenne; put all these together in the soup. Let it simmer for two

hours, and if not then thick enough, add a little suet and flour, and

plain boiled rice to eat with it; and there should be a chicken or fowl,

half roasted, and cut up in small pieces, then fried in butter of a

light brown colour, and put into the soup instead of the veal, as that

is generally too much boiled.

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Onion Soup No 2

Boil three pounds of veal with a handful of sweet herbs, and a little

mace; when well boiled strain it through a sieve, skim off all the fat.

Pare twenty-five onions; boil them soft, rub them through a sieve, and

mix them with the veal gravy and a pint of cream, salt, and cayenne

pepper, to your taste. Give it a boil and serve up; but do not put in

the cream till it comes off the fire.

Other Recipes


Green Pea Soup No 2

Put one quart of old green peas into a gallon of water, with a bunch of

mint, a crust of bread, and two pounds of fresh meat of any sort. When

these have boiled gently for three hours, strain the pulp through a

colander; then fry spinach, lettuce, beet, and green onions, of each a

handful, not too small, in butter, and one pint of green peas, boiled;

pepper and salt. Mix all together, and let them just boil. The spinach

must not be fried brown, but kept green.

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Pea Soup No 2

Take about three or four pounds of lean beef; cut it in pieces and set

it on the fire in three gallons of water, with nearly one pound of ham,

a small bundle of sweet herbs, another of mint, and forty peppercorns.

Wash a bunch of celery clean, put in the green tops; then add a quart of

split peas. Cover it close, and let the whole boil gently till two parts

out of three are wasted. Strain it off, and work it through a colander;

put it into a clean saucepan with five or six heads of celery, washed

and cut very small; cover it close, and let it stew till reduced to

about three quarts: then cut some fat and lean bacon in dice, fry them

just crisp; do the same by some bread, and put both into the soup.

Season it with salt to your taste. When it is in the terrine, rub a

little dried mint over it. If you chuse it, boil an ox's palate tender,

cut it in dice, and put in, also forcemeat balls.

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Vegetable Soup No 2

Take two cabbage and two coss lettuces, one hard cabbage, six onions,

one large carrot, two turnips, three heads of celery, a little tarragon,

chervil, parsley, and thyme, chopped fine, and a little flour fried in a

quarter of a pound of butter (or less will do). Then add three quarts of

boiling water; boil it for two hours, stir it well, and add, before

sending it to table, some crumbs of stale bread: the upper part of the

loaf is best.

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White Soup No 2

Have good stock made of veal and beef; then take about a pound of veal,

and the like quantity of ham, cut both into thin slices, and put them

into a stewpan, with a pint of water and two onions cut small. Set it on

the fire and stew it down gently, till it is quite dry, and of a rather

light brown colour; then add the stock, and let it all stew till the

veal and ham are quite tender. Strain it off into the stewpot; add a

gill or more of cream, some blanched rice boiled tender, the quantity to

your own judgment, the yolks of six eggs beaten up well with a little

new milk: let the soup be boiling hot before the eggs are added, which

put to it by degrees, keeping it stirring over a slow fire. Serve it

very hot: to prevent curdling, put the soup-pot into a large pot of

boiling water, taking care that not the least drop of water gets in, and

so make it boiling hot.









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