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White Macaroni Soup
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Brown Macaroni Soup
Soup No 3(Soups.) - (The Lady's Own Cookery Book)
Cut three pounds of beef and one pound of veal in slices and beat it.
Put half a pound of butter and a piece of bacon in your pan, brown it,
and sprinkle in half a spoonful of flour. Cut two onions in; add pepper
and salt, a bit of mace, and some herbs, then put in your meat, and fry
it till it is brown on both sides. Have in readiness four quarts of
boiling water, and a saucepan that will hold both water and what is in
your frying-pan. Cover it close; set it over a slow fire and stew it
down, till it is wasted to about five pints; then strain it off, and add
to it what soup-herbs you like, according to your palate. Celery and
endive must be first stewed in butter; and peas and asparagus first
boiled, and well drained from the butter, before you put it to the soup.
Stew it some time longer, and skim off all the fat; then take a French
roll, which put in your soup-dish; pour in your soup, and serve it up.
Just before you take it off the fire, squeeze in the juice of a lemon.
If veal alone is used, and fowl or chicken boiled in it and taken out
when enough done, and the liquor strained, and the fowl or chicken put
to the clear liquor, with vermicelli, you will have a fine white soup;
and the addition of the juice of a lemon is a great improvement.
The French cooks put in chervil and French turnips, lettuce, sorrel,
parsley, beets, a little bit of carrot, a little of parsnips, this last
must not boil too long--all to be strained off: to be sent up with
celery, endive (or peas) or asparagus, and stuffed cucumbers.
Giblet Soup No 3Take three pair of goose giblets; scald and cut them as for stewing; set
them on the fire in three quarts of water, and when the scum rises skim
them well: put in a bundle of sweet herbs, some cloves, mace, and
allspice, tied in a bag, with some pepper and salt. Stew them very
gently till nearly tender: mix a quarter of a pound of butter with
flour, and put it in, with half a pint of white wine, and a little
cayenne pepper. Stew them till thick and smooth; take out the herbs and
spices; skim well; boil the livers in a quart of water till tender, and
put in. Serve up in a terrine or dish.
Gravy Soup No 3Cut the lean part of a shin of beef, the same of a knuckle of veal, and
set the bones of both on the fire, in two gallons of water, to make
broth. Put the meat in a stewpan; add some lean bacon or ham, one
carrot, two turnips, two heads of celery, two large onions, a bunch of
sweet herbs, some whole pepper, two race of ginger, six cloves. Set
these over the fire, let it draw till all the gravy is dried up to a
nice brown; then add the broth that is made with the bones. Let it boil
slowly four or five hours. Make the soup the day before you want to use
it, that you may take the fat clean from the top, also the sediment from
the bottom. Have ready some turnips, carrots, and cabbage lettuces, cut
small, and one pint of young peas; add these to your soup; let it boil
one hour, and it will be ready, with salt to your taste.
Mulligatawny Soup No 3Have some good broth made, chiefly of the knuckle of veal: when cold
skim the fat off well, and pass the broth when in a liquid state through
the sieve. Cut a chicken or rabbit into joints, (chicken or turkey is
preferable to rabbit,) fry it well, with four or five middle-sized
onions shred fine; shake a table-spoonful of curry-powder over it, and
put it into the broth. Let it simmer three hours, and serve it up with a
seasoning of cayenne pepper.
Onion Soup No 3Take two quarts of strong broth made of beef; twelve onions; cut these
in four quarters, lay them in water an hour to soak. Brown four ounces
of butter, put the onions into it, with some pepper and salt, cover them
close, and let them stew till tender: cut a French loaf into slices, or
sippets, and fry them in fresh butter; put them into your dish, and boil
your onions and butter in your soup. When done enough, squeeze in the
juice of a lemon, and pour it into your dish with the fried sippets. You
may add poached eggs, if it pleases your palate.
Green Pea Soup No 3Boil the shells of your youngest peas in water till all the sweetness is
extracted from them; then strain, and in that liquor boil your peas for
the soup, with whole pepper and salt. When boiled, put them through a
colander; have ready the young peas boiled by themselves; put a good
piece of butter in a frying-pan with some flour, and into that some
lettuce and spinach; fry it till it looks green, and put it into the
soup with the young peas. When the greens are tender, it is done enough.
Pea Soup No 3To a quart of split peas put three quarts of water, two good turnips,
one large head of celery, four onions, one blade of ginger, one spoonful
of flour of mustard, and a small quantity of cayenne, black pepper, and
salt. Let it boil over a slow fire till it is reduced to two quarts;
then work it through a colander with a wooden spoon. Set it on the fire,
and let it boil up; add a quarter of a pound of butter mixed with flour;
beat up the yolks of three eggs, and stir it well in the soup. Gut a
slice of bread into small dice; fry them of a light brown; put them into
your soup-dish, and pour the soup over them.
Vegetable Soup No 3Let a quantity of dried peas (split peas), or haricots, (lentils) be
boiled in common water till they are quite tender; let them then be
gradually passed through a sieve with distilled water, working the
mixture with a wooden spoon, to make what the French call a pure: and
let it be made sufficiently liquid with distilled water to bear boiling
down. Then let a good quantity of fresh vegetables, of any or all kinds
in their season, especially carrots, lettuces, turnips, celery, spinach,
with always a few onions, be cut into fine shreds, and put it into
common boiling water for three or four minutes to blanch; let them then
be taken out with a strainer, added to and mixed with the pure, and
the whole set to boil gently at the fire for at least two hours. A few
minutes before taking the soup from the fire, let it be seasoned to the
taste with pepper and salt.
The soup, when boiling gently at the fire, should be very frequently
stirred, to prevent its sticking to the side of the pan, and acquiring a
White Soup No 3Cut one pound of veal, or half a fowl, into small pieces; put to it a
few sweet herbs, a crust of bread, an ounce of pearl barley well washed.
Set it over a slow fire, closely covered; let it boil till half is
consumed; then strain it and take off the fat. Have ready an ounce of
sweet almonds blanched, pound them in a marble mortar, adding a little
soup to prevent their oiling. Mix all together. When you send it up, add
one third of new milk or cream, salt and pepper to taste.
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