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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.

Other Recipes


Giblet Soup No 3

Take 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.

Other Recipes


Gravy Soup No 3

Cut 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.

Other Recipes


Mulligatawny Soup No 3

Have 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.

Other Recipes


Onion Soup No 3

Take 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.

Other Recipes


Green Pea Soup No 3

Boil 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.

Other Recipes


Pea Soup No 3

To 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.

Other Recipes


Vegetable Soup No 3

Let 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

burnt taste.

Other Recipes


White Soup No 3

Cut 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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