Hunters' Soup. — Take a large white cabbage and pour
boiling water over it, brown it by frying in a good dripping,
add some thin stock, then a piece of ham or bacon, a lean
piece of mutton, parsley, an onion, two shallots, and a
rabbit cut up, or part of a hare✪ Hunters' Soup. Boil all together over
a slow fire for four hours. Toast some pieces of bread, cut
them up into sippets, and place at the bottom of the soup
tureen. When this is done, strain the gravy and pour
over the sippets ; add pepper and salt, and serve very hot,
with a sufficient quantity of cabbage to give the proper
thickness. The ham, rabbit, etc., should be minced,
thickened with flour, and fried in the shape of balls with
the addition of two yolks of eggs to make them firm.
Italian Soup. — Take the flesh left from the cow-heel or
calves' feet that jelly has been made from ; cut it into dice.
Eoil two tablespoonfuls of sago, well washed until it is clear,
either in water or inferior stock, and warm just to boiling
point some soup stock. Just before dinner put the pieces
of meat into some boiling stock until warmed through ; then
put them at the bottom of the tureen, also the sago and a
large tablespoonf ul of grated Parmesan chees✪ Italian Soupe, and pour the
boiling stock upon these and send to table.
Kidney Soup. — Parboil an ox kidney, mix it with two or
three slices of liver and bacon, and fry in clarified dripping
tiM nearly browned. Now pour on a pint of stock, season
with pepper, salt, a tablespoonful of Worcester sauce, and a
dessertspoonful of mushroom ketchup ; make a brown
SOUP MAKING
07
thickening (not too thick), and boil all up together ; add a
small glassful of claret✪ Kidney Soup.
Lobster Soup. — First cut up very small the following —
viz., a carrot, onion, celery, four shallots, bay leaf, and thyme
and some parsley. Fry these in a stewpan with a piece of
butter until they are lightly browned, then add six ounces
of flour, mix well, moisten with three pints of good stock (or
water if for meagre soup), stir over the fire, and when it
boils set it by the side to simmer gently for half an hour.
While this part of the preparation is going on, break up a
fresh-cooked hen-lobster ; remove the meat from the tail and
claws, and cut this into neat square pieces, to be kept in
reserve ; all the remainder of the lobster and shell, together
with a little spawn, must be well bruised in a mortar and
stirred into the soup as it boils ; and five minutes after let
the whole be rubbed through a tammy, poured into a soup-
pot, made hot and skimmed, seasoned with a glass of sherry,
a little Harvey, lemon juice, anchovy, and cayenne, and
poured into a soup tureen already containing the cut-up
lobster and some small quenelles. ✪ Lobster Soup
Page 66 · 4 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Hunters' Soup. — Take a large white cabbage and pour boiling water over it, brown it by frying in a good dripping, add some thin stock, then a piece of ham or bacon, a lean piece of mutton, parsley, an onion, two shallots, and a rabbit cut up, or part of a hare. Boil all together over a slow fire for four hours. Toast some pieces of bread, cut them up into sippets, and place at the bottom of the soup tureen. When this is done, strain the gravy and pour over the sippets ; add pepper and salt, and serve very hot, with a sufficient quantity of cabbage to give the proper thickness. The ham, rabbit, etc., should be minced, thickened with flour, and fried in the shape of balls with the addition of two yolks of eggs to make them firm.
Italian Soup. — Take the flesh left from the cow-heel or calves' feet that jelly has been made from ; cut it into dice. Boil two tablespoonfuls of sago, well washed until it is clear, either in water or inferior stock, and warm just to boiling point some soup stock. Just before dinner put the pieces of meat into some boiling stock until warmed through ; then put them at the bottom of the tureen, also the sago and a large tablespoonf ul of grated Parmesan cheese, and pour the boiling stock upon these and send to table.
Kidney Soup. — Parboil an ox kidney, mix it with two or three slices of liver and bacon, and fry in clarified dripping till nearly browned. Now pour on a pint of stock, season with pepper, salt, a tablespoonful of Worcester sauce, and a dessertspoonful of mushroom ketchup ; make a brown
thickening (not too thick), and boil all up together ; add a small glassful of claret.
Lobster Soup. — First cut up very small the following — viz., a carrot, onion, celery, four shallots, bay leaf, and thyme and some parsley. Fry these in a stewpan with a piece of butter until they are lightly browned, then add six ounces of flour, mix well, moisten with three pints of good stock (or water if for meagre soup), stir over the fire, and when it boils set it by the side to simmer gently for half an hour. While this part of the preparation is going on, break up a fresh-cooked hen-lobster ; remove the meat from the tail and claws, and cut this into neat square pieces, to be kept in reserve ; all the remainder of the lobster and shell, together with a little spawn, must be well bruised in a mortar and stirred into the soup as it boils ; and five minutes after let the whole be rubbed through a tammy, poured into a souppot, made hot and skimmed, seasoned with a glass of sherry, a little Harvey, lemon juice, anchovy, and cayenne, and poured into a soup tureen already containing the cut-up lobster and some small quenelles.
Records on this page
Hunters' SoupItalian SoupKidney SoupLobster Soup