Madras Soup {Grace Johnstone). — Cut an onion✪ Lobster Soup into thin
rings, chop one or two cloves of garlic very fine, and fry these
a golden brown in two ounces of good salt butter, with
twenty-four cloves and twenty-four peppercorns. Now add
a good heaped-teaspoonful of best curry powder and two
quarts of stock ; stir well. Then stir in two packets of
Edwards's brown desiccated soup and one pound of tomatoes
sliced, or, better still, one pound of tomato conserve, three
bay leaves, and salt to taste. Let this simmer gently for
quite two hours, then strain through a wire sieve, passing
all the ingredients you can into the liquor. Serve with
fried bread cut into dice. This is a delicious soup.
Maigre Soup. — Two quarts green peas, two onions sliced,
two quarts hot water, one bunch fine herbs ; stew for half
an hour ; add mashed potatoes or boiled rice, and pass
through a tammy. Season with pepper, salt, and sugar (a
tablespoonful), add a pint of new milk, stir till the mixture
is smooth, and then warm. Serve croutons of bread fried
in butter. A similar soup is made with roots ; but as they
require unequal time, observe the following rules — viz.,
98
THE housewife's KEFEtlEE
carrots, two hours ; celery, one hour ; turnips, half-hour ;
shallots, quarter-hour.
Mullagatawny {Salt Fish\ Grace Johnstone, — Cut up an
onion into thin rings, fry it in two ounces of butter, with
twenty -four cloves, a delicate brown \ add one tablespoonful
of curry powder, stir, and fry a minute ; then pour in three
pints of good fish stock ; cut up two Yarmouth bloaters into
nice-sized pieces, put them into the soup ; add two cloves of
garlic chopped, the seeds of twelve cardamoms, three bay
leaves, a few leaves of tarragon and chervil, four tomatoes, if
in season, and if not, two tablespoonfuls of tomato conserve ;
let it simmer gently for an hour : just before serving add a
tablespoonful of tamarinds pulped in warm water; strain
and serve. If required, thicken. Pea flour is the best to
thicken it with ; ordinary flour deadens the flavour. Serve
with rice, as before. This is a most appetising and delicious
soup.
Mushroom Soup. — Take some knuckle of beef, break up
the bones and cut the meat into large pieces, allow to each
pound a little less than a quart of milk, season with salt
and pepper. Boil till the meat falls to pieces, then strain
into a clean stewpan. Have ready a quart of mushrooms
peeled with their stalks removed, and put them into the
soup with a quarter pound of butter✪ Mushroom Soup divided into pieces and
rolled in flour; boil till the mushrooms are tender, add a
little mushroom ketchup and keep the cover well closed.
Onion Soup. — Take four or five large onions, peel, and
boil them in milk and water till tender, changing the water
three times in the boiling, then beat them in a marble
mortar to a pulp, rub them through a hair sieve and put
them into good gravy, fry a few slices of veal and lean
bacon, beat them in a mortar as fine as force-meat, and
put into your kettle with the gravy and onions, then boil
them ; mix a spoonful of flour with a little water and put it
into the soup to keep it from running ; strain it through a
cullender, and season it to your taste ; put into your dish a
little spinach stewed in butter, and a little crisp bread ;
serve it up hot.
Page 67 · 2 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
Madras Soup {Grace Johnstone). — Cut an onion into thin rings, chop one or two cloves of garlic very fine, and fry these a golden brown in two ounces of good salt butter, with twenty-four cloves and twenty-four peppercorns. Now add a good heaped-teaspoonful of best curry powder and two quarts of stock ; stir well. Then stir in two packets of Edwards's brown desiccated soup and one pound of tomatoes sliced, or, better still, one pound of tomato conserve, three bay leaves, and salt to taste. Let this simmer gently for quite two hours, then strain through a wire sieve, passing all the ingredients you can into the liquor. Serve with fried bread cut into dice. This is a delicious soup.
Maigre Soup. — Two quarts green peas, two onions sliced, two quarts hot water, one bunch fine herbs ; stew for half an hour ; add mashed potatoes or boiled rice, and pass through a tammy. Season with pepper, salt, and sugar (a tablespoonful), add a pint of new milk, stir till the mixture is smooth, and then warm. Serve croutons of bread fried in butter. A similar soup is made with roots ; but as they require unequal time, observe the following rules — viz.,
THE HOUSEWIFE'S REFEREE
carrots, two hours ; celery, one hour ; turnips, half-hour ; shallots, quarter-hour.
Mullagatawny {Salt Fish\ Grace Johnstone, — Cut up an onion into thin rings, fry it in two ounces of butter, with twenty-four cloves, a delicate brown; add one tablespoonful of curry powder, stir, and fry a minute ; then pour in three pints of good fish stock ; cut up two Yarmouth bloaters into nice-sized pieces, put them into the soup ; add two cloves of garlic chopped, the seeds of twelve cardamoms, three bay leaves, a few leaves of tarragon and chervil, four tomatoes, if in season, and if not, two tablespoonfuls of tomato conserve ; let it simmer gently for an hour : just before serving add a tablespoonful of tamarinds pulped in warm water; strain and serve. If required, thicken. Pea flour is the best to thicken it with ; ordinary flour deadens the flavour. Serve with rice, as before. This is a most appetising and delicious soup.
Mushroom Soup. — Take some knuckle of beef, break up the bones and cut the meat into large pieces, allow to each pound a little less than a quart of milk, season with salt and pepper. Boil till the meat falls to pieces, then strain into a clean stewpan. Have ready a quart of mushrooms peeled with their stalks removed, and put them into the soup with a quarter pound of butter divided into pieces and rolled in flour; boil till the mushrooms are tender, add a little mushroom ketchup and keep the cover well closed.
Onion Soup. — Take four or five large onions, peel, and boil them in milk and water till tender, changing the water three times in the boiling, then beat them in a marble mortar to a pulp, rub them through a hair sieve and put them into good gravy, fry a few slices of veal and lean bacon, beat them in a mortar as fine as force-meat, and put into your kettle with the gravy and onions, then boil them ; mix a spoonful of flour with a little water and put it into the soup to keep it from running ; strain it through a cullender, and season it to your taste ; put into your dish a little spinach stewed in butter, and a little crisp bread ; serve it up hot.
Records on this page
Lobster SoupMushroom Soup