3 carrots, 3 turnips, Avhite part of 3 lieads of
celery, some leeks, and a little onion. Cut all these
into thin shreds, and put them into a stewpan Avith
2 ounces of butter, a little salt, a small lump of sugar✪ Julienne Soup ;
stir lightly over the fire, and fry of a light colon)’.
Then place it in a saucepan Avith your stock, set it to
simmer, and remove all the scum very carefully as it
rises ; add 2 cabbage lettuces, a little tarragon and
chervil, a little sorrel. Simmer till the vegetables are
completely cooked.
20
WHOLESOME COOKERY.
27. — Lettuce Soup.
Scald some young lettuces, drain them thoroughly ;
put them to simmer in some stock or broth, until
they are thoroughly cooked. Take them off the fii-e ;
mash them up as smooth as possible with a wmoden
spoon; place all again on the fire; add more stock,
if necessary ; simmer again for a few minutes, with a
little cream✪ Lettuce Soup, and serve.
28. — Spring Soup.
Cut carrots, turnips, and leeks into small pieces ;
toss them in 1 ounce of buttei’, stirring all the time ;
when slightly brown, put them in some stock and
simmer for about 1 hour. Then add some peas, French
beans, and asparagus tops (all previously boiled) ;
simmer again for 8 or 10 minutes, skim carefully, and
serve.
28a. — Plain Bread Soup.
pint of cold water, 3 ounces of bread in a lump,
1 ounce of butter✪ Spring Soup, 1 yolk of egg, half a teaspoonful of
salt, a little pepper. Put the bread in a saucepan, with
the water and half an ounce of butter, the pepper and
salt ; let it simmer gently for 1^ hour; stir it occasion-
ally, and break the bread with a wooden spoon wlien it
has become quite soft. Just before dishing up the soup
stir in the other half-ounce of butter and the yolk of
SOUFS.
21
egg; let it simmer a moment, but not boil, or the egg
will curdle.
29. — Plain Vegetable Soup (without Meat).
Carrots, turnips, onions, leeks, celery, pepper, and
salt. Cut all into small pieces; toss them up in 1
or 2 ounces of butter, till they are tborouglily browned.
Place all this in the saucepan with the water some
lentils or haricot beans have been boiled in✪ Plain Vegetable Soup (without Meat) ; simmer
for 4 hours. Put in your tureen some fried sippets ;
pour the hot soup over.
30. — Simple Pea Soup.
Put some young green peas in some boiling water ;
pepper and salt. When thoroughly cooked, add 2
ounces of fresh butter✪ Simple Pea Soup. Pour this in the tureen, over
some sippets already fried in butter (those who object
to butter may use 1 or 2 gills of cream).
31. — Eice and Pumpkin Soup.
Cut some pumpkin into small pieces ; put it in a
saucepan, with some onion, a clove, piece of celery,
pepper, salt, and water. When thoroughly cooked,
pass it through a hair sieve. Put it back on the fire,
with some rice✪ Rice and Pumpkin Soup which has previously soaked in warm
water ; add a little butter ; simmer until the rice is
cooked, and serve.
WHOLESOME COOKERY.
25
32. — Turnip and Rice Soup.
Simmer very gently together, until cooked, turnips
and rice (more turnip than rice), with some butter
and water. When cooked, pass through a hair sieve ;
put it back on the fire ; add some milk, pepper, and
salt; simmer again’ stir frequently with a wooden
spoon; at the last moment, add a little butter and
some cream. Serve with fried sippets, or, if the
soup is not very thick, with some rice boiled sej)arately
as for curry.
33. — Plain Turnip Soup.
Page 9 · 7 recipe records on this page
Presented as published in 1887. 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
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3 carrots, 3 turnips, Avhite part of 3 lieads of
celery, some leeks, and a little onion. Cut all these
into thin shreds, and put them into a stewpan Avith
2 ounces of butter, a little salt, a small lump of sugar ;
stir lightly over the fire, and fry of a light colon)’.
Then place it in a saucepan Avith your stock, set it to
simmer, and remove all the scum very carefully as it
rises ; add 2 cabbage lettuces, a little tarragon and
chervil, a little sorrel. Simmer till the vegetables are
completely cooked.
20
WHOLESOME COOKERY.
27. — Lettuce Soup.
Scald some young lettuces, drain them thoroughly ;
put them to simmer in some stock or broth, until
they are thoroughly cooked. Take them off the fii-e ;
mash them up as smooth as possible with a wmoden
spoon; place all again on the fire; add more stock,
if necessary ; simmer again for a few minutes, with a
little cream, and serve.
28. — Spring Soup.
Cut carrots, turnips, and leeks into small pieces ;
toss them in 1 ounce of buttei’, stirring all the time ;
when slightly brown, put them in some stock and
simmer for about 1 hour. Then add some peas, French
beans, and asparagus tops (all previously boiled) ;
simmer again for 8 or 10 minutes, skim carefully, and
serve.
28a. — Plain Bread Soup.
pint of cold water, 3 ounces of bread in a lump,
1 ounce of butter, 1 yolk of egg, half a teaspoonful of
salt, a little pepper. Put the bread in a saucepan, with
the water and half an ounce of butter, the pepper and
salt ; let it simmer gently for 1^ hour; stir it occasion-
ally, and break the bread with a wooden spoon wlien it
has become quite soft. Just before dishing up the soup
stir in the other half-ounce of butter and the yolk of
SOUFS.
21
egg; let it simmer a moment, but not boil, or the egg
will curdle.
29. — Plain Vegetable Soup (without Meat).
Carrots, turnips, onions, leeks, celery, pepper, and
salt. Cut all into small pieces; toss them up in 1
or 2 ounces of butter, till they are tborouglily browned.
Place all this in the saucepan with the water some
lentils or haricot beans have been boiled in ; simmer
for 4 hours. Put in your tureen some fried sippets ;
pour the hot soup over.
30. — Simple Pea Soup.
Put some young green peas in some boiling water ;
pepper and salt. When thoroughly cooked, add 2
ounces of fresh butter. Pour this in the tureen, over
some sippets already fried in butter (those who object
to butter may use 1 or 2 gills of cream).
31. — Eice and Pumpkin Soup.
Cut some pumpkin into small pieces ; put it in a
saucepan, with some onion, a clove, piece of celery,
pepper, salt, and water. When thoroughly cooked,
pass it through a hair sieve. Put it back on the fire,
with some rice which has previously soaked in warm
water ; add a little butter ; simmer until the rice is
cooked, and serve.
WHOLESOME COOKERY.
25
32. — Turnip and Rice Soup.
Simmer very gently together, until cooked, turnips
and rice (more turnip than rice), with some butter
and water. When cooked, pass through a hair sieve ;
put it back on the fire ; add some milk, pepper, and
salt; simmer again’ stir frequently with a wooden
spoon; at the last moment, add a little butter and
some cream. Serve with fried sippets, or, if the
soup is not very thick, with some rice boiled sej)arately
as for curry.
33. — Plain Turnip Soup.