MUTTON-STOCK FOR SOUPS.
Equal parts of beef and mutton, with the addition of a small por-
tion of ham, or dried beef, make excellent stock, especially for winter -
soups. The necks of fowls, the bones of an undressed calf’s head, or
of any uncooked joint, may be added to it with advantage. According
to the quality of soup desired, pour from a pint to a pint and a half
of cold water to each pound of meat ; and after the liquor has been
well skimmed, on its beginning to boil, throw in an ounce and a half
of salt to the gallon, two small heads of celery, three mild middling-
sized onions, three well-flavoured turnips, as many carrots, a faggot
of thyme and parsley, half a teaspoonful of white peppercorns, twelve
cloves, and a large blade of mace. Draw the soup-pot to the side of
the fire, and boil the stock as gently as possible for about six hours ;
then strain, and set it by for use. Be particularly careful to clear it
entirely from fat before it is prepared for table. One third of beef
or veal , with two of mutton, will make very good soup ; or mutton
only will anstver the purpose quite well upon occasion.
Beef, 4 lbs. ; mutton, 4 lbs. (or, beef or veal from 2 to 3 lbs. ;
mutton from 5 to 6 lbs.) ; water, 1 to 1^ gallon; salt, 4 oz. ; mild
turnips, 1 lb. ; onions, 6 oz. ; carrots, f lb. ; celery, 6 to 8 oz. ; 1
bunch of herbs ; peppercorns, i teaspoonful ; cloves, 12 ; mace, 1 large
blade : 6 hours.
Oos. — Salt should be used sparingly at first for stock in which
any portion of ham is boiled ; allowance should also be made for its
reduction, in case of its being required for gravy.
MADEMOISELLE JENNY LINd’s SOUP.
( Authentic Receipt )
This receipt does not merely bear the name of “ Mademoiselle
Lind,” but is in reality that of the soup which was constantly served
to ber, as it was prepared by her own cook We are indebted fol it
SOUPS.
CHAP. I.]
17
to the kindness of the very popular Swedish authoress, Miss Bremer,
who received it direct from her accomplished countrywoman.*
The following proportions are for a tureen of this excellent
potage: —
Wash a quarter of a pound of the best pearl sago until the water
poured from it is clear ; then stew it quite tender and very thick in
water or thick broth (it will require nearly or quite a quart of liquid,
which should be poured to it cold, and heated slowly) : then mix
gradually with it a pint of good boiling cream, and the yolks of four
fresh eggs, and mingle the whole carefully with two quarts of strong
veal or beef stock✪ Mademoiselle Jenny Lind's Soup, which should always be kept ready boiling. Send
the soup immediately to table.
THE LORD mayor’s SOUP. ✪ The Lord Mayor's Soup
Page 43 · 2 recipe records on this page
Presented as published in 1884. 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
MUTTON-STOCK FOR SOUPS.
Equal parts of beef and mutton, with the addition of a small portion of ham, or dried beef, make excellent stock, especially for winter - soups. The necks of fowls, the bones of an undressed calf’s head, or of any uncooked joint, may be added to it with advantage. According to the quality of soup desired, pour from a pint to a pint and a half of cold water to each pound of meat ; and after the liquor has been well skimmed, on its beginning to boil, throw in an ounce and a half of salt to the gallon, two small heads of celery, three mild middlingsized onions, three well-flavoured turnips, as many carrots, a faggot of thyme and parsley, half a teaspoonful of white peppercorns, twelve cloves, and a large blade of mace. Draw the soup-pot to the side of the fire, and boil the stock as gently as possible for about six hours ; then strain, and set it by for use. Be particularly careful to clear it entirely from fat before it is prepared for table. One third of beef or veal , with two of mutton, will make very good soup ; or mutton only will answer the purpose quite well upon occasion.
Beef, 4 lbs. ; mutton, 4 lbs. (or, beef or veal from 2 to 3 lbs. ; mutton from 5 to 6 lbs.) ; water, 1 to 1^ gallon; salt, 4 oz. ; mild turnips, 1 lb. ; onions, 6 oz. ; carrots, f lb. ; celery, 6 to 8 oz. ; 1 bunch of herbs ; peppercorns, i teaspoonful ; cloves, 12 ; mace, 1 large blade : 6 hours.
Oos. — Salt should be used sparingly at first for stock in which any portion of ham is boiled ; allowance should also be made for its reduction, in case of its being required for gravy.
MADEMOISELLE JENNY LINd’s SOUP.
( Authentic Receipt )
This receipt does not merely bear the name of “ Mademoiselle Lind,” but is in reality that of the soup which was constantly served to ber, as it was prepared by her own cook We are indebted fol it
to the kindness of the very popular Swedish authoress, Miss Bremer, who received it direct from her accomplished countrywoman.*
The following proportions are for a tureen of this excellent potage: —
Wash a quarter of a pound of the best pearl sago until the water poured from it is clear ; then stew it quite tender and very thick in water or thick broth (it will require nearly or quite a quart of liquid, which should be poured to it cold, and heated slowly) : then mix gradually with it a pint of good boiling cream, and the yolks of four fresh eggs, and mingle the whole carefully with two quarts of strong veal or beef stock, which should always be kept ready boiling. Send the soup immediately to table.
THE LORD mayor’s SOUP.
Records on this page
Mademoiselle Jenny Lind's SoupThe Lord Mayor's Soup