when adding eggs or cream to soup) then pour into soup,
stirring till it is quite boiling again. Add parsley, salt and
pepper, lo or 15 minutes before serving. 'I'his makes a
very good soup. A large piece of carrot and turnip may be
boiled in it, and when cooked, cut into pieces, and used for
bordering the rabbit and mutton, which, when ready, should
be lifted on to an ashet with the sauce poured over or
round them. The soup should boil 2 hours in all.
J. Lamiue, Edinburgh.
FISH SOUP.
2 Ihs. of while fish.
I onion.
Small bit of carrot, turnip,
and celery.
Bunch of herbs.
.Salt and
2 tablespoonfuls of chopped
parsley.
I teaspoonful of butler.
I teaspoonful of ketchup.
I teaspoonful of vinegar,
pepper.
Skin and bone the fish, re.serve best parts, and put the
rest on in 2 quarts of water, with vegetables and herbs.
Boil I hour, then strain. Wash out pan and return stock
to it. Add bits of fish (cut into small pieces), also butter,
vinegar, ketchup, and seasoning. Boil 10 minutes. Add
parsley, and serv^e.
Mrs Horn, Edgemont Gdns., Langside, Gla.sgow.
HARICOT BEAN SOUP.
I pint of Haricot benns. | i oz. of butter.
3 pints of good white slock j 2 lable.spoonfuls of cream,
made from veal or mutton. | Pepper and salt to taste.
Soak the haricot beans all night in water ; next day, boil
them in salted water for 4 hours, then rub through a sieve
with a wooden spoon. Put the stock into a satice])an, add
the bean pulp, butter, and pepper and salt to taste ; set
it on the fire and allow to boil for a few minutes. Just
before pouring into the tureen add the cream. Serve dice
of fried bread with the soup.
11
LINCOLNSHIRE SOUP.
4 quarts of water.
3 large carrots.
5 large leeks.
I lb. of green peas.
i|- lbs. of runner of beef.
Salt and pepper.
Put the water into a soup pan ; then take the leeks, and
after thoroughly washing them, cut them into dice ; wash
the carrots and cut them into small slices. After putting
the leeks and carrots in, add the green peas, which must
have been soaked the previous night. Then put in the
beef, or a knuckle of ham will do as a substitute and is
equally as nice. Let this boil slowly for three hours,
and as the scum rises, .skim it off carefully. This is a very
nourishing and delightful soup.
Mrs VV. Crawford, Melrose.
LENTIL SOUP (No i.)
J lb. of lentils.
3 pints of water.
Piece of celery.
■Salt to taste.
I J oz. of flour.
2 sprigs of parsley.
I onion.
Blade of mace,
teaspoonful of pepper,
oz. of butter.
\ pint of milk.
Put on lentils, onion, and seasonings in cold water, and
boil gently till quite soft. Rub through a sieve. Return
to the pot. Make sauce with butter, flour and milk, add
to the soup and boil for a few minutes.
Mrs J. F. Lambie, Langside, Glasgow.
LENTIL SOUP (No. 2.)
I tablespoon ful of beef
dripping.
I good sized onion,
lb. of lentils.
3 pints of water.
I carrot.
I pint of milk.
talflespoonfuls of flour.
Put dripping into saucepan. Cut onion and carrot fairly
fine, and add them. Cook for to minutes. Next add the
lentils, previously well washed, and water. Let all boil for
2 hours, then rub through a sieve. Return to the pan, and
when boiling, stir in flour and milk mixed together, stirring
well to prevent lumping, then add pepper and salt to taste,
a little nutmeg may be added if liked.
Mrs Dougla.s Wii.son, Ldinburgh.
12
MOCK TURTLE SOUP.
^ a calf’s head. ✪ Fish Soup
Page 2 · 6 recipe records on this page
Presented as published in 1904. 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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when adding eggs or cream to soup) then pour into soup,
stirring till it is quite boiling again. Add parsley, salt and
pepper, lo or 15 minutes before serving. 'I'his makes a
very good soup. A large piece of carrot and turnip may be
boiled in it, and when cooked, cut into pieces, and used for
bordering the rabbit and mutton, which, when ready, should
be lifted on to an ashet with the sauce poured over or
round them. The soup should boil 2 hours in all.
J. Lamiue, Edinburgh.
FISH SOUP.
2 Ihs. of while fish.
I onion.
Small bit of carrot, turnip,
and celery.
Bunch of herbs.
.Salt and
2 tablespoonfuls of chopped
parsley.
I teaspoonful of butler.
I teaspoonful of ketchup.
I teaspoonful of vinegar,
pepper.
Skin and bone the fish, re.serve best parts, and put the
rest on in 2 quarts of water, with vegetables and herbs.
Boil I hour, then strain. Wash out pan and return stock
to it. Add bits of fish (cut into small pieces), also butter,
vinegar, ketchup, and seasoning. Boil 10 minutes. Add
parsley, and serv^e.
Mrs Horn, Edgemont Gdns., Langside, Gla.sgow.
HARICOT BEAN SOUP.
I pint of Haricot benns. | i oz. of butter.
3 pints of good white slock j 2 lable.spoonfuls of cream,
made from veal or mutton. | Pepper and salt to taste.
Soak the haricot beans all night in water ; next day, boil
them in salted water for 4 hours, then rub through a sieve
with a wooden spoon. Put the stock into a satice])an, add
the bean pulp, butter, and pepper and salt to taste ; set
it on the fire and allow to boil for a few minutes. Just
before pouring into the tureen add the cream. Serve dice
of fried bread with the soup.
11
LINCOLNSHIRE SOUP.
4 quarts of water.
3 large carrots.
5 large leeks.
I lb. of green peas.
i|- lbs. of runner of beef.
Salt and pepper.
Put the water into a soup pan ; then take the leeks, and
after thoroughly washing them, cut them into dice ; wash
the carrots and cut them into small slices. After putting
the leeks and carrots in, add the green peas, which must
have been soaked the previous night. Then put in the
beef, or a knuckle of ham will do as a substitute and is
equally as nice. Let this boil slowly for three hours,
and as the scum rises, .skim it off carefully. This is a very
nourishing and delightful soup.
Mrs VV. Crawford, Melrose.
LENTIL SOUP (No i.)
J lb. of lentils.
3 pints of water.
Piece of celery.
■Salt to taste.
I J oz. of flour.
2 sprigs of parsley.
I onion.
Blade of mace,
teaspoonful of pepper,
oz. of butter.
\ pint of milk.
Put on lentils, onion, and seasonings in cold water, and
boil gently till quite soft. Rub through a sieve. Return
to the pot. Make sauce with butter, flour and milk, add
to the soup and boil for a few minutes.
Mrs J. F. Lambie, Langside, Glasgow.
LENTIL SOUP (No. 2.)
I tablespoon ful of beef
dripping.
I good sized onion,
lb. of lentils.
3 pints of water.
I carrot.
I pint of milk.
talflespoonfuls of flour.
Put dripping into saucepan. Cut onion and carrot fairly
fine, and add them. Cook for to minutes. Next add the
lentils, previously well washed, and water. Let all boil for
2 hours, then rub through a sieve. Return to the pan, and
when boiling, stir in flour and milk mixed together, stirring
well to prevent lumping, then add pepper and salt to taste,
a little nutmeg may be added if liked.
Mrs Dougla.s Wii.son, Ldinburgh.
12
MOCK TURTLE SOUP.
^ a calf’s head.