Cut up a cauliflower, and boil in salt and water till
nearly done. Then mix a spoonful of butter and flour
together, and add to it the water the cauliflower has
been boiled in; add some nutmeg, and let the cauli-
flower now boil till quite tender. Beat up the yolk of
an egg✪ Cauliflower Soup and add it to the soup. The soup is better if
the cauliflower is boiled in stock instead of water.
Chestnut Soup.
fib. Chestnuts (boiled),
iqt. good White Sauce,
ipt. Cream.
Cayenne — seasoning✪ Chestnut Soup.
Slit the chestnuts, boil them ten minutes and skin
I
B
IN AID OF THE FUND FOR THE REMOVAL OF
them. Strain stock, put in enamelled stewpan, add
chestnuts and seasonings and simmer till tender.
Rub through sieve, return to saucepan, bring to
boil and add cream.
Miss M. V. Palmer.
Clear Soup.
Take ylbs. of stock meat and put iot. of water on
it, and put it on the fire to boil, but be sure to take
off the scum before it boils. Then add carrot,
onion, celery, thyme, parsley, marjoram, and tarra-
gon. Take off the cover and let it simmer slowly
for io hours; then strain off and put it by till next
day, when you must be sure to remove all the fat
formed. Then have the stock warmed, but not hot,
and have about i lb. of gravy beef free from fat.
Chop this fine and add the whites of 3 eggs, a little
salt, sugar, carrots, tarragon, onions, celery, pars-
ley, marjoram, and a teaspoonful of tarragon vine-
gar, a teaspoonful of Harvey and Worcester Sauce,
and a little ketchup, and ipt. of cold water✪ Clear Soup. Mix
all well and add to the warm stock and whisk over
the fire till it boils and let it simmer very slowly for
an hour. Then strain through a fine cloth. This is
quite enough soup for 10 or n people.
The cook will be sure to take care not to put too
much of the vegetables and herbs, and never add
water after the soup is made, as it always tastes
watery if this is done.
Mrs. Rooke.
Clear Mulligatawny Soup.
1 tablespoonful of grated Cocoanut.
iqt. Stock.
1 Apple.
1 Onion.
1 tablespoonful Curry Powder.
1 dessert-spoonful of Paste.
1 dessert-spoonful of Chutney.
2 shells and whites of Eggs.
Rb. of shredded Beef✪ Clear Mulligatawny Soup.
2
KING'S COLLEGE HOSPITAL TO SOUTH LONDON.
Put the stock in a stewpan with the shredded beef,
the shells and whites of 2 eggs. Mix on a plate the
grated apple and grated cocoanut, curry powder,
paste and chutney. Add these to the stock, put ou-
tlie stove and whisk till it boils, then let it boil up;
draw to one side, allow it to settle, cover for five
minutes, strain it through a clean napkin, warm, and
serve. Boiled rice should be handed with the soup.
Mrs. Tunnard.
Cressy Soup. ✪ Cressy Soup
Page 4 · 5 recipe records on this page
Presented as published in 1907. 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
Cut up a cauliflower, and boil in salt and water till nearly done. Then mix a spoonful of butter and flour together, and add to it the water the cauliflower has been boiled in; add some nutmeg, and let the cauliflower now boil till quite tender. Beat up the yolk of an egg and add it to the soup. The soup is better if the cauliflower is boiled in stock instead of water.
Chestnut Soup.
1 lb. Chestnuts (boiled), 1 qt. good White Sauce, 1 pt. Cream.
Cayenne — seasoning.
Slit the chestnuts, boil them ten minutes and skin
B
them. Strain stock, put in enamelled stewpan, add chestnuts and seasonings and simmer till tender. Rub through sieve, return to saucepan, bring to boil and add cream.
Miss M. V. Palmer.
Clear Soup.
Take 3 lbs. of stock meat and put 1 qt. of water on it, and put it on the fire to boil, but be sure to take off the scum before it boils. Then add carrot, onion, celery, thyme, parsley, marjoram, and tarragon. Take off the cover and let it simmer slowly for io hours; Then strain off and put it by till next day, when you must be sure to remove all the fat formed. Then have the stock warmed, but not hot, and have about 1 lb. of gravy beef free from fat. Chop this fine and add the whites of 3 eggs, a little salt, sugar, carrots, tarragon, onions, celery, parsley, marjoram, and a teaspoonful of tarragon vinegar, a teaspoonful of Harvey and Worcester Sauce, and a little ketchup, and 1 pt. of cold water. Mix all well and add to the warm stock and whisk over the fire till it boils and let it simmer very slowly for an hour. Then strain through a fine cloth. This is quite enough soup for 10 or n people.
The cook will be sure to take care not to put too much of the vegetables and herbs, and never add water after the soup is made, as it always tastes watery if this is done.
Mrs. Rooke.
Clear Mulligatawny Soup.
1 tablespoonful of grated Cocoanut. 1 qt. Stock.
1 Apple.
1 Onion.
1 tablespoonful Curry Powder.
1 dessert-spoonful of Paste.
1 dessert-spoonful of Chutney.
2 shells and whites of Eggs.
1 lb. of shredded Beef.
Put the stock in a stewpan with the shredded beef, the shells and whites of 2 eggs. Mix on a plate the grated apple and grated cocoanut, curry powder, paste and chutney. Add these to the stock, put on the stove and whisk till it boils, then let it boil up; draw to one side, allow it to settle, cover for five minutes, strain it through a clean napkin, warm, and serve. Boiled rice should be handed with the soup.
Mrs. Tunnard.
Cressy Soup.
Records on this page
Cauliflower SoupChestnut SoupClear SoupClear Mulligatawny SoupCressy Soup