in cold water. Drain them and boil for about i| hours in cold
water slightly salted, or until they are very tender. Drain them
again and rub through a sieve. Warm the stock and add the
puree of beans, season with pepper and salt, and add one tea-
spoon of chopped parsley. Boil up once more and serve.
Croiltons of fried bread should be served with this soup.
Julienne Soup. — 2 quarts “stock for clear soup” (see
page 6), 2 carrots, 2 turnips, 1 stalk celery. Scrape the carrots
and cut the red part of them into straws an inch long. Scrape
and cut up the turnips and celery also into straws an inch
long. After the vegetables are cut up, boil the carrots in slightly
salted boiling water for fifteen minutes, and the turnips and celery
for ten minutes. Put the vegetables into the tureen and pour the
clear soup, boiling, over them.
Lettuce Soup, Cream of. — 3 lettuces, 4 oz. rice, 1 small
onion, 2 oz. of butter, ^ pint cream, 2 cloves, parsley, sweet
herbs, mace, 2 quarts broth or white stock✪ Cream of Lettuce Soup. Wash the lettuces
well and drain them in a cloth, and then chop them rather
fine, and put them in the stew-pot with 2 oz. of butter ; cook
for five minutes stirring slightly, and then add the stock, the
rice (well washed), a bunch of parsley, a small onion stuck with
two cloves, and about half a salt-spoon of powdered mace.
Cover the stew-pot and cook for three quarters of an hour, then
strain and pour into a saucepan. Just before it boils pour in the
cream, season with salt and cayenne, let it nearly boil again,
stirring all the time, and then serve. Crofitons of fried bread
should be served with this soup.
Lentil Soup.— 1 pint lentils, 3 carrots, 2 oz. butter, 2
turnips, 1 Spanish onion or 1 head of celery, 1 sprig of parsley✪ Lentil Soup.
After washing the lentils soak them all night in two quarts of
water ; then put them in the stew-pot with the water they were
soaked in and set them on the fire. Add the other vegetables,
which must be washed and cut up small, and a little salt. Boil
till quite soft and rub through a sieve, adding boiling water as
12
SOUPS.
required ; return the puree to a saucepan, season with pepper and
salt, stir in the butter, and boil a few minutes. Serve with
crofitons of fried bread.
Mutton Broth (for an Invalid). — i lb. scrag end neck of
mutton (very lean), i onion, a bunch of sweet herbs, pepper and
salt to taste, i pint water✪ Mutton Broth (for an Invalid). Put the mutton into a stew-pan, pour
over the water cold, and add the other ingredients. When it boils
skim very carefully, cover the pan closely, and let it simmer
very gently for an hour ; strain it, let it cool, take off all the fat
from the surface, and warm up as much as may be required,
adding, if the patient be allowed to take it, a teaspoon of
minced parsley which has been previously scalded. Pearl barley
or rice is a nice addition to mutton broth, and should be boiled
as long as the other ingredients. When either of these is added
the broth must not be strained, but merely thoroughly skimmed.
Plain mutton broth without seasoning is made by merely boiling
the mutton, water, and salt together, straining it, letting the broth
cool, skimming all the fat off, and warming up as much as is
required.
Page 12 · 4 recipe records on this page
Presented as published in 1901. 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
in cold water. Drain them and boil for about i| hours in cold water slightly salted, or until they are very tender. Drain them again and rub through a sieve. Warm the stock and add the puree of beans, season with pepper and salt, and add one teaspoon of chopped parsley. Boil up once more and serve. Croutons of fried bread should be served with this soup.
Julienne Soup. — 2 quarts “stock for clear soup” (see page 6), 2 carrots, 2 turnips, 1 stalk celery. Scrape the carrots and cut the red part of them into straws an inch long. Scrape and cut up the turnips and celery also into straws an inch long. After the vegetables are cut up, boil the carrots in slightly salted boiling water for fifteen minutes, and the turnips and celery for ten minutes. Put the vegetables into the tureen and pour the clear soup, boiling, over them.
Lettuce Soup, Cream of. — 3 lettuces, 4 oz. rice, 1 small onion, 2 oz. of butter, ^ pint cream, 2 cloves, parsley, sweet herbs, mace, 2 quarts broth or white stock. Wash the lettuces well and drain them in a cloth, and then chop them rather fine, and put them in the stew-pot with 2 oz. of butter ; cook for five minutes stirring slightly, and then add the stock, the rice (well washed), a bunch of parsley, a small onion stuck with two cloves, and about half a salt-spoon of powdered mace. Cover the stew-pot and cook for three quarters of an hour, then strain and pour into a saucepan. Just before it boils pour in the cream, season with salt and cayenne, let it nearly boil again, stirring all the time, and then serve. Croutons of fried bread should be served with this soup.
Lentil Soup.— 1 pint lentils, 3 carrots, 2 oz. butter, 2 turnips, 1 Spanish onion or 1 head of celery, 1 sprig of parsley. After washing the lentils soak them all night in two quarts of water ; then put them in the stew-pot with the water they were soaked in and set them on the fire. Add the other vegetables, which must be washed and cut up small, and a little salt. Boil till quite soft and rub through a sieve, adding boiling water as
required ; return the puree to a saucepan, season with pepper and salt, stir in the butter, and boil a few minutes. Serve with croutons of fried bread.
Mutton Broth (for an Invalid). — i lb. scrag end neck of mutton (very lean), i onion, a bunch of sweet herbs, pepper and salt to taste, i pint water. Put the mutton into a stew-pan, pour over the water cold, and add the other ingredients. When it boils skim very carefully, cover the pan closely, and let it simmer very gently for an hour ; strain it, let it cool, take off all the fat from the surface, and warm up as much as may be required, adding, if the patient be allowed to take it, a teaspoon of minced parsley which has been previously scalded. Pearl barley or rice is a nice addition to mutton broth, and should be boiled as long as the other ingredients. When either of these is added the broth must not be strained, but merely thoroughly skimmed. Plain mutton broth without seasoning is made by merely boiling the mutton, water, and salt together, straining it, letting the broth cool, skimming all the fat off, and warming up as much as is required.
Records on this page
Cream of Lettuce SoupJulienne SoupLentil SoupMutton Broth (for an Invalid)