Mulligatawny Soup. — i fowl or i rabbit or 2 lbs. veal can
be used for this soup with 2 quarts stock, 1 onion, 2 apples, 1
tablespoon of curry powder, 2 oz. butter, i pint cream, and a
teaspoon of lemon juice✪ Mulligatawny Soup. Cut up the fowl or rabbit or meat into
small pieces, chop the apples and onion. Mix the curry powder
with the stock. Now heat the butter in the stew-pot, first fry
the meat in it and then the apples and onion. Add the stock
and let all simmer together about two hours, or until the meat
drops off the bones. Strain the soup and put it into a saucepan.
Cut up the meat into small pieces. Thicken the soup with flour ;
add, just before serving, the boiling cream, lemon juice, and pieces
of meat, and season to taste with salt and pepper. Boil some
Patna rice as for curry, and let it be handed round with this soup
instead of toast.
Ox Tail Soup.— 2 ox tails, 1 oz. lean ham, 1 carrot, r oz.
SOUPS.
}3
butter, g small turnip, i onion, i head of celery, i bunch sweet
herbs, i bay-leaf, 4 cloves, 2 tablespoons of catsup, 1 2 peppercorns,
1 wineglass of port wine, 3 quarts water, salt and pepper to taste.
Cut the ox tails in small pieces, dividing them at the joints ;
thoroughly wash them, wipe them dry, and fry in an earthenware
stew-pot with the butter. Add the vegetables (which should be
sliced into small pieces) and the herbs. The onion, a fair-sized
one, should be stuck with the cloves, and not cut up. Put half
a pint of cold water in the stew-pot, and stir over a sharp fire till
the juices are extracted ; then add the remainder of the cold
water, skim well, and simmer very gently for four hours, or
longer if the tails are not tender. Take the meat out ; skim and
strain the soup. Thicken the soup with one teaspoon of flour,
season it with salt and pepper, the catsup, and port wine. Put
back the' meat, simmer for five minutes, and serve.
Pea Soup. — 1 lb. good split peas, 2 quarts stock, a slice of
lean ham or bacon, dried mint, seasoning✪ Pea Soup. Wash the peas in two
or three waters, and throw away all those that float ; soak them
for twelve hours, and then boil them in just sufficient of the water
they were soaked in to allow them to mash easily. Put them with
two quarts of stock and the bacon, and stew them gently in it for
an hour ; then rub the whole through a sieve, heat the soup again,
clear it perfectly from scum, season with salt and pepper, and
send it to table with a dish of crofltons of fried bread. A small
dish of very finely crushed dried mint should be handed round
with this soup.
Green Pea Soup. — 3 pints green shelled peas, a few sprigs
of mint, 2 quarts of stock, a few spinach leaves, 1 lettuce, 1 onion,
1 oz. butter, 1 oz. of flour✪ Green Pea Soup. Put one quart of stock and all the
vegetables, except half a pint of the peas, into the stew-pot, and
simmer till quite tender, then press through a sieve. Put the
puree into a saucepan, add the remainder of the stock, and season
with pepper and salt ; let it come to boiling-point, and just before
serving, if the soup is not very thick, add the butter and flour,
14
SOUPS.
which must have been well mixed together. Boil the half-pint of
peas by themselves, put them in the tureen, and pour the soup
over them. Plain toast should be served with this soup.
Page 13 · 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
Mulligatawny Soup. — i fowl or i rabbit or 2 lbs. veal can be used for this soup with 2 quarts stock, 1 onion, 2 apples, 1 tablespoon of curry powder, 2 oz. butter, i pint cream, and a teaspoon of lemon juice. Cut up the fowl or rabbit or meat into small pieces, chop the apples and onion. Mix the curry powder with the stock. Now heat the butter in the stew-pot, first fry the meat in it and then the apples and onion. Add the stock and let all simmer together about two hours, or until the meat drops off the bones. Strain the soup and put it into a saucepan. Cut up the meat into small pieces. Thicken the soup with flour ; add, just before serving, the boiling cream, lemon juice, and pieces of meat, and season to taste with salt and pepper. Boil some Patna rice as for curry, and let it be handed round with this soup instead of toast.
Ox Tail Soup.— 2 ox tails, 1 oz. lean ham, 1 carrot, r oz.
}3
butter, g small turnip, i onion, i head of celery, i bunch sweet herbs, i bay-leaf, 4 cloves, 2 tablespoons of catsup, 1 2 peppercorns, 1 wineglass of port wine, 3 quarts water, salt and pepper to taste. Cut the ox tails in small pieces, dividing them at the joints ; thoroughly wash them, wipe them dry, and fry in an earthenware stew-pot with the butter. Add the vegetables (which should be sliced into small pieces) and the herbs. The onion, a fair-sized one, should be stuck with the cloves, and not cut up. Put half a pint of cold water in the stew-pot, and stir over a sharp fire till the juices are extracted ; then add the remainder of the cold water, skim well, and simmer very gently for four hours, or longer if the tails are not tender. Take the meat out ; skim and strain the soup. Thicken the soup with one teaspoon of flour, season it with salt and pepper, the catsup, and port wine. Put back the' meat, simmer for five minutes, and serve.
Pea Soup. — 1 lb. good split peas, 2 quarts stock, a slice of lean ham or bacon, dried mint, seasoning. Wash the peas in two or three waters, and throw away all those that float ; soak them for twelve hours, and then boil them in just sufficient of the water they were soaked in to allow them to mash easily. Put them with two quarts of stock and the bacon, and stew them gently in it for an hour ; then rub the whole through a sieve, heat the soup again, clear it perfectly from scum, season with salt and pepper, and send it to table with a dish of croutons of fried bread. A small dish of very finely crushed dried mint should be handed round with this soup.
Green Pea Soup. — 3 pints green shelled peas, a few sprigs of mint, 2 quarts of stock, a few spinach leaves, 1 lettuce, 1 onion, 1 oz. butter, 1 oz. of flour. Put one quart of stock and all the vegetables, except half a pint of the peas, into the stew-pot, and simmer till quite tender, then press through a sieve. Put the puree into a saucepan, add the remainder of the stock, and season with pepper and salt ; let it come to boiling-point, and just before serving, if the soup is not very thick, add the butter and flour,
which must have been well mixed together. Boil the half-pint of peas by themselves, put them in the tureen, and pour the soup over them. Plain toast should be served with this soup.
Records on this page
Mulligatawny SoupOx Tail SoupPea SoupGreen Pea Soup