Potato Soup. — 3 lbs. mealy potatoes, 3 pints of stock (white
is best, but ordinary stock will do), 3 onions, i pint of milk, 1 tea-
spoon of parsley chopped fine, cayenne and salt and pepper✪ Potato Soup.
Strain the stock and put it to heat over the fire in a double sauce-
pan. Boil separately 3 lbs. of potatoes which have been peeled,
and three onions ; season with pepper and salt and cayenne, and
boil till tender. When cooked rub them through a sieve and add
them to the boiling stock. Just before serving add half a pint of
milk. This must be done gradually, and the soup must on no
account be allowed to boil after this is added. Then stir in the
chopped parsley and serve with a dish of croutons of fried
bread.
Rabbit Soup. — Cut a few slices of ham (about 3 oz.) and cover
the bottom of your stock-pot with it. Cut up 2 rabbits and put in
the pot, and add a bunch of parsley, a little bit of thyme, 3 small
onions, a blade of mace, and about half a pint of cold water✪ Rabbit Soup.
Put the lid on the stock-pot and let it stew very gently for an hour.
Then add as much stock as you want soup, and let it boil for an
hour. Take out the rabbits and strip the meat from the bones ;
beat it in a mortar quite fine, put it in the soup with the
crumbs of a penny roll, and let it boil again for an hour.
Rub it through a sieve, add half a pint of cream that has been
boiled, put into a double saucepan to get hot, and add seasoning
to taste. If meat is liked in the soup, a few choice bits of rabbit
may be saved to put in it.
Rice Soup. — 6 oz. Patna rice, 2 quarts white stock, Vpint
cream or milk, mace, cayenne, salt✪ Rice Soup. Boil the rice in the stock,
and then rub half of it through a fine sieve ; put the stock in a
double saucepan, add all the rice, and simmer gently for a
quarter of an hour. Take the soup off the fire and add the
cream gradually, which has been boiled separately ; set the
SOUPS. 15
saucepan again on the fire, and let it gradually heat, but not boil.
Stir all the time, and season well.
Sago Soup. — 3 oz. sago, 2 quarts ordinary stock✪ Sago Soup. Wash the
sago in boiling water, and then by degrees add it to the boiling
stock ; simmer till the sago is dissolved.
Scotch Mutton Broth. — 3 lbs. scrag end neck of mutton,
4 pints water, 4 carrots and 3 turnips cut up into pieces, 3 onions,
2 tablespoons pearl barley, salt, pepper, 1 teaspoon of chopped
parsley✪ Scotch Mutton Broth. Cut up the mutton, dividing the bones, and trim
off most of the fat. Put into the stock-pot with 2 quarts of
water ; as soon as it boils skim it well, and then simmer for an
hour. Add the other ingredients and stew for three hours.
About half an hour before sending to table add the minced
parsley, salt, and pepper.
Semolina Soup. — j lb. semolina, 2 quarts ordinary stock✪ Semolina Soup.
Drop the semolina into the boiling soup and keep stirring. Sim-
mer gently for half an hour and serve.
Page 14 · 7 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
Potato Soup. — 3 lbs. mealy potatoes, 3 pints of stock (white is best, but ordinary stock will do), 3 onions, i pint of milk, 1 teaspoon of parsley chopped fine, cayenne and salt and pepper. Strain the stock and put it to heat over the fire in a double saucepan. Boil separately 3 lbs. of potatoes which have been peeled, and three onions ; season with pepper and salt and cayenne, and boil till tender. When cooked rub them through a sieve and add them to the boiling stock. Just before serving add half a pint of milk. This must be done gradually, and the soup must on no account be allowed to boil after this is added. Then stir in the chopped parsley and serve with a dish of croutons of fried bread.
Rabbit Soup. — Cut a few slices of ham (about 3 oz.) and cover the bottom of your stock-pot with it. Cut up 2 rabbits and put in the pot, and add a bunch of parsley, a little bit of thyme, 3 small onions, a blade of mace, and about half a pint of cold water. Put the lid on the stock-pot and let it stew very gently for an hour. Then add as much stock as you want soup, and let it boil for an hour. Take out the rabbits and strip the meat from the bones ; beat it in a mortar quite fine, put it in the soup with the crumbs of a penny roll, and let it boil again for an hour. Rub it through a sieve, add half a pint of cream that has been boiled, put into a double saucepan to get hot, and add seasoning to taste. If meat is liked in the soup, a few choice bits of rabbit may be saved to put in it.
Rice Soup. — 6 oz. Patna rice, 2 quarts white stock, Vpint cream or milk, mace, cayenne, salt. Boil the rice in the stock, and then rub half of it through a fine sieve ; put the stock in a double saucepan, add all the rice, and simmer gently for a quarter of an hour. Take the soup off the fire and add the cream gradually, which has been boiled separately ; set the
saucepan again on the fire, and let it gradually heat, but not boil. Stir all the time, and season well.
Sago Soup. — 3 oz. sago, 2 quarts ordinary stock. Wash the sago in boiling water, and then by degrees add it to the boiling stock ; simmer till the sago is dissolved.
Scotch Mutton Broth. — 3 lbs. scrag end neck of mutton, 4 pints water, 4 carrots and 3 turnips cut up into pieces, 3 onions,
2 tablespoons pearl barley, salt, pepper, 1 teaspoon of chopped parsley. Cut up the mutton, dividing the bones, and trim off most of the fat. Put into the stock-pot with 2 quarts of water ; as soon as it boils skim it well, and then simmer for an hour. Add the other ingredients and stew for three hours. About half an hour before sending to table add the minced parsley, salt, and pepper.
Semolina Soup. — j lb. semolina, 2 quarts ordinary stock. Drop the semolina into the boiling soup and keep stirring. Simmer gently for half an hour and serve.
Records on this page
Potato SoupRabbit SoupRice SoupSago SoupScotch Mutton BrothSemolina SoupSemolina Soup