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SOUP IN HASTE.
CUT one pound of cooked cold meat very fine, and put it into stewpan
with two ounces of butter, and pepper, and salt, to taste, pledge-
over it an even tablespoonful of flour ; then add a quart or more of boiling
water, cover it close, and set it over a moderate fire for half an hour.
Strain it through a loose cloth ; toast some thin slices of bread delicately
brown, cut them in small squares, put them in a tureen, and pour the
soup over them. Macaroni or vermicelli boiled tender may be put to the
soup ten or twelve minutes before serving.
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CHEAP SOUP.
(^UT n pound and a half of lean soup-meat into small pieces, and put them
J in a stewpan with six quarts of water, three onions and six turnips.
Add a little parsley, a seasoning of pepper and salt, half a pound of rice, a
pound of potatoes, peeled, and cut into quarters, and a handful of oatmeal.
Let all stew for four hours and serve.
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BAKED SOUP.
CUT a pound of meat into slices, put one or two at the bottom of an
earthen jar, lay on it two sliced onions, then another layer of meat,
then two sliced carrots. Soak a pint of peas all night. Put them into the
jar with a gallon of water. Tie the jar down, and put it in a hot oven
for three or four hours.
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CHICKEN BROTH.
✪ Chicken Broth
Page 8 · 4 recipe records on this page
Presented as published in 1890. 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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SOUP IN HASTE.
CUT one pound of cooked cold meat very fine, and put it into stewpan with two ounces of butter, and pepper, and salt, to taste, sprinkle over it an even tablespoonful of flour ; then add a quart or more of boiling water, cover it close, and set it over a moderate fire for half an hour. Strain it through a loose cloth ; toast some thin slices of bread delicately brown, cut them in small squares, put them in a tureen, and pour the soup over them. Macaroni or vermicelli boiled tender may be put to the soup ten or twelve minutes before serving.
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CHEAP SOUP.
(^UT n pound and a half of lean soup-meat into small pieces, and put them J in a stewpan with six quarts of water, three onions and six turnips. Add a little parsley, a seasoning of pepper and salt, half a pound of rice, a pound of potatoes, peeled, and cut into quarters, and a handful of oatmeal. Let all stew for four hours and serve.
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BAKED SOUP.
CUT a pound of meat into slices, put one or two at the bottom of an earthen jar, lay on it two sliced onions, then another layer of meat, then two sliced carrots. Soak a pint of peas all night. Put them into the jar with a gallon of water. Tie the jar down, and put it in a hot oven for three or four hours.
ir>
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CHICKEN BROTH.
Records on this page
Chicken BrothSoup in HasteCheap SoupBaked Soup