This soup may be made of second stock, or of bones
of roast beef or mutton. Put 2 quarts of stock in a
stewpan, with 6 carrots, 1 small turnip, 2 onions ; a
blade of celery is an improvement. The carrots must
either be grated or cut in very small pieces. Add a
table-spoonful of flour✪ Carrot Soup, wet in a little water ; allow the
whole to boil for hours, until the carrots are tender;
pass the soup through a wire sieve or cullender ; rub
the carrot through ; return to the pot to warm, and
add salt and pepper.
If made with raw bones the stock is much better
boiled the day previous, as the fat can be taken off when
the soup is cold.
STOCK FROM BONES.
6 lbs. Bones. 1 Turnip.
2 Onions. Peppercorns.
1 Carrot✪ Stock from Bones.
Raw and cooked bones should not be boiled together.
©
Take 6 lbs. of raw bones ; remove as much marrow
and fat from them as possible ; put them in a pot and
cover them well with cold water (see that the bones
B
18
COOKERY.
are all covered, as any portion remaining uncovered
adds no strength to the soup) ; add 2 onions, 1 large
carrot, 1 turnip, a teaspoonful of peppercorns, and boil 8
hours on a slow fire. Care must be taken that the water
does not reduce too much; in that case it must be added
to. The stock is best to simmer very slowly by the fire
all day, and then be strained through a sieve. The next
day the fat may be removed, and the stock is ready
for use.
GREEN PEA SOUP.
1 Peck of Pease.
Stock Parsley.
Mint.
Onion.
Sugar.
Pepper and Salt✪ Green Pea Soup.
Shell the pease, which should be young; put the shells
into a stewpan with a quart of water, a teaspoonful of
salt, and 1 of sugar; boil for one hour, then pulp through
a cullender or sieve ; return to the pot, and add 1 quart
of good stock, made with shin of beef ; add 1 onion and
a few leaves of lettuce, chopped very finely, a very little
parsley, mint, and the pease; boil till the vegetables are
tender (about fifteen minutes); then season to taste, and
serve.
POTATO SOUP.
1 lb. Neck of Mutton. 1 Carrol;
2 lbs. Potatoes. Pepper and Salt
3 Onions✪ Potato Soup.
This soup is excellent made with bones, either raw or
cooked; with any inferior piece of beef or mutton;
with liquor in which tripe has been boiled; or with
part of a pluck. If made from raw bones, they must
SOUPS.
19
be boiled for several hours before the potatoes are
put in.
Take the mutton and put it in a pot with three
quarts of cold water; bring to the boil; pare thinly
and slice small 2 lbs. potatoes, and add them to the
soup when it boils. Grate a nice red carrot, chop up
the onions very finely, and add all to the soup, with
a little pepper and salt. Boil two hours, season to
taste, and serve. The potatoes should be boiled to a
pulp, and the soup be nice and thick, not watery.
Page 5 · 5 recipe records on this page
Presented as published in 1882. 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
This soup may be made of second stock, or of bones of roast beef or mutton. Put 2 quarts of stock in a stewpan, with 6 carrots, 1 small turnip, 2 onions ; a blade of celery is an improvement. The carrots must either be grated or cut in very small pieces. Add a table-spoonful of flour, wet in a little water ; allow the whole to boil for hours, until the carrots are tender; pass the soup through a wire sieve or cullender ; rub the carrot through ; return to the pot to warm, and add salt and pepper.
If made with raw bones the stock is much better boiled the day previous, as the fat can be taken off when the soup is cold.
STOCK FROM BONES.
6 lbs. Bones. 1 Turnip.
2 Onions. Peppercorns.
1 Carrot.
Raw and cooked bones should not be boiled together.
©
Take 6 lbs. of raw bones ; remove as much marrow and fat from them as possible ; put them in a pot and cover them well with cold water (see that the bones
B
are all covered, as any portion remaining uncovered adds no strength to the soup) ; add 2 onions, 1 large carrot, 1 turnip, a teaspoonful of peppercorns, and boil 8 hours on a slow fire. Care must be taken that the water does not reduce too much; in that case it must be added to. The stock is best to simmer very slowly by the fire all day, and then be strained through a sieve. The next day the fat may be removed, and the stock is ready for use.
GREEN PEA SOUP.
1 Peck of Pease. Stock Parsley. Mint.
Onion.
Sugar.
Pepper and Salt.
Shell the pease, which should be young; put the shells into a stewpan with a quart of water, a teaspoonful of salt, and 1 of sugar; boil for one hour, then pulp through a cullender or sieve ; return to the pot, and add 1 quart of good stock, made with shin of beef ; add 1 onion and a few leaves of lettuce, chopped very finely, a very little parsley, mint, and the pease; boil till the vegetables are tender (about fifteen minutes); then season to taste, and serve.
POTATO SOUP.
1 lb. Neck of Mutton. 1 Carrol;
2 lbs. Potatoes. Pepper and Salt
3 Onions.
This soup is excellent made with bones, either raw or cooked; with any inferior piece of beef or mutton; with liquor in which tripe has been boiled; or with part of a pluck. If made from raw bones, they must
be boiled for several hours before the potatoes are put in.
Take the mutton and put it in a pot with three quarts of cold water; bring to the boil; pare thinly and slice small 2 lbs. potatoes, and add them to the soup when it boils. Grate a nice red carrot, chop up the onions very finely, and add all to the soup, with a little pepper and salt. Boil two hours, season to taste, and serve. The potatoes should be boiled to a pulp, and the soup be nice and thick, not watery.
Records on this page
Carrot SoupStock from BonesGreen Pea SoupGreen Pea SoupPotato Soup