1. Take a sheep’s head, split it in half, and soak it
in warm salt-and-water for a quarter of an hour. 2.
Put the head into a saucepan with three pints of cold
water. 3. Take two onions, one carrot, one turnip,
and a quarter of a head of celery. 4. Cut the vege-
tables into moderate-sized pieces, and put them into
the saucepan with the head. 5. Add a teaspoonful
of salt. 6. Skim when necessary. 7. Simmer gently
* To scald or parboil
Soups.
95
for three or four hours, or until the meat is tender.
8. Strain off the broth into another saucepan or basin,
and put it aside. 9. Have ready, by the time the
meat is cooked, one turnip, one carrot, and a teacup-
ful of pearl barley boiled in separate waters. 10. Cut
the meat off the head and tongue into square pieces.
11. Cut up the carrot and turnip into dice. 12. Put
the vegetables, meat, and barley, with a good tea-
spoonful of chopped parsley, into the broth. 13. Boil
up and the broth is ready. The first vegetables are
merely to flavour the broth, and are not served.
Precautions. — Simmer slowly and soak the barley
before boiling it.
MUTTON BROTH.
TO MAKE TWO QUARTS.
Ingredients.
2 lbs. of scrag of Mutton. I oz. of Scotch Barley.
Turnips. Parsley. i Onion✪ Mutton Broth.
1. Take two pounds of scrag of mutton. 2. Put
it into a large basin. 3. Cover with cold water and
a little salt to remove the blood. 4. Let it remain
one hour. 5. Put it into a stewpan, with two quarts
of water, with either one ounce of Scotch barley or
rice or oatmeal according to taste, and one onion. 6.
Let it come to the boil slowly. 7. Skim. 8. Add two
turnips cut into quarters. 9. Let the contents simmer
for two hours. A little chopped parsley or petals of
marigolds are sometimes added. 10. Season with salt
only. 11. Strain into the tureen. 12. Serve the
meat as a separate dish, with parsley and butter (page
204), or caper sauce. For sick persons this broth
9 6
Buckmaster s Cookery.
should be prepared without any vegetable flavour, and
be carefully freed from fat.
Precautions.— This broth should be prepared
slowly, and not too strong with turnip.
BRABANT BROTH.
ID MAKE TWO QUARTS.
Ingredients.
2 quarts of White Stock. Spinach. Sorrel.
1. Put two quarts of good white stock into a clean
saucepan, with a handful of coarsely shredded spinach
and a few leaves of sorrel. 2. Let these stew in the
stock till tender. 3. Add a little pepper and salt and
half a teaspoonful of sugar. Take half a pint of cream
or a pint of milk and beat it up with the yolks of four
eggs✪ Brabant Broth, and just before serving mix the liaison with the
soup (see page 8o).
Precautions. — Be careful with the sorrel, the acid
flavour is sometimes objectionable.
JULIENNE SOUP (1).
TO MAKE TWO QUARTS.
Ingredients.
3 oz. of Carrots. Chervil. I oz. of Leeks.
I oz. of Celery. i oz. of Onion. 2 qts. of Stock.
3 oz. of Turnips✪ Julienne Soup (1). Sorrel.
1. Take carrots (three ounces), turnips (three
ounces), onion (one ounce), leeks (one ounce), celery
(half ounce). 2. Shred them into small strips about
one and a quarter inches long. 3. Melt one ounce
and a half of good butter in a stewpan. 4. Add the
shredded vegetables. 5. Fry to a nice brown colour.
Soups. 97
Page 43 · 3 recipe records on this page
Presented as published in 1887. 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
1. Take a sheep’s head, split it in half, and soak it in warm salt-and-water for a quarter of an hour. 2. Put the head into a saucepan with three pints of cold water. 3. Take two onions, one carrot, one turnip, and a quarter of a head of celery. 4. Cut the vegetables into moderate-sized pieces, and put them into the saucepan with the head. 5. Add a teaspoonful of salt. 6. Skim when necessary. 7. Simmer gently
* To scald or parboil
Soups.
for three or four hours, or until the meat is tender. 8. Strain off the broth into another saucepan or basin, and put it aside. 9. Have ready, by the time the meat is cooked, one turnip, one carrot, and a teacupful of pearl barley boiled in separate waters. 10. Cut the meat off the head and tongue into square pieces. 11. Cut up the carrot and turnip into dice. 12. Put the vegetables, meat, and barley, with a good teaspoonful of chopped parsley, into the broth. 13. Boil up and the broth is ready. The first vegetables are merely to flavour the broth, and are not served.
Precautions. — Simmer slowly and soak the barley before boiling it.
MUTTON BROTH.
Ingredients.
2 lbs. of scrag of Mutton. I oz. of Scotch Barley.
Turnips. Parsley. i Onion.
1. Take two pounds of scrag of mutton. 2. Put it into a large basin. 3. Cover with cold water and a little salt to remove the blood. 4. Let it remain one hour. 5. Put it into a stewpan, with two quarts of water, with either one ounce of Scotch barley or rice or oatmeal according to taste, and one onion. 6. Let it come to the boil slowly. 7. Skim. 8. Add two turnips cut into quarters. 9. Let the contents simmer for two hours. A little chopped parsley or petals of marigolds are sometimes added. 10. Season with salt only. 11. Strain into the tureen. 12. Serve the meat as a separate dish, with parsley and butter (page 204), or caper sauce. For sick persons this broth
9 6
Buckmaster's Cookery.
should be prepared without any vegetable flavour, and be carefully freed from fat.
Precautions.— This broth should be prepared slowly, and not too strong with turnip.
BRABANT BROTH.
Ingredients.
2 quarts of White Stock. Spinach. Sorrel.
1. Put two quarts of good white stock into a clean saucepan, with a handful of coarsely shredded spinach and a few leaves of sorrel. 2. Let these stew in the stock till tender. 3. Add a little pepper and salt and half a teaspoonful of sugar. Take half a pint of cream or a pint of milk and beat it up with the yolks of four eggs, and just before serving mix the liaison with the soup (see page 8o).
Precautions. — Be careful with the sorrel, the acid flavour is sometimes objectionable.
JULIENNE SOUP (1).
Ingredients.
3 oz. of Carrots. Chervil. I oz. of Leeks.
I oz. of Celery. i oz. of Onion. 2 qts. of Stock.
3 oz. of Turnips. Sorrel.
1. Take carrots (three ounces), turnips (three ounces), onion (one ounce), leeks (one ounce), celery (half ounce). 2. Shred them into small strips about one and a quarter inches long. 3. Melt one ounce and a half of good butter in a stewpan. 4. Add the shredded vegetables. 5. Fry to a nice brown colour.
Soups. 97
Records on this page
Mutton BrothBrabant BrothJulienne Soup (1)