1. Open a 2lb. tin of Australian mutton. 2.
Remove all the fat from the top of the meat. 3.
Put the mutton in a basin, with two quarts of warm
water. 4. Peel two apples. 5. Cut them into slices,
and put them into a saucepan with two ozs. of the
clarified fat. 6. Take one turnip and two good-sized
onions, peel them, cut them in pieces, and put them
in the saucepan. 7. Put the saucepan on the fire,
find occasionally stir the vegetables with a wooden
spoon. 8. Take two leeks, wash them in cold water,
and cut off the green tops, cut them up, and put them
in the saucepan. 9. Take two carrots, wash, scrape,
and cut them in pieces, and put them in the sauce-
pan. 10. Stir the vegetables together, and let them
fry for ten minutes; add a bouquet garni. 11. When
the vegetables have fried for ten minutes take half a
pint of the liquor (in which the meat is soaking), pour
it into the saucepan, and let it boil to a quarter of a
pint. 12. Stir the vegetables occasionally. 13. Put
two tablespoonsful of flour and one tablespoonful of
curry powder into a basin, and mix them into a
smooth paste with one gill (-£ pint) of the liquor✪ Mulligatawny Soup. 14.
Stir this into the saucepan with the vegetables. 15.
Put the meat and the liquor into the saucepan, and
let it come to the boil. 16. When it boils add a little
salt and moist sugar. 17. Move the saucepan to the
side of the fire and let it simmer for two hours and a
half. 18. Watch it, and skim it. 19. Strain off the
soup into a basin. 20. Put it back into the saucepan,
and add a two lb. tin of calf’s head.
GIBLET SOUP.
TO MAKE TWO QUARTS.
Ingredients.
2 sets of Giblets. Bouquet garni.
1. Scald and pick very clean two sets of goose, or
four of duck giblets (the fresher the better). 2. Wash
them well in two or three warm waters. 3. Cut off
the beaks and split the heads. 4. Divide the gizzards
and necks into one-inch pieces. If the gizzards are
not cut into small pieces, the rest of the meat will be
done too much. 5. Crack the bones of the legs, and
put all into a stewpan. 6. Add four pints of cold
water✪ Giblet Soup. 7. Let it come to boil and take off the scum.
8. Add a bouquet garni. 9. Tie up ten berries of all-
spice, twenty of black pepper in a muslin bag. 10.
Simmer till the gizzards are tender. This will take
1 1 4 • Buckmaster s Cookery.
from an hour and a half to two hours and a half,
according to the size and age of the giblets. 11.
When tender, take them up and put them into the
tureen, and cover down close to keep warm till the
soup is ready. 12. Melt an ounce of butter in a
clean stewpan, stir in a dessert-spoonful of flour. 13.
Add by little a gill or half a pint of the giblet liquor.
14. Gradually add the remainder. 15. Boil for ten
minutes, stirring it all the time. 16. Skim it. 17.
Strain it through a fine sieve into a basin. 18. Wash
out the stewpan. 19. Pour the soup into it, and
season with a little mushroom catsup and salt. 20.
Boil up. 21. Add the giblets, and the soup is ready.
Precautions. — Young giblets and freedom from
scum and fat are essential.
SOUP MA1GRE (1), OR VEGETABLE SOUP.
TO MAKE TWO QUARTS.
Ingredients.
2 pints of Green Peas. Bouquet garni. Bread raspings.
Sugar. i Lettuce. Parsley,
i Leek. Celery.
1. Put two quarts of water into a clean saucepan. ✪ Giblet Soup
Page 51 · 4 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. Open a 2lb. tin of Australian mutton. 2. Remove all the fat from the top of the meat. 3. Put the mutton in a basin, with two quarts of warm water. 4. Peel two apples. 5. Cut them into slices, and put them into a saucepan with two ozs. of the clarified fat. 6. Take one turnip and two good-sized onions, peel them, cut them in pieces, and put them in the saucepan. 7. Put the saucepan on the fire, and occasionally stir the vegetables with a wooden spoon. 8. Take two leeks, wash them in cold water, and cut off the green tops, cut them up, and put them in the saucepan. 9. Take two carrots, wash, scrape, and cut them in pieces, and put them in the saucepan. 10. Stir the vegetables together, and let them
fry for ten minutes; add a bouquet garni. 11. When the vegetables have fried for ten minutes take half a pint of the liquor (in which the meat is soaking), pour it into the saucepan, and let it boil to a quarter of a pint. 12. Stir the vegetables occasionally. 13. Put two tablespoonsful of flour and one tablespoonful of curry powder into a basin, and mix them into a smooth paste with one gill (-£ pint) of the liquor. 14. Stir this into the saucepan with the vegetables. 15. Put the meat and the liquor into the saucepan, and let it come to the boil. 16. When it boils add a little salt and moist sugar. 17. Move the saucepan to the side of the fire and let it simmer for two hours and a half. 18. Watch it, and skim it. 19. Strain off the soup into a basin. 20. Put it back into the saucepan, and add a two lb. tin of calf’s head.
GIBLET SOUP.
Ingredients.
2 sets of Giblets. Bouquet garni.
1. Scald and pick very clean two sets of goose, or four of duck giblets (the fresher the better). 2. Wash them well in two or three warm waters. 3. Cut off the beaks and split the heads. 4. Divide the gizzards and necks into one-inch pieces. If the gizzards are not cut into small pieces, the rest of the meat will be done too much. 5. Crack the bones of the legs, and put all into a stewpan. 6. Add four pints of cold water. 7. Let it come to boil and take off the scum. 8. Add a bouquet garni. 9. Tie up ten berries of allspice, twenty of black pepper in a muslin bag. 10. Simmer till the gizzards are tender. This will take
1 1 4 • Buckmaster s Cookery.
from an hour and a half to two hours and a half, according to the size and age of the giblets. 11. When tender, take them up and put them into the tureen, and cover down close to keep warm till the soup is ready. 12. Melt an ounce of butter in a clean stewpan, stir in a dessert-spoonful of flour. 13. Add by little a gill or half a pint of the giblet liquor. 14. Gradually add the remainder. 15. Boil for ten minutes, stirring it all the time. 16. Skim it. 17. Strain it through a fine sieve into a basin. 18. Wash out the stewpan. 19. Pour the soup into it, and season with a little mushroom catsup and salt. 20. Boil up. 21. Add the giblets, and the soup is ready.
Precautions. — Young giblets and freedom from scum and fat are essential.
SOUP MA1GRE (1), OR VEGETABLE SOUP.
Ingredients.
2 pints of Green Peas. Bouquet garni. Bread raspings. Sugar. i Lettuce. Parsley,
i Leek. Celery.
1. Put two quarts of water into a clean saucepan.
Records on this page
Mulligatawny SoupGiblet SoupGiblet SoupSoup Maigre (1) or Vegetable Soup