Cut the breast meat in neat strips,
cook them in some of the stock, and add them to the clear
soup. Wyvern adds half a glass of Marsala. Of course
any game can be used.
CLEAR HARE SOUP
39
Clear Hare Soup. — (Recipes for Hare Soup thickened
with the blood of the hare must be sought in other books.)
Prepare the hare exactly in the same way as the partridges
in the last recipe. But as the whole of the hare will not be
wanted, use for the soup only the head, neck, shoulders, and
hind legs. The back and loins, called by French cooks the
Ruble, should be kept for roasting.
Sir Henry Thompson’s Clear Vegetable Soup.— Slice
two carrots, two turnips, a head of celery, two onions. Put
them into a frying-pan with a few sweet herbs and half a
pound of butter. Fry until well browned, then put them with
three or four cloves, salt and black pepper, into six pints of
cold water in a saucepan. Bring to the boil and gently
simmer for two or three horn’s, reducing to four pints, not less.
Strain off into a basin, and let it stand for use. When required,
pour off the clear liquor, leaving the deposit, and you will have
a good vegetable stock. If it is to be used as a clear vegetable
soup, heat, adding at the close two tablespoonfuls of corn flour✪ Sir Henry Thompson’s Clear Vegetable Soup
previously mixed smooth in some of the liquor, and letting the
whole boil. If any scum arises, remove it.
Clear Lettuce Soup. — Take as many long narrow-leaved
lettuces as there are persons at dinner. Wash and drain them.
Fold each lettuce neatly in three, and tie each. Stew in broth
with an ounce of butter✪ Clear Lettuce Soup. Use a wide shallow pan, so that the
little bundles of lettuce (like folded gloves) do not touch each
other. Have good clear soup in a tureen, lay each lettuce in a
hot soup-plate, and pour a ladleful of soup over each.
Clear Soup with Poached Eggs. — Poach one egg for each
person, and trim them neatly, leaving as little margin of white
as possible. Have good bouillon in a tureen, and flavour it with
a few leaves of tarragon✪ Clear Soup with Poached Eggs. Put each egg on a hot soup-plate,
and help the soup upon them. This prevents any danger of
breaking the eggs in ladling them out of the tureen. Tarragon
has a strong flavour, and care must be taken not to use too
much of it.
Mulligatawny Soup. — The word Mulligatunny, as it
should be spelt, comes fx-om two Tamil words Milagu, pepper,
and Tannir, water. In Southern India, this broth, eaten with
quantities of rice, foims the staple food of the inhabitants.
40
SOUPS
Mulligatawny is so often badly made in England that the
name “ pepper water” is painfully appropriate. But by
following the recipe of Wyvern, himself long resident in the
Madras Presidency , an excellent Mulligatawny Soup can be made. ✪ Mulligatawny Soup
Page 19 · 4 recipe records on this page
Presented as published in 1898. 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
Cut the breast meat in neat strips, cook them in some of the stock, and add them to the clear soup. Wyvern adds half a glass of Marsala. Of course any game can be used.
CLEAR HARE SOUP
Clear Hare Soup. — (Recipes for Hare Soup thickened with the blood of the hare must be sought in other books.) Prepare the hare exactly in the same way as the partridges in the last recipe. But as the whole of the hare will not be wanted, use for the soup only the head, neck, shoulders, and hind legs. The back and loins, called by French cooks the Ruble, should be kept for roasting.
Sir Henry Thompson’s Clear Vegetable Soup.— Slice two carrots, two turnips, a head of celery, two onions. Put them into a frying-pan with a few sweet herbs and half a pound of butter. Fry until well browned, then put them with three or four cloves, salt and black pepper, into six pints of cold water in a saucepan. Bring to the boil and gently simmer for two or three horn’s, reducing to four pints, not less. Strain off into a basin, and let it stand for use. When required, pour off the clear liquor, leaving the deposit, and you will have a good vegetable stock. If it is to be used as a clear vegetable soup, heat, adding at the close two tablespoonfuls of corn flour previously mixed smooth in some of the liquor, and letting the whole boil. If any scum arises, remove it.
Clear Lettuce Soup. — Take as many long narrow-leaved lettuces as there are persons at dinner. Wash and drain them. Fold each lettuce neatly in three, and tie each. Stew in broth with an ounce of butter. Use a wide shallow pan, so that the little bundles of lettuce (like folded gloves) do not touch each other. Have good clear soup in a tureen, lay each lettuce in a hot soup-plate, and pour a ladleful of soup over each.
Clear Soup with Poached Eggs. — Poach one egg for each person, and trim them neatly, leaving as little margin of white as possible. Have good bouillon in a tureen, and flavour it with a few leaves of tarragon. Put each egg on a hot soup-plate, and help the soup upon them. This prevents any danger of breaking the eggs in ladling them out of the tureen. Tarragon has a strong flavour, and care must be taken not to use too much of it.
Mulligatawny Soup. — The word Mulligatawny, as it should be spelt, comes from two Tamil words Milagu, pepper, and Tannir, water. In Southern India, this broth, eaten with quantities of rice, forms the staple food of the inhabitants.
Mulligatawny is so often badly made in England that the name “ pepper water” is painfully appropriate. But by following the recipe of Wyvern, himself long resident in the Madras Presidency , an excellent Mulligatawny Soup can be made.
Records on this page
Sir Henry Thompson’s Clear Vegetable SoupClear Lettuce SoupClear Soup with Poached EggsMulligatawny Soup