Pound the soup square finely and mix with a little cold stock ;
boil the rest of the stock ; add the mulligatawny ; boil for thirty
minutes, stirring occasionally ; rub the butter into a little flour, and
add five minutes before serving.
8
MOCK TURTLE SOUR
Ingredients.
J Calf's Head.
Sweet Herbs, Thyme, Mar¬
joram, Bay Leaves, and
Parsley.
A Little Brown Sugar.
| Lemon (Juice only).
2 Onions.
Pepper, Cayenne, and Salt,
i Blade Mace.
3 Quarts Good Stock.
Method.
Scald the head with skin on ; remove the brain ; tie head in
cloth ; let it boil for one hour ; take meat from bones ; cut it into*
small square pieces, and place in cold water ; put meat in stock, and
simmer till quite tender ; cut onions in slices and fry in a little butter
till brown ; dredge a little flour into butter ; add a little stock, and
simmer for fifteen minutes ; rub onions through cullender ; place
onions with liquor in which they have simmered in the stock ; tie herbs
and mace in bag, and place in stock ; add sugar, lemon juice, and
seasonings ; simmer for two hours. Serve very hot, with forcemeat
balls.
§
QUICKLY-MADE SOUP.
Ingredients.
i Dessert-spoonful Pea Meal.
3 Tablespoonfuls of Milk,
i Oz. Butter.
Method.
Mix the pea flour with the milk to the consistency of cream ; add
the other ingredients ; cover with one pint of boiling water ; stir
thoroughly, and boil for five minutes.
J Teaspoonful any Beef
Extract.
Pepper and Salt to taste✪ Quickly-Made Soup.
SPRING SOUP (CLEAR).
ingredients.
1 Bunch Spring Onions.
£ Lb. each Carrot and Turnip.
2 Tablespoonfuls Mustard and
Cress.
2 Tablespoonfuls Watercress.
A Few Nasturtium Leaves.
2 or 3 Very Young Lettuces,
chopped fine.
1 or 2 Leaves of Sorrel.
2 Quarts of Clear Stock,
i Tablespoonful Chopped
Parsley✪ Spring Soup (Clear).
cut carrots and
add
add all to the
Serve
Method.
Cut spring onions in pieces an inch in length ;
turnips into small pieces ; boil in salt water for twenty minutes
all other ingredients ; boil for further ten minutes ;
stock ; heat thoroughly, but do not bring to boiling point,
with brown bread and butter.
II
CELERY SOUP.
ingredients.
i Stick Celery,
i Pint Milk,
i Oz. Butter.
i Spanish Onion,
i Oz. Flour.
J Pint Cream✪ Celery Soup.
Method.
Scrape celery and cut into small pieces ; slice the onion ; put
into pan with milk ; simmer until tender ; press through sieve ; melt
butter in pan ; add flour and mix thoroughly ; stir in the puree
gradually ; boil and season ; put cream into tureen and stir the soup
to it. Serve with croutons.
12
FRENCH VEGETABLE SOUP.
Ingredients.
5 Small Carrots.
3 Turnips.
2 Ozs. Butter,
i Gill Cream.
3 Small Leeks.
1 Pint Peas.
2 Eggs (Yolks only).
4 Quarts Stock✪ French Vegetable Soup.
Cut carrots and turnips into small pieces ; slice the onions and
the leeks ; add all with the peas (which must be previously soaked
for two or three hours in cold water) to the stock ; boil slowly for three
hours and a half ; add butter ; strain through a sieve ; boil again for
five minutes ; beat yolks of eggs and put in tureen with the cream ;
pour in gradually the soup.
13
TOMATO SOUP.
Ingredients.
8 Large Tomatoes. i Tablespoonful Worcester
3 Cloves. Sauce.
1 Carrot. i Oz. Butter.
2 Breakfast -cupfuls Milk. 2 Onions.
i Tablespoonful Flour. i Blade Mace.
\ Teacupful Cream.
A few drops of Cochineal improves the colour✪ Tomato Soup.
Method.
Page 1 · 6 recipe records on this page
Presented as published in 1900. 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
Pound the soup square finely and mix with a little cold stock ; boil the rest of the stock ; add the mulligatawny ; boil for thirty minutes, stirring occasionally ; rub the butter into a little flour, and add five minutes before serving.
MOCK TURTLE SOUP
Ingredients.
J Calf's Head.
Sweet Herbs, Thyme, Mar¬ joram, Bay Leaves, and Parsley.
A Little Brown Sugar.
| Lemon (Juice only).
2 Onions.
Pepper, Cayenne, and Salt, i Blade Mace.
3 Quarts Good Stock.
Method.
Scald the head with skin on ; remove the brain ; tie head in cloth ; let it boil for one hour ; take meat from bones ; cut it into small square pieces, and place in cold water; put meat in stock, and simmer till quite tender ; cut onions in slices and fry in a little butter till brown ; dredge a little flour into butter ; add a little stock, and simmer for fifteen minutes ; rub onions through cullender ; place onions with liquor in which they have simmered in the stock ; tie herbs and mace in bag, and place in stock ; add sugar, lemon juice, and seasonings ; simmer for two hours. Serve very hot, with forcemeat balls.
§
QUICKLY-MADE SOUP.
Ingredients.
i Dessert-spoonful Pea Meal.
3 Tablespoonfuls of Milk, i Oz. Butter.
Method.
Mix the pea flour with the milk to the consistency of cream ; add the other ingredients ; cover with one pint of boiling water ; stir thoroughly, and boil for five minutes.
J Teaspoonful any Beef Extract.
Pepper and Salt to taste.
SPRING SOUP (CLEAR).
ingredients.
1 Bunch Spring Onions.
£ Lb. each Carrot and Turnip.
2 Tablespoonfuls Mustard and
Cress.
2 Tablespoonfuls Watercress.
A Few Nasturtium Leaves.
2 or 3 Very Young Lettuces, chopped fine.
1 or 2 Leaves of Sorrel.
2 Quarts of Clear Stock, i Tablespoonful Chopped
Parsley.
cut carrots and add
add all to the Serve
Method.
Cut spring onions in pieces an inch in length ; turnips into small pieces ; boil in salt water for twenty minutes all other ingredients ; boil for further ten minutes ;
stock ; heat thoroughly, but do not bring to boiling point, with brown bread and butter.
CELERY SOUP.
ingredients.
i Stick Celery, i Pint Milk, i Oz. Butter.
i Spanish Onion, i Oz. Flour.
J Pint Cream.
Method.
Scrape celery and cut into small pieces ; slice the onion ; put into pan with milk ; simmer until tender ; press through sieve ; melt butter in pan ; add flour and mix thoroughly ; stir in the puree gradually ; boil and season ; put cream into tureen and stir the soup to it. Serve with croutons.
FRENCH VEGETABLE SOUP.
Ingredients.
5 Small Carrots. 3 Turnips.
2 Ozs. Butter, i Gill Cream.
3 Small Leeks.
1 Pint Peas.
2 Eggs (Yolks only).
4 Quarts Stock.
Cut carrots and turnips into small pieces ; slice the onions and the leeks ; add all with the peas (which must be previously soaked for two or three hours in cold water) to the stock ; boil slowly for three hours and a half ; add butter ; strain through a sieve ; boil again for five minutes ; beat yolks of eggs and put in tureen with the cream ; pour in gradually the soup.
TOMATO SOUP.
Ingredients.
8 Large Tomatoes. i Tablespoonful Worcester
3 Cloves. Sauce.
1 Carrot. i Oz. Butter.
2 Breakfast -cupfuls Milk. 2 Onions.
i Tablespoonful Flour. i Blade Mace.
\ Teacupful Cream.
A few drops of Cochineal improves the colour.
Method.
Records on this page
Quickly-Made SoupFish SoupSpring Soup (Clear)Celery SoupFrench Vegetable SoupTomato Soup