Cucumber Soup. Procure i large cucumber, a piece
of butter the size of a walnut, a little sorrel,
cut in large pieces, salt and pepper to taste,
the yolks of two eggs, i gill of cream, i
quart of stock. Pare the cucumber, quarter
it, and take out the seeds; cut it in thin
slices, put these on a plate with a little salt,
to draw the water from them ; drain, and
put them in your stewpan with the butter.
When they are warmed through, without
being browned, pour the stock on them. Add the sorrel,
chervil and seasoning, and boil for forty minutes. Mix the
well-beaten yolks of the eggs with the cream, which add at
the moment of serving.
Hodge-Podge. Procure i lb. of shin of beef, 2 quarts
of water, >-2 pint of table-beer, i onion, i carrot, i turnip,
I head of celery, pepper and salt to taste✪ Cucumber Soup, thickening of
butter and flour. Put the meat, beer and water in a stew-
The Sorrel.
Soups and How to Ulake Them 1 1
pan; simmer for a few minutes, and skim carefully. Add
the vegetables and seasoning; stew gently till the meat is
tender. Thicken with butter and flour, and serve with
turnips and carrots or spinach and celery.
Shrimp Soup. You need two quarts of fish stock, two
pints of shrimp, the crumbs of a French roll,
anchovy sauce or mushroom ketchup to taste, one
blade of mace, ]i^ pint of vinegar, a little lemon
juice✪ Shrimp Soup. Pick out the tails of the shrimps, put the
bodies in a stewpan, with i blade of mace, ^
pint of vinegar, and the same quantity of water;
stew them for quarter of an hour, and strain off
the liquor. Put the fish stock into a stewpan,
add the strained liquor, pound the shrimps with
The Shrimp, crumb of a roll, moistened with a little of the
soup; rub them through a tammy, and mix them by degrees
with the soup; add ketchup or anchovy sauce to taste, with
a little lemon juice. When it is well cooked, put in a few
pickled shrimps; let them get thoroughly hot, and serve.
If not thick enough put in a little butter and flour.
Note. — This can be thickened with tomatoes and vermicelli served in
it, which makes it a very tasteful cup. The soup can be made of shrimps
and garnished with prawns, where economy is an object.
Onion Soup. Eight middling-sized onions,3 0z. of butter,
a tablespoonful of rice flour, salt and pepper to taste, i tea-
spoonful of powdered sugar, thickening of butter and flour,
2 quarts of water. Cut the onions small, put them in the
stewpan with the butter, and fry them well; mix the rice
flour smoothly with the water, add the onions, seasoning and
sugar, and simmer till tender. Thicken with butter and
flour and serve. It is better to rub the soup through a sieve.
Spanish onions make the best soup.
Spinach Soup. Take as much spinach as, when boiled,
will half fill a vegetable dish, 2 quarts of very clear stock.
12 Soups and How to Make Them
Make the cooked-spinach into balls the size of an egg, and
slip them into the soup-tureen. This is a very elegant soup,
the green of the spinach forming a pretty contrast to the
brown gravy. ✪ Onion Soup
Page 13 · 6 recipe records on this page
Presented as published in 1894. 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
Cucumber Soup. Procure i large cucumber, a piece of butter the size of a walnut, a little sorrel, cut in large pieces, salt and pepper to taste, the yolks of two eggs, i gill of cream, i quart of stock. Pare the cucumber, quarter it, and take out the seeds; cut it in thin slices, put these on a plate with a little salt, to draw the water from them ; drain, and put them in your stewpan with the butter. When they are warmed through, without being browned, pour the stock on them. Add the sorrel, chervil and seasoning, and boil for forty minutes. Mix the well-beaten yolks of the eggs with the cream, which add at the moment of serving.
Hodge-Podge. Procure i lb. of shin of beef, 2 quarts of water, >-2 pint of table-beer, i onion, i carrot, i turnip, I head of celery, pepper and salt to taste, thickening of butter and flour. Put the meat, beer and water in a stew-
The Sorrel.
Soups and How to Make Them 1 1
pan; simmer for a few minutes, and skim carefully. Add the vegetables and seasoning; stew gently till the meat is tender. Thicken with butter and flour, and serve with turnips and carrots or spinach and celery.
Shrimp Soup. You need two quarts of fish stock, two pints of shrimp, the crumbs of a French roll, anchovy sauce or mushroom ketchup to taste, one blade of mace, ]i^ pint of vinegar, a little lemon juice. Pick out the tails of the shrimps, put the bodies in a stewpan, with i blade of mace, ^ pint of vinegar, and the same quantity of water; stew them for quarter of an hour, and strain off the liquor. Put the fish stock into a stewpan, add the strained liquor, pound the shrimps with The Shrimp, crumb of a roll, moistened with a little of the soup; rub them through a tammy, and mix them by degrees with the soup; add ketchup or anchovy sauce to taste, with a little lemon juice. When it is well cooked, put in a few pickled shrimps; let them get thoroughly hot, and serve. If not thick enough put in a little butter and flour.
Note. — This can be thickened with tomatoes and vermicelli served in it, which makes it a very tasteful cup. The soup can be made of shrimps and garnished with prawns, where economy is an object.
Onion Soup. Eight middling-sized onions,3 0z. of butter, a tablespoonful of rice flour, salt and pepper to taste, i teaspoonful of powdered sugar, thickening of butter and flour, 2 quarts of water. Cut the onions small, put them in the stewpan with the butter, and fry them well; mix the rice flour smoothly with the water, add the onions, seasoning and sugar, and simmer till tender. Thicken with butter and flour and serve. It is better to rub the soup through a sieve. Spanish onions make the best soup.
Spinach Soup. Take as much spinach as, when boiled, will half fill a vegetable dish, 2 quarts of very clear stock.
12 Soups and How to Make Them
Make the cooked-spinach into balls the size of an egg, and slip them into the soup-tureen. This is a very elegant soup, the green of the spinach forming a pretty contrast to the brown gravy.
Records on this page
Cucumber SoupHodge-PodgeShrimp SoupFish StockOnion SoupSpinach Soup