Take the scrag end of a neck of mutton. Trim
off all superfluous fat. Put the meat into a saucepan
with one pint of water to every pound of meat, and
allow one pint of water for boiling over. Add a tea-
spoonful of salt, and \\ ozs. of pearl barley, for every
quart of water. Bring it to the boil and remove the
scum as it rises. Then add a cabbage, well washed,
and cut into small pieces, and 2 carrots, scraped and
cut into dice, and i leek. Let the broth boil up, and
H 2
100 CHEAP SOUP.
then simmer gently for i ^ hours. Add a turnip, washed,
scraped, and cut into dice. Simmer for another half
hour. The broth will then be ready. Take out the
meat and bones ; pour the broth into a tureen, and
add a teaspoonful of fine fresh chopped parsley✪ Scotch Broth. Some
persons prefer the meat left in the broth ; in which
case it should be taken off the bones, and cut into
neat pieces. If the soup is to be extra good, the best
end of the neck of mutton may be boiled in it, and
either cut into small cutlets and left in the broth, or
served as a separate dish. A neck of veal or of
venison may be used instead of a neck of mutton.
Cheap Soup.
2 ozs. dripping ;
J lb. solid uncooked meat cut in dice,
one inch square ;
\ lb. onions ;
^ lb. turnips ;
2 ozs. leeks ;
3 ozs. celery ;
J lb. rice, or pearl barley ;
2 ozs. salt ;
^ oz. brown sugar ;
6 quarts water.
Put in a stewpan the dripping, meat, onions sliced,
and sugar ; stir till fried a light brown. Then add
turnips, celery, leeks ; stir for ten minutes ; add i
quart cold water and the rice, and let it heat. To
this put 5 quarts hot water ; stir, and simmer for 3
hours.
FISH,
lOI
CHAPTER XIV.
FISH.
Much choice cannot be exercised in the selection of
fish. The fishmonger sends fish according to the
season and the supply for the number of persons re-
quired ; and it is in the dressing and sauce that the
cook's discernment can be shown. The appropriate
sauces are given with the recipes for cooking fish.
When the supply of fish is derived from the fish-
monger, it is sent cleaned and ready for cooking ;
but if brought fresh from the sea, lake, or ri\'er, it has
to be carefully cleaned and Vv-ashed. There should
be a pair of sharp-pointed scissors and a knife kept
for the purpose. The scales must be scraped off
(fish can be more easily scaled if dipped for a minute
into boiling water) ; an opening made at the side,
beginning from near the head ; the entrails must be
taken out (but not the roe, either soft or hard), and
all blood, &c., be carefully washed out. The fish
must be washed thoroughly, and then dried with a
coarse cloth.
Salmon, turbot, and cod are best boiled ; the im-
portant point in boiling is that they should be made
firm, not pulpy, by the process. The water must be
I02 FISH
strongly impregnated with salt, from 4 ozs. to 8 ozs.
(in the case of salmon), and \ oz. saltpetre to a gallon
of water added, and must boil when the fish is put in.
It is not desirable to cook a large salmon or cod
whole, the thickest parts requiring a longer time than
the tail. Slices of cod and slices of salmon are
therefore to be preferred. In the case of turbot the
difference of thickness is not so great, and turbot may
be boiled whole ; but an incision is to be made along
the backbone on the dark side.
Page 43 · 2 recipe records on this page
Presented as published in 1882. 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
Take the scrag end of a neck of mutton. Trim off all superfluous fat. Put the meat into a saucepan with one pint of water to every pound of meat, and allow one pint of water for boiling over. Add a teaspoonful of salt, and \\ ozs. of pearl barley, for every quart of water. Bring it to the boil and remove the scum as it rises. Then add a cabbage, well washed, and cut into small pieces, and 2 carrots, scraped and cut into dice, and i leek. Let the broth boil up, and
H 2
100 CHEAP SOUP.
then simmer gently for i ^ hours. Add a turnip, washed, scraped, and cut into dice. Simmer for another half hour. The broth will then be ready. Take out the meat and bones ; pour the broth into a tureen, and add a teaspoonful of fine fresh chopped parsley. Some persons prefer the meat left in the broth ; in which case it should be taken off the bones, and cut into neat pieces. If the soup is to be extra good, the best end of the neck of mutton may be boiled in it, and either cut into small cutlets and left in the broth, or served as a separate dish. A neck of veal or of venison may be used instead of a neck of mutton.
Cheap Soup.
2 ozs. dripping ;
J lb. solid uncooked meat cut in dice,
one inch square ; \ lb. onions ; ^ lb. turnips ;
2 ozs. leeks ;
3 ozs. celery ;
J lb. rice, or pearl barley ;
2 ozs. salt ;
^ oz. brown sugar ;
6 quarts water.
Put in a stewpan the dripping, meat, onions sliced, and sugar ; stir till fried a light brown. Then add turnips, celery, leeks ; stir for ten minutes ; add i quart cold water and the rice, and let it heat. To this put 5 quarts hot water ; stir, and simmer for 3 hours.
FISH,
lOI
CHAPTER XIV.
FISH.
Much choice cannot be exercised in the selection of fish. The fishmonger sends fish according to the season and the supply for the number of persons required ; and it is in the dressing and sauce that the cook's discernment can be shown. The appropriate sauces are given with the recipes for cooking fish.
When the supply of fish is derived from the fishmonger, it is sent cleaned and ready for cooking ; but if brought fresh from the sea, lake, or ri\'er, it has to be carefully cleaned and Vv-ashed. There should be a pair of sharp-pointed scissors and a knife kept for the purpose. The scales must be scraped off (fish can be more easily scaled if dipped for a minute into boiling water) ; an opening made at the side, beginning from near the head ; the entrails must be taken out (but not the roe, either soft or hard), and all blood, &c., be carefully washed out. The fish must be washed thoroughly, and then dried with a coarse cloth.
Salmon, turbot, and cod are best boiled ; the important point in boiling is that they should be made firm, not pulpy, by the process. The water must be
I02 FISH
strongly impregnated with salt, from 4 ozs. to 8 ozs. (in the case of salmon), and \ oz. saltpetre to a gallon of water added, and must boil when the fish is put in.
It is not desirable to cook a large salmon or cod whole, the thickest parts requiring a longer time than the tail. Slices of cod and slices of salmon are therefore to be preferred. In the case of turbot the difference of thickness is not so great, and turbot may be boiled whole ; but an incision is to be made along the backbone on the dark side.
Records on this page
Scotch BrothCheap Soup