SOUP {BROWN).
(My Mother's Recipe.)
Make a good stock of either neck of mutton (three
pounds will make two quarts of excellent stock) or shin of
beef. Add some fried onions ; let all boil well together.
When strained, add two spoonfuls of brown flour. Take a
spoonful of sugar and a little butter ; let it melt together
till quite a dark brown. Mix with the flour a good glass
of dark wine, eight cloves, a blade of mace, some pepper,
bruised✪ Soup (Brown) ; add all to the soup ; let it boil for two or three
hours. Serve with toasted bread, cut like dice, and fried
in butter.
SOUP {HARE).
(Home Recipe.)
Ingredients.
Remains of cold Roast Hare. 2 oz. tJrowned Flour.
Some good Stock. i tablespoonful Brown Sugar.
I doz. Cloves. J pint Port Wine.
J oz. whole Black Pepper. a small Onions, Fried✪ Soup (Hare).
Trim off the best parts of the cold hare and put on
one side. Chop all the bones, etc., and simmer for an hour
in a few quarts of stock flavoured with the above seasoning.
Strain through a sieve on the pieces of cold hare ; let it
boil once. Serve with toasted bread or very small square
fried sippets.
Q 3
S] SOUP (MULLIGATAWNY— OX-TAIL).
SOUP {MULLIGATAWNY).
Ingredients.
1 Fowl (it may be an old one). i tablespoonful of Brown Sugar.
2 oz. of Curry Powder. i oz. of Tamarinds, drawn in a
I dessertspoonful of Indian Curry cup of hot water.
Paste. I teaspoonful or more of Salt
3 Onions. i dessertspoonful of Chutney.
I tablespoonful of Butter or Fat. i tablespoonful of Flour.
Cut up the fowl into small pieces, as for chicken curry;
if an old one, let it boil gently for four or five hours, with
two or three quarts of water ; if you have a neck of mutton,
or any other meat that will make some stock, you may
add a little to this. The next day remove the fat and
strain the soup, putting back any nice pieces of the fowl.
A few slices of ham may also be added, to make a good
stock. Brown the onions, mix all the ingredients, add
to the soup, and let it all boil for a couple of hours. Send
in hot, with boiled rice on a separate dish.
SOUP {OX-TAIL).
Ingredients.
2 Ox-tails. I bunch of Savoury Herbs.
J lb. of lean Ham. S Cloves.
1 head of Celery. i teaspoonful of Peppercorns.
2 Carrots. i Bay Leaf.
3 Turnip*. i wineglassful of Ketchup.
2 Onioni. i wineglassful of Port Wine.
9 quarts of Water.
Cut up the ox-tails, separating the joints ; put them in
a stewing-pan with an ounce and a half of butter, one head
of celery, two onions, two turnips, two carrots, cut in
slices, a quarter of a pound of lean ham, cut very thin, the
peppercorns, savoury herbs, and one pint of water; stir
over a quick fire for a short time, to extract the flavour
of the herbs, until the pan is covered with a glaze;
then pour in three quarts of water ; skim it well, and
simmer slowly for four hours, until the meat is tender.
Take it out, strain the soup, stir in a little browned
SOUP (POTATO)— SOUP 1 LA REINE. [S
flour to thicken, add port wine, ketchup, and head of celery
(previously boiled) cut fine; put the tails back into the
stewpan of strained soup ; boil up for a few minutes and
serve. This soup can be served clear by omitting the
flour, and adding to it carrots and turnips cut in fancy
shapes. These may be boiled in a little soup, and put
into the tureen before sending to table.
SOUP {POTATO).
Ingredients. ✪ Soup (Mulligatawny)
Page 78 · 5 recipe records on this page
Presented as published in 1891. 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
SOUP {BROWN). (My Mother's Recipe.) Make a good stock of either neck of mutton (three pounds will make two quarts of excellent stock) or shin of beef. Add some fried onions ; let all boil well together. When strained, add two spoonfuls of brown flour. Take a spoonful of sugar and a little butter ; let it melt together till quite a dark brown. Mix with the flour a good glass of dark wine, eight cloves, a blade of mace, some pepper, bruised ; add all to the soup ; let it boil for two or three hours. Serve with toasted bread, cut like dice, and fried in butter.
SOUP {HARE). (Home Recipe.)
Ingredients.
Remains of cold Roast Hare. 2 oz. tJrowned Flour.
Some good Stock. i tablespoonful Brown Sugar.
I doz. Cloves. J pint Port Wine.
J oz. whole Black Pepper. a small Onions, Fried.
Trim off the best parts of the cold hare and put on one side. Chop all the bones, etc., and simmer for an hour in a few quarts of stock flavoured with the above seasoning. Strain through a sieve on the pieces of cold hare ; let it boil once. Serve with toasted bread or very small square fried sippets.
Q 3
S] SOUP (MULLIGATAWNY— OX-TAIL).
SOUP {MULLIGATAWNY).
Ingredients.
1 Fowl (it may be an old one). i tablespoonful of Brown Sugar.
2 oz. of Curry Powder. i oz. of Tamarinds, drawn in a I dessertspoonful of Indian Curry cup of hot water.
Paste. I teaspoonful or more of Salt
3 Onions. i dessertspoonful of Chutney. I tablespoonful of Butter or Fat. i tablespoonful of Flour.
Cut up the fowl into small pieces, as for chicken curry; if an old one, let it boil gently for four or five hours, with two or three quarts of water ; if you have a neck of mutton, or any other meat that will make some stock, you may add a little to this. The next day remove the fat and strain the soup, putting back any nice pieces of the fowl. A few slices of ham may also be added, to make a good stock. Brown the onions, mix all the ingredients, add to the soup, and let it all boil for a couple of hours. Send in hot, with boiled rice on a separate dish.
SOUP {OX-TAIL).
Ingredients.
2 Ox-tails. I bunch of Savoury Herbs.
J lb. of lean Ham. S Cloves.
1 head of Celery. i teaspoonful of Peppercorns.
2 Carrots. i Bay Leaf.
3 Turnips. i wineglassful of Ketchup.
2 Onions. i wineglassful of Port Wine.
9 quarts of Water.
Cut up the ox-tails, separating the joints ; put them in a stewing-pan with an ounce and a half of butter, one head of celery, two onions, two turnips, two carrots, cut in slices, a quarter of a pound of lean ham, cut very thin, the peppercorns, savoury herbs, and one pint of water; stir over a quick fire for a short time, to extract the flavour of the herbs, until the pan is covered with a glaze; then pour in three quarts of water ; skim it well, and simmer slowly for four hours, until the meat is tender. Take it out, strain the soup, stir in a little browned
SOUP (POTATO)— SOUP 1 LA REINE. [S
flour to thicken, add port wine, ketchup, and head of celery (previously boiled) cut fine; put the tails back into the stewpan of strained soup ; boil up for a few minutes and serve. This soup can be served clear by omitting the flour, and adding to it carrots and turnips cut in fancy shapes. These may be boiled in a little soup, and put into the tureen before sending to table.
SOUP {POTATO).
Ingredients.
Records on this page
Soup (Brown)Soup (Hare)Soup (Ox-Tail)Soup (Mulligatawny)Soup (Potato)