Wash well the bones and chop or saw them through (this
the butcher will do). Place the pieces of bone in a large
sauce-pan, pour over the water, and place the pan over a
brisk fire till the water boils. Skim well, and then add the
salt. Skim a second time, then draw the pan on one side,
and let its contents simmer for two hours. During this
time prepare the vegetables in the following manner :—
Wash well, and remove from the cabbage the outer leaves,
place the centre part on a board, and chop it finely, then
place it in a large basin of cold water. Pare thickly the
turnip, and cut it in small square pieces, add them to the
water in the basin. Scrape and slice thinly one carrot,
place it in the water also ; wash and slice the leek and onion,
and place them in the water. Place the barley in a basin,
and cover it with boiling water. At the end of two hours,
pour the water from the vegetables, and add them to the
liquor in the sauce-pan ; pour the water from the barley, add
it also, then the pepper. Let all simmer slowly now for one
hour and a half. Wash, scrape, and grate the remaining
carrot, and fifteen minutes before the soup is ready add it.
Before serving the soup remove the bones.
Rice Soup.— Two pounds back ribs of mutton, one tea-
cupful of rice, two quarts of cold water, one half table-
spoonful of salt, one salt-spoonful of pepper, one leek✪ Rice Soup.
POTATO SOUP — LENTIL SOUP. 259
Place the ribs of mutton in a large sauce-pan, and pour
over the cold water. Place the pan over the fire, and when
the water boils, skim it well; add the salt, and skim a
second time. Draw the pan on one side, wash well and
slice the leek, add it and the pepper, and allow all to simmer
very slowly one hour and a quarter. Wash well now the
rice in several waters, add it to the soup, and boil for half
an hour longer, when the soup is ready to serve. Serve the
mutton on a large hot dish, and pour round it a couple of
table-spoonfuls of the soup.
Potato Soup. — One pound potatoes, one onion, two
ounces dripping, one and a half quarts water, one quarter
of a tea-spoonful salt, one pinch of pepper, one small carrot,
one gill of milk✪ Potato Soup.
Remove the skin from the onion, place it in a small basin
of boiling water, and allow it to soak over night. Pare
thinly the potatoes, place them in a pan of cold water, place
the pan over the fire, and the instant the water boils pour
it away. Add now to the potatoes the dripping, salt, and
pepper, pour over the cold water ; return the sauce-pan to
the fire, and when the water boils slice and add the onion,
which must be taken from the water in which it has soaked.
Boil now slowly for one hour, add the milk, scrape the car-
rot, grate it on the grater, add it, and boil all fifteen minutes
longer.
Lentil Soup.— One half pound of lentils, two ounces
dripping, three pints water, one ounce flour, one pinch
pepper, one quarter of a tea-spoonful salt, one small turnip,
one small carrot, one onion.
Soak the onion as for potato soup. Place the lentils in a
basin, cover them with cold water, stir them well up, pour
away the water; pour fresh water on the lentils six or eight
times, until it pours from them quite clear. Place them
now in a sauce-pan, pour over the water, and place the pan
over the fire until the water boils. While the water is
coming to the boiling-point, pare very thickly the turnip,
Page 167 · 3 recipe records on this page
Presented as published in 1886. 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
Wash well the bones and chop or saw them through (this the butcher will do). Place the pieces of bone in a large sauce-pan, pour over the water, and place the pan over a brisk fire till the water boils. Skim well, and then add the salt. Skim a second time, then draw the pan on one side, and let its contents simmer for two hours. During this time prepare the vegetables in the following manner :— Wash well, and remove from the cabbage the outer leaves, place the centre part on a board, and chop it finely, then place it in a large basin of cold water. Pare thickly the turnip, and cut it in small square pieces, add them to the water in the basin. Scrape and slice thinly one carrot, place it in the water also ; wash and slice the leek and onion, and place them in the water. Place the barley in a basin, and cover it with boiling water. At the end of two hours, pour the water from the vegetables, and add them to the liquor in the sauce-pan ; pour the water from the barley, add it also, then the pepper. Let all simmer slowly now for one hour and a half. Wash, scrape, and grate the remaining carrot, and fifteen minutes before the soup is ready add it. Before serving the soup remove the bones.
Rice Soup.— Two pounds back ribs of mutton, one teacupful of rice, two quarts of cold water, one half tablespoonful of salt, one salt-spoonful of pepper, one leek.
POTATO SOUP — LENTIL SOUP. 259
Place the ribs of mutton in a large sauce-pan, and pour over the cold water. Place the pan over the fire, and when the water boils, skim it well; add the salt, and skim a second time. Draw the pan on one side, wash well and slice the leek, add it and the pepper, and allow all to simmer very slowly one hour and a quarter. Wash well now the rice in several waters, add it to the soup, and boil for half an hour longer, when the soup is ready to serve. Serve the mutton on a large hot dish, and pour round it a couple of table-spoonfuls of the soup.
Potato Soup. — One pound potatoes, one onion, two ounces dripping, one and a half quarts water, one quarter of a tea-spoonful salt, one pinch of pepper, one small carrot, one gill of milk.
Remove the skin from the onion, place it in a small basin of boiling water, and allow it to soak over night. Pare thinly the potatoes, place them in a pan of cold water, place the pan over the fire, and the instant the water boils pour it away. Add now to the potatoes the dripping, salt, and pepper, pour over the cold water ; return the sauce-pan to the fire, and when the water boils slice and add the onion, which must be taken from the water in which it has soaked. Boil now slowly for one hour, add the milk, scrape the carrot, grate it on the grater, add it, and boil all fifteen minutes longer.
Lentil Soup.— One half pound of lentils, two ounces dripping, three pints water, one ounce flour, one pinch pepper, one quarter of a tea-spoonful salt, one small turnip, one small carrot, one onion.
Soak the onion as for potato soup. Place the lentils in a basin, cover them with cold water, stir them well up, pour away the water; pour fresh water on the lentils six or eight times, until it pours from them quite clear. Place them now in a sauce-pan, pour over the water, and place the pan over the fire until the water boils. While the water is coming to the boiling-point, pare very thickly the turnip,
Records on this page
Rice SoupPotato SoupLentil Soup