Vegetable Soup (2). — Scrape clean and slice three carrots and
three turnips ; peel three onions ; fry the whole with a little butter till
it turns rather yellow ; then add two heads of celery cut in pieces,
three or four leeks, also cut in pieces ; stir and fry the whole for about
six minutes ; when fried, add also one clove of garlic, salt, pepper,
two cloves, and two stalks of parsley ; cover with three quarts of
water; keep on rather a slow fire, skim off the scum carefully, and
simmer for about three hours, then strain and use.
Vegetable Soup (3). — Seven ounces of carrot, ten ounces of par-
snip, ten ounces of potatoes cut in thin slices ; one and one-quarter
ounce of butter, five teaspoonfuls of flour, a teaspoonful of made
mustard, salt and pepper to taste ; the yolks of two eggs ; rather more
than two quarts of water. Boil the vegetables in the water two and
one-half hours ; stir them often, and if the water boils away too quickly
COOKERY RECIPES. 4O9
add more, as there should be two quarts of soup when done. Mix
up in a basin the butter and flour, mustard, salt and pepper, with a
teacupful of cold water; stir in the soup and boil ten minutes. Have
ready the yolks of the eggs in the tureen ; pour on, stir well, and
serve. Time, three hours ; sufficient for eight persons.
Potato Soup. — An excellent winter soup is made by taking four
pounds of mealy potatoes, boiled or steamed very dry ; pepper and
salt to taste ; two quarts of stock. When the potatoes are boiled,
mash them smoothly that no lumps remain, and gradually add them
to the boiling stock ; pass it through a sieve, season, and simmer for
five minutes. Skim well, and serve with fried bread. Half an hour
for cooking.
Rice Soup. — Four ounces of rice, salt, cayenne and mace, two
quarts of white stock. Mode: Throw the rice into boiling water,
and let it remain five minutes ; then pour it into a sieve, and allow
it to drain well. Now add it to the stock boiling, and allow it to
stew till it is quite tender ; season to taste. Serve quickly. Cook
one hour.
Turnip Soup. — Three ounces of butter, nine good-sized turnips,
four onions, two quarts of stock, seasoning to taste. Melt the butter
in the stewpan, but do not let it boil ; wash, drain and slice the tur-
nips and onions very thin ; put them in the butter, with a teacupful
of stock, and stew very gently for an hour. Then add the remainder
of the stock, and simmer another hour. Rub it through a taminy,
put it back into the stewpan, but do not let it boil. Serve very hot.
It will require two hours and a half to cook this soup.
Cabbage Soup. — Take one large cabbage, three carrots, two onions✪ Vegetable Soup (1),
four or five slices of lean bacon, salt and pepper to taste, two quarts
of medium stock. Scald the cabbage, cut it up and drain it. Line
the stewpan with the bacon, put in the cabbage, carrots and onions;
moisten with skimmings from the stock, and simmer very softly till
the cabbage is tender; add the stock, stew softly for half an hour,
and carefully skim off every particle of fat. Season✪ Cabbage with Bacon and serve.
Time, one hour and a half; seasonable in winter; sufficient for eight
persons.
410 THE hearthstone; or, life at home.
Page 259 · 8 recipe records on this page
Presented as published in 1883. 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
Vegetable Soup (2). — Scrape clean and slice three carrots and three turnips ; peel three onions ; fry the whole with a little butter till it turns rather yellow ; then add two heads of celery cut in pieces, three or four leeks, also cut in pieces ; stir and fry the whole for about six minutes ; when fried, add also one clove of garlic, salt, pepper, two cloves, and two stalks of parsley ; cover with three quarts of water; keep on rather a slow fire, skim off the scum carefully, and simmer for about three hours, then strain and use.
Vegetable Soup (3). — Seven ounces of carrot, ten ounces of parsnip, ten ounces of potatoes cut in thin slices ; one and one-quarter ounce of butter, five teaspoonfuls of flour, a teaspoonful of made mustard, salt and pepper to taste ; the yolks of two eggs ; rather more than two quarts of water. Boil the vegetables in the water two and one-half hours ; stir them often, and if the water boils away too quickly
add more, as there should be two quarts of soup when done. Mix up in a basin the butter and flour, mustard, salt and pepper, with a teacupful of cold water; stir in the soup and boil ten minutes. Have ready the yolks of the eggs in the tureen ; pour on, stir well, and serve. Time, three hours ; sufficient for eight persons.
Potato Soup. — An excellent winter soup is made by taking four pounds of mealy potatoes, boiled or steamed very dry ; pepper and salt to taste ; two quarts of stock. When the potatoes are boiled, mash them smoothly that no lumps remain, and gradually add them to the boiling stock ; pass it through a sieve, season, and simmer for five minutes. Skim well, and serve with fried bread. Half an hour for cooking.
Rice Soup. — Four ounces of rice, salt, cayenne and mace, two quarts of white stock. Mode: Throw the rice into boiling water, and let it remain five minutes ; then pour it into a sieve, and allow it to drain well. Now add it to the stock boiling, and allow it to stew till it is quite tender ; season to taste. Serve quickly. Cook one hour.
Turnip Soup. — Three ounces of butter, nine good-sized turnips, four onions, two quarts of stock, seasoning to taste. Melt the butter in the stewpan, but do not let it boil ; wash, drain and slice the turnips and onions very thin ; put them in the butter, with a teacupful of stock, and stew very gently for an hour. Then add the remainder of the stock, and simmer another hour. Rub it through a taminy, put it back into the stewpan, but do not let it boil. Serve very hot. It will require two hours and a half to cook this soup.
Cabbage Soup. — Take one large cabbage, three carrots, two onions, four or five slices of lean bacon, salt and pepper to taste, two quarts of medium stock. Scald the cabbage, cut it up and drain it. Line the stewpan with the bacon, put in the cabbage, carrots and onions; moisten with skimmings from the stock, and simmer very softly till the cabbage is tender; add the stock, stew softly for half an hour, and carefully skim off every particle of fat. Season and serve. Time, one hour and a half; seasonable in winter; sufficient for eight persons.
410 THE hearthstone; or, life at home.
Records on this page
Vegetable Soup (1)Vegetable Soup (2)Vegetable Soup (3)Potato SoupRice SoupTurnip SoupCabbage SoupCabbage with Bacon