Put the carrot and one quart of boiling water into a
saucepan, and cook for half an hour ; then add the turnip
and celery, and cook for ten minutes longer. When this
time has passed, add the cauliflower, and cook for twenty
minutes. If the water should boil away, add more ; for
the vegetables must be covered all the time. If canne 1
peas be used, they will only need to be rinsed and added
to the soup with the other vegetables ; but if fresh peas
be used, they must be boiled for twenty or thirty minutes
in clear water.
When all the vegetables are done, drain off all the
water, and add the vegetables and the teaspoonful of salt
to -the two quarts of hot stock. Cook for a quarter of an
hour, and serve.
This soup will be improved if a gill of sorrel be added
with the cooked vegetables. It should be understood
that the stock must be properly seasoned before the veg-
etables are put into it, the spoonful of salt being used
simply to season the vegetables. Julienne soup is best,
of course, if madft when vegetables have just been taken
from the garden, and are very delicate ; still, it may be
made at any time with satisfactory results, if a little
care be given to its preparation.
Still another rule : Chop fine three pounds of the round
of beef. Add to it three quarts of cold water, and let
it stand for two hours ; then place on the fire, and heat
the water slowly to the boiling-point. Simmer the meat
gently for four hours; then add an onion, two cloves, a
bay leaf, a sprig of parsley, a teaspoonful of salt, and
one-eighth of a teaspoonful of white pepper, and cook an
hour longer. Let the soup boil rather briskly for the
last ten minutes; then strain, and cool quickly. The
next morning skim off all the fat, and pour the soup
back into the kettle, being careful to keep out the sedi-
ment. Cut into small dice enough turnips, carrots, cauli-
flower, and celery to make a half-pint of each vegetable.
124 MISS PARLOA'S KITCHEN COMPANION.
Cover all with boiling water, and boil gently for an hour.
Heat the soup to the boiling-point, and after adding the
vegetables (without the water in which they were cooked),
simmer for a quarter of an hour. Taste before serving,
to be sure there is enough seasoning.
Brown Soup.
This is rich and fine, suitable for a most elaborate din-
ner. It cannot be made in a hurry, yet its manufacture
is not so great a task as may at first appear, because the
soup requires no special attention the major part of the
time it is cooking.
Use a gallon of water, three pounds of the round of
beef, two pounds of a shin of veal, one table-spoonful of
butter, one table-spoonful each of chopped onion, carrot,
and turnip, a sprig of parsley, a bay leaf, two cloves,
eighteen pepper-corns, two table-spoonfuls of arrowroot,
and a teaspoonful and a half of salt✪ Brown Soup.
Cut the meat into bits, and putting it into a soup-kettle
with the cold water, heat it slowly to the boiling-point ;
then skim the liquor carefully, and set the kettle back
where its contents will boil gently for ten hours. At the
end of eight hours put the butter and vegetables into a
small frying-pan, and cook slowly for fifteen minutes;
then add to the soup, together with the spice and herbs.
Page 59 · 1 recipe record on this page
Presented as published in 1887. 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
Put the carrot and one quart of boiling water into a saucepan, and cook for half an hour ; then add the turnip and celery, and cook for ten minutes longer. When this time has passed, add the cauliflower, and cook for twenty minutes. If the water should boil away, add more ; for the vegetables must be covered all the time. If canned peas be used, they will only need to be rinsed and added to the soup with the other vegetables ; but if fresh peas be used, they must be boiled for twenty or thirty minutes in clear water.
When all the vegetables are done, drain off all the water, and add the vegetables and the teaspoonful of salt to -the two quarts of hot stock. Cook for a quarter of an hour, and serve.
This soup will be improved if a gill of sorrel be added with the cooked vegetables. It should be understood that the stock must be properly seasoned before the vegetables are put into it, the spoonful of salt being used simply to season the vegetables. Julienne soup is best, of course, if madft when vegetables have just been taken from the garden, and are very delicate ; still, it may be made at any time with satisfactory results, if a little care be given to its preparation.
Still another rule: Chop fine three pounds of the round of beef. Add to it three quarts of cold water, and let it stand for two hours ; then place on the fire, and heat the water slowly to the boiling-point. Simmer the meat gently for four hours; then add an onion, two cloves, a bay leaf, a sprig of parsley, a teaspoonful of salt, and one-eighth of a teaspoonful of white pepper, and cook an hour longer. Let the soup boil rather briskly for the last ten minutes; then strain, and cool quickly. The next morning skim off all the fat, and pour the soup back into the kettle, being careful to keep out the sediment. Cut into small dice enough turnips, carrots, cauliflower, and celery to make a half-pint of each vegetable.
Cover all with boiling water, and boil gently for an hour. Heat the soup to the boiling-point, and after adding the vegetables (without the water in which they were cooked), simmer for a quarter of an hour. Taste before serving, to be sure there is enough seasoning.
Brown Soup.
This is rich and fine, suitable for a most elaborate dinner. It cannot be made in a hurry, yet its manufacture is not so great a task as may at first appear, because the soup requires no special attention the major part of the time it is cooking.
Use a gallon of water, three pounds of the round of beef, two pounds of a shin of veal, one table-spoonful of butter, one table-spoonful each of chopped onion, carrot, and turnip, a sprig of parsley, a bay leaf, two cloves, eighteen pepper-corns, two table-spoonfuls of arrowroot, and a teaspoonful and a half of salt.
Cut the meat into bits, and putting it into a soup-kettle with the cold water, heat it slowly to the boiling-point ; then skim the liquor carefully, and set the kettle back where its contents will boil gently for ten hours. At the end of eight hours put the butter and vegetables into a small frying-pan, and cook slowly for fifteen minutes; then add to the soup, together with the spice and herbs.
Records on this page
Brown Soup