After putting the beef, in one solid piece, into the
soup-pot, and adding the cold water, set the soup-pot
where its contents will heat slowly to the boiling-point.
Skim the liquid carefully, and set back where it will re-
main at the boiling-point temperature for five hours.
When three hours have passed, pare one of the onions,
and placing it in an old saucer, bake it in a hot oven
until it turns a delicate brown, — say for fifteen or twenty
minutes. Put the onion into the soup-pot, and also put
in a table-spoonful of the carrot, of the turnip, of the
celery, and of the salt, as well as half a teaspoonful of
the pepper. Cover the kettle, and cook the contents for
an hour and a half.
At the end of the hour cut the bread crust into pieces
about two inches square, and after spreading them in a
pan, put them into a moderate oven to dry. Now put
the cabbage into a stew-pan with one pint of boiling
water. Cover the pan, and set where the contents will
boil gently. Next put the butter into a stew-pan, and
add the remaining carrots, turnips, and celery, and the
onion, cut fine. Shake the pan over the fire for a few
minutes ; then add the sugar. Cover, and cook slowly
for half an hour, stirring frequently, and being careful
not to brown the vegetables.
At the end of the half-hour turn the cabbage into a
strainer, and pour cold water over it. Drain the cabbage
well, and add it, with the peas, to the vegetables in the
stew-pan. Add, also, a quart of broth from the soup-pot,
besides the remaining salt and pepper. Cover, and cook
slowly for one hour.
When the vegetables have been cooking for half an
hour in the stock, spread the crust of bread on the bot-
tom and sides of a deep dish, and moisten them with a
generous pint of broth from the soup-pot, taking the
broth from the top, so as to get as much fat as possible.
SOUPS. 139
Set the dish in a moderate oven, and cook for half an
hour. On taking it from the oven at the end of this time,
pour the vegetables and their broth over the bread crusts.
Strain the broth from the soup-pot into the tureen, and
serve at once.
The mode of serving this is to put some of the vegeta-
bles and the bread in each soup plate, and then turn a
ladle of soup into the dish.
The meat may be served in a separate course. There
should be a good brown sauce or a Mayonnaise sauce to
go with it.
Spring Soup.
This differs only slightly from ordinary Julienne soup.
The carrots and turnips should be cut into little balls
with a vegetable-cutter, and the string-beans and shell-
beans should be cut into small cubes. Any vegetable or
any green salad may be used in the soup. The French
word printaniere is used more commonly on bills of fare
to describe this soup than the English word "Spring."
One finds under various fine names dozens of soups that
vary only in the slightest degree. This is the case with
a great many soups made of clear stock ; the change of
a single ingredient often being sufficient cause for a
change of name.
Carrot Soup.
For this light summer soup there will be needed a
quart of grated carrot, which gives it the flavor and
color, and two quarts of stock, two table-spoonfuls of
butter, two of flour, one of salt, half a teaspoonful of
pepper, an onion, and a pint of milk or -cream✪ Carrot Soup.
Page 68 · 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
After putting the beef, in one solid piece, into the soup-pot, and adding the cold water, set the soup-pot where its contents will heat slowly to the boiling-point. Skim the liquid carefully, and set back where it will remain at the boiling-point temperature for five hours. When three hours have passed, pare one of the onions, and placing it in an old saucer, bake it in a hot oven until it turns a delicate brown, — say for fifteen or twenty minutes. Put the onion into the soup-pot, and also put in a table-spoonful of the carrot, of the turnip, of the celery, and of the salt, as well as half a teaspoonful of the pepper. Cover the kettle, and cook the contents for an hour and a half.
At the end of the hour cut the bread crust into pieces about two inches square, and after spreading them in a pan, put them into a moderate oven to dry. Now put the cabbage into a stew-pan with one pint of boiling water. Cover the pan, and set where the contents will boil gently. Next put the butter into a stew-pan, and add the remaining carrots, turnips, and celery, and the onion, cut fine. Shake the pan over the fire for a few minutes ; then add the sugar. Cover, and cook slowly for half an hour, stirring frequently, and being careful not to brown the vegetables.
At the end of the half-hour turn the cabbage into a strainer, and pour cold water over it. Drain the cabbage well, and add it, with the peas, to the vegetables in the stew-pan. Add, also, a quart of broth from the soup-pot, besides the remaining salt and pepper. Cover, and cook slowly for one hour.
When the vegetables have been cooking for half an hour in the stock, spread the crust of bread on the bottom and sides of a deep dish, and moisten them with a generous pint of broth from the soup-pot, taking the broth from the top, so as to get as much fat as possible.
Set the dish in a moderate oven, and cook for half an hour. On taking it from the oven at the end of this time, pour the vegetables and their broth over the bread crusts. Strain the broth from the soup-pot into the tureen, and serve at once.
The mode of serving this is to put some of the vegetables and the bread in each soup plate, and then turn a ladle of soup into the dish.
The meat may be served in a separate course. There should be a good brown sauce or a Mayonnaise sauce to go with it.
Spring Soup.
This differs only slightly from ordinary Julienne soup. The carrots and turnips should be cut into little balls with a vegetable-cutter, and the string-beans and shellbeans should be cut into small cubes. Any vegetable or any green salad may be used in the soup. The French word printaniere is used more commonly on bills of fare to describe this soup than the English word "Spring." One finds under various fine names dozens of soups that vary only in the slightest degree. This is the case with a great many soups made of clear stock ; the change of a single ingredient often being sufficient cause for a change of name.
Carrot Soup.
For this light summer soup there will be needed a quart of grated carrot, which gives it the flavor and color, and two quarts of stock, two table-spoonfuls of butter, two of flour, one of salt, half a teaspoonful of pepper, an onion, and a pint of milk or -cream.
Records on this page
Carrot Soup