the boiling point. Now add the tomato and simmer
gently fifteen minutes; then strain. Add the peas and
cooked vegetables to the strained soup, and simmer again
for thirty minutes. Serve small slices of toasted bread in a
separate dish.
Spring and Summer Soup "Without Stock.
Quarter of a pound of salt pork, or three large table-
spoonfuls of butter ; three large young onions, half a small
head of cabbage, three potatoes, half a small carrot, half a
small white turnip, three table- spoonfuls of flou✪ Spring Soupr, two quarts
of water, six large slices of toasted bread, salt, pepper, one
small parsnip. Cut the pork into thin slices ; place these in
the soup pot and let them fry out slowly. Have the
vegetables (except the potatoes), cut quite fine, and when
the pork is cooked, put the vegetables into the pot with it.
Cover tightly, and let cook very gently, on the back of the
stove, one hour. Stir frequently to prevent burning. Add
the water, which should be boiling. Let simmer gently for
one hour, and then add the potatoes, cut into slices, and the
flour, which has been mixed with a little cold water. Season
with salt and pepper, and simmer gently an hour longer.
Have the toasted bread in the tureen. Turn the soup on it
and serve. A pint of green peas, cooked in the soup the last
half, is a great addition. When the butter is used, let it melt
in the soup pot before adding the vegetables.
Griblet Soup.
The giblets from two or three fowl or chickens, any kind
of stock, or if there are remains of the roast chickens, use
these ; one large onion, two slices of carrot, one of turnip,
two stalks of celery, two quarts of water, one of stock, two
large table-spoonfuls of butter, two of flour, salt, pepper✪ Griblet Soup.
Put the giblets on to boil in the two quarts of water, and
boil gently until reduced to one quart (it will take about
94 MISS PARLOA'S NEW COOK BOOK.
two hours) ; then take out the giblets. Cut all the hard,
tough parts from the gizzards, and put hearts, livers and
gizzards together and chop rather coarse. Return them to
the liquor in which they were boiled, and add the quart of
stock. Have the vegetables cut fine, and fry them in the
butter until they are very tender (about fifteen minutes) , but
be careful they do not burn ; then add the dry flour to them
and stir until the flour browns. Turn this mixture into the
soup, and season with pepper and salt. Cook gently half an
hour and serve with toasted bread. If the chicken bones
are used, put them on to boil in three quarts of water, and
boil the giblets with them. When you take out the giblets,
strain the stock through a sieve and return to the pot ; then
proceed as before.
Page 35 · 4 recipe records on this page
Presented as published in 1880. 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
the boiling point. Now add the tomato and simmer gently fifteen minutes; then strain. Add the peas and cooked vegetables to the strained soup, and simmer again for thirty minutes. Serve small slices of toasted bread in a separate dish.
Spring and Summer Soup "Without Stock. Quarter of a pound of salt pork, or three large tablespoonfuls of butter ; three large young onions, half a small head of cabbage, three potatoes, half a small carrot, half a small white turnip, three table- spoonfuls of flour, two quarts of water, six large slices of toasted bread, salt, pepper, one small parsnip. Cut the pork into thin slices ; place these in the soup pot and let them fry out slowly. Have the vegetables (except the potatoes), cut quite fine, and when the pork is cooked, put the vegetables into the pot with it. Cover tightly, and let cook very gently, on the back of the stove, one hour. Stir frequently to prevent burning. Add the water, which should be boiling. Let simmer gently for one hour, and then add the potatoes, cut into slices, and the flour, which has been mixed with a little cold water. Season with salt and pepper, and simmer gently an hour longer. Have the toasted bread in the tureen. Turn the soup on it and serve. A pint of green peas, cooked in the soup the last half, is a great addition. When the butter is used, let it melt in the soup pot before adding the vegetables.
Griblet Soup.
The giblets from two or three fowl or chickens, any kind of stock, or if there are remains of the roast chickens, use these ; one large onion, two slices of carrot, one of turnip, two stalks of celery, two quarts of water, one of stock, two large table-spoonfuls of butter, two of flour, salt, pepper. Put the giblets on to boil in the two quarts of water, and boil gently until reduced to one quart (it will take about
two hours) ; then take out the giblets. Cut all the hard, tough parts from the gizzards, and put hearts, livers and gizzards together and chop rather coarse. Return them to the liquor in which they were boiled, and add the quart of stock. Have the vegetables cut fine, and fry them in the butter until they are very tender (about fifteen minutes) , but be careful they do not burn ; then add the dry flour to them and stir until the flour browns. Turn this mixture into the soup, and season with pepper and salt. Cook gently half an hour and serve with toasted bread. If the chicken bones are used, put them on to boil in three quarts of water, and boil the giblets with them. When you take out the giblets, strain the stock through a sieve and return to the pot ; then proceed as before.
Records on this page
Spring SoupSpring and Summer Soup Without StockGriblet SoupPotage a la Heine