6. We take one carrot, one turnip, and one leek, and wash them well in cold water. 7. We take the vegetables out of the water and put them on a board. 3 4t 2 k 0 si Lesso7is on Making Soup. — Clear Soup. 171 8. We take a sharp knife, and scrape the carrot quite clean, and slice it up. 9. We take the turnip, peel it, and cut it in small pieces. 10. We take the leek, and cut off part of the long greea leaves, and the little straggling roots, and chop up finely the remainder. 11. We put all these vegetables into the stewpan, and stir them all well with an iron spoon, until they are well mixed with the beef and stock. 12. We put the stewpan on the fire, and stir the contents until it boils. 13. We must stand the stewpan by the side of the fire for twenty minutes. 14. We take a clean soup cloth, and fix it on the soup stand. 15. We take a large basin, and place it below the cloth. 16. We take the stewpan off the fire, and pour the contents carefully into the cloth, and let it all pass into the basin. N.B. — The chopped gravy beef acts as a filter to the soup. 17. After the soup has all passed through, we remove the basin and put a clean one in its place. 18. We take a soup ladle and pour a little of the soup (at a time) over the meat in the cloth, and let it pass through very slowly. N.B. — We must be careful not to disturb the deposit of chopped beef, which settles at the bottom of the cloth. N.B — If savoury custard should be preferred in the soup, instead of shredded vegetables, see No. 31. 19. We take a small carrot, a leek, cabbage lettuce, and a tablespoonful of young peas, and wash them in cold water. 20. We put the vegetables on a board, scrape the carrot clean, and cut off all the outside leaves of the lettuce, and the long green leaves of the leek. 21. We must shred the carrot, leek and cabbage lettuce very finely in equal lengths. 172 National Training School for Cookery. 22. We put the shredded carrot and leek into a small saucepan of cold water with half a saltspoonful of salt. 23. We put the saucepan on the fire and let it just come to the boil. N.B. — This is to blanch the vegetables. 24. We take the saucepan off the fire and strain th? water from the vegetables. 25. We take a stewpan, and put in the blanched vege- tables and cabbage lettuce and peas ; we add a lump of sugar and half a pint of the clear soup 26. We put the stewpan on the fire to boil fast, and re- duce the soup to a glaze over the vegetables. 27. We take the basin of strained soup and pour the soup on the vegetables in the stewpan, and let it just boil. 28. We then remove the stewpan to the side of the fire> and let it boil gently for half an hour. 29. For serving we pour the soup into a hot soup tureen. For Savoury Ctcstard. 30. We take the yolks of three eggs, and the white of one, and put them in a small basin. 31. We add one gill of the clear soup, and a quarter of a saltspoonful of salt✪ Savoury Custard. 32. We whisk up the eggs and the stock well together. 33. We take a small gallipot and butter it inside. 34. We pour the mixture into the gallipot. 35. We take a piece of whitey-brown paper and butter it. 36. We put this buttered paper over the top of the gallipot and tie it on with a piece of string. 37. We take a saucepan of hot water and put it on the fire.

AI-modernized reading of the original text

6. We take one carrot, one turnip, and one leek, and wash them well in cold water. 7. We take the vegetables out of the water and put them on a board. 4t k si Lesso7is on Making Soup. — Clear Soup. 171 8. We take a sharp knife, and scrape the carrot quite clean, and slice it up. 9. We take the turnip, peel it, and cut it in small pieces. 10. We take the leek, and cut off part of the long greea leaves, and the little straggling roots, and chop up finely the remainder. 11. We put all these vegetables into the stewpan, and stir them all well with an iron spoon, until they are well mixed with the beef and stock. 12. We put the stewpan on the fire, and stir the contents until it boils. 13. We must stand the stewpan by the side of the fire for twenty minutes. 14. We take a clean soup cloth, and fix it on the soup stand. 15. We take a large basin, and place it below the cloth. 16. We take the stewpan off the fire, and pour the contents carefully into the cloth, and let it all pass into the basin. N.B. — The chopped gravy beef acts as a filter to the soup. 17. After the soup has all passed through, we remove the basin and put a clean one in its place. 18. We take a soup ladle and pour a little of the soup (at a time) over the meat in the cloth, and let it pass through very slowly. N.B. — We must be careful not to disturb the deposit of chopped beef, which settles at the bottom of the cloth. N.B — If savoury custard should be preferred in the soup, instead of shredded vegetables, see No. 31. 19. We take a small carrot, a leek, cabbage lettuce, and a tablespoonful of young peas, and wash them in cold water. 20. We put the vegetables on a board, scrape the carrot clean, and cut off all the outside leaves of the lettuce, and the long green leaves of the leek. 21. We must shred the carrot, leek and cabbage lettuce very finely in equal lengths. 172 National Training School for Cookery. 22. We put the shredded carrot and leek into a small saucepan of cold water with half a saltspoonful of salt. 23. We put the saucepan on the fire and let it just come to the boil. N.B. — This is to blanch the vegetables. 24. We take the saucepan off the fire and strain the water from the vegetables. 25. We take a stewpan, and put in the blanched vegetables and cabbage lettuce and peas ; we add a lump of sugar and half a pint of the clear soup 26. We put the stewpan on the fire to boil fast, and reduce the soup to a glaze over the vegetables. 27. We take the basin of strained soup and pour the soup on the vegetables in the stewpan, and let it just boil. 28. We then remove the stewpan to the side of the fire> and let it boil gently for half an hour. 29. For serving we pour the soup into a hot soup tureen. For Savoury Custard. 30. We take the yolks of three eggs, and the white of one, and put them in a small basin. 31. We add one gill of the clear soup, and a quarter of a saltspoonful of salt. 32. We whisk up the eggs and the stock well together. 33. We take a small gallipot and butter it inside. 34. We pour the mixture into the gallipot. 35. We take a piece of whitey-brown paper and butter it. 36. We put this buttered paper over the top of the gallipot and tie it on with a piece of string. 37. We take a saucepan of hot water and put it on the fire.

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Savoury Custard

The official handbook for the National Training School for Cookery