N.B. — Fried bread cut in the shape of dice should be served with the pun*e (see " Vegetables," Lesson No. 8, from Note 13 to 17). i8o National Training School for Cookery. SOUPS. Lesson No. 5. SPRING VEGETABLE SOUP. Average cost of " Spring Vegetable Soup " (two quarts). INGREDIENTS. s. d. 2 lbs. of the shin of beef i 6 2 lbs. of the knuckle of veal i o Salt ) 2 young carrots j i young turnip o oV i leek o i \ of a head of celery o 2 1 cauliflower o 4 1 gill of peas \ \ of a saltspoonful of carbonate of soda . . | 3 3 Si Time required, about Jive hours. Now we will show you how to make two quarts of Spring Vegetable Soup. 1. We take two pounds of shin of beef , and two pounds of knuckle of veal, and put them on a board. 2. We must cut off all the meat from the bone with a sharp knife. 3. We cut off all the fat from the meat (the fat we put aside for other purposes). 4. We take a chopper and break the bones in halves. 5. We take out all the marrow inside the bones, and put it aside for other uses. N.B. — If the fat and marrow were to go into the soup they would make it greasy. 6. We take a stockpot or a large stewpan, and put the meat and bones into it. 7. We pour in five pints of cold water. 8. We put in a teaspoonful of salt. This will assist the sewn to rise. L essons on Making Soup. — Spring Vegetable Soup. 1 8 1 9. We put the stockpot on the fire, with the lid on, and let it come to the boil quickly. 10. We take a spoon and remove all the scum as it rises. 11. We now draw the stockpot rather to the side of the fire and let it simmer gently for five hours. 12. We take two young carrots, scrape them clean with a knife, and cut them in slices. 13. We take one young turnip, peel it, and cut it in slices. 14. We take half a head of celery and one leek, wash them well in cold water, and cut them in sqitares with a knife. 15. We take one cauliflower, wash it in cold water, and put it in a basin of cold water, with a dessertspoonfid of salt, for two or three minutes. 16. We then take the caitliflower out of the water, and squeeze it dry in a cloth. 17. We take a knife and cut off all the green leaves and the stalk from the cauliflower, and pull the flower into sprigs. 18. We must watch and skim the soup occasionally, and we should add a little cold water to make the scti7n rise. 19. One hour before serving the soup we should add the vegetables. 20. We must first put in the sliced carrots, and the cut up celery and leek. (These vegetables take the longest to boil.) 21. In half an hour we should add the sliced tumipsy and fifteen minutes after that the cut up flower of the cauli- flower. 22. We take a saucepan full of hot water, and put it on the fire to boil. 23. When the water is quite boiling, we put in one gill of shelled peas, a teaspoonful of salt, and a quarter of a salt- spoonful of carbonate of soda,✪ Spring Vegetable Soup and let it boil from fifteen to twenty minutes, according to the age of the peas. N.B. — The cover should be off the saucepan. 1 82 National Training School for Cookery. 24. After that time we should feel the peasy and if they are quite soft we take them out of the saucepan and drain them in a colander.

AI-modernized reading of the original text

N.B. — Fried bread cut in the shape of dice should be served with the puree (see " Vegetables," Lesson No. 8, from Note 13 to 17). i8o National Training School for Cookery. Lesson No. 5. SPRING VEGETABLE SOUP. Average cost of " Spring Vegetable Soup " (two quarts). s. d. 2 lbs. of the shin of beef i 6 2 lbs. of the knuckle of veal i o Salt ) 2 young carrots j i young turnip o oV i leek o i \ of a head of celery o 2 1 cauliflower o 4 1 gill of peas \ \ of a saltspoonful of carbonate of soda . . | 3 3 Si Time required, about Jive hours. Now we will show you how to make two quarts of Spring Vegetable Soup. 1. We take two pounds of shin of beef , and two pounds of knuckle of veal, and put them on a board. 2. We must cut off all the meat from the bone with a sharp knife. 3. We cut off all the fat from the meat (the fat we put aside for other purposes). 4. We take a chopper and break the bones in halves. 5. We take out all the marrow inside the bones, and put it aside for other uses. N.B. — If the fat and marrow were to go into the soup they would make it greasy. 6. We take a stockpot or a large stewpan, and put the meat and bones into it. 7. We pour in five pints of cold water. 8. We put in a teaspoonful of salt. This will assist the scum to rise. L essons on Making Soup. — Spring Vegetable Soup. 1 8 1 9. We put the stockpot on the fire, with the lid on, and let it come to the boil quickly. 10. We take a spoon and remove all the scum as it rises. 11. We now draw the stockpot rather to the side of the fire and let it simmer gently for five hours. 12. We take two young carrots, scrape them clean with a knife, and cut them in slices. 13. We take one young turnip, peel it, and cut it in slices. 14. We take half a head of celery and one leek, wash them well in cold water, and cut them in squares with a knife. 15. We take one cauliflower, wash it in cold water, and put it in a basin of cold water, with a dessertspoonful of salt, for two or three minutes. 16. We then take the cauliflower out of the water, and squeeze it dry in a cloth. 17. We take a knife and cut off all the green leaves and the stalk from the cauliflower, and pull the flower into sprigs. 18. We must watch and skim the soup occasionally, and we should add a little cold water to make the scum rise. 19. One hour before serving the soup we should add the vegetables. 20. We must first put in the sliced carrots, and the cut up celery and leek. (These vegetables take the longest to boil.) 21. In half an hour we should add the sliced turnips and fifteen minutes after that the cut up flower of the cauliflower. 22. We take a saucepan full of hot water, and put it on the fire to boil. 23. When the water is quite boiling, we put in one gill of shelled peas, a teaspoonful of salt, and a quarter of a saltspoonful of carbonate of soda, and let it boil from fifteen to twenty minutes, according to the age of the peas. N.B. — The cover should be off the saucepan. 1 82 National Training School for Cookery. 24. After that time we should feel the peas and if they are quite soft we take them out of the saucepan and drain them in a colander.

Records on this page

Spring Vegetable SoupGiblet Soup

The official handbook for the National Training School for Cookery