Take about 2 Ibs. of beef and veal, without fat, chop
them up together, and put into a basin. Add half of the
white of an egg, work the meats with a wooden spoon and
a glass of water, continue to mix with about 1J gallon of
good strong stock ; put the whole into a small saucepan
with some carcases of birds (raw or cooked), a branch of
celery, and put it to boil on the fire ; stir it when there
FEBRUARY 29
with a wooden spoon, so that the meat shall not stick to
the bottom. As soon as it bubbles, remove the saucepan
to a very slow, very moderate, well-regulated fire for two
hours. The stock, made in this way, ought to become
a fine colour, and above all be very clear. Strain it
through a napkin that has been previously rinsed in hot
water.
Julienne Soup.— Ingredients : 3 fine carrots, 2 tur-
nips, 2 small pieces of celery, 2 sprigs of parsley, 1 onion,
the quarter of a large Savoy cabbage, the hearts of
2 lettuces, a bunch of sorrel, and a sprig of chervil.
Scrape each of the vegetables according to its require-
ments. The carrots are cut, in the thickest parts of them,
in transverse sections, about two-thirds of an inch thick ;
shape these into thin, even ribbons by turning the piece
round and round till you reach the centre of the carrot,
which is not used ; then cut these ribbons again into very
fine shreds. Cut the turnips into squares ; divide them
into oblong squares about two-thirds of an inch thick ; cut
and make them into shreds like the carrots. Cut and shape
the celery in the same way. Remove the hard sides of
the cabbage, and slice it as fine as possible. Slice in the
same way the lettuces, parsley, and onions. The similarity
of the vegetables, as much with regard to their thickness
as to their length, must be strictly preserved ; it is one of
the distinguishing characteristics of this soup. Now put
a lump of butter into a good saucepan, rather a large one
and very thick at the bottom. Add the vegetables, all
except the cabbage and the sorrel ; these must be scalded
in boiling water apart. Place the other vegetables on a
slow fire till they turn a fine yellow colour without being
burnt ; that is the chief characteristic of the soup. As
soon as they are done to a turn, add about 2 quarts of
good stock or consomme, and a pinch of sugar. When it
bubbles, remove to side of fire ; add the sorrel and cabbage,
30 POT-POURRI FROM. A SURREY GARDEN
after drying them, through a strainer or sieve. The bubbles
should only appear on one side. Skim, and, while on
the fire, remove the grease as it forms. Let it boil for an
hour, if the vegetables are tender ; if not, for longer.
Consomme* aux Ailerons (Wing-bone Soup).— Cut
up the whole of 3 or 4 carrots and 2 turnips into slices of
about the thickness of a shilling. Cut in rounds of the
same thickness, and shaped in the same column- shape,
some cabbage leaves — very white ones. This done, wet
the carrots first with about 2 pints of stock (consomme").
After it has boiled for an hour, add the turnips and
cabbage. Let it boil quite gently by the side of the fire
for a good hour, till the vegetables are quite cooked.
Page 18
Presented as published in 1898. 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
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Take about 2 Ibs. of beef and veal, without fat, chop
them up together, and put into a basin. Add half of the
white of an egg, work the meats with a wooden spoon and
a glass of water, continue to mix with about 1J gallon of
good strong stock ; put the whole into a small saucepan
with some carcases of birds (raw or cooked), a branch of
celery, and put it to boil on the fire ; stir it when there
FEBRUARY 29
with a wooden spoon, so that the meat shall not stick to
the bottom. As soon as it bubbles, remove the saucepan
to a very slow, very moderate, well-regulated fire for two
hours. The stock, made in this way, ought to become
a fine colour, and above all be very clear. Strain it
through a napkin that has been previously rinsed in hot
water.
Julienne Soup.— Ingredients : 3 fine carrots, 2 tur-
nips, 2 small pieces of celery, 2 sprigs of parsley, 1 onion,
the quarter of a large Savoy cabbage, the hearts of
2 lettuces, a bunch of sorrel, and a sprig of chervil.
Scrape each of the vegetables according to its require-
ments. The carrots are cut, in the thickest parts of them,
in transverse sections, about two-thirds of an inch thick ;
shape these into thin, even ribbons by turning the piece
round and round till you reach the centre of the carrot,
which is not used ; then cut these ribbons again into very
fine shreds. Cut the turnips into squares ; divide them
into oblong squares about two-thirds of an inch thick ; cut
and make them into shreds like the carrots. Cut and shape
the celery in the same way. Remove the hard sides of
the cabbage, and slice it as fine as possible. Slice in the
same way the lettuces, parsley, and onions. The similarity
of the vegetables, as much with regard to their thickness
as to their length, must be strictly preserved ; it is one of
the distinguishing characteristics of this soup. Now put
a lump of butter into a good saucepan, rather a large one
and very thick at the bottom. Add the vegetables, all
except the cabbage and the sorrel ; these must be scalded
in boiling water apart. Place the other vegetables on a
slow fire till they turn a fine yellow colour without being
burnt ; that is the chief characteristic of the soup. As
soon as they are done to a turn, add about 2 quarts of
good stock or consomme, and a pinch of sugar. When it
bubbles, remove to side of fire ; add the sorrel and cabbage,
30 POT-POURRI FROM. A SURREY GARDEN
after drying them, through a strainer or sieve. The bubbles
should only appear on one side. Skim, and, while on
the fire, remove the grease as it forms. Let it boil for an
hour, if the vegetables are tender ; if not, for longer.
Consomme* aux Ailerons (Wing-bone Soup).— Cut
up the whole of 3 or 4 carrots and 2 turnips into slices of
about the thickness of a shilling. Cut in rounds of the
same thickness, and shaped in the same column- shape,
some cabbage leaves — very white ones. This done, wet
the carrots first with about 2 pints of stock (consomme").
After it has boiled for an hour, add the turnips and
cabbage. Let it boil quite gently by the side of the fire
for a good hour, till the vegetables are quite cooked.