salt. Boil for half an hour, removing the
mace and lemon-peel in half that time. If a
gill of cream✪ Chestnut Soup can be added to the soup just
before it is poured into the tureen for serving
it will greatly add to the richness of the soup.
This quantity will serve for a party of eighteen
persons. When whole chestnuts cannot be
obtained, ground chestnuts can be used in-
stead. Of this, one tablespoonful will be
required for every pint of stock.
Boil two quarts of water with a teaspoonful
of salt, one lump of sugar, and three sprigs of
mint. When boiling, add two quarts of fresh
shelled pea-pods, and boil for forty minutes.
' Of all the things J ever swallow.
Good, well-dress' d turtle beats them holUnv ;
It almost makes we wish, I vow.
To have two stomachs, like a cow,* — HoOD.
32
SOUPS.
* And speedily the tables were ylaide.
And to the dinner faste they spedde*
Chaucer.
When quite tender, pass them through a hair
sieve with a wooden spoon. Put this pur^e
back into the saucepan ; add one pint of boil-
ing milk in which half an ounce of butter has
been melted, a teaspoonful of chopped mint,
salt and pepper to taste. Serve hot, and hand
with it croutons of fried bread.
/IDocIi Uuttle Soup* ID*
One ounce butter, one small carrot, turnip,
and onion, a bay-leaf, a stick of celery, four
cloves, a small bunch of thyme and parsley,
one dessertspoonful each of flour and lentil or
pea-flour, salt, and * Herbaceous Seasoning '*
to taste ; one ounce of ribbon macaroni, one
* See note, page 27.
* ^Si pudding f and soup^ the electrified groups
With the flagon, pop under the sofa in haslet
Ingoldsby.
33 D
SOUPS.
' That all'Softening^ all-o^€rpoTvering knelly
The tocsin of the soul^the dinner-bell*
Byron.
teaspoonful of soy, a squeeze of lemon, and
one quart of water.
Put the butter in a saucepan and place it
on the stove until of a light golden colour ;
then add the vegetables, well washed and cut
in small pieces. Cover the pan and simmer
until the vegetables are soft, which will be in
three-quarters of an hour. Draw the pan on
one side, stir in smoothly the two flours, add
the water carefully, so that there are no lumps,
and return the pan to the fire. Add the
seasoning, herbs and lemon-juice, and boil for
twenty minutes. Strain the soup through
a sieve, and draw the pan on one side,
keeping on the lid until time for serving.
If the macaroni is liked, boil it quickly in
* / smell the smell of roasted meaty
I hear the hissing fry, *
O. W. Holmes.
34
SOUPS.
* And the soup^s got cold in the silver tureen^
And there's nothings in shorty thcU is fit to be seen P
Ingoldsby.
water with the soy, then drain it, and cut it up
into large pieces. When the soup is boiled
up before serving, throw the macaroni in just
before pouring it into the tureen. Small fried
balls of savoury stuffing are an improvement
to the soup.
Soupe Aafdte« ID.
Four carrots, two turnips, four onions; half
a pint of green peas, fresh or tinned ; a stick
of celery, a bunch of mint, parsley and thyme ;
two quarts water ; pepper and salt to taste.
Boil these in a closely covered stock-pot
from two to three hours. Strain off the stock
from the vegetables, and put it on the fire to
boil. Have ready cut up into dice or shreds,
a carrot, small turnip, half a stick of celery, a
* Fill your baskets highy
With fennel greeny and balniy and golden pines y
Savoryy latter-minty and columbinesy
Cool parsley y basil sweety and sunny thyme ^
Keats.
35
D 2
SOUPS.
* There is a dish of leather-cocUs for ytm.*
• King Henry IV. »
few French beans, a quarter of a lettuce, and
a quarter pint of peas. When the stock boils
put in these vegetables and boil until quite
tender, but not soft enough to break and
spoil the appearance of the soup. Serve in
a heated tureen.
/IDulUgatawns Soup. ID. ✪ Pea Soup
Page 9 · 4 recipe records on this page
Presented as published in 1889. 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
salt. Boil for half an hour, removing the mace and lemon-peel in half that time. If a gill of cream can be added to the soup just before it is poured into the tureen for serving it will greatly add to the richness of the soup. This quantity will serve for a party of eighteen persons. When whole chestnuts cannot be obtained, ground chestnuts can be used instead. Of this, one tablespoonful will be required for every pint of stock.
Boil two quarts of water with a teaspoonful of salt, one lump of sugar, and three sprigs of mint. When boiling, add two quarts of fresh shelled pea-pods, and boil for forty minutes.
' Of all the things J ever swallow. Good, well-dress' d turtle beats them holUnv ; It almost makes we wish, I vow. To have two stomachs, like a cow,* — HoOD.
* And speedily the tables were ylaide. And to the dinner faste they spedde*
Chaucer.
When quite tender, pass them through a hair sieve with a wooden spoon. Put this purée back into the saucepan ; add one pint of boiling milk in which half an ounce of butter has been melted, a teaspoonful of chopped mint, salt and pepper to taste. Serve hot, and hand with it croutons of fried bread.
Mock Turtle Soup. ID.
One ounce butter, one small carrot, turnip, and onion, a bay-leaf, a stick of celery, four cloves, a small bunch of thyme and parsley, one dessertspoonful each of flour and lentil or pea-flour, salt, and * Herbaceous Seasoning '* to taste ; one ounce of ribbon macaroni, one
* See note, page 27.
* ^Si pudding f and soup^ the electrified groups With the flagon, pop under the sofa in haslet
Ingoldsby.
33 D
' That all-softening, all-overpowering knell! The The tocsin of the soul^the dinner-bell*
Byron.
teaspoonful of soy, a squeeze of lemon, and one quart of water.
Put the butter in a saucepan and place it on the stove until of a light golden colour ; then add the vegetables, well washed and cut in small pieces. Cover the pan and simmer until the vegetables are soft, which will be in three-quarters of an hour. Draw the pan on one side, stir in smoothly the two flours, add the water carefully, so that there are no lumps, and return the pan to the fire. Add the seasoning, herbs and lemon-juice, and boil for twenty minutes. Strain the soup through a sieve, and draw the pan on one side, keeping on the lid until time for serving. If the macaroni is liked, boil it quickly in
* / smell the smell of roasted meaty I hear the hissing fry, *
O. W. Holmes.
* And the soup^s got cold in the silver tureen^ And there's nothings in shorty thcU is fit to be seen P
Ingoldsby.
water with the soy, then drain it, and cut it up into large pieces. When the soup is boiled up before serving, throw the macaroni in just before pouring it into the tureen. Small fried balls of savoury stuffing are an improvement to the soup.
Soupe Julienne. ID.
Four carrots, two turnips, four onions; half a pint of green peas, fresh or tinned ; a stick of celery, a bunch of mint, parsley and thyme ; two quarts water ; pepper and salt to taste.
Boil these in a closely covered stock-pot from two to three hours. Strain off the stock from the vegetables, and put it on the fire to boil. Have ready cut up into dice or shreds, a carrot, small turnip, half a stick of celery, a
* Fill your baskets highy With fennel greeny and balniy and golden pines y Savoryy latter-minty and columbinesy Cool parsley y basil sweety and sunny thyme ^
Keats.
D 2
* There is a dish of leather-cocUs for ytm.*
• King Henry IV. »
few French beans, a quarter of a lettuce, and a quarter pint of peas. When the stock boils put in these vegetables and boil until quite tender, but not soft enough to break and spoil the appearance of the soup. Serve in a heated tureen.
/IDulUgatawns Soup. ID.
Records on this page
Chestnut SoupMulligatawny SoupPea SoupVegetable Soup