This extremely primitive soup is made of garlic fried
in olive oil or beef-drijjping, and moistened with beef-
stock, or, on fast days, simply with water. Just before
serving, as many eggs as there are guests are mingled raw
with the soup, which is then boiled up, seasoned with pepper
and salt, and served with si^Dpets of toasted brea✪ A Simple Soup with Eggsd. Or, if
the guests are exceptionally fond of garlic, put in large
slices of bread, to be soaked in the soup, which, it will be
clear to culinary experts, bears a certain resemblance to
the fundamental seasoning of the Provenc^'al Bouillabaisse.
SOUPS. 137
114. Cold Soup.
Allow to bLanch, separately, in a pan, fonr handfiils of
spinach and two handftils of sorrel ; drain and pass through
a sieve, mix the vegetables and pla(;e in a pan, diluting with
a quart of very well clarified veal or chicken stock. The
Russians use as stock " kvas," a beverage made of partially
fermented r3'e or barley ; but this I do not think English
people would like any more than they do the German " beer-
soup." Put your stock and vegetables into a large pan ;
cut into thin slices some cooked and cold salmon, or any
other fish that comes handy. Prepare and cut into dice a
small cucumber, slightly salted ; also pare a few crayfish ; add
a small quantity of grated horseradish, and keep your pan on
the ice till it is time to serve. Then mix in the soup some
pieces of Wenham Lake ice✪ Cold Soup.
If you will only take care to have your stock so thoroughly
clarified as to be altogether free from fat, you will find this
cold soup in summer most refreshing and most palatable.
Our chief culinary sin is that we do not suit our dishes to
our seasons.
115. A Pepper-Pot.
This is now understood in England to be a sort of clear
soup — a highly seasoned Saturday's dinner dish, composed of
all sorts of shreds and patches. It ought properly, if fine
cookery is attempted, to be an -'olio," composed of a due
admixture of meat, fish, fowl, vegetables, and roots.
For so-called West Indian Pe23per-Pot, to three quarts of
water put two pounds of whatever vegetables are plentiful (a
good proportion being onions), and two pounds of mutton
scrag, cut into three or four pieces ; or a fowl, or veal, or a
piece of lean bacon ; and a little rice. Skim it, and, when
nearly finished, add the meat of a lobster or crab, cut in bits,
133 THE THOROUGH GOOD COOK.
or the soft part of a few oysters or hard-boiled yolks of eggs.
Take off all tlie fat that rises, and season highly with jDej^per
and cayenne✪ A Pepper-Pot. Serve in a deep dish.
Page 86 · 3 recipe records on this page
Presented as published in 1895. 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
This extremely primitive soup is made of garlic fried in olive oil or beef-dripping, and moistened with beefstock, or, on fast days, simply with water. Just before serving, as many eggs as there are guests are mingled raw with the soup, which is then boiled up, seasoned with pepper and salt, and served with sippets of toasted bread. Or, if the guests are exceptionally fond of garlic, put in large slices of bread, to be soaked in the soup, which, it will be clear to culinary experts, bears a certain resemblance to the fundamental seasoning of the Provenc^'al Bouillabaisse.
114. Cold Soup.
Allow to blanch, separately, in a pan, four handfuls of spinach and two handfuls of sorrel ; drain and pass through a sieve, mix the vegetables and place in a pan, diluting with a quart of very well clarified veal or chicken stock. The Russians use as stock " kvas," a beverage made of partially fermented rye or barley ; but this I do not think English people would like any more than they do the German " beersoup." Put your stock and vegetables into a large pan ; cut into thin slices some cooked and cold salmon, or any other fish that comes handy. Prepare and cut into dice a small cucumber, slightly salted ; also pare a few crayfish ; add a small quantity of grated horseradish, and keep your pan on the ice till it is time to serve. Then mix in the soup some pieces of Wenham Lake ice.
If you will only take care to have your stock so thoroughly clarified as to be altogether free from fat, you will find this cold soup in summer most refreshing and most palatable. Our chief culinary sin is that we do not suit our dishes to our seasons.
115. A Pepper-Pot.
This is now understood in England to be a sort of clear soup — a highly seasoned Saturday's dinner dish, composed of all sorts of shreds and patches. It ought properly, if fine cookery is attempted, to be an -'olio," composed of a due admixture of meat, fish, fowl, vegetables, and roots.
For so-called West Indian Pepper-Pot, to three quarts of water put two pounds of whatever vegetables are plentiful (a good proportion being onions), and two pounds of mutton scrag, cut into three or four pieces ; or a fowl, or veal, or a piece of lean bacon ; and a little rice. Skim it, and, when nearly finished, add the meat of a lobster or crab, cut in bits,
or the soft part of a few oysters or hard-boiled yolks of eggs. Take off all tlie fat that rises, and season highly with pepper and cayenne. Serve in a deep dish.
Records on this page
A Simple Soup with EggsCold SoupA Pepper-Pot