Attractive Soup

Ingredients

• a dozen of them
• six sliced tomatoes
• two carrots
• an onion
• 4 oz. of veal
• 4 oz. of ham
• 2 oz. of butter
• a quart of standard broth
• tincture of pepper
• salt
• a flavouring of aromatic herbs
• some lemon-juice

Method

1. 1

   Fry the young vegetables, tomatoes, carrots, onion, veal, and ham in butter.

2. 2

   Boil with standard broth, pepper, salt, and aromatic herbs.

3. 3

   Pass through a tammy, reheat, and add lemon juice before serving.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 111. The excerpt below is the record exactly as published.

a dozen of them with six sliced tomatoes, two carrots, an onion, 4 oz. of veal and 4 oz. of ham, fried in 2 oz. of butter, and boiled with a quart of standard broth, tincture of pepper and salt, and a flavouring of aromatic herbs, will yield a product which, when passed through the tammy, reheated and pointed with some lemon-juice, will he a most attractive soup for from six to eight persons. CHAPTEE X. SOUPS CONTAINING CEREALS OR THEIR PRODUCTS, RICE, BARLEY, RYE, WHEAT, ITALIAN PASTE, BREAD, POTATOES, CASSAVA, TAPIOCA. Let all rice to be used in soups be parboiled with water for ten minutes, and after the water is drained off, add clear standard broth, with any roots and green condiments you choose. Half a pound of Carolina rice will be a proper pro- portion for two quarts of standard broth. The vegetables being removed, add grated Parma cheese when the soup is on the plate. The following combinations of rice soup are in most favour ; Clear Soup with Rice and AsparagiLs-points. Rice- Soup with Minced Chicken. — Qi. chiffonade, or chicken pur6e soup, infra. Compound Veal and Rice Soup. — In this knuckle of veal, calf s foot, and a roast partridge are employed. All THE SPIRIT OF COOKERY 164 gelatinous and meaty parts are cut up small and put into the soup. Plain Savoury Purde of Bice Soup. — This may be made with beef- broth, or white with chicken - broth and veal. It requires a pound of rice to two quarts of broth. Savotiry Purde of Bice Soup with Whole Bice.* Purde of Bice Soup with Crayfish and Quenelles of Fowl. — Two quarts require about thirty tails of crayfish, and three dozen small quenelles of fowl. Point with crayfish- or lobster-butter and lemon. In case the tails and quenelles be coloured with cochineal or alkanet-root, the dish will obtain some external claim to the name of a la cardinal, with which it is marked in some recipes. Purde of Bice Sotip> with Parma Cheese and Quenelles of Fowl. — This soup requires the addition of a leeson (liaison, binding) of six yolks of eggs to prevent the 2 oz. of Parmesan cheese from coalescing and becoming a viscid sediment. The small quenelles of fowls may be coloured with spinach-green. Ptcrde of Bice Soup with Custard of Purde of Chicken. — The custards are made with the pounded white meat, or all the meat of a roast chicken, passed through a tammy, with the aid of some white sauce ; the pur6e is bound by eight yolks, with nutmeg, salt

Cook this with the app: pantry check, scaling, and the assistant.