Brown Soup
From My mother's cook book, 1902
If the soup is not dark enough, add a little caramel.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 3. The excerpt below is the record exactly as published.
BROWN SOUP. 5 Now taking a clean saucepan let the butter be melted and the remainder of the flour stirred into it, when the liquor should be added and the whole stirred until it boils. The pieces of meat from the cheek and tongue pre- viously prepared must now be thrown in; and' all allowed to boil for ten minutes. The lemon's, thinly sliced, are to be placed in the tureen, together with the sherry and the balls and the catsup, over which the soup is to be poured, when it is ready for serving. Note. — If the soup is not sufficiently dark in color a little cara- mel may be added, the instructions for the preparation of which are given on page — '■ , I Brown Soup. — Materials and quantities: Three pounds of shin of beef, two and one half quarts of cold water, one ounce of butter, one ounce of flour of rice, one dessert spoonful of mushroom catsup, one dessert-spoonful Harvey's sauce, one teaspoonful of whole black pepper, one teaspoonful of whole white pep- per, one dozen cloves, one-half tablespoonful of salt, six drops of caramel, one carrot, one turnip, one-half head 6f celery and one onion. In preparing this soup the first thing to be done is the cutting of the meat from the bone, and the remov- ing of the marrow. Then the marrow and tjie butter must be heated together in a large saucepan, and when the smoke arises from theni^ the meat and bone must be put into the same and browned, and the vegetables cut into very small pieces and browned also. To this add the water in its given quantity and allow, the whole to come quickly to the boiling point, skimming carefully 6 SOUPS. meantime. The salt, pepper and cloves, should now be thrown m and the whole allowed to boil slowly, for four hours when the liquor should Ije strained and returned to the saucepan. The flour of rice should now be put into a bowl and made smooth with the Harvey's sauce and catsup, then added to the strained liquor in the saucepan, and boiled together with it for ten minutes to prevent the flour of rice tasting raw. Just before serving add the caramel which does not require to be cooked, but is used for the purpose of giving the soup the proper color. G-iblet Soup. — The quantities and ingredients re- quired are : Two sets of giblets, three quarts of stock, two ounces of butter, one gill of slierry, two ounces of flour, one tablespoonful of lemon juice, one sprig of parsley, two bay leaves, one sprig of thyme. One grain of cayenne pepper, one-half a saltspoonful of salt and an equal quan- tity of pepper. The manner of making the soup is as follows : The giblets must be scalded and picked entirely clean of skin, and then cut into small pieces equal in size. When this is done, next melt the butter and brown the giblets to a pale brown in it. Then a,dd to them the sherry and one gill of the stock, after which let it cook slowly until the liquor is reduced to one-half the quantity, when the remainder of the stock must be added, also the parsley, thyme and bay leaves, and let all cook slowly together until the giblets are tender, the time of which depends upon whether' the giblets are of chicken or fowrL When the giblets are tender they should be removed and the liquor strained, which is to be thickened with a HOTCH-POTCH. j little flour, the flour first being made smooth with a little cold water, and then the whole is to be boiled one hour, after which the giblets must be returned to the liquor, the lemon juice, cayenne, pepper and salt also added, and all permitted to boil for five minutes. When it is done it should be dished very hot. Hotch-potch. — The necessaries and measures for this soup are: A neck of mutton, six lamb chops, two quarts of cold water, six young carrots, four young tur- nips, one head of lettuce, one tablespoonf ul of parsley, one pint of green peas, one ypung cauliflower, one half tablespoonful of salt, one small teaspoonful of pepper. The neck of mutton must first be washed thoroughly in cold water. It then should be put into the saucepan and covered with two quarts^ of cold water, placed over the fire, and when the water boils, skim it, and add the salt, allowing it to boil for two hours thereafter. At the end of this time it must be strained, the lamb-chop's, first cut in two, and then added, the turnips quartered and added and five of the carrots cut into thin slices and also added, and all allowed to boil together for three quarters of an hour. After this put in the lettuce and the parsley, which have been chopped fine meantime, the peas and the cauliflower, the flower of which only is used, the pep- per and the remaining carrot which must be grated, and let all boil slowly for twenty minutes. Note.— The heart of a joang cabbage may be added to tid* Map by penoiM teliihing the flavor of thia vegetable. SOUPS. SOUPS.— SECOND DIVISION. White Stock. — For this stock there, will be re- quired: one fowl, two pounds of veal, three quarts of cold water, one Bermuda onion, two leeks, one head of celery, two cloves, one-half tablespoonful of salt, one teaspoonful of whole white pepper
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Cook this with the app: pantry check, scaling, and the assistant.