Brown Soup

Ingredients

• one pound of turnips
• the same of carrots
• half a pound of celery
• six ounces of onions
• four ounces of butter
• one pint and a half of peas
• half a pound of toasted bread

Method

1. 1

   Cut the vegetables into small pieces and put them into a pan with four ounces of butter.

2. 2

   Let them stew, stirring occasionally, until brown.

3. 3

   Boil one pint and a half of peas, and use them with sufficient boiling water to make the entire quantity about three quarts.

4. 4

   Add half a pound of toasted bread, season with black peppercorns, Jamaica pepper, and salt.

5. 5

   Boil gently for three or four hours, then strain through a coarse sieve and return it to the pan.

6. 6

   When it boils, it is ready for the table.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 268. The excerpt below is the record exactly as published.

Brown Soup,— Cut into small pieces the j following vegetables : — One pound of tm-nips, the same of carrots, half a pound of celery, and six ounces of onions. Put these into a pan with fonr ounces of butter, and let them stew, with occasional stii-ring, till brown. Boil one pint and a half of peas, and using them with sufficient boiling watCi to make the entire quantity about three quarts. Add half a pound of toasted bread

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