Carrot Soup

Ingredients

• 6 large red carrots
• 2 onions
• 1 head of celery
• Pepper and salt
• 1 lump of sugar
• 2 quarts broth or stock
• 1 lb. ham
• 2 oz. butter

Method

1. 1

   Put the butter with the carrots, celery, and onions, thoroughly cleaned and chopped, into a saucepan.

2. 2

   Toss them over the fire until well mixed; add the ham cut into pieces, and the stock, let all boil from three to four hours, or until the carrots are quite soft.

3. 3

   Press the vegetables with the soup through a sieve, and return to the saucepan.

4. 4

   Season, and let boil a few minutes, and if any scum appears, remove it.

5. 5

   Serve very hot, with toasted bread cut in dice separately.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 27. The excerpt below is the record exactly as published.

1 head of celery. 20 peppercorns. 6 cloves. 2 sweet bay-leaves. lake a fresh hare, and, when skinned, wipe it well with a cloth. Cut it open, and take out the inside, taking great D 50 MOCK-TURTLE SOUP. care not to lose any of the blood, which must be put aside for future use. Cut the body into pieces, and put them in a saucepan with the water. If the bare he poor, two pounds of beef may he added. Let it boil, and skim ; then add the vegetables and seasonings, and let all boil for an hour and a half. Take out the meat from the back and upper joints of the hind-legs, and lay them aside. Let the soup boil for two hours longer. Then cut the remainder of the meat from the bones, and pound it in a mortar. Return the soup to the saucepan ; stir until boiling, and then pass as much as possible of the meat with the soup through a hair-sieve. Put the soup into the saucepan with the pieces of hare which were laid aside, cut into dice, and also the arrowroot mixed with the ketchup. Boil this for five minutes, stirring continually. Let cool a little, and then add the blood, and stir always one way until the colour changes, and the soup is thick, but not boiling. Season to taste, and serve with the pieces of hare in the tureen. MOCK TURTLE SOUP. 1 calf’s head. 2 lb. hough beef. 2 lb. knuckle of veal. Peppercorns. Celery, cloves, mace, i lb. butter. 1 lemon. Cayenne pepper. 4 onions, 2 carrots, 1 turnip. Thyme, basil, parsley. 2 oz. flour. 4 table-spoonfuls ketchup. Salt. 4 wine glasses of sherry. EGG-BALLS. 4 hard-boiled eggs. I Salt. Cayenne pepper. I 2 raw whites of eggs. Fat for frying. It is best to get the head scraped and clean from the butcher, but with the skin on. Split the head, clean the nostrils thoroughly, and take out the brains. Put them in a basin of salt and water. Put the head into a saucepan with considerably more water than will cover it. Skim frequently, and let it boil gently for two hours. Take out the head, and cut the meat off into pieces of about an inch square. Scrape and cut the tongue in the same manner. Lay all these aside. Return the bones to the saucepan with the beef and veal cut into pieces, and the bones broken. Add the vegetables and seasonings, and boil for four hours. Boil the brains in vinegar, salt, and water for ten minutes. CARTtOT SOUP — ARTICHOKE SOUP. 51 Pound them, and add them to the soup, and let it simmer slowly for another hour. Strain it, and when cool, take off the fat. Melt the butter in a stew-pan ; add the flour, and let it brown, stirring all the time ; add one pint of the soup ; boil for a quarter of an hour ; strain it through a sieve. Put this, with the pieces of meat and the soup, into the saucepan, and boil it for half an hour. Add the ketchup, the juice of a lemon, Cayenne pepper, and salt to taste. Just before serving add the sherry. Have ready in a hot tureen two dozen egg-balls. Egg-balls. — Take of the hard-boiled eggs the yolks, and beat them in a mortar, with salt, Cayenne, and the white of one or two raw eggs to form a paste. Roll this into balls the size of small marbles, flour them, and fry them a pale brown, being careful to keep them whole and separate. Drain on porous paper, and they are ready for the soup. CARROT 6 large red carrots. 2 onions. 1 head of celery. Pepper and salt. SOUP. 1 lump of sugar. 2 quarts broth or stock. 1 lb. ham. 2 oz. butter

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