Celery Cream Soup

Ingredients

• 3 pints soup stock
• 1 pint rich milk
• Outside stalks of celery, about 4
• 1 small onion, minced
• Small piece of lean cooked ham
• 1 tablespoon flour
• Butter size of an e^^
• Salt and white pepper

Method

1. 1

   Boil the soup stock with the onion and scrap of ham for flavor.

2. 2

   Cut up the celery in dice shapes and boil it for ten minutes in water; then strain the water away.

3. 3

   Mix the butter and flour together, stir into the boiling stock to thicken it slightly, then strain into another saucepan and add the parboiled celery and the pint of milk.

4. 4

   Season with pepper and salt to taste and let it simmer for ten minutes or more.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 45. The excerpt below is the record exactly as published.

Celery Cream Soup. 3 pints soup stock. 1 pint rich milk. Outside stalks of celery, about 4. 1 small onion, minced. Small piece of lean cooked ham. 1 tablespoon flour. Butter size of an Qg^, Salt and white pepper. Boil the soup stock with the onion and scrap of ham in it for flavor. Cut up the celery — about enough to fill a large cup — in dice shapes, and boil it ten minutes in water; then strain the water away. Mix the butter and flour together, and stir them into the boiling stock to thicken it slighty, then strain it into another sauce- pan and put in the parboiled celery and the pint of milk. Season with pepper and salt to taste. Let it simmer ten min- utes or more after the celery is in. Mince a piece of green leaf of celery very fine, and sprinkle it from a knife point into the soup. This makes six or seven plates. Butter and flour for thickening ij the orthodox article (roux), but should the butter fail to an*ive punctually at the time the flour can be mixed with a little water instead. The stock used should have been skimmed free from fat, if not the soup must be. Cost — 21c for 2 quarts, or 3c per plate. 117— Boiled Red Snapper— Shrimp Sauce. There should be a proper fish kettle for boiling a fish whole, having a perfor- ated false bottom or drainer, that can be lifted out with the fish upon it when done. Where there is no such article the best substitute is a common milk pan 42 SAN FRANCISCO HOTEL GAZETTE'S of large size. Cover it with another pan that the fish may get steamed if not quite covered. Choose a small fish, scale it, draw, chop off the fins,wash and wipe it dry on a cloth. Half fill the pan with water and put in a little salt, vinegar, a small onion and four cloves stuck in it and half a bay leaf. When it boils put in the fish and eimmer it at the side of the range about halt an hour. Then pour off the water, take the skin off the upper side, slide the fish on to its dish, if to be served whole, and pour over it some shrimp sauce. But if served individually it may be di- vided with a fish slice in the pan and sauce poured over in the plates. Small and tender fish, like fresh mackerel, are best rolled up in a pudding cloth and boiled in plain salted water, then care- fully unrolled onto the dish. 118— Shrimp Sauce. 1 pint of clear broth or water. Butter size of an e^^

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