Cheese Soup

Ingredients

• Put the ox cheek into a large stewpan
• 1 carrot
• 1 bay leaf
• 1 turnip
• 1 onion
• celery
• twenty peppercorns
• salt
• marjoram
• thyme
• parsley
• 3 oz. of butter
• 3 oz. of flour
• two quarts of the stock

Method

1. 1

   Cover ox cheek with cold water, bring to boil and skim.

2. 2

   Add carrot, bay leaf, turnip, onion, celery, peppercorns, salt, marjoram, thyme, and parsley.

3. 3

   Simmer for five hours, remove ox cheek, strain stock, skim fat, melt butter, stir in flour, add stock, boil, and simmer for half an hour.

4. 4

   Add sherry, caramel, and cayenne pepper before serving.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 3. The excerpt below is the record exactly as published.

1 Onion, ]/z pint Milk, 1 quart White Stock, teaspoonful Salt, 5 White Pepper- corns, 1 blade of Mace. Method. — Soak the beans in cold water for 12 hours. Then put the stock on to boil, and add the beans, the onion sliced, mace and seasoning. Let it boil gently for four hours. Pass all the contents through a wire sieve, return to stewpan, add the milk, and stir well ; when it is thoroughly hot it is ready to serve. Note. — Turn the gas on full, but do not let the flames appear up the sides of stewpan ; concentrate SOUPS. the heat as much as possible in the centre of the stewpan underneath, and whenever the contents boil, always turn the gas at least half-way off. IRtCmes Soup. Ingredients.— Half an Ox Kidney, I Carrot, Turnip, Onion, Salt and Pepper, 2 oz. Flour, 1 oz. Butter, 3 pints of Hot Water, 1 tablespoonful of Mushroom Ketchup. Method. — Cut up the kidney into small pieces, also the vegetables, and fry all together in the butter for five minutes, then stir in the flour and seasoning and add gradually the hot water. Let it come to the boil and then allow it to simmer gently for an hour and a half. Pass the soup through a wire sieve, return to the stewpan and add the mushroom ketchup, and if the soup is not dark enough in colour add a few drops of caramel. Let it come to the boil and serve with fried croiitons of bread. Xeutil Soup. Ingredients. — y2 pint red Lentils, 1 oz. Butter, 1 Onion, a little Celery, Pepper and Salt, 1 quart of Stock or Water. Method. — Fry the onion and celery, finely chopped, with the lentils in the butter, add the pepper and salt, and pour on to them a quart of boiling water. Let all boil until the lentils are soft. Pass all through a colander or wire sieve. Return to the saucepan, make quite hot and serve. SOUPS. 14 /IDulliGatawns Soup. Ingredients. — 1 lb. Veal, 1 Apple, 1 Onion, 1 Lemon, 1 Carrot, 1 Turnip, 1 oz. Cocoanut, 1 quart Water, oz. Curry Powder, 1 oz. Flour. METHOD. — Cut the veal into dice, and soak for half an hour in one quart of cold water. Then let it very gradually come to the boil. Then cut up the turnip, apple, carrot, onion, and add them, also the oz. of grated or dessicated cocoanut, and let it simmer for two hours. Then pass all through a wire sieve, and return to stewpan. Mix the curry powder and flour together, add enough cold water to mix it, and pour into the boiliug soup, stirring it well for a few minutes till it thickens. Then add about a teaspoonful of lemon juice, and serve with with boiled rice, handed separately. Note. — Use an old saucepan and an iron spoon, as the curry will discolour the utensils very much. /Ifoutton 3Brotb. Ingredients. — 2 lbs. of lean neck of Mutton, 1 oz. Rice, 1 Turnip, 1 Carrot, 1 Onion, 1 Leek, a little finely chopped Parsley, Salt and Pepper. Method. — Put the mutton in two quarts of cold water, and let it stand in the saucepan for half an hour before putting it on the gas. This will serve to draw out the juices of the meat ; then add the trimmings of SOUPS. !5 the vegetables, pepper and salt, and let it simmer gently for one hour and a half, removing the scum as it rises. Then take out the meat, and it may either be served separately with some caper or parsley sauce, or it may be cut into dice and returned to the broth just before serving. Strain the broth, and then throw in the rice and boil rapidly, and add the vegetables cut into thin strips or fancy pieces ; when they are cooked add the parsley, and serve. ©£ Cbeefe Soup. Method. — Put the ox cheek into a large stewpan and cover it with cold water ; bring it to the boil and skim it well. Then add one carrot, bay leaf, turnip and onion, celery, twenty peppercorns and salt, marjoram, thyme and parsley, a sprig of each. Let it simmer gently for five hours, then take out the ox cheek and strain the stock into a basin. When cold, skim the fat from off the stock, and to finish off the soup put 3 ozs. of butter into a stewpan, and when that is melted stir into it 3 ozs. of flour, 1 teaspoon- ful of pimento, and cook it well; add two quarts of the stock and bring it to the boil, and let it simmer for half an hour ; add, just before serving, 1 gill of sherry, a little caramel and cayenne pepper. The cheek may be made hot in the oven and a thick piquant sauce poured over it, and served as a luncheon dish. i6 SOUPS. Hornato Soup. Ingredients.— 2 lbs. of Tomatoes, 3 Shalots, 1 stick of Celery, 1 Bay Leaf

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