Clear Gravy Soup

Ingredients

• A lb. of Ham
• 2 Onions
• 2 lb. of lean Beef
• 2 small Turnips
• 2 small Carrots
• 2 lb. of Veal
• 2 lb. of Bones
• salt
• very little cayenne

Method

1. 1

   Cut ham into slices and layer in a stewpan with beef and veal.

2. 2

   Add bones and blanched vegetables, cover, and place over a brisk fire.

3. 3

   When meat begins to stick, turn it.

4. 4

   Once browned, add hot water, skim, and add cold water, skimming again.

5. 5

   Simmer for four hours, strain, and remove fat when cold.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 52. The excerpt below is the record exactly as published.

2 small Carrots. A new Roll. Oatmeal. Dried Herbs. 1. Shred three good-sized onions. 2. Fry them to a nice brown colour in an ounce and a half of sweet dripping or butter. 3. Put them into a saucepan with three pints of water. 4. Cut into small slices one large or two small turnips and the same of carrots. 5. Add them to the onions, with a pinch of dried herbs, pepper and salt. 6. Simmer three hours without the lid. 7. Thicken with a spoonful of flour or oatmeal. 8. Boil ten minutes. 9. Serve with pulled bread. Pulled Bread. — Take a new roll, pull it in half, tear out the crumb in small pieces with a fork, put them into the oven until crisp. Precautions. — Young turnips and sweet dripping are necessary, and the onions carefully fried. POTATO AND LEEK SOUP. » Ingredients. Ground Tapioca. Milk. Potatoes. Leeks. Butter. 1. Peel four large potatoes, trim two good-sized leeks. 2. Cut up the potatoes and leeks. 3. Put n6 Buckmaster’s Cookery. into a clean saucepan three pints of water and boil the vegetables till they are soft enough to pulp. 4. Rub the vegetables through a fine wire sieve. 5. Return the puree and water into the saucepan. 6. Add half a pint of skim milk and two ounces of sweet butter. 7. When just on the boil shake in two ounces of crushed tapioca. 8. Stir and boil for ten minutes. 9. Season with pepper and salt. Precautions.— Well wash the vegetables. Be careful to shake in the tapioca, gradually stirring all the time to prevent lumping. FISH SOUP. TO MAKE ONE QUART. Ingredients. I pair of Soles. Celery. Parsley. i Onion. 1. Skin and fillet a pair of soles. 2. Cut out of the fillets with a cutter, pieces the size of a penny. 3. Put the head bones and all the trimmings into a saucepan, with one quart of stock, a large handful of parsley, a piece of celery, one onion stuck with two cloves, a blade of mace, and pepper and salt to taste. 4. Let this boil slowly from three to four hours. 5. Skim and strain the liquor. 6. Put it on the fire again, and when it boils put in the cut pieces of sole. 7. When they are cooked take them out, and put them into the soup tureen with a little chopped . parsley (blanched). 8. Strain the soup into the tureen, and serve. Precautions. — If the pieces of fish remain in the soup longer than is necessary they will break. Soups. 117 MACARONI AND VERMICELLI SOUP. TO MAKE TWO QUARTS. Ingredients. 3 oz. of Vermicelli. Parmesan Cheese. Stock. 1. Take four ounces of vermicelli and blanch foi five minutes in boiling water with a little salt. 2. Drain in a colander. 3. When cold plunge it into four pints of boiling stock. 4. Skim. 5. Simmer gently for ten minutes, with frequent stirring, and it is ready. Rice, tapioca, sago, and all macaroni soups are prepared in the same way. When macaroni proper is used, it should be wiped with a clean cloth, boiled, and cut into one-inch lengths before adding to the boiling stock. Some boil the vermicelli or maca- roni or pastes separately in boiling stock or water, drain, and put into the tureen, and pour over the boiling stock. Vermicelli and all pastes for soups are varieties of macaroni, and should be of the best quality. A plate of grated Parmesan cheese should be served with these soups. Precautions. — Be careful to have the vermicelli done, but not too soft by over boiling. TAPIOCA SOUP. Ingredients. Stock. Tapioca. 1. Take three tablespoonfuls of tapioca to every quart of stock. 2. When it boils shake in the tapioca, stirring it continually with a wooden spoon. 3. Boil a quarter of an hour, and serve. Precautions.— Stir when adding the tapioca, which should be crushed fine before using. i IS Buckmasler s Cookery. CLEAR GRAVY SOUP. TO MAKE TWO QUARTS. Ingredients. A lb. of Ham. 2 Onions 2lb. of lean Beef. 2 small Turnips, 2 lb. of Veal. 2 Carrots. 2 lb. of Bones. 1. Cut the ham into slices and lay it at the bottom of a clean stewpan with the beef and veal cut into pieces. 2. Place the bones, then the vegetables which should be previously blanched, and spices. 3. Cover the stewpan closely and place it over a brisk fire. 4. When the meat begins to stick turn it. 5. When there is a nice brown glaze at the bottom of the stew- pan add three pints of hot water. 6. As it comes to the boil, skim. 7. Add a pint of cold water and skim again, and finally another pint. 8. Remove all the scum. 9. Season with salt and very little cayenne

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