Cold Gravy Soup

Ingredients

• Peel and cut in small pieces a carrot of medium size
• a large white turnip
• a cup of fresh or canned tomatoes
• a cup of rice, well washed
• four quarts of cold water
• a tablespoonful of salt
• a pint of any kind of cold gravy
• a little pepper

Method

1. 1

   Put all these ingredients into a soup kettle, with four quarts of cold water, a tablespoonful of salt, and a little pepper, a pint of any kind of cold gravy, or a cup of drippings from roast meat; boil the soup slowly for about three hours, keeping it well covered to avoid evaporation; if when it is done it seems too thick add enough water to make it the proper consistency.

2. 2

   See that the seasoning is palatable, and serve it hot.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 1. The excerpt below is the record exactly as published.

COLD GRAVY SOUP. ‘Peel and cut in small pieces a carrot of medium size, a large white turnip, an onion, and a cup of fresh or canned tomatoes ; a cup of rice, well washed ; put all these ingredients into a soup kettle, with four quarts of cold water, a tablespoonful of salt, and a little pepper, a pint of any kind of cold gravy

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