Crecy Soup

Ingredients

• eight good-sized carrots
• a slice of butter
• two onions
• six or eight peppercorns
• four or five outer sticks of celery
• a pint of the stock made from the mutton bones
• an additional quart of stock
• a pinch of sugar
• pepper to taste
• salt to taste
• a dessert-spoonful of the rich gravy

Method

1. 1

   Slice carrots and place in a stew-pan with butter, bacon-rind, onions, peppercorns, and celery.

2. 2

   Shake over the fire for a few minutes, add stale bread and stock, and simmer until soft.

3. 3

   Drain, bruise, and rub through a sieve, adding more stock.

4. 4

   Simmer and skim off grease, adding sugar, pepper, and salt.

5. 5

   Serve hot with toasted bread.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 9. The excerpt below is the record exactly as published.

Crecy Soup. Beef, with Sharp Sauce ; or, if the Beef is used, Steak, with Onions. Potatoes and Winter Greens. Brown Bread Pudding. Cheese and Rusks. Marketing. Monday is not a good day for marketing. Customers who make large purchases on this day (unless they buy what is wanted of large first-class dealers) stand in danger of having the surplus stock left from Saturday presented to their notice. Where there is a family to provide for, it will, of course, be necessary to make some purchases, but the housekeeper will do well to defer buying* anything that is very important until Tuesday. A Melton Mowbray Pork Pie should be bought for breakfast to-morrow, and a small salad for to-day. Breakfast. — The collared tongue left on Saturday may be served again to-day, and Boiled Eggs can be added as an accompaniment. As in the case of savoury eggs, one egg should be allowed for each person, and one over. One would think that it was the easiest thing in the world to boil eggs properly, yet there are not many cooks who are certain to send them up always right. Perhaps the reason of this is that the quality of the egg is not considered in calculating the time required for boiling, but the orthodox three minutes is allotted to all eggs, new-laid and stale alike. New-laid eggs need four minutes to “ set eggs that have been kept for some days will need only three minutes. Eggs should be put into foiling A YEAR'S COOKERY . 11 water, and should be quite covered ; unless this is done they will not be equally cooked. They should be gently boiled. Eggs with very thin shells are less likely to burst if they are put into cold water and brought gently to the boiling point. They will be lightly set when the water boils. If wanted well done, they should be left in the hot water off the fire for a minute. An egg that has been laid twelve hours will generally be preferred to one that is perfectly fresh — warm from the nest. Milk Toast (June 17th). Luncheon. — Royal Sandwiches.— Put three eggs into boiling water, and boil them gently for ten minutes. Take them up, and put them into a basin of cold water for five minutes. Take six anchovies, wash them, wipe them in a cloth, cut off the heads and fins, and scrape away the skin. With the fingers and thumb split them open down the back, and take the fillets or sides from the back¬ bone. Clean and dry perfectly the small salad. Cut six thin slices of stale brown bread, free from crust. Butter these well, and lay between each two one of the eggs, shelled and cut into thin slices, a layer of small salad cut up small, and the fillets of twTo anchovies. Press the slices together, with a sharp knife divide them into small squares, and arrange them neatly on a dish covered with a napkin. Hambro’ Salad (August 8th) ; Cranberry Tart (August 7th). Dinner. — Crecy Soup. — Scrape and cut up in slices eight good- sized carrots. Put these in a stew-pan with a slice of butter or dripping, the pieces of bacon-rind left from Sunday, two onions, six or eight peppercorns, and four or five outer sticks of celery left from Saturday. Shake the vegetables over the fire for three or four minutes, then put a good-sized crust of stale bread with them, and pour upon them a pint of the stock made from the mutton bones, and let them simmer gently until quite soft. Drain them, bruise them in a mortar, and rub them through a hair-sieve with the back of a wooden spoon, moistening them frequently with the liquor in wrhich they were stewed. Put pulp, liquor and all, into a stew- pan, add an additional quart of stock, and stir the soup over the fire till it boils. Draw it to the side of the fire, and let it simmer gently to throw up the grease, and skim this away carefully as it rises. Add a pinch of sugar, pepper and salt to taste, and a dessert¬ spoonful of the rich gravy

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