Crecy Soup

Ingredients

• Wash, scrape, and slice 12 fine young carrots
• cook in 1 ounce of butter
• 1 spoonful of chopped ham or bacon
• 1 onion
• 1 turnip
• a bay-leaf
• parsley
• sweet marjoram
• add 1 quart of stock

Method

1. 1

   Cook carrots in butter with ham, onion, turnip, bay-leaf, parsley, and marjoram.

2. 2

   Stir while cooking, add stock, simmer for 2 hours.

3. 3

   Press through a sieve, add salt, pepper, nutmeg, and croutons.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 9. The excerpt below is the record exactly as published.

a bayleaf, some parsley, a clove, 1 carrot, and i onion. Cook 4 hours, take out the bones, cut the meat into dice, strain the soup, add the meat, 3 hard-boiled eggs, sliced, I dozen poached forcemeat balls, made of some meat, bread-crumbs, herbs, and egg, i glass of sherry and i lemon, cut in slices. Serve at once, hot. BATTENBGRG SOUP (as made at Windsor). Cook I calf's foot, 3 pounds of soup beef, 3 car- rots, 3 onions, 2 cloves, a piece of celery, parsley, and thyme, in 3 j^ quarts of water for 4 hours. Take out the meat, remove the bones, put the meat, cut up, back in the soup, and set aside until next day. Skim off the fat — clarify it, as directed for frying or braising — strain the soup, add suflSi- cient flour and butter to thicken it, the meat, i glass of sherry, salt, pepper, and i cup of hot cream. REGENT'S SOUP. (England.) Add to the bones, stuffing, gravy, and trimmings of cold roast duck or game, 2 quarts of beef stock, I carrot, i onion, i turnip, i head of celery all II With a Saucepan over the Sea |- I ■■■■--■■■■ ^B I - - _ cut up, 4 ounces of barley, parsley, thyme, and a clove. Simmer 2 hours, press through a sieve, season to taste, add the pounded yolks of 3 hard- boiled eggs, half a cup of boiling milk, and a glass of sherry. PEPPER-POT. This dish is peculiar to Spain, but it was imported to Jamaica, whence the negroes took the recipe north. In Philadelphia, there are several small restaurants, kept by darkies who are famous for pepper-pot. To 3 quarts of water add i pint of vegetables, cut up, any kinds, mixed, you happen to have, in equal parts, using beans, peas, celery, carrots, onions, rice, lettuce, etc., also potatoes, add i pound of mutton, i pound of salt pork, and i pound of honeycomb tripe, cut up and fried in butter or suet, i bayleaf, i clove, parsley, thyme, and sweet marjoram. Cook, closely covered, 3 hours. Set aside to cool, remove the fat, thicken with flour and butter and yolk of an egg, add salt and pepper, and serve very hot. CLEAR GAME SOUP. (Poland.) Cut up a calf's foot, add the bones and scraps and gravy of any cold game, duck, or rabbit, 2 ounces of chopped ham, i onion, 2 carrots, parsley, thyme, a bayleaf, a bit of mace, and a piece of celery. 12 With a Saucepan over the Sea Cook it with 2 quarts of water for 3 hours. Strain and clarify it with white of an egg, add salt, pepper, a glass of sherry, i hard-boiled egg, and i lemon, sliced. PIGEON BROTH. (Boulogne.) Lard and roast 4 fine pigeons, cut up the meat and put the bones and gravy in i quart of stock to cook. Chop the meat, with one onion, i pound of bread-crumbs soaked in milk, and i ounce of butter. Add to the rest and cook i hour. Press through a sieve, add i tablespoonful of port or sherry, salt, pepper, and some slices of toasted bread. LOBSTER MULLIGATAWNY. (England.) Cook 2 ounces of chopped ham, i carrot, i onion, i bayleaf, some parsley, i ounce of butter. Add two pounds of boiled lobster, cut into dice, I quart of veal stock, i spoonful of sherry, i ounce of flour mixed with i ounce of butter, a table- spoonful of curry powder, then cook yi hour. Add the yolks of 2 eggs and J^ cup of hot cream, press through a sieve, and serve with a dish of boiled rice. LENTEN BROTH (as made in the convents of France and Austria). Cook 2 pounds of flounders or any white fish, cut up, with I carrot, i onion, i turnip, 2 pieces of 13 With a Saucepan over the Sea celery, and a bunch of herbs, with i quart of water, for 2 hours. Take out the fish, remove skin and bones, and put the fish back again, add i pint of boiling milk, mixed with flour and butter, the yolk of an egg and juice of a lemon, salt, pepper, and nutmeg. Press through a sieve and serve hot. FISH BROTH (as made in Sweden). Take the water in which a large fresh fish has been boiled, add any scraps or gravy, left over; re- duce by boiling to i quart. Strain it, add i leek, 6 potatoes, i carrot, cut up, a bayleaf, and some parsley. Simmer for ^ hour, add i pint of hot white stock, salt, pepper, a tablespoonful of sherry, and 12 oysters. Cook ten minutes more and serve. TURKEY SOUP. (Rouen.) Chop the dark meat of a turkey, add the gravy, bones, skin, and stuffing, i cup of bread-crumbs, an onion, some parsley, and 2 quarts of water. Cook 3 hours, add salt and pepper, nutmeg, J^ cup of boiling milk, mixed with a little butter and flour, and press through a sieve. TCHI. (Russian Soup.) Make i pound of sausage meat into small balls and fry them brown. Chop 2 large onions and 14 With a Saucepan over the Sea the heart of a cabbage, fry them in butter or suet, add 2 ounces flour, salt, pepper, parsley, and 3 pints of stock. Cook i hour, add the sausage balls, and i glass of tarragon vinegar. CRECY SOUP. (Flanders.) The Prince of Wales always eats a bowl of this every 26th of August, in memory of his ancestor, the Black Prince, and the battle of Crecy. Wash, scrape, and slice 12 fine young carrots; cook in I ounce of butter with i spoonful of chopped ham or bacon, i onion, i turnip, a bay- leaf, parsley, and sweet marjoram. Stir while cook- ing, add I quart of stock

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