Croute au Pot

Ingredients

• two-pennyworth of bones
• two quarts of cold water
• a pinch of mixed savoury herbs
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• a little celery-seed
• fifteen peppercorns
• three stale crusts of bread

Method

1. 1

   Break the bones into small pieces and put them into a stewpan with cold water.

2. 2

   When boiling, add salt to raise the scum and skim.

3. 3

   Prepare vegetables and add them to the soup.

4. 4

   Let it simmer for two hours, strain the liquor, and rub the vegetables and bread through a sieve.

5. 5

   Mix the pulp with the liquor, return to the stewpan, and boil.

6. 6

   Add browning if necessary.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 158. The excerpt below is the record exactly as published.

Croute au Pot. — Strictly speaking, Crofite au Pot is clear soup with crusts and homely vegetables thrown into it. The process of making clear soup is, however, too troublesome for daily use (July 30th), and an excellent soup, which is literally Croute au Pot, may be made as follows : — Take two-pennywortli of bones, cooked or uncooked ; break them into small pieces, and put them into a stew- pan with two quarts of cold water. When the liquor approaches the boiling point throw in a little salt to raise the scum, and skim with an iron spoon. Meantime, prepare in the usual way two carrots, a turnip, two leeks or one good-sized onion, a pinch of mixed savoury herbs or, wanting these, a bunch of parsley, a sprig of thyme, and a bay-leaf, a little celery-seed, fifteen peppercorns, and, last of all, three stale crusts of bread

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