Docft (Same Soup)

Ingredients

• Two large carrots
• two onions
• one ounce of butter
• five cloves
• a blade of mace
• a teaspoonful of black peppercorns
• a stick of celery or a saltspoonful of celery seeds
• a salt-spoonful of Herbaceous Seasoning
• a tablespoonful of mushroom ketchup
• and browning sauce
• three ounces of bread in a thick slice
• a large teaspoonful of arrowroot
• three pints of water

Method

1. 1

   Fry the vegetables in the butter until a light-brown colour.

2. 2

   Add the boiling water and the seasoning.

3. 3

   Simmer for two hours, then add the bread and let the soup simmer another hour.

4. 4

   Strain it through a hair sieve and return the stock to the saucepan.

5. 5

   Pass a third part of the cooked vegetables and the bread through a sieve into a basin.

6. 6

   Mix the arrowroot smoothly with a few spoonfuls of the stock, return this to the saucepan, boil for two or three minutes, then add the pulped vegetables and flavouring sauces.

7. 7

   Keep hot until required to serve.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 7. The excerpt below is the record exactly as published.

Docft (Same Soup* It)* Two large carrots, two onions, one ounce of butter, five cloves, a blade of mace, a tea- spoonful of black peppercorns, a stick of celery or a saltspoonful of celery seeds, a salt- spoonful of Herbaceous Seasoning ;* a table- spoonful each of mushroom ketchup, and browning sauce, three ounces of bread in a '^ Morgan and Lawley, Vicar Street, Kidderminster. * Behold I the earth hath roots.* *TiMON OF Athens.' 27 SOUPS. * ril sit down o'er my scanty meal^ BeU water-brose or muslin kail^ WV cheerfiC face.^ — Burns. thick slice, a large teaspoonful of arrowroot, three pints of water

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