Galles Soup de

Ingredients

• a pig's head
• well flavoured with vegetables
• three quarts of second stock
• pepper to taste
• salt to taste
• the yolks of two hard-boiled eggs
• half the yolk of a raw egg
• a little mushroom ketchup
• a squeeze of lemon
• a little sherry or Marsala

Method

1. 1

   Set aside cheeks from pig's head, boil the rest, cut into pieces, and stew bones in stock with vegetables.

2. 2

   Strain and cool.

3. 3

   Remove fat, heat stock, thicken with flour and butter, add meat and force-meat balls.

4. 4

   Simmer before adding egg-balls just before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 63. The excerpt below is the record exactly as published.

salt to taste. Let the fish brown a little, then put in some tomatoes cut in pieces, dried mushrooms cut up fine ; a*nd by degrees pour in as much boiling water as required for the soup. When the fish is thoroughly cooked, and almost in shreds, take the saucepan off the fire, and let it cool a little ; then strain the broth, and pass through a sieve the re- mains of the fish, etc., in the saucepan; put this into the strained broth, and put it on to the fire to boil another half hour. Add toasted bread cut in dice, and serve grated Parmesan cheese with the soup. Fish Soup a la Faysanne. — Take any kind of fish, wash it well and set it on the fire with enough cold water to cover it ; add a small stick of celery, an onion or two, a few sprigs of parsley, a bay leaf, six cloves, and a spray of ginger; cover close and leave to simmer for an hour ; then add sufiicient water for the quantity of soup required. Let all boil up together ; add a cup of cream, and salt and white pepper to taste. Fry as many eggs in butter as there are people at table ; lay them in the tureen, pour over the soup, and serve with small fried sippets of bread. This soup may be made brown by leaving out the cream, and using black pepper ; and adding browning made in a stewpan with butter, sliced onion, and flour. Fish Soup a la Florentine. — Take three pounds of fresh grey mullet, sprinkle a little salt over ; then put six ounces of olive oil in a stewpan with one pound and four ounces of finely chopped onions, and sufficient salt ; put on the fire till the onions are partly browned, then add a handful of washed parsley and the same of mint, both chopped fine, and fry them a little together with the onions ; then add a pint of the best wine-vinegar and two or three pints of hot or cold water, and boil it for twenty or thirty minutes ; then pass the liquor through a sieve into another saucepan, and place the fish in it ; let it simmer till the fish is done ; then SOUP MAKING 93 take it out and extract all the bones ; cut the fish in pieces and put them in the tureen. Pass the liquor again through a cloth into a stewpan ; then put into a basin the yolks of three or four eggs, the juice of one or two lemons, half a teacupful of water coloured with two drachms of saffron ; beat up all together, and add it gradually to the liquor. Set on a moderate fire for ten or fifteen minutes, stirring it all the time with a wooden spoon, and without letting it boil. Then pour it over the fish, sprinkle a little cinnamon, and a pinch of cayenne pepper, and serve. Florenza Soup. — Put three pints of white stock in a stewpan to boil ; mix the yolks of three eggs and a gill of cream together in a basin ; pour them into the stock with a little salt, and stir till the eggs are cooked. Then draw off the fire, and add two ounces of cooked macaroni cut up in pieces half an inch long, one ounce of grated Parmesan cheese, and a tiny dust of cayenne. The soup must not boil after the cheese is in. Galles, Soup de. — Take a pig's head, set aside the cheeks (which may be cured), partly boil the rest; then cut up the meat into neat square pieces, and put the bones to stew in three quarts of second stock, well flavoured with vege- tables, herbs, pepper, and salt ; then strain and set by to cool. The next day take off all the fat from the stock ; heat it in a stewpan ; thicken with flour and butter, and add the pieces of meat with force-meat and egg-balls. The meat should be first simmered in the stock for a quarter of an hour before the force-meat balls are added, and the egg-balls should only be put in just before sending to table. Make the force-meat balls of finely chopped suet, bread- crumbs, a little veal and ham, or tongue, finely-chopped sweet herbs, pepper, and salt ; bind all together with a little yolk of egg ; make up into small balls with a sprinkle of flour, and boil them well for a few minutes before putting in the soup. For the egg-balls, take the yolks of two hard- boiled eggs, and half the yolk of a raw egg. Mix together ; rub through a wire sieve ; make it into a paste, with a sprinkle of flour ; form into small balls, and boil two or three minutes in water. Flavour the soup with a little mushroom ketchup or Old English Sauce, a squeeze of lemon and a little sherry or Marsala

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