Good Lenten Soups - Tomato Soup
From Virginia Cookery-book, 1884
Serves 4
This soup can be prepared quickly.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 43. The excerpt below is the record exactly as published.
one quart of tomatoes stewed and run through a colander add one quart of boiled milk, thickened with a small table-spoonful of flour or corn- starch; add a table - spoonful of butter, and season to your taste with black pepper, salt, and a teaspoonf ul of mustard if yoii choose. Let the soup merely come to a boil, and serve immediately. This soup offers the advan- tage of being presentable upon very short notice. Onion Soup. — Cut in pieces twelve large white onions ; boil them in three quarts of milk and water equally mixed. Put in a bit of veal or a fowl after the onions are boiled soft. Thicken it with a gill of sweet creain, pepper, and a bit of butter rolled in a teaspootiful of flour. The meat must be taken out before thiB soup comes to the tablfe, and slices of untoasted bread laid at the bottom of the tureen. Irish I^otato Soup. — Boil well one quart of J)otatoes, and mash up smoothly in a little boiling water until quite thin. Stir in two ounces of butter, a little pepper and salt, into two quarts of milk. Beat up four eggs, and add them to the potatoes. When the milk boils, pour it hot from the kettle on to the potatoes and eggs. Do not return the soup to the fite. Float toast in it when teady to be served* VIRQINU COOKSBY'BOOK. 88 f CHAPTER VIII. POULTRY AND MEATS, To Roast a Turkey. — Gravy for Roast Turkey. — Deviled Turkey. — To Boil a Turkey, with Oyster Sauce.— To Boil a Turkey, with Egg Sauce. — To Roast a Goose. — The Epicure's Improvement to Roast Qoose. — To Roast a Goose before a Range or in a Stove. — To Roast Grown Pullets. — To Roast Young Chickens. — To Roast Pheasants or Partridges. — To Boil Grown Chickens. — ^To Roast Ducks. — Tp Dress Wild Ducks. — Gravy for Wild Ducks or Grouse. — To Roast a Pig Whole. — Souse. — To Roast a Haimch of Venison. — ^To Roast a Shoulder of Venison. — A Venison Pasty. — To Roast Mutton like Venison. All of tbp old Virgiqia recipes for cooking meats speak in general of roasting them, where baking must be substi- tuted in modem times. Large, open fireplaces, with tin kitchens and spits, were ip universal use in that State until within the last thirty years. As roasting proper is by far the best way of cooking, and is still adhered to where taste has not been forced to yield to economy, we still give many such recipes. Where there is no way of really roasting, the same directions may easily be modified so as to answer for baking. M. Pierre Blot insisted that every i(76/7-appointed kitchen should have at hand th(B appliances for roasting meats, but in the large majority of well-to-do families throughout the Union epicurism has given way, in this particular, to convenience. To Roast a Turkey. A hen-turkey, weighing from six to seven ppiinds, fur- nishes the swjsetest and most savory meat, and yet for 84 VIRGINIA COOKERY-BOOK. festive occasions, where a large company is to be served, great one-year-old gobblers, weighing from twelve up to even twenty pounds, are yet in demand. After Christmas hen-turkeys, if fat, are in all cases preferable. If you must cook a large turkey-gobbler, parboil it gently for about an hour, to remove the strong flavor of the fat be- fore proceeding regularly to stuff and roast. For stufling, prepare bread in quantity proportioned to the size of the fowl. A twelve-pound turkey will require a quart loaf to stuff it properly; a small hen, only half as much. Break up the bread between your hands, mixing well with it a table-spoonful of butte
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Cook this with the app: pantry check, scaling, and the assistant.