Gravy Soup

Ingredients

• Lean gravy beef
• and veal
• and a few lean bones
• Add celery
• onion
• sweet herbs
• pepper
• and salt

Method

1. 1

   Boil the beef, veal, and bones, then add celery, onion, sweet herbs, pepper, and salt.

2. 2

   Simmer, and when ready for straining, boil rapidly for about ten minutes.

3. 3

   If not sufficiently cleared, a little isinglass will help.

4. 4

   Grated cheese is acceptably served with this soup.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 1. The excerpt below is the record exactly as published.

sweet herbs, and a sprig of parsley. Add water according to the quantity of soup you require. When you find the giblets are cooked, take them out, strain the stock, restoring the choicer morsels of the giblets. Make a thickening of mushroom ketchup, port wine, and flour. This soup should take from three to four hours. PLAIN COOKING 13 9. Hare Soup This soup is better prepared the day before it is needed, for it takes six hours to cook. In cutting up the hare save as much of the blood as possible, also the liver. Place in a stewpan with lean gravy beef and a piece of ham or lean bacon, some carrots, a bunch of mixed herbs, a little flour, some peppercorns, cayenne, salt, and some crumbled bread, three quarts of water, and two glasses of port. When cooked, strain through a sieve, restoring the better parts of the hare to the soup. 10. G-ravy Soup Lean gravy beef and veal, and a few lean bones are the best foundation for this soup. Add celery, onion, sweet herbs, pepper, and salt. Boil, then simmer. When ready for straining, boil rapidly for about ten minutes. Should this not have sufficiently cleared the soup, a little isinglass will do so. Grated cheese is acceptably served with this soup. 11. Mulligatawny Soup Remnants of geese or ducks make the best foundation for this soup ; but a rabbit answers 14 PLAIN COOKING the purpose. Should you have sufficient duck or goose which has already been cooked, put in the stewpan with stock or gravy beef, lemon peel, a little bacon, pepper, salt, and herbs. Thoroughly well stew. Then strain, and make a thickening of flour, cayenne, and the juice of half a lemon, and boil up. Should you make the soup from rabbit, disjoint, scald, dry, and fry to a nice brown. Then proceed to cook as directed. 12. Mock Turtle Soup Place half a calf’s head in a stewpan, and well cover it with water. Add a little stock, if you have it ; if not, more water ; onions, celery, parsley, a bunch of sweet herbs, a piece of lean bacon, and salt and pepper. Let these all stew for about four hours. Take out the head, and cut the flesh into small dice. Strain the liquor through a sieve. Make a thickening of flour or cornflour, milk, cayenne pepper, and about a quarter of a pint of white wine. Return to the stew- pan, and boil up with the pieces of meat. When thoroughly heated, throw in some hot forcemeat balls, and serve. The bones from the head should be again stewed for stock. PLAIN COOKING 15 13. Oyster Soup For every dozen oysters you need about a pint of good fish stock. Beard the oysters and scald them in their own liquor, which strain and add to the stock. Then thicken with cornflour, butter, pepper, salt, and a pinch of mace, and simmer from fifteen to twenty minutes. Return the oysters, and stir well until they are thoroughly heated, but do not let them boil. Before serving add some lemon juice. 14. White Soup When you have had either boiled veal or boiled poultry it is very easy to make a white soup. Add to the liquor some onion, celery, lemon peel, a good - sized blade of mace, savoury herbs, and parsley. When well- flavoured, strain and thicken with cornflour and milk — about as much milk as there is stock. The addition of a little cream is a great improvement. 15. Julienne Soup Carrots, turnips, onions, and celery finely shredded form the base of this soup, but in i6 PLAIN COOKING their season you may add green peas, asparagus tops, and French beans. Be very careful that the strips are uniform in size, so that they cook equally. Boil gently, then add a good clear stock, such as you would use for gravy soup. The vegetables may be obtained in bottles all ready to add to the soup. 16. Pea Soup Liquor in which beef has been boiled makes the best base for pea soup. One should always take the precaution of well soaking the meat before cooking, if it have an over- salted appearance. The peas (split) need thoroughly well washing. Then leave them to soak all night, putting a very small piece of washing soda with them. Add to the liquor some bones and gravy beef, some bacon rinds, and any cold vegetables con- venient, with plenty of fresh carrots, celery, a turnip, and a pinch of savoury herbs, not forgetting a sprig of parsley. Let this cook, at the same time boiling the peas in a separate saucepan, for they are apt to “ catch ” and spoil all the soup. Bemove the bones to make room for the peas, and boil all up to- PLAIN COOKING 17 gether. Rub through a wire sieve and cool ; then skim off the fat. Boil up the soup, and serve with dried mint and fried bread cut in dice. 17. Green Pea Soup In reckoning the quantity of peas for the soup required, save a few and boil to throw in just before serving. Put into the stock the peas and shells, a piece of butter, some shredded lettuce, and a small onion, and simmer from a half to three-quarters of an hour. Boil a small quantity of spinach, which squeeze very dry, and add to the soup to colour it. Rub through a sieve, and replace in the saucepan. When just on the boil, put in the pea3 you have boiled. 18. Artichoke Soup Jerusalem artichokes are needed for this soup. Pare and wash them, and place in a sufficient quantity of white stock, adding an onion (or onions), pepper, salt, and a slice of finely-pared lemon peel. When sufficiently cooked to pass through a sieve, subject the vegetables to this process, and return to the liquor in which they were cooked. If that i8 PLAIN COOKING should prove insufficient, add milk and a thickening of cornflour, Mace and cream will be found a great improvement. 19. Tomato Soup This soup is seasonable all the year round, for, when the fresh fruit is not to be obtained, tinned tomatoes may be used. Melt a piece of butter in a saucepan, slice the quantity of tomatoes you require, and let them simmer gently until soft. Cover with stock, adding an onion, a bunch of herbs, pepper and salt

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