Haricot Soup

Ingredients

• 1/2 pint Haricot Beans
• 1 Onion
• 1/2 pint Milk
• 1 quart White Stock
• teaspoonful Salt
• 5 White Peppercorns
• 1 blade of Mace

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 2. The excerpt below is the record exactly as published.

1 Onion, 1 Carrot, 1 Turnip, 1 stick of Celery, Parsley, Marjoram, Lemon Thyme, and a Bay Leaf,, a little Salt and Pepper. METHOD. — Shred the meat finely and put it in two quarts of cold water to soak for half an hour with the bones, then let it come very slowly to the boil, remove the scum, add the vegetables, cleaned and cut up into dice, and the herbs tied together with a piece of string. Let all simmer gently for four or five hours, and then strain into a basin ; when cold remove the fat from top. Note. — Use beef if for brown stock, and veal or chicken for white stock ; and when boiling turn the IO SOUPS. gas down very low. The bones may be boiled again the second day with fresh vegetables, and will make good second stock. Hsparagus Soup. Ingredients. —2 large bundles of Asparagus, yz pint Cream. 1 Yz pints of White Stock, Pepper and Salt to taste. METHOD. — Break off the heads of asparagus as far as they are tender, and throw them into boiling water and salt, with the lid off the saucepan. When soft enough rub them through a hair sieve, and add the stock and seasoning and the cream. Pour into a bright or enamelled stewpan, and bring nearly to the boil and serve at once. Hand sippets of dry toast. GooD Brown Soup. Ingredients. — 3 pints of good Brown Stock made from Beef, 2 ozs. Butter, ozs. Flour, 2 ozs. lean Ham or Bacon (chopped), 6 Mushrooms (chopped), 3 Shalots (chopped), 1 Carrot (chop- ped), Bouquet Garnis, Seasoning, 1 glass Port or Sherry, a little Browning. Method. — Take two ounces of butter and put in a stewpan, when hot, throw in the ham, vegetables and seasoning and cook for five minutes, then add the flour, and cook for two or three minutes ; gradually add the boiling stock, and let all simmer for one SOUPS. 1 1 hour. Pass through a wire sieve, return to saucepan and add the wine and the browning if required. Clear Soup. Make some good stock according to the first recipe. When the stock is quite cold, remove the fat and put the stock into a clean stewpan, add one carrot, turnip, onion, and celery cut up in rather large pieces, and one pound of raw beef which has just been passed through the mincing machine. Stir well in the cold stock and then put it on to boil, whisk well until just on boiling point, remove the whisk, put the lid of stewpan partly over and let it simmer for 15 minutes. This will harden the scum and clear the soup. Then strain through a clean serviette in a colander, into a basin or the soup tureen. A wine glass of Madeira may be added at the last, or omitted, according to taste. jflemtsb Soup. Ingredients. — Turnips, Onions, Celery, Leeks and Arti- chokes, about 2 of each, 3 pints White Stock, 2 Eggs, y2 pint Milk. Method. — Stew them in three pints of the liquor left from a boiled leg of mutton, and when tender pass them through a hair sieve. Return to the saucepan and thicken it with the yolks of two eggs and half a pint of milk or cream, cooking as for a custard, and on no account letting it come to the boil or the eggs 12 SOUPS. will curdle, but allow the eggs to cook thoroughly or there will be a raw taste. <$rav>£ Soup. Ingredients. — i lb. Beef, i lb. Bones, 2 ozs. Butter, 3 pints of cold Water, 1 Carrot, 1 Onion, 1 Turnip, Pepper and Salt, 1 oz. Flour, 1 Mushroom. Method. — Cut the meat in small pieces, break the bones, and cut up all the vegetables finely. Put the butter in stewpan, and when hot put in the meat, bones, and vegetables, and brown them well ; then stir in flour, add seasoning and the cold water, let all simmer gently for three hours, strain and serve. Remove all scum as it rises. Ibadcot Soup. Ingredients. — '/z pint Haricot Beans, 1 Onion, ]/z pint Milk, 1 quart White Stock, teaspoonful Salt, 5 White Pepper- corns, 1 blade of Mace

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