Hessian Soup and Ragout
From Cassell's dictionary of cookery, 1892
Serves 4
Time: half an hour, exclusive of soup preparation. Sufficient for five or six persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 721. The excerpt below is the record exactly as published.
Hessian Soup and Ragout.— Prepare the soup as in the last recii:)e. Cut the nicest parts of the ox head into small neat pieces, and put them into a stew^jan with a pint of the soup. Add three dessert- spoonfuls of ketchup, a mus- tard-spoonful of mixed mustard, and a glass of port or claret
Cook this with the app: pantry check, scaling, and the assistant.