Hessian Soup

Ingredients

• half an ox's head
• six quarts of water
• a pint of soaked split peas
• six carrots
• six onions
• three turnips
• a tea-spoonful of bruised celery-seed
• a bunch of savoury herbs
• a blade of mace
• a lump of sugar

Method

1. 1

   Clean and rub the ox's head with salt, soak in lukewarm water for 4-5 hours.

2. 2

   Simmer in water until tender, remove head, cool broth, remove fat, return broth, add peas and vegetables, simmer until tender, press through colander and sieve, add pulp, salt, Jamaica pepper, and sugar, boil again.

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. — ^Take half an ox's head, clean and rub it well with salt, and let it soal» in lukewarm water for four or five houi's. Put it into a large stewpan with six quarts of water, and let it simmer until tender, then take it out ; when the broth is cool, remove the fat, return the broth to the saucepan, and put with it a pint of soaked split peas, six carrots, six onions, three turnips, a tea-spoonful of bruised celery-seed, tied in muslin, a bunch of savoury herbs, and a blade of mace. Simmer again without the ox's head until the vegetables are tender. Press them through a colander and afterwards through a sieve. Put the pulp into the soup, add salt and Jamaica pepper to taste, and a lunip of sugar

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