Hornato Soup

Ingredients

• 2 lbs. of Tomatoes
• 3 Shalots
• 1 stick of Celery
• 1 Bay Leaf
• 1 oz. Butter
• 2 ozs. lean Ham or Bacon
• 10 White Peppercorns
• 1/4 teaspoonful Salt
• 1/2 pint White Stock

Method

1. 1

   Simmer butter, chopped ham, shalots, celery, bay leaf, peppercorns, and salt for five minutes.

2. 2

   Add sliced tomatoes and boil for 15 minutes.

3. 3

   Pass through a hair sieve, return to stewpan, add stock, and thicken with cornflour.

4. 4

   Serve with fried bread cut into dice.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 4. The excerpt below is the record exactly as published.

Hornato Soup. Ingredients.— 2 lbs. of Tomatoes, 3 Shalots, 1 stick of Celery, 1 Bay Leaf, 1 oz. Butter, 2 ozs. lean Ham or Bacon, 10 White Peppercorns, J4 teaspoonful Salt, x pint White Stock.

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