Jenns XfnD Soup (white)

Ingredients

• OUR carrots
• three onions
• one ounce of Egyptian lentils
• one ounce of white haricot beans
• two ounces of large sago
• the yolks of two eggs
• a gill of cream or new milk
• a stick of celery
• a saltspoonful of rago6t seasoning
• salt to taste

Method

1. 1

   Make a 'stock' by boiling for six hours in a covered saucepan the vegetables, lentils, beans, salt and seasoning in two quarts of water.

2. 2

   Wash the sago and cook it slowly for two hours in one pint of water.

3. 3

   Pour the stock through a hair sieve into a basin.

4. 4

   Add the cooked sago and return the whole to the saucepan to keep hot.

5. 5

   Heat the cream (or milk) in a separate pan, and when required to serve whisk it up for a few minutes with the yolks of the eggs in the bottom of the warmed tureen.

6. 6

   Pour the boiling stock over this, stirring all the time to prevent the eggs curdling.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 7. The excerpt below is the record exactly as published.

Jenns XfnD Soup (wbfte)* ID** OUR carrots, three onions, one ounce of Egyptian lentils, one ounce of white haricot beans, two ounces of large sago, the yolks of two eggs, a gill of cream or new * All receipts marked * V.' can be used by vegetarians. In this and in all other vegetarian dishes, iron- enamel, porcelain or tin lined saucepans should be used, as copper or brass pans are liable to be acted on by veget- able acids. * Soi4p of the evening , beautiful soup.* * Alice in Wonderland.' 25 SOUPS. * Instead of light deserts and luscious frothy Our author treats to-night with Spartan hroth^ SOUTHERNE. milk, a stick of celery, a saltspoonful of rago6t seasoning ; salt to taste. Make a ' stock ' by boiling for six hours in a covered saucepan the vegetables, lentils, beans, salt and seasoning in two quarts of water. Whilst this is preparing, wash the sago and cook it slowly for two hours in one pint of water. Take the stock from the fire and pour it through a hair sieve into a basin. Add the cooked sago and return the whole to the saucepan to keep hot. Have the cream (or milk) heated in a separate pan, and when required to serve whisk it up for a few minutes with the yolks of the eggs in the bottom of the warmed tureen. Pour the boiling stock over this, stirring all the time * Many a rooty Siveet and sustaining,* — Shelley. 26 SOUPS. * Beautiful soup I who cares for fishy Game, or any other dish ? Who would not give all else for tutO'p Ennyworth only of beautiful soup ? * Alice in Wonderland.' to prevent the eggs curdling, which would spoil the soup. Should it curdle, however, the only thing to be done is to strain the soup through a fine hair sieve, but even then the soup will not have the smooth delicate taste which is its characteristic if carefully made. flDocft (Same Soup* It)* Two large carrots, two onions, one ounce of butter, five cloves, a blade of mace, a tea- spoonful of black peppercorns, a stick of celery or a saltspoonful of celery seeds, a salt- spoonful of Herbaceous Seasoning ;* a table- spoonful each of mushroom ketchup, and browning sauce, three ounces of bread in a '^ Morgan and Lawley, Vicar Street, Kidderminster. * Behold I the earth hath roots.* *TiMON OF Athens.' 27 SOUPS. * ril sit down o'er my scanty meal^ BeU water-brose or muslin kail^ WV cheerfiC face.^ — Burns. thick slice, a large teaspoonful of arrowroot, three pints of water. Fry the vegetables in the butter until a light-brown colour. Add the water boiling and the seasoning. Simmer for two hours, after which add the bread and let the soup simmer another hour. Strain it through a hair sieve and return the stock to the saucepan. Pass a third part of the cooked vegetables and the bread through a sieve into a basin. Next, take a few spoonfuls of the stock from the saucepan and mix the arrowroot smoothly with it. Return this to the saucepan, boil for two or three minutes, after which add the pulped vegetables and flavouring sauces. Keep hot until required to serve, and im- * There's roast potatoes at the fire — enough for you and me* *Ingoldsby Legends.' 28 SOUPS. * Alas I I must leave undescribed the gibier^ The salmi, the consommS, the pur^eJ* — Byron. mediately before pouring it boiling into a tureen, drop in a dozen savoury balls made of three ounces of finely-grated breadcrumbs, one teaspoonful of chopped parsley, small salt- spoonfut ragotit seasoning, six drops lemon- juice, pepper, saltspoonful of salt, one ounce butter, yolk of one egg. Mix these ingredients all well together ; roll into very small balls, dredge them with a little flour and fry in butter a light brown. This quantity will make twenty-four balls. ibaticot puree* ID* One pound of white haricot beans, two carrots, two turnips, three onions, one table- * While she loves turnips, butter Vll despise ; Nor leeks, nor oatmeal, nor potatoes prized Gay. 29 SOUPS. * The soupe their only hawkie \c<rtv\ does afford^ That yont the hallan snugly cfiows her food,* Burns. spoonful of tapioca, one gill of cream or new milk,

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