Julienne Soup

Ingredients

• One quarter of a firm white cabbage
• One small turnip
• One carrot
• One teaspoonful of onion shred fine
• Three raw tomatoes
• One tablespoonful of minced parsley
• three stalks of celery

Method

1. 1

   Prepare vegetables and cook gently in hot water with salt for half an hour.

2. 2

   Clear a quart of soup-stock and color it with Worcestershire sauce.

3. 3

   Drain vegetables and add to the soup.

4. 4

   Simmer together for twenty minutes before serving.

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 18. The excerpt below is the record exactly as published.

Julienne Sonp. One quarter of a firm white cabbage, shred as for cold slaw. One small turnip, peeled and cut into thin dice. One carrot, peeled and cut into strips like inch-long straws. One teaspoonful of onion shred fine. Three raw tomatoes, peeled and cut into bits. One tablespoonful of minced parsley, and, if you can get it, three stalks of cel- ery cut into thin slices. Use a sharp knife for this work and bruise the vegetables as little as possible. 88 COOKERY FOR BEGINNERS. When all are prepared, put them in hot water enough to cover them, throw in a tea- spoonful of salt and cook gently half an hour. Clear a quart of soup-stock as directed in the last receipt, and color it with a teaspoon- ful of Worcestershire sauce, or walnut catsup. When the vegetables are tender, turn them into a colander to drain, taking care not to mash or break them. Throw away the water in which they were boiled, and add the vege- tables to the clear hot soup. Taste, to determine if it needs more pepper or salt, and simmer all together gently twenty minutes before turning into the tureen. Wliite Ohicken Soup (Delicious). A tough fowl can be converted into very delicious dishes by boiling it first for soup and mincing it, when cold, for croquettes. In boiling it, allow a quart of cold water for each pound of chicken, and set it where it will heat very slowly. DINNER DISHES. 89 If the fowl be quite old do not let it reach a boil under two hours, then boil very gently four hours longer. Throw in a tablespoonful of salt when you take it from the fire, turn chicken and liquor into a bowl and set in a cold place all night. Next day skim off the fat, strain the broth from the chicken, shaking the colander to do this well, and put aside the meat for cro- quettes or a scallop. Set three pints of the broth over the fire with a teaspoonful of chopped onion, season with salt arid pepper, and let it boil half an hour. Line a colander with a thick cloth, and strain the liquid, squeezing the cloth to get the flavor of the onion. Return the strained soup to the saucepan, with a tablespoonful of minced parsley, and bring to a boil. Meanwhile, scald in a farina kettle a cupful of milk, dropping into it a bit of soda the size of a pea. Stir into this when hot, a tablespoonful of 90 COOKERY FOR BEGINNERS. cornstarch wet up with cold milk. When it thickens scrape it out into a bowl in which you have two eggs whipped light. Beat all together well, and stir in, spoonful by spoonful, a cupful of the boiling soup. Draw the soup pot to one side of the range, stir in the contents of the bowl, and let it stand — but not boil — three minutes before pouring into the tureen. Ohioken and Sice Soup Is made as white chicken soup, but with the addition of four tablespoonfuls of rice, boiled soft, and added to the chicken liquor at the same time with the parsley. Then proceed as directed, with milk, eggs, etc. Tomato Soup. Add a quart of raw tomatoes, peeled and sliced, or a can of stewed tomatoes, and half a small onion to a quart of stock, and stew slowly one hour. DINNER DISHES. 91 Strain and rub through a colander and set again over the fire. Stir in a tablespoonful of butter cut up and rubbed into a tablespoonful of flour. A tablespoonful of cornstarch wet up with cold water. Season to taste with pepper and salt, boil once more and pour out. ■ Bean Soup. Soak one pint of dried beans all night in lukewarm water. In the morning add three quarts of cold water, half a pound of nice salt pork, cut into strips, half an onion chopped, and three stalks of celery

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