Julienne Soup

Ingredients

• three turnips
• a small head of celery
• three onions
• four leeks
• two shallots
• one cos lettuce
• twenty leaves of sorrel
• six leaves of chervil
• one dozen scarlet runners
• two ounces of butter
• half a teaspoonful of sifted sugar
• seven pints of any good clear stock

Method

1. 1

   Cut all vegetables into thin shreds about an inch in length.

2. 2

   Put butter and sugar in a stew-pan, add vegetables, and stir over the fire until slightly browned.

3. 3

   Add the vegetables to the stock and let it simmer gently for a couple of hours.

4. 4

   Add salt and pepper to taste, and serve.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 15. The excerpt below is the record exactly as published.

Julienne Soup. Wash and dry three turnips, a small head of celery, three onions, four leeks, two shallots, one cos lettuce, not too large, twenty leaves of sorrel, six leaves of chervil, and one dozen scarlet runners. Cut all these vegetables into thin shreds aoout an inch in length; the thinner they are cut the better. Put two ounces of butter in a stew-pan with half a teaspoonful of sifted sugar, put in all the vege¬ tables, and stir them over the gas fire until slightly 32 THE HOUSEHOLD browned. Have ready seven pints of any good clear stock

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