Julienne Soup

Ingredients

• ½ pint of carrots
• ½ pint of turnips
• ½ pint of onions
• 2 leeks
• ¼ head of celery
• 1 lettuce
• 1 oz. of butter
• 2 quarts of stock

Method

1. 1

   Cut vegetables into strips, fry carrots in butter, pour boiling stock over.

2. 2

   Add other vegetables and herbs, stew gently for at least an hour, skim fat, serve over bread slices.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 12. The excerpt below is the record exactly as published.

^ head of celery, i onion stuck with 3 cloves, bunch of herbs, 10 peppercorns, blade of mace, salt, 3 oz. of bacon or ham, ^ glass of sherry, 2 quarts of water, the juice of ^4 a lemon. Wash and bone the head. Tie the meat in a cloth and chop the bones, put the meat, bones and half the vegetables and seasoning in a stewpan with the water, allow it to boil up and skim well. Simmer about 3 hours. Take the head up and strain the stock into a basin. When the stock is cold carefully remove the fat. Put the stock into a stewpan with the remainder of the vegetables, and the meat finely shredded. Whisk over the fire until the soup is just on the boil. Draw it on one side, and allow it to simmer gently for 10 minutes; when clarified, strain through a clean cloth, add the stock, some force-meat balls, and pieces of the head served in the soup. Julienne Soup. Procure }( pint of carrots, }{ pint of turnips, ^ pint of onions, 2 leeks, ^4 head of celery, ^ lettuce, a little sorrel, if liked, I oz. of butter, 2 quarts of stock

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