Julienne Soup

Ingredients

• an onion
• two cloves
• about a quart of water
• a dessert-spoonful of good gelatine
• two outer sticks of celery
• three peppercorns
• a pinch of mixed herbs
• a dessert-spoonful of the Julienne

Method

1. 1

   Peel the onion, stick cloves into it, and place in a saucepan with water, gelatine, celery, peppercorns, and mixed herbs.

2. 2

   Simmer until flavored, strain, and thicken slightly with arrowroot.

3. 3

   Soak Julienne in cold water, boil in salted water, then add to the soup.

4. 4

   Boil together for a quarter of an hour, serve immediately.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 68. The excerpt below is the record exactly as published.

Julienne Soup (quickly made). Guinea Eowl. Brown Gravy. Bread Sauce. Mashed Potatoes. Broccoli. Preserved Pine¬ apple. Custard. Cheese. Tea-cakes. Brown and White Bread and Butter, Damson Jam. Hominy Cake. Preserved Turkey and Tongue (Tin¬ ned). Plum Pie. Cheese. Breakfast. — Ox-cheek Brawn (April 6th) ; Boiled Eggs (January 5th) ; Tea-cakes (February 14th) ; Porridge (January 25th). A YEAR'S COOKERY. 79 Dinner. — Julienne Soup quickly made. — Peel an onion, stick two cloves into it, and put it into a saucepan with about a quart of water, a dessert-spoonful of good gelatine, two outer sticks of celery, three peppercorns, a pinch of mixed herbs tied in muslin, and anything else that is at hand that will help to make it tasty. Simmer gently till the water is flavoured, then strain the liquor, stir into it as much Liebig’s Extract as will colour it and make it taste good, and thicken it very slightly by boiling in it a little arrowroot mixed to a smooth paste with water. Soak a dessert-spoonful of the Julienne

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