Julienne Soup

Ingredients

• 1 carrot
• 1 turnip
• 1 stick of celery
• 3 parsnips
• 2 or 3 cabbage leaves
• butter
• 1 lettuce
• 1 handful of sorrel and chervil
• stock
• salt and pepper

Method

1. 1

   Cut vegetables, sauté in butter, add lettuce and herbs, moisten with stock, boil, and simmer for three hours.

2. 2

   Season with salt and pepper.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 7. The excerpt below is the record exactly as published.

turnips, 4 onions, 1 head of celery, 4 oz. of lean ham, pepper and salt, a little soy, 2 bay leaves, a bunch of herbs, a few allspice, 2 blades of mace, 5 qts. of water. af Sethe Soa ht es R 2 Gite tol aL ae ae ee J Ces 5G alae z 5 OR os oe te s t nk - - SOvrS. 19 Cut up the onions, carrots, turnips, and celery into small pieces, and lay in the bottom of a large stewpan ; cut up the six Ibs. of lean beef, and lay on the top of vegetables, sprinkle a little salt over it, and cook over the fire (taking care it does not burn) for two hours, add five quarts of water, and bring it toa boil ; take off the fat and scum, add alittle more cold water, and throw in two blades of mace, two bay leaves, a bunch of herbs, four ounces of lean ham cut up very fine,and a few allspice, color a light brown with a little soy, and simmer for five hours, and then strain through a fine cloth, and with a sheet of paper take off any floating fat ; boil again, and before serving throw in the soup some green taragon leaves, and a little chervil. 26. Julienne Soup—Ingredients—1 carrot, I turnip, I stick of celery, 3 parsnips, 2 or 3 cabbage leaves, butter, 1 lettuce, 1 handful of sorrel and chervil, stock, salt and pepper

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