Julienne Soup

Ingredients

• 3 quarts clear stock
• 1 medium sized carrot
• 1 small turnip
• 1 lump sugar
• 1 teaspoonful vinegar
• 1 teaspoonful chopped parsley
• 1 small lettuce
• 1 onion
• 2 cloves
• salt and pepper to taste

Method

1. 1

   Peel the turnip and onion, scrape the carrot, wash them, and cut into strips two inches long.

2. 2

   Put the stock into a pan, add the vegetables and cloves, boil up, take off all the scum and fat.

3. 3

   Add the lettuce cut into strips, salt, pepper, vinegar, and sugar.

4. 4

   Have ready a small slice of toast cut into sippets, put these and the chopped parsley into the tureen.

5. 5

   Remove the cloves from the soup, pour into the tureen, and serve.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 31. The excerpt below is the record exactly as published.

3 quarts clear stock 1 medium sized carrot 1 small turnip 1 lump sugar i teaspoonful vinegar JULIENNE SOUP. i teaspoonful chopped parsley 1 small lettuce 1 onion 2 cloves salt and pepper to taste Peel the turnip and onion, scrape the carrot, wash them and cut into strips two inches long. Put the stock into a pan, add the vegetables and cloves, boil up, take off all the scum and fat. Add the lettuce cut into strips, the salt and pepper to taste, vinegar, and sugar. Have ready a small slice of toast cut into sippets, put these and the chopped parlsey into the tureen. Remove the cloves from the soup, pour into the tureen, and serve. Grated cheese should be served with this soup. OX TAIL SOUP, CLEAR. 1 ox tail 2 carrots 1 onion 3 cloves 1 spray parsley a little thyme 2 sticks celery 1 blade mace peppercorns 3 pints clear stock salt Put the ox tail, cut small and washed carefully, into a pan with the stock, add the seasonings. Scrape the carrots and peel the onion and chop them small. Place all in the pan together. Remove the scum as it rises. Allow to simmer two hours. Colour a light brown, strain, and serve. If the soup is not clear it must be clarified according to directions given in clear soup. OX TAIL SOUP, THICK. 1 large ox tail 1 glass port a little mixed herbs 1 bay leaf 2 quarts stock 2 carrots 2 turnips 3 sticks celery 2 ozs. lean ham 3 cloves 1 lump sugar salt pepper 2 ozs. flour 2 ozs. butter J oint the ox tail, wash well, and fry it brown. Clean the carrots, turnips, and celery, and cut the ham into small squares. Put the butter into a pan and allow it to get hot, when spluttering add the flour, and stir in until browned. Then add the stock and all the remaining ingredients, excepting the port wine, and allow to simmer 47 until the ox tail is tender. Skim off the fat, season to taste, add the port wine, and strain into the tureen. If preferred, the vege- tables may be rubbed through a sieve and added to the soup, and also the best pieces of the tail. CARLSBAD SOUP. 3 pints rich clear stock 1 or 2 truffles 3 tablespoonfuls of cooked rice 18 French plums a little cream salt and pepper veal forcemeat Stew the plums in water until soft, and carefully remove the stones. Take a J lb. of forcemeat and mix with a little cream and fill the cavities of the plums with it very neatly. Put them into a small stew pan and pour over enough stock to cover, and simmer for ten minutes ; drain them, shred the truffles finely and put them with the plums and the rice into a soup tureen. Have the stock quite boiling, pour it over the plums, &c., and serve immediately. FOR THE VEAL FORCEMEAT. 8 oz. bread 4 oz. veal 1 egg salt pepper nutmeg Soak the bread in milk, pound the veal to a paste, and squeeze the bread dry, mix them together, add the egg and seasonings to taste, and rub all through a wire sieve. RICE SOUP. 1 tablespoonful clean white fat 1 tablespoonful flour 3 quarts good white stock 14 tablespoonfuls rice pepper and salt 1 large onion, chopped 2 sticks of celery, chopped small, or a pinch of celery seed 4 teaspoonful mixed herbs 4 pint milk Put the fat into a pan over the fire, and when it is smoking hot stir in the flour until it is thoroughly mixed, but not browned. Then add the stock, rice, chopped onion, chopped celery, and mixed herbs. Allow to simmer for two hours. Then season with the pepper and salt to taste. Skim off the herbs and any fat that may be present. Add the milk and allow all to come to the boil again and serve. Note. — A copper or an enamelled pan must be used for this soup. If an iron pan is used the onion and celery will have an effect on the iron that will cause the soup to turn nearly black. D 48 WHITE SOUP STOCK. The stock for white soups is obtained by using the liquid in which such meats as rabbit, fowl, veal, cowheels, etc., are boiled. The soups have always a proportion of milk added, and this has the effect of evenly distributing the flavour, besides helping to give the desired colour. The thickening medium used may be either tapioca, sago, arrowroot, cornflour, white roux, or ground rice, according to requirements. The following is a good recipe : — WHITE SOUP. 4 quarts good white stock 2 tablespoonfuls butter 2 ozs. flour 1 carrot 1 white turnip 1 slice ham 1 large onion 1 spray thyme £ blade mace 1 bunch parsley pepper and salt to taste 1 quart milk Boil the stock and add to it the whole of the ingredients, which have been previously cleaned and washed, except the butter, flour, and milk. Allow them to simmer for one hour, skim off the fat and strain off the liquor. Put the butter into a pan and melt it, then add the flour and mix well, but take care that it does not become browned. Add the strained stock and allow it to come to the boil ; again remove any scum that should rise on the top ; now add the milk and pour this into the soup tureen and serve. CHICKEN BROTH. 4 quarts good stock 1 tablespoonful rice ^ teaspoonful thyme 1 medium sized onion 1 teaspoonful chopped parsley

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