Lorne Soup

Ingredients

• three pints of stock
• a carrot
• a turnip
• a small sprig of lemon-thyme
• a bunch of parsley
• a little pepper
• a little salt
• the yolks of two hard-boiled eggs
• the crumbs of half a roll
• two ounces of blanched and pounded almonds

Method

1. 1

   Put stock into a stew-pan with carrot, turnip, lemon-thyme, parsley, pepper, and salt.

2. 2

   Simmer for half an hour.

3. 3

   Mince white meat from cold roast chicken, pound with yolks of eggs, soaked roll crumbs, and almonds.

4. 4

   Strain soup, return to saucepan, stir in pounded ingredients, simmer, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 51. The excerpt below is the record exactly as published.

LORNE SOUP. Put three pints of stock into a stew-pan with a carrot, a turnip, a small sprig of lemon-thyme, a bunch of parsley, and a little pepper and salt. Simmer gently for half an hour. Pick all the white meat from the 60 SOUPS, remains of a cold roast chicken, mince it fine and pound In a mortar with the yolks of two hard-boiled eggs, the crumbs of half a roll which has been soaked in milk and then pressed dry, and two ounces of blanched and pounded almonds. Strain the soup, and return it again to the saucepan. Stir the pounded ingredients thoroui^hly into it, simmer gently for a few minutes, and serve. Mrs. Maria Hasty. ASPARAGUS SOUP WITH STOCK. Take one-half pound of fresh asparagus, cut off heads, boil separa:ely in salt water until done, about fifteen minutes. Cut the rest into small pieces, throw them into two quarts of boiling stock. Cook gently one hour. Pass through a fine colander, boil again, add asparagus heads, the yolks of one or two eggs beaten up in one-half cup cream. Serve. M. H. T. ONION SOUP WITH SALT PORK. Take a small piece of salt pork (slightly lean is best), cut it into pieces half an inch square. Put it into the soup kettle with sufficient water for the soup. Now add twelve good-sized onions pared and sliced fine. When they begin to boil add as many potatoes pared and sliced. When done add one egg beaten well. Serve at once. Other meat can be used, if desired. Mrs. Mary Treadwell. QIBLET SOUP. Giblets from two or three fowls; two quarts of water; one of stock; two tablespoonfuls of butter, two of flour; salt, pepper and onion if desired. Put giblets on to boil in the water and boil gently till reduced to one quart (about two hours); take out the giblets, cut off tough parts and chop the remainder. Return to the liquor and add stock. Cook butter and flour brown and add to the soup. Season. Mrs. M. White. GUMBO SOUP WITH STOCK. One shank of beef, crack the bone and put it in the pot, with just water enough to cover. A tablespoonful of salt, two onions chopped fine, and a little pepper. Let boil six hours; then take from fire, remove bone, and cut the beef finf;. Return the beef to the pot add a tablespoonful of sugar, two tablespoonfuls of flour browned and mixed in butter, and four eggs boiled hard; cut in slices. Fraulein Hirsch. FISH SOUP. Clean and trim any kind of fish — fresh or salt water. Boil the fish with a head of celery, a small quantity of parsley, two onions, a bay-leafv SOUPS. 61 and five cloves. Use water, and cover the saucepan closely. When the contents have boiled one hour, add as much water as will be required to make the soup. Strain and stir in a cup of cream. Season with salt and white pepper. Lay in the tureen some eggs, nicely fried in butter; allow one for each person. Pour the soup over, and serve with toasted bread. Mrs. Lucy Carr. TOMATO SOUP WITH STOCK. A quart of soup stock, two cups of sliced tomatoes. Cut up a small onion and slightly brown. Put all on the fire, and add a cupful of milk, a teaspoon of butter, a little pepper, a teaspoon of sugar, and a salt- spoon of salt. Let boil three minutes. Strain, thicken with a tablespoon of flour, made into a paste with water, and serve hot with croutons of bread. Mrs. Eliza Gill. CALF'S FOOT BROTH. Have two feet thoroughly cleaned. Then put them in three quarts of water, and let it boil until it wastes away to three pints. Strain and set aside in a cool place. When cold, remove the fat. Heat a little at a time, as you want it, and add salt and nutmeg, if you like the flavor. Carrie Phillips. ASPARAGUS SOUP WITH STOCK— No. 2. Asparagus makes a delicate soup. Use one large bunch of asparagus, wash and cut off the heads in one-inch lengths and lay them at one side. Cut the remainder into halves and boil them in a generous pint of white stock. Put into a small saucepan two tablespoonfuls of butter and two small slices of onion. Cover and let cook slowly on the back of the fire eight minutes; add two tablespoonfuls of flour and stir until the mixture is smooth and frothy, but not brown. Season with salt and pepper and add it to the asparagus and cook slowly ten minutes. Then rub them through a coarse sieve, return to the fire and stir in one pint of cream or rich milk and let it come to the boiling point and serve immediately. Cook the heads a few minutes in boiling salted water and add them to the soup when in the tureen. Mrs. Annie Hale. BARLEY SOUP WITH STOCK. Wash a teacupful of pearl barley in three waters and boil in two quarts of soft water for two hours. Drain the water, rinse in cold water and it is ready for the soup. First, cut three slices of turnip, and half that quantity of carrot and onion into small pieces and boil in two quarts soup stock until tender. Add the cooked barley, and season slightly. J.S. 62 SOUPS, BISQUE OF CRABS. Take a dozen live crabs and place in some cold water with a little salt

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