Mingle Mengle Soup

Ingredients

• 2 well-washed necks of mutton
• 3 quarts cold water
• a bouquet
• 2 fine-cut onions
• some celery
• 1 leek
• 0.5 tablespoonful salt
• 1 tablespoonful barley
• 1 quart well-washed spinach
• 1 teaspoonful salt
• 1 tablespoonful butter
• a little nutmeg
• 2 tablespoonfuls cream
• 1 tablespoonful fine-chopped parsley
• 0.5 pint green peas

Method

1. 1

   Place mutton necks in a saucepan with cold water; boil and add bouquet, onions, celery, and leek; season with salt and boil for 2 hours.

2. 2

   Boil barley in a small saucepan with water and a little butter.

3. 3

   Boil spinach in salted water for 10 minutes, drain, chop finely.

4. 4

   After removing meat, strain soup, add barley and peas, and boil gently for 15 minutes.

5. 5

   Cook spinach with butter, nutmeg, and cream, then add to soup.

6. 6

   Finish with parsley and season to taste.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 14. The excerpt below is the record exactly as published.

2 tablespoonfuls cream into each plate, then fill in the soup. If fresh com is used, cut the com from the cobs of 6 ears of young corn ; and if fresh tomatoes are used, take 8 ripe tomatoes. Corn Soup. — Place a soup kettle with a shank of veal over the fire ; cover with cold water ; add V^ teaspoonful salt, and place the kettle over the fire; when it begins to boil add 2 onions and a bouquet ; cut the corn from 6 ears of young green corn and set it aside ; add the cobs to the soup and boil 2 hours ; then remove the meat and cobs ; strain the broth into a clean saucepan ; retum it to the fire ; add the com, cook 5 minutes ; melt 1 tablespoonful butter in a small saucepan ; add 1 tablespoonful fiour ; stir and cook a few minutes ; add to the soup, continue to cook 5 minutes ; season to taste with salt and little white pepper ; add Vt cupful cream or 2 tablespoonfuls of unsweetened condensed milk, and serve. Potato Sonp without Meat.— Boil 8 large potatoes (peeled) in 1 quart of water with 1 tablespoonful salt ; when done, drain off the water and press the potatoes through a potato presser ; place a saucepan with 2 fine-chopped onions and 1 ounce butter over the fire ; cook 5 minutes without browning ; add 1 tablespoonful fiour, stir and cook 2 minutes ; then add 8 pints of boiling water, a bou- quet, and Ys cupful fine-cut celery, cook 80 minutes ; then strain into a clean saucepan ; mix the potatoes with lYs cupful hot milk and 1 ounce butter ; then add them to the soup, boil 5 minutes ; add last 1 tablespoonful fine-chopped parsley and a little fine-chopped 20 SOUPS, Etc. celery, then serve. The soup should not be allowed to boil after the parsley is added. Mingle Mengle Sonp. — Place a saucepan with 2 well-washed necks of mutton over the fire ; cover with 3 quarts cold water ; as soon as it boils add a bouquet, 2 fine-cut onions, some celery, and 1 leek; season with y, tablespoonful salt; cover and boil 2 hours. Boil 1 tablespoonful barley in a small saucepan in water with a little butter ; put 1 quart well- washed spinach into boiling water ; add 1 teaspoonful salt, boil 10 minutes; then drain in colander, press out all the water, chop it very fine. As soon as the meat is done take it out, strain the sonp into a clean saucepan, remove the fat ; add the barley and y, pint green peas ; then boil gently 15 minutes. Put the spinach in a saucepan, add y^ tablespoonful butter, a little nutmeg, and 2 tablespoonf uls cream ; cook and stir for few minutes ; then add it to the soup ; add last 1 tablespoonful fine-chopped parsley ; season to taste with salt and pepper. Chifllnade Sonp. — Stew l quart young shelled peas in 2 cups of water, with ^j^ pound ham, 1 tablespoonful butter

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