Onion Soup

Ingredients

• half a dozen good-sized onions
• two potatoes
• a lump of dripping
• about three pints of the liquor in which the beef was boiled
• a lump of sugar
• a strip of bacon-rind
• one or two outer sticks of celery
• half a pint of boiling milk
• the crumb of a stale loaf

Method

1. 1

   Peel and mince the onions and potatoes, put them in a stew-pan with dripping, and sweat for about ten minutes without browning.

2. 2

   Add pepper, liquor, sugar, bacon rind, and celery.

3. 3

   Simmer for about twenty minutes until tender.

4. 4

   Rub through a sieve, return to the pan, stir in the milk and bread crumb, and serve hot.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 34. The excerpt below is the record exactly as published.

Onion Soup (made of the liquor in which the beef was boiled). . Beef Steak and Oyster Die. Potatoes and Large Savoy. Rice Pudding. Cheese. Marketing. For the Day.— Two pounds and a half of tender Steak (see January 1st) ; half an Ox Kidney ; one tin preserved Oysters, or, if preferred, two dozen fresh Oysters ; one pennyworth of Parsley ; Endive, Beetroot, Potatoes, Savoy ; half a pound of Macaroni. For To-morrow. — One tin of Collared Tongue ; Bloaters (see Note 2, January 2nd). Breakfast. — Marrow Toast — Put the pieces of marrow into a stew-pan with a little water, highly salted. Let it boil for a minute, then drain away the liquor. Have ready one or two slices of toast, A YEARS COOKERY. 39 spread the marrow on these, and put them into a Dutch oven before a clear fire for about five minutes. Take the toast up, sprinkle over it a little pepper, salt, and finely-chopped parsley, and serve as hot as possible. Cod’s JRoe. — Drain the slices of roe from the pickle, dry them and flour them. Break an egg, and separate the yolk from the white. The yolk may be used for Dutch sauce. Beat the white lightly, pass the slices of roe through it, and cover them with seasoned bread¬ crumbs. Fry them in hot fat till they are brightly browned ( see Fried Whiting, January 17th) ; drain them on kitchen paper, and pour over them a little Dutch sauce (May 14tli), or, if preferred, anchovy (July 17th) or parsley sauce (May 6th). Bread and Milk (January 25th). Luncheon. — Salad (March 13tli) ; Sweet Macaroni (August 13th). Dinner. — Onion Soup. — Peel half a dozen good-sized onions and two potatoes. Mince them finely, and put them into a stew-pan with a lump of dripping, and let them “ sweat ” for about ten minutes. They must not brown. Pepper them, pour over them about three pints of the liquor in which the beef was boiled, and add a lump of sugar, a strip of bacon-rind, and one or two outer sticks of celery. Let them simmer gently for about twenty minutes, or till they are tender. Bub the soup through a hair-sieve with the back of a wooden spoon, then return it to the stew-pan. Grate the crumb of a stale loaf into half a pint of boiling milk

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