Onion Soup

Ingredients

• Water that has boiled a leg or neck of mutton
• 1 shank bone
• 6 onions
• 4 carrots
• 2 turnips
• salt

Method

1. 1

   Use water that has boiled a leg or neck of mutton, add the shank bone, onions, carrots, turnips, and salt.

2. 2

   Cook until the flavors meld.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 8. The excerpt below is the record exactly as published.

4 carrots, 2 turnips, 4 onions, 1 head celery, 4 oz. lean ham, pepper and salt, a little soy, 2 bay leaves, a bunch of herbs, a few allspice, 2 blades of mace, 5 qts. water. Cut up the onions, carrots, turnips and celery into small pieces, and lay in the bottom of a large stewpan; cut up the 6 lbs. of lean beef, and lay on the top of the vegetables, sprinkle a little salt over it, and cook over the fire (taking care it does not burn) for 2 hours; add 5 qts. of water, and bring it to the boil; take off the fat and scum, add a little more cold water, and throw in 3 blades of mace, 2 bay leaves, a bunch of herbs, 4 oz. of lean ham cut up very fine, and a few allspice, color a light brown with a little soy, and simmer for 5 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. Julienne Soup — 1 carrot, 1 turnip, 1 stick of celery, 3 parsnips, 2 or 3 cabbage leaves, butter, lettuce, 1 handful of sorrel and chervil, stock, salt and pepper. Cut in very small slices a carrot, a turnip, a stick of celery, 3 parsnips, and 2 or 3 cabbage leaves, put them in a saucepan with butter, and give them a nice color, shaking the saucepan to prevent them from sticking to the bottom, then add a lettuce and a handful of sorrel and chervil torn in small pieces, moisten these with stock and leave them on the fire for a few minutes, then boil up, add the whole of the stock and boil gently for 3 hours; season with salt and pepper. Mrs. President Harrison's Clear Soup— 4 lbs. lean beef, 4 qts. water, 1 teaspoonf ul celery 24 White Ribbon Cook Book. seed, 2 small onions, 2 small carrots, 1 bunch parsley, 6 blades mace, 16 whole cloves, the whites of 4 eggs, salt and pepper to taste. Cut the beef in pieces of the size of a walnut, taking care not to leave a particle of fat on them. Pour on it the water and let it boil up 3 times, Bkimming well each time; for if any of the grease is allowed to go back into the soup it will be impossible to get it clear. Scrape the carrots, stick 4 cloves firmly into each onion, and put them in the soup. Then add the celery seed, parsley, mace, pepper and salt. Let this boil until the vegetables are tender, then strain through a bag, return to the soup-pot, and stir in the well-beaten whites of the eggs. Boil until the eggs gather to one side, skim off, and color a delicate amber by burning a dessertspoonful of brown sugar and stirring it into the soup until eufiBciently colored. Wash the bag in warm water, pour the soup through again, and serve. Clear Soup — 1 quart brown stock, }4 lb. very lean beef, 1 onion, 1 carrot, 2 whites of eggs. Carefully remove the fat from the meat, chop it fine and put it in a basin of cold water, just stirring it to separate it. Let it stand 5 minutes, then pour it into a saucepan with the vegetables cut in pieces, the whites and broken shells of the eggs, and the stock; whilst heating over the fire, whisk well until it begins to rise, when cease, and let it boil 2 minutes. Cover closely and let it stand quietly until there is a thick crust on top, then strain through a jelly bag or soup-cloth. Vegetables cut into small strips, or wafers, and boiled for 10 minutes, may be added before serv- ing. Barley Soup— i^ pint pearl barley, 1 qt. white stock, the yolk of 1 egg, 1 gill cream, 3^ pat fresh butter, bread. Soups. 25 Boil half a pint of pearl barley in a quart of white stock till it is reduced to a pulp, pass it through a hair sieve, and add to it as much well- flavored white stock as will give a puree of the consistency of cream; put the soup on the fire, when it boils stir into it, off the fire, the yolk of an egg beaten up with a gill of cream; add half a pat of fresh butter, and serve with small dice of bread fried in butter. A Delicate and Delicious Soup — Three car- rots, 2 turnips, 2 onions, 3 leeks, 1 stick of celery, 2 oz. butter, a little mutton broth, seasoning to taste. Cut up the vegetables small and fry them in the butter till tender and of a light brown color. Add enough to keep them from burning, and stew them for an hour. Then rub through a sieve with a little more broth. Stew for a few minutes longer; salt and cayenne to taste. If properly done the soup will be as thick as cream. Onion Soup — Water that has boiled a leg or neck of mutton, 1 shank bone, 6 onions, 4 car- rots, 2 turnips, salt

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