Onion Soup
From Soyer's standard cookery, 1912
Serves 4
Serve as hot as possible.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 15. The excerpt below is the record exactly as published.
pepper and salt to taste, and sprinkle in two tablespoonfuls of grated cheese gradually, stirring briskly meanwhile. Serve as hot as possible. Chickory Soup. Trim four heads of chickory, boil until half cooked, then drain and mince very finely. Mix well with this two ounces each of flour and butter and a sprinkling of pepper, salt and mace. Next place the mixture in a saucepan with a quart of white stock and a cupful of boiling milk. Cook carefully for an hour. Now beat the yolks of two eggs in half a cupful of milk, add to the soup as soon it has gone off the boil, and strain the whole through a fine sieve. Serve as quickly as possible. Watercress Soup. Take two or three good handfuls of tender shoots of water- cress, thoroughly wash and drain from all superfluous moisture. If the sprigs are at all long break them up. Place in an enam- eled saucepan with a quart of good white stock and simmer until the watercress is almost dissolved. Then thicken with a little flour and add a small cupful of good cream or a little butter and serve with sippets of toast. Onion Broth. Slice six parboiled onions and fry lightly in an ounce of butter with a little parsley and pepper and salt. Add them to a quart of white stock — chicken broth or fish stock is preferable — with one and a half tablespoonfuls of flour, and then stir in a pint of hot milk. Press the whole through a cloth or sieve and serve as hot as possible. Small slices of toast
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