Porridge (Gruau) a la Mode de Ma Femme

Ingredients

• Slice two onions
• two leeks
• one bean of garlic
• quarter of a cabbage
• one carrot
• four branches of celery
• Put this into four quarts of boiling water
• add a small ham bone
• a quarter pound of bacon
• Dissolve two tablespoons flour
• add two tablespoons sherry
• Color with kitchen bouquet
• a little beef extract
• cut lengthwise about two and a half inches
• carrots same way
• a little chopped parsley

Method

1. 1

   Slice vegetables and put into boiling water with ham bone and bacon.

2. 2

   Simmer for 2-3 hours.

3. 3

   Remove ham and bacon, strain soup, and simmer again.

4. 4

   Add flour dissolved in water, sherry, kitchen bouquet, and beef extract.

5. 5

   Garnish with string beans, carrots, and parsley.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 56. The excerpt below is the record exactly as published.

rridge ( Gruau ) a la Mode de Ma Femme Slice two onions, two leeks, one bean of garlic, quarter of a cabbage, one carrot, and four branches of celery. Put this into four quarts of boiling water; add a small ham bone and a quarter pound of bacon. Season with salt and pepper; cover the pot and let simmer from two to three hours. Take the ham bone and the bacon out. Dissolve two tablespoons flour in one cup water, strain the soup; let simmer again for fifteen minutes; add two tablespoons sherry. Color with kitchen bouquet and a little beef extract. Garnish with string beans cut lengthwise about two and a half inches, carrots same way, and a little chopped parsley

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