Potage a la Crecy

Ingredients

• 12 large carrots
• 2 ounces of butter
• a large lump of sugar
• 3 good-sized onions
• 2 turnips
• 12 peppercorns
• pound of lean ham
• a head of celery
• 4 leeks
• a teaspoonful of Liebig’s extract

Method

1. 1

   Simmer carrots, butter, sugar, onions, turnips, peppercorns, ham, celery, and leeks for 10 minutes.

2. 2

   Pour over cold stock or water, simmer until vegetables are tender.

3. 3

   Strain, press vegetables through a sieve, mix pulp with stock, season, boil, skim, and serve with toasted sippets.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 28. The excerpt below is the record exactly as published.

Potage a la Crecy. — Slice 12 large carrots and put into a stewpan, with 2 ounces of butter, a large lump of sugar, 3 good-sized onions, 2 turnips, 12 peppercorns, J pound of lean ham, a head of celery, and 4 leeks. Simmer gently over a gentle fire for 10 minutes. Shake the saucepan to prevent burning. Pour over them a quart of cold stock or water, with a teaspoonful of Liebig’s extract

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