Potage a la Creey

Ingredients

• three or four large carrots
• two ounces of butter
• a sliced onion
• a turnip
• some pepper
• salt
• a slice of lean bacon
• two pints of stock or water
• a tablespoonful of tapioca

Method

1. 1

   Chop the carrots and cook them in a stewpan with butter, onion, turnip, pepper, salt, and bacon for half an hour.

2. 2

   Add stock or water, boil for two hours, strain, thicken with tapioca, and serve with toasted bread.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 66. The excerpt below is the record exactly as published.

Potage a la Creey. [Suferior carrot soup.) Slice and ckop small the best part of tkree or four large carrots, put tliem into a stewpan with two ounces of butter, add a sliced onion, a turnip, some pepper and salt, a slice of lean bacon, also cut very small. Let them cook for half an hour, shaking the pan occasionally to keep from burning. Pour over two pints of stock or water, let them boil for two hours longer. Strain and press the vegetables through a sieve. Thicken with a tablespoonful of tapi- o

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