Potato Soup

Ingredients

• Two lb. potatoes
• 2 small onions
• a small piece of celery
• 1 teaspoonful essence of celery
• 2 oz. fine grained Florador
• 1 pint of milk
• 2 oz. butter
• 2 quarts of stock
• and salt to taste

Method

1. 1

   Peel and slice the vegetables and fry them in the butter for five minutes, taking care not to let them brown, add the water, pepper, and salt and boil till tender.

2. 2

   Rub all through a sieve, return to the saucepan with the milk, and boil up; when boiling shake in the Florador with one hand, stirring with the other, and cook ten minutes.

3. 3

   Just before sending to table add the essence of celery.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 11. The excerpt below is the record exactly as published.

Potato Soup. Two lb. potatoes, 2 small onions, a small piece of celery or J teaspoonful essence of celery, 2 oz. fine grained Florador, 1 pint of milk, 2 oz. butter, 2 quarts oi stock ox^^te^^s^* 34 MISS CAMEBON'S COOKEBT BOOK. and salt to taste. Peel and slice the vegetables and fry them in the butter for five minutes, taking care not; to let them brown, add the water, pepper, and salt and boil till tender. Rub all through a sieve, return to the saucepan with the milk, and boil up ; when boiling shake in the Florador with one hand, stirring with the other, and cook ten minutes. Just before sending to table add the essence of celery. Hotch-Potch. Two lb. of neck of mutton, 6 young carrots, 6 turnips, 1 small cauliflower, \ a cabbage or lettuce, 1 pinit of green peas, \ pint of broad beans, 2 small onions, 1 teaspoonful of salt, \ teaspoonful of pepper. Put the meat into a saucepan with 3 quarts of water and the salt, and let it come to the boiL Wash and prepare the vegetables as follows : Shell the peas and beans, cut the carrots and turnips into dice, shred the cabbage or lettuce, blanch and chop the onions, break the cauliflower into sprigs. Add all these to the liquor when boiling and boil all together for two hours. If the vegetables are old, boil three hours. Take out the meat and serve the soup in a tureen. Olear Soup with Parmesan. Make some very small rolls, the size of a marble, from the recipe given for Petit Choux Pastry; bake them a golden brown, put them into the tureen with the clear soup. Serve with this soup Parmesan cheese finely grated. Brunoise Soup. Wash and cut up into small squares 1 onion, 1 carrot, 1 small turnip. Fry all together with a cupful of green peas, in 1 oz. of butter, till they are a light brown ; strain them into a saucepan with the quantity of clear soup required. Simmer for ten minutes, removing all scum aa it rises. MISS CAMERON'S COOKERY BOOK. 35 Onion Soup. Eight onions, J lb. bread crust, 2 carrots, 1 head celery, yolks of 2 eggs. Pare and slice the onions, fry them in butter to a pale brown colour, put them in a saucepan with 2 quarts of stock

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