Puree of Carrots and Tapioca

Ingredients

• a pint and a half of good white broth
• half a pound of lean veal stock meat
• eight ounces of the red part only from the carrots
• one ounce of butter
• two ounces of the white part of a leek or the same weight of onion
• half an ounce of tapioca
• a saltspoonful of salt

Method

1. 1

   Prepare broth with chicken giblets and vegetables.

2. 2

   Fry sliced carrots, leek, and salt in butter.

3. 3

   Moisten with broth, boil, and pass through a sieve.

4. 4

   Boil remaining broth, stir in tapioca, and simmer.

5. 5

   Combine carrot puree with tapioca broth, heat, and serve.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 33. The excerpt below is the record exactly as published.

Puree of Carrots and Tapioca, or Velvet Soup. — Prepare a pint and a half of good white broth with sixpenny- worth of chicken giblets, half a pound of lean veal stock meat, and the usual vegetables. Cut eight ounces of the red part only from the carrots, using the light-coloured part in making the broth. Put into a stewpan one ounce of butter with the slices of red carrot, two ounces of the white part of a leek or the same weight of onion, and a saltspoonful of salt. Fry for five minutes, then moisten with half a pint of the broth ; bring to the boil, and simmer till the carrot pieces are done ; then pass the whole through a hair-sieve. Set this Puree aside. Now put the remaining pint of broth on to boil, and when boiling stir in half an ounce of tapioca

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