Rabbit Soup

Ingredients

• a carrot
• a turnip
• an onion
• 2 or 3 sticks of celery
• a piece of butter about the size of an English walnut
• flour to thicken

Method

1. 1

   Cut the carrot, turnip, onion, and celery finely.

2. 2

   Simmer with seasoning for 2 hours.

3. 3

   Strain the soup, return to kettle, add butter rolled in flour to thicken.

4. 4

   Cut the meat into small pieces, put in tureen, and pour over hot soup.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 31. The excerpt below is the record exactly as published.

a carrot, turnip, onion, and 2 or 3 sticks of celery, all cut finely, with seasoning to taste, and simmer for 2 hours longer; then strain the soup and return to the kettle; add a piece of butter about the size of an English walnut, cut in pieces and rolled in flour, to thicken it. There should be 3 quarts of broth when done. Out the meat in small pieces, put in the tureen, and pour over the hot rabbit soup. TURKEY SOUP — After a turkey has been served for dinner and the meat has been taken from the carcass, break all the bones finely and put in the soup^kettle, with any remaining dressing or gravy, and add 3 quarts of water if the turkey was large — less for a small one. Let boil slowly for 2 or 3 hours; then pour through a coarse colander, and serve with toasted crackers. MOCK TURTLE SOUP— Scald a calf's head, and wash it clean. Boil in a large pot of water for ^ hour, then cut all the skin ofiF by itself; take the tongue out, take the broth made of a knuckle of veal, put in the tongue and skin, with an onion

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