Salsify Soup

Ingredients

• about three-quarters of a quart of this sliced salsify
• a pint of cream
• a large slice of butter
• salt
• pepper

Method

1. 1

   Scrape and wash salsify, boil until nearly done, slice thin, and return to boiling water.

2. 2

   Combine with cream, butter, thickening, salt, and pepper.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 3. The excerpt below is the record exactly as published.

salt, and red pepper to the taste. Thicken the soup v/ith browned flour and add a quarter of a pound of good butter. Just before serving up the soup season with Madeira wine to the taste. The above will make three quarts of rich soup. The brains must be made into little thin cakes, fried, and put into the tureen just before pouring in the soup, or on top of the soup after pouring it in. MUTTON SOUP A LA SQUIRREL. Take the neck and shanks of a fat mut- ton, cleansing them properly, or three pounds JANE HAMILTON'S RECIPES of good mutton. Put it on to boil about four hours before dinner in water sufficient to make two quarts of soup. About twenty minutes before dinner cut up and put in the soup a large silver onion, season with salt and black pepper, and ten minutes before serving up the soup put in a very little thickening. Lamb soup may be made in the same manner, but lamb not being such fat meat as mutton requires more meat to make the soup as rich. OKRA. Take a large fat chicken, or two pounds of fresh, fat veal or lamb, and put it on the fire with about a pound of good fat bacon in plenty of water. Put it on about four hours before dinner. After it has boiled between two and three hours, put in three quarts of fine sliced okra, a quart of peeled tomatoes, and four carrots sliced very fine. About twenty minutes before serving up the soup, cut up and put in two large onions, JANE HAMILTON'S RECIPES a very little thickening, salt and red pepper to the taste. It takes two large pods of red pepper to make the soup hot. This will make four quarts of very fine soup. Some persons prefer this soup without the toma- toes and carrots. ¥¥¥ OKRA GUMBO. Take a chicken, cut it into pieces, dust them with flour, put a large spoonful of good butter in a frying pan with a slice of good ham, put in the chicken and let it fry to a light brown. Add the okra and let it fry a short time (the okra is cut in slices a quarter of an inch thick), then put in enough warm water to make two quarts of soup, a large silver onion chopped fine and fried. Let it boil until a few minutes before dinner, then thicken with browned flour and season with salt and red and black pepper. ¥¥¥ OYSTER. Wash the oysters well, first in the liquor, then in a little water; add the water to the (20) JANE HAMILTON'S RECIPES liquor, strain it through a cloth, and pour it back on the oysters. Put the oysters over the fire and let them stew five minutes, then put into two quarts of oysters, one quart of milk, six ounces of butter, and a large slice of loaf bread cut in little squares. Sea- son with salt and black pepper and let all stew twenty minutes from the time you put them on the fire. You may leave out the slice of loaf bread. If you like the soup rich, you must put in more than six ounces of butter. If you get good, living oysters they may be kept in a cellar four or five weeks and fatten. Place the oysters with their mouths or shells up, and feed once a day with water made slightly brackish or water to which a little meal has been added. 99 & OYSTER GUMBO. Take one chicken, one pound of lean beef, and a slice of fat ham, cut them into pieces, dust them with flour, and fry a light brown (21) JANE HAMILTON'S RECIPES with some good, fresh butter. Then pour on sufficient warm water to make about two quarts of soup. Add a large silver onion (some fry the onion). Let all boil until half ,an hour before dinner, then add from a quart to half a gallon of oysters well drained, some thyme and parsley tied in a bunch, and season with black pepper and salt. Just before you pour it into the tureen, after it is off of the fire, sprinkle in the fillet until it is as thick as you like, stirring it well. The above will make from three to four quarts of soup. 999 SALSIFY. Scrape the salsify and wash it, boil it until it is nearly done, then cut it into very thin slices and put it back in the water in which it was boiled. Take about three-quarters of a quart of this sliced salsify, a pint of cream, a large slice of butter

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