Simple Soup

Ingredients

• half a pound of turnips
• half a pound of carrots
• quarter of a pound of onions
• three or four sticks of celery
• a lettuce
• four ounces of dissolved butter
• three pints of stock made from bones
• a pint of freshly-shelled green peas

Method

1. 1

   Cut vegetables into small pieces, steam with butter for twenty minutes.

2. 2

   Add stock, boil, skim, add peas, and simmer for three hours.

3. 3

   Strain, boil again, season, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1810. The excerpt below is the record exactly as published.

Simple Soup. — Cut into very smaU pieces half a pound of turnips, half a pound of carrots, quarter of a pound of onions, three or four sticks of celery, and a lettuce. Put these ingredients into a saucepan which has a very closely-fitting lid with four ounces of dissolved butter, and add a bunch of sweet herbs, if liked. Cover the saucepan, and steam its contents over a gentle fire for twenty minutes. Poirr upon the vege- tables three pints of stock made from bones; lot this boil, and carefully remove the scum as it rises. Add a pint of freshly-shelled green peas

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