vegetariannut-free
Sir Henry Thompson’s Clear Vegetable Soup
From Mrs. Roundell's Practical cookery book, 1898
Serves 8
Remove any scum that arises.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- two carrots
- two turnips
- a head of celery
- two onions
- half a pound of butter
- six pints of cold water
- two tablespoonfuls of corn flour
Method
Fry the sliced vegetables in butter until browned.
Add to cold water, bring to boil, and simmer for 2-3 hours, reducing to 4 pints.
Strain and use as vegetable stock.
For soup, heat and add corn flour mixed in some liquor, letting it boil.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 19. The excerpt below is the record exactly as published.
Sir Henry Thompson’s Clear Vegetable Soup.— Slice two carrots, two turnips, a head of celery, two onions. Put them into a frying-pan with a few sweet herbs and half a pound of butter. Fry until well browned, then put them with three or four cloves, salt and black pepper, into six pints of cold water in a saucepan. Bring to the boil and gently simmer for two or three horn’s, reducing to four pints, not less. Strain off into a basin, and let it stand for use. When required, pour off the clear liquor, leaving the deposit, and you will have a good vegetable stock. If it is to be used as a clear vegetable soup, heat, adding at the close two tablespoonfuls of corn flour
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