Sir William Farrington’s Soup
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Family recipe.
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
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 26. The excerpt below is the record exactly as published.
Sir William Farrington’s Soup. — (Family Recipe.)— Make strong broth of the scrag end of a neck of mutton, or of lean beef, whichever is most convenient. Add plenty of sweet herbs, but on no account thicken the broth. When strong enough put in two lettuces tom, two cucumbers pared and sliced (but not too thin), and a pint of nice young peas. Simmer very slowly for three-quarters of an hour, and send to table with the vegetables in the soup. Colour the soup a light brown, and shake in a little cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.