Souchet, Cold
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 93. The excerpt below is the record exactly as published.
Souchet, Cold. Put into a saucepan a piece of butter about the size of a small egg, a small piece of turnip, carrot, onion, celery, a blade of mace, four peppercorns, a saltspoonful of salt, a grain of cayenne pepper, a quarter of a pint of white wine vinegar, a tablespoonful of tarragon, a pint of good stock
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