Soup a la Russe

Ingredients

• half a pound of lean veal
• three ounces of beef suet
• two ounces of butter
• two tablespoonfuls of flour
• a nice slice of cooked ham or lean bacon

Method

1. 1

   Make small meatballs from minced veal and suet.

2. 2

   Fry onions and cabbage, mix in flour, add stock, and simmer.

3. 3

   Serve with meatballs and diced ham in a soup-tureen.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 1. The excerpt below is the record exactly as published.

two tablespoonfuls of flour which have been moistened to a thin smooth batter with a little cold stock or water. Boil again for half an hour, then skim if necessary, and add a teacupful of boiling cream or milk. Italian Soup. Cut the meat from a knuckle of veal ; break up the bones and make a broth of them ; take four or five slices of the lean of bacon (ham is better if handy) and lay them at the bottom of the stewpan, and upon them put the meat from the knuckle, with four carrots and three turnips sliced, a few pepper- B 2 TEMPTING DISHES. corns, a large onion stuck with four cloves and some celery leaves (or celery seed) ; cover down closely, and stew till the gravy is drawn out and the vegeta- bles tender ; then pour over the broth made from the knuckle-bones and cover entirely. Add six spoon- fuls of rice and stew for four hours ; pass the soup through a sieve and add vermicelli before serving Kidney Soup. Cut about two pounds of ox-kidney into slices, and then into small neat pieces. Take some flour and season it well with salt and pepper ; roll the kidney in this, and then toss them in a little good beef dripping over the fire for ten minutes, then add a turnip, a carrot, the white part of one leek, one onion, and a little outer leaf of celery all cut up fine. To this add a quart and a half (or more) thin stock or cold water. Bring to the boil, then simmer very gently for an hour and a half to two hours, skim carefully, when it will be ready to be served. When celery is not in season use celery seed. Onion Soup. Take medium-sized onions, one large parsnip, one carrot, one small turnip, a few peppercorns, two cloves, half a teaspoonful of salt, a rasher of ham or bacon (lean), a little bit of celery, or the seed when celery is not in season, a pint of milk, and about a quart or a little more of stock. Pre- pare the vegetables in the usual way and cut them into very small pieces ; chop the ham and put all into a large saucepan. Let all boil for a few minutes, throw in a little salt and skim thoroughly. In two hours the vegetables ought to be soft enough to TEMPTING DISHES. 3 pass through a fine sieve with the assistance of the liquid ; then return to a clean saucepan with the milk and stir till boiling. If not sufficiently thick one tablespoonful of cornflour may be mixed with a little cold milk, added to the soup and boiled for five minutes. Serve with fried bread. Puree of Poultry or Game. Take any remains of roast or boiled poultry or game that there may be in the larder, carefully free from bones and skin ; put the latter into a sauce- pan with an onion, some mixed herbs (powdered) and a teaspoonful of white stock or water, and boil gently until the liquid is reduced to half the quan- tity. In the meantime chop the meat very finely and put into a mortar with a piece of fresh butter, and salt and pepper to taste, and pound it to a smooth paste, moistening it with a little of the liquor from the bones, &c. Rub the paste through a fine sieve and put in the saucepan with the re- duced gravy strained and six tablespoonfuls of milk, and thicken with a mixture of cornflour cooked l/ in butter. Stir over the fire till quite hot. Potato Soup. Take two pounds of potatoes weighed after being washed and peeled, the outer sticks of some celery, and a good-sized onion. Cut all up small, and put into a saucepan with a heaped-up table- spoonful of fresh butter and a seasoning of salt and pepper. Cover the pan closely and stew over a gentle fire for a quarter of an hour, stirring 4 TEMPTING DISHES. frequently to prevent their sticking or becoming coloured. Then pour over three pints of white stock and simmer all until the vegetables are soft, pass them through a fine sieve into a clean sauce- pan, add a little more salt if necessary, a breakfast- cupful of hot milk, and a large tablespoonful of minced parsley. Boil up at once and serve very hot. Soup a la Russe. Make about a dozen or more very small force- meat balls, by mincing very finely half a pound of lean veal and three ounces of beef suet. Put these into a mortar with a little salt, pepper, minced parsley, and a pinch of mixed herbs. Mix and pound these to a smooth paste, moisten with a well-beaten egg, and make this preparation up into the required number of balls. Fry these well in a little boiling dripping, drain them, and put aside till required. Chop very finely three small onions and one small cabbage, fry them in a sauce- pan with two ounces of butter till lightly coloured, then mix in as smoothly as possible two table- spoonfuls of flour. Pour on it about two quarts of nicely flavoured stock and stir over the fire till the soup boils, draw the saucepan on one side and allow the contents to simmer gently for thirty minutes or till the vegetables are quite soft, cut a nice slice of cooked ham or lean bacon

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