Soup for the Shah

Ingredients

• a good-sized piece of vegetable marrow
• an onion sliced
• a small piece of butter
• a little pepper
• a little salt
• a pint of stock
• a lump of sugar
• a pint of boiling milk
• the yolk of an egg
• a table-spoonful of green peas

Method

1. 1

   Pare, core, and quarter the marrow, simmer with stock, onion, butter, pepper, and salt until soft.

2. 2

   Rub through a sieve, mix with stock, add sugar, and heat.

3. 3

   Stir in boiling milk before serving.

4. 4

   Optionally, add a beaten egg yolk and peas for garnish.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 261. The excerpt below is the record exactly as published.

Soup for the Shah. Roast Sirloin of Beef. Haricot Beans. Potatoes. Devonshire Junket. Cheese. Marketing. For the Day.— Two pounds of lean Steak (see Mai’keting, January 1st) ; three or four Mushrooms ; a large Vegetable Marrow ; a Sirloin of Beef, weighing about eight pounds : choose meat with a good undercut (January 10th) ; Potatoes; a small bottle of prepared Rennet: this can be bought of any chemist. For To-morrow. — A Canadian Ham, sugar cured. These hams, which can be bought at a very cheap rate (fid. per pound), are excellent for every day uss, though of course they are not so delicious as those cured at home. A plump young Fowl, or two Fowls if required; order Rolls for breakfast (September 4tli). Breakfast. — Pickled Herrings (August 20th) ; Collared Tongue (January 2nd); Muffins (January 30th); Price and Barley Porridge (June 15th). Luncheon.— Beef Stew, Economical (March 21st) ; Boiled Rice (February 3rd). Dinner. — Soup, for the Shah. — Pare, core, and quarter the vege¬ table marrow, put it into a stewpan with as much stock as will cover it, and add an onion sliced, a small piece of butter, and a little pepper and salt. Let it simmer gently till quite soft, then rub it through a sieve, and mix with the pur4e a pint of stock, or a little more if it is very thick : this will depend on the size of the marrow ; throw a lump of sugar into it, and make it very hot. Have ready a pint of boiling milk, and add this to the soup at the last moment. If it is liked, in order to enrich the soup, the yolk of an egg may be put into the tureen and slightly beaten, a spoonful of soup may then be stirred in quickly, and the rest added gradually. Soup for the Shah derives its name from the fact that the vegetable marrow is believed to have been brought originally from Persia. When they are in season, a table-spoonful of green peas

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