Spanish Soup (another way)

Ingredients

• two large onions cut in slices
• four ounces of lean ham cut into dice
• two pounds of freshly-killed juicy beef
• an old pheasant, partridge, or hen
• two quarts of stock or water
• a large carrot
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• a piece of garlic the size of a pea
• half a blade of mace
• two cloves

Method

1. 1

   Butter a stewpan and layer onions, ham, and beef.

2. 2

   Add bones and trimmings, cover with stock, and boil until thick.

3. 3

   Add water, carrot, parsley, thyme, bay-leaf, garlic, mace, and cloves.

4. 4

   Boil, skim, and simmer until flavored.

5. 5

   Strain, cool, and remove fat.

6. 6

   Add mixed vegetables and sausages before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1875. The excerpt below is the record exactly as published.

Spanish Soup (another way).— Butter a large stewpan thickly; place in it, in an even layer, two large onions cut in slices, four ounces of lean ham cut into dice, and two pounds of freshly-killed juicy beef cut into pieces two inches square. Add any bones and trimmings of meat or poultry that may be at hand, or if i an old pheasant, partridge, or hen can be pro- I cured at a small expense, truss it for boiling, : brown it in a saucepan with a little butter, and lay it upon the meat. Pour over these ingredients as much stock as will barely cover them, and boil quickly tiU it begins to thicken and look like gum. Slacken the heat of the fire, and let the saucepan remain on it till this gum has become a bright-brown colour ; pour upon it two quarts of stock or water, and add a large carrot, a bunch of parsley, a sprig of thyme, a bay-leaf, a piece of garKc the size of a pea, half a blade of mace, and two cloves

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