Spring Vegetable Soup

Ingredients

• 2 lbs. of the shin of beef
• 2 lbs. of knuckle of veal
• a little salt
• 2 young carrots
• 1 turnip
• 1 leek
• ½ head of celery
• 1 cauliflower
• 1 gill of peas
• 4½ of saltspoonful of carbonate of soda

Method

No method was recorded for this recipe.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 2. The excerpt below is the record exactly as published.

turnip and 4 leeks, 2 carrots, 4 onions, 2 cloves, 1 blade of mace, 1 bunch of herbs, i.e. marjoram, thyme, lemon-thyme and parsley, % lb. of macaroni. Time required about two and one half hours. Break up the bones and put them into a stewpan with cold water enough to cover them and one quart more. When on the point of boiling put in a tablespoonful of salt to help the scum to rise, then take the -turnip, peel it and cut it in quarters ; then take two carrots, wash and scrape them ; take also four leeks, wash and shred them up finely ; nowtake four onions, peel them and stick two cloves into them ; then skim the soup well and put in the vegetables, adda blade of mace and a teaspoonful of peppercorns, then allow soup to simmer gently for two and one-half hours, then take one- - quarter pound of macaroni, wash and put in a stewpan with plenty of cold water and alittle salt. Allow it to boil until tender, then strain off the water and pour some cold water on, to wash the macaroni again ; then cut in small pieces and it is ready for the ~ soup. When the soup is Teady for use strain it over the ‘macaroni. - II 12 THE TFomrmion Cook Book. 3. Milk Soup—Ingredients—4 potatoes, 2 leeks or onions, 2 oz. of butter, pepper % oz. of salt, 1 pint of milk, 3 tablespoonfuls of tapi- oCca, Put two quarts of water into a stewpan, then take four potatoes, peel and cut in quarters, take also two leeks, wash well in cold water and cut them up; when the water boils put in potatoes and leeks, then add the butter, salt, and pepper to taste. Allow it to boil to a mash, then strain the soup through a cullender, working the vegetables through also; return the pulp and the soup to the stewpan, add one pint of milk to it and boil ; when boiling, sprinkle in by degrees tapioca, stirring all the time; then let it boil for fifteen minutes gently. 4. Tapioca Soup —Ingredients—1 pint of white stock, 1 0z. of tapioca, yolks of 2 eggs, 2 tablespoonfuls of cream or milk, pepper and salt. Put stock on to boil, then stir in gradually the tapioca, and allow it to simmer until quite clear, then to the yolks of the eggs add the cream or milk and stir with wooden spoon, strain into basin. ‘Take stock from the fire to cool a little, add by degrees three tablespoonfuls of it to the liaison, stirring well all the time. Then mix all together, stir well, and add pepper and salt to taste. Warm before serving, but do not boil. 5. Spring Vegetable Soup — Ingredients—2 Ibs. of the shin of beef, 2 Ibs. of knuckle of veal, a little salt, 2 young carrots, I turnip, I leek, % head of celery, 1 cauliflower, 1 gill of peas, 4% of saltspoon- ful of carbonate of soda

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