Summer Soup

Ingredients

• 31b. of beef
• half a leg of mutton
• 5qts. of water
• a little salt
• onions
• leeks
• carrots
• turnips
• cabbages
• green peas

Method

1. 1

   Remove bones from beef and mutton, cut into pieces, and place in a stockpot with water and salt.

2. 2

   Boil, then let simmer for an hour and a half.

3. 3

   Add fresh vegetables, adjusting for cooking times, and serve without thickening.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 127. The excerpt below is the record exactly as published.

turnips and carrots, and boil them gently, with one or two lettuces cut small, the tops of some cauliflower, and 1 pint of full-grown peas, in 4qts. of boiling water for two hours. Cut in neat chops the loin or the best end of a neck of mutton, add them to the vegetables with salt, pepper, and some onions cut small, and let them boil for an-hour-and-a-half. Lastly, add 3 pints of green peas, and boil for half-an-hour longer, when it will be ready to serve. (2) Chop an ox-tail in pieces, and put it in a pan of water to steep for a few hours. Blanch, drain, refresh, and put it back again into the saucepan without the water, and add a few sweet herbs, a knuckle of veal, a ham-bone, a few chicken Hotch-potch, or Hotch-pot — continued. giblets, a little dripping, and one chopped onion. Put the pan over a moderate fire, and cook the contents to a light brown ; add lgall. of light broth, boil up, skim well, remove it to the side of the fire, and drop in a piece of blanched streaky bacon, two leeks and carrots, a root of celery, and a turnip. Let it remain for an-hour-and-a-half. then add three or four blanched lettuces and the heart of a cabbage, tied round with string so as to be easily removed when done. Continue to boil this until the meat is quite tender, then take it out with the bacon and vegetables, and cut them all up into small pieces ; strain the broth, skim off the fat, and pour it into a tureen. Add the meat and vegetables and a few slices of toasted bread. (3) This soup can only be prepared in the summer when there are fresh vegetables. Remove the bone from 31b. of beef and also half a leg of mutton, cut them up, and put them in a stockpot with 5qts. of water and a little salt. Place Ihe pot on the fire, boil, remove it to the side, and let it remain for an-hour-and-a-half. Skim frequently, and add any or all the fresh vegetables that are in season, such as onions, leeks, carrots, turnips, cabbages

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