Thickening, Simple, for ordinary Brown Soup
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for five quarts of soup.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1982. The excerpt below is the record exactly as published.
hickening, Simple, for ordinary- Brown Soup. — Put a breakfast-cupful of stock into a saucepan with a quarter of an ounce of sage, a quarter of an ounce of chopped onion, a quarter of an ounce of grated lemon-peel, and two ounces of celery. Let these simmer gently for half an hour, strain the liquor, and rub the herbs through a fine sieve. Dissolve six ounces of butter, and incorporate with it, gradually and thoroughly, six ounces of di'ied flour
Cook this with the app: pantry check, scaling, and the assistant.