Tomato Soup

Ingredients

• ^ tin of tomatoes
• 1 teaspoonful salt
• ^ teaspoonful peppercorns
• 1 onion
• 1 small turnip
• 1 oz. butter
• 1 good-sized carrot
• 1 oz. flour
• 1 quart stock
• ^ pint milk
• A few drops of carmine to colour if required

Method

1. 1

   Cut up the vegetables into squares, put them in a saucepan and fry for 10 minutes with the butter, then add the flour, stock, tomatoes, peppercorns, and salt.

2. 2

   Simmer half an hour.

3. 3

   Rub through a hair sieve with a wooden spoon; then add the milk, boil for three or four minutes, and serve.

4. 4

   The carmine may be dropped in last, enough to give the tomato shade.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 4. The excerpt below is the record exactly as published.

TOMATO SOUP. ^ tin of tomatoes, or 4 fresh toma- 1 teaspoonful salt ^ teaspoonful peppercorns 1 onion 1 small turnip oz. butter toes, good size 1 good-sized carrot 1 oz. flour 1 quart stock ^ pint milk A few drops of carmine to colour if required. Cut up the vegetables into squares, put them in a saucepan and fry for 10 minutes with the butter, then add the flour, stock, tomatoes, peppercorns, and salt. Simmer half an hour. Kub through a hair sieve with a wooden spoon ; then add the milk, boil for three or four minutes, and serve. The carmine may be dropped in last, enough to give the tomato shade. Wash and clean thoroughly the cod’s head, and rub down the bone a little salt ; put into a pan of boiling water, with a tea- spoonful of salt to each quart ; allow it to come to the boil, then skim thoroughly, and simmer' very slowly, allowing seven minutes to each pound ; drain thoroughly, serve on a folded serviette, and garnish with a thick border of curly parsley, cut lemon, and horseradish. Serve with oyster or shrimp sauce (page 113). FISH No. 16. COD'S HEAD and SHOULDERS. 9 No. 17. CURRIED COD. 1 Ib. cod 1 onion pint milk I pint gravy 1 tablespoonful lemon juice 3 oz. butter 1^ tablespoonful curry powder 1 dessert-spoonful sugar 1 teaspoonful salt 3 tablespoonfuls cocoanut Fry the fish in 2 oz. of the butter ; put the remaining 1 oz. of butter in a saucepan, and brown in it the onion ; add the curry, cocoanut, milk, gravy, sugar, salt ; boil 15 minutes ; divide the fish into large flakes, add to curry, also the lemon juice, and boil five minutes. Serve with a dish of rice. 2 tablespoonfuls bread crumbs Clean, scrape, and wash the fish ; mix all the above ingredi- ents together with the egg or a little milk ; lay this inside the fish and sew up, to keep it in its place. Lay in a well- greased dripping tin, and put some bits of dripping on the top ; bake 20 to 30 minutes. When done, dish, and sprinkle over the top some brown bread crumbs. Serve with parsley sauce. No. 18, HADDOCK (Baked). 1 haddock, about 1^ pounds 1 tablespoonful minced suet A pinch of sweet herbs i teaspoonful pepper 1 teaspoonful minced parsley ^ teaspoonful salt 1 small egg J oz, dripping No. 19. HADDOCK (Grilled). See Grilled Mackerel (page 11). No. 20. HADDOCK (Fried). See Fried Mackerel (page 11). 10 No. 21. HALIBUT STEAKS (Fried). A good Bteak of halibut, about 1 I 1 egg inch thick 1 Some frying fat 2 oz. white bread crumbs j Dry the halibut thoroughly, cover with egg, which must be beaten, and roll in the crumbs ; put in a wire basket or on fish strainer, and put in enough smoking-hot fat to cover it. Fry 7 or 8 minutes, or until a nice gold. Garnish with lemon and parsley. Serve with shrimp sauce (page 118). No. 22. HALIBUT (Steamed). Take a good thick steak of hahbut, and put in a buttered dish ; cover with buttered paper ; set in a pan of boiling water, allowing the water to come only within one inch of the top of the dish, and steam 15 minutes to each pound. Garnish with lemon and parsley. Serve with parsley sauce (page 114). No. 23. GATEAU DE LOBSTER. ^ lb. lobster ^ lb. bread crumbs 2 tea^oonfuls salt 1 oz. butter

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