Tomato Soup

Ingredients

• two large onions
• two turnips
• two carrots
• five or six outer sticks of celery
• four ounces of lean ham
• two ounces of fresh butter
• two quarts of stock
• six or eight ripe tomatoes

Method

1. 1

   Slice onions, turnips, carrots, and celery, and combine with diced ham and butter in a saucepan.

2. 2

   Steam for half an hour.

3. 3

   Add stock and tomatoes, simmer for two hours.

4. 4

   Sieve the mixture, boil again briefly, season with salt and pepper, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2009. The excerpt below is the record exactly as published.

Tomato Soup. — Slice two large onions into a saucepan, with two tuiaiips, two carrots, and five or six outer sticks of celery. Put with these four ounces of lean ham cut into dice, and two ounces of fresh butter, and steam them over a gentle fire for haK an hour. Pour over them two quarts of stock or liquor in which meat has been boiled, and add six or eight lipe tomatoes. Let all simmer gently together for a couple of hours. Rub the vegetables through a sieve, and boil them again with the liquor for a few minutes, add pepper and salt to taste, and serve very hot. Send bread toasted and cut in dice to table on a separate dish. A little tomato pulp may be added to any vegetable soup when the flavour is liked. Time, three to four hours. Probable cost, fid. to lOd. per pint. Sufficient for eight or ten persons. Tomatoes (au Grat in).— Dissolve an ounce of fresh butter in a stowpan, and mix half an ounce of flour smoothly with it. Stir it with a wooden spoon over a gentle fire for two minutes, then add very gradually three-quarters of a I j)int of good stock. Let it boil gently till it is TOM ( 983 ) TOM reduced to rather less than half a pint. Put in with it a table-spoonful of chopped onion, three table-spoonfuls of finely-shi-ed parsley, and a little pei^per and salt, and boil it quickly for ten minutes. Take eight or ten large ripe tomatoes. Slice off the stalks and the part that adheres to them, and make a round hole in the top the size of a shilling. Scoop out the seeds through this, and fill their place with the prepared sauce. Set them carefully in a baking-tin, the stalk end uppermost, with two ounces of butter, and sprinkle bread-crumbs lightly over them. Put them in a brisk oven, and bake them for ten minutes. Servo very hot. Time to make the stuffing, about one hour. Probable cost, Is. 3d. Sufficient for six or seven persons. Tomatoes, Australian Meat and {see Australian Meat, «S:c.). Tomatoes, Baked. — Slice the stalks from six or eight ripe tomatoes

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