Turnip Soup

Ingredients

• a knuckle of veal
• an onion
• a bunch of herbs
• a blade of mace
• five pints of water
• turnips
• salt
• pepper

Method

1. 1

   Stew the veal knuckle with onion, herbs, mace, and water for five hours.

2. 2

   Strain and let cool overnight.

3. 3

   Remove fat and sediment, then simmer turnips in the broth until tender.

4. 4

   Season with salt and pepper.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 498. The excerpt below is the record exactly as published.

pepper, cream, and a bit of butter warmed, fill the patties. TURKEY, Pulled.— Divide the meat of the breast by pulling instead of cutting ; then warm it in a spoonful or two of white gravy, and a little cream, grated nutmeg, salt, and a little flour and butter ; don't boil it. The leg should be seasoned, scored and broiled, and put into the dish with the above round it Cold chicken does as well. TURKEY, Stuffing for.— Stale bread is better than rolled crackers for stuffing. Save all bits of bread and dry in a cool oven. When well dried, roll with a rolling-pin on a board kept fos that special purpose, as the dry crumbs make the roller and board too rough for pastry ; or the bread can be pounded in a mortar. Take of these fine crumbs enough to fill the body and breast of the turkey quite full ; add a teaspoonful of black pepper, one tablespoonful of salt, a teaspoonful of finely-powdered sage, one of parsley, one of summer savory, two eggs well beaten, two tablespoon- fuls of butter, and cold water enough to moisten. Some cooks chop a little sausage and mix with the dressing ; in that case use less seasoning. Or mince a dozen oysters and stir into the bread- crumbs, and use the oyster liquor to moisten the whole. Or boil a pint of chestnuts, peel, take off the inside skin, and chop or pound them and mix with the other ingre- dients. When chestnuts are used, very little bread-crumbs are needed. TURKEY, Stuffing for.— Boil, peel, and pound enough chestnuts to fill the turkey ; add a little pepper and salt, one egg, and a little flour to bind the chestnuts, and use nothing else. The art of making seasonings or stuffings consists chiefly in so propor- tioning all flavours that none may pre- dominate or hide the taste of others. In stuffing, leave room for swelling, or the stuffing will be hard and heavy. In ducks or geese, onion is much used in the stuffing; but as onion is very injurious to some people, before using it, one should be sure that all the family or guests can eat it without injury. TURKEY or Chicken Stuffing. — Grate three cups of bread, then rub them through a colander ; pick out every bit of crust ; put a very little water to the crumbs ; add a scant cupful of finely-chopped suet; pick out all the stringy parts. Add chopped parsley, if agreeable to all, and, if liked highly seasoned, a little sweet marjoram and summer savory, but not unless it is known to be pleasant to all who are to partake, for these herbs are injurious to many. Grate the rind of one lemon and a very little nutmeg ; add pepper and salt. Bind all together with one or two beaten egg a. TURKEY CARPETS, to Clean. — To revive the colour of * xux 3 97 rwi Turkey carpet, beat it well with a stick till the dust is all got out ; then, with a lemon or sorrel juice, take out the spots of ink, if the carpet be stained with any ; wash it in cold water, and afterwards shake out all the water from the threads of the carpet. When it is thoroughly dry, rub it all over with the crumb of a hot wheaten loaf ; and, if the weather is very fine, hang it out in the open air a night or two. See page 18. TURNIPS, Proper Soil for.— Sandy loams, in good heart, are most favourable to their growth, though they will thrive well on strong loams, if they are not wet ; but on clayey, thin, or wet soils, they are not worth cultivating ; for though a good crop may be raised on such ground, when well prepared and dunged, more damage is done by taking off the turnips in winter, in poaching the soil, than the value of the crop will repay. TURNIPS, to Mash. — Boil them very tender. Strain till no water is left. Place in a saucepan over a gentle fire, and stir well a few minutes. Do not let them bum. Add a little cream, or milk, or both, salt, butter, and pepper. Add a tablespoonful of fine sugar. Stir and simmer five minutes longer. TURNIP PIE. — Season mutton chops with salt and pepper, reserving the ends of the neck bones to lay over the turnips, which must be cut into small dice, and put on the steaks. Put two or three good spoonfuls of milk in. You may add sliced onion. Cover with a crust. TURNIP SOUP.— Take off a knuckle of veal all the meat that can be made into cutlets, &c. , and set the rest on to stew with an onion, a bunch of herbs, a blade of mace, and five pints of water ; close it on a slow fire five hours. Strain It, and set it by till next day ; then take the fat and sediment from it, and sim- mer it with turnips ait into small dice till tender ; season with salt

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