Turnip Soup

Ingredients

• a knuckle of veal
• four quarts of water
• an onion
• a dozen white turnips
• a little sweet marjoram
• a cup of milk
• a tablespoon of butter
• one of cornstarch

Method

1. 1

   Crack a knuckle of veal; put it into a kettle with four quarts of water; simmer gently for four hours.

2. 2

   Skim off the grease when cold; re-heat and add an onion, a dozen white turnips, chopped fine, a little sweet marjoram.

3. 3

   Simmer for an hour longer.

4. 4

   Strain and add a cup of milk, a tablespoon of butter and one of cornstarch which have been rubbed smooth together.

5. 5

   Season with salt and pepper and let come to a boil.

6. 6

   Serve at once.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 105. The excerpt below is the record exactly as published.

a tablespoon of butter, add a tablespoon of flour and rub smooth; then add half a can of to- matoes, a pint of water, a bay leaf, a leaf of celery and simmer fifteen minutes, press through a sieve, return it to the fire; add a teaspoon of sugar, and quarter of a teaspoon of soda dissolved in hot water, season with salt and pepper and serve. Lobster Soup Melt one tablespoon of butter, then add two tablespoons of flour; mix well. Add to this the cooked meat of a lobster, a cup of milk and one of cream, a pint of soup stock, half a cup of tomatoes, salt and cayenne to taste. Let boil for a few min- utes, then strain. Put it back on the stove again, add one table- spoon of butter and when it comes to a boil serve at once. Noodle Soup Beat one egg with a small pinch of salt; mix stiff with flour, knead and roll very thin ; sift a little flour over the sheet and roll it into a tight roll ; then with a sharp knife cut it as you would a roll of jelly cake, but the slices must not be more than an eighth of an inch thick; shake it out and leave it on the floured board while you heat the stock (which may be of any kind). When boiling hot, drop in the noodles; boil five minutes and serve. Rice Soup Prepare two quarts of veal or chicken stock and let it simmer, closely covered, with one gill of rice until the grains are nearly dissolved, add pepper, salt and a very little mace, and half a cup of cream or milk; just before serving, add the grated yolks of three hard boiled eggs. 208 The Toronto Cook Book Cream of Lima Beans Put a pint of Lima beans into a saucepan with one pint of white stock (veal or chicken) let boil slowly until the beans are tender. Put all through a sieve; season with salt and pepper; add one pint of hot milk, and thicken with a tablespoon each of butter and flour rubbed smooth and put into the milk. Serve with croutons. Soup a la Royal Beat two eggs thoroughly with half a cup of milk or con- somm£, add salt to taste. Cook this in double boiler, slowly, when very thick turn out on a dish to cool. When cold cut into blocks and put them in the tureen, and pour hot clear soup over them. (By consomme is meant stock that has previously been prepared.) Peanut Soup Cover one point of shelled peanuts with one quart of boiling water and simmer until they can be pressed through a sieve. Add a quart of milk, simmer an hour, season with salt and pepper. Soup Mongole Cut into thin slices, then into straws, one medium sized carrot, one white turnip and one leek; put them into a saucepan with half of a tablespoon of butter; cover and cook slowly for five minutes. Into a second saucepan put half a can of to- matoes, half a can of peas drained and mashed, one teaspoon of butter, half of a teaspoon of salt, half of a teaspoon white pepper, and one pint of veal stock, and simmer gently for half an hour; then press through a sieve. Add the cooked vegetable straws, more seasoning if needed, and one teaspoon cornstarch rubbed to a thin paste with cold water. Stir and simmer for five minutes and it is ready to serve. Chestnut Soup Shell and blanch one quart of chestnuts, put them in a saucepan with one pint of white stock and simmer gently until tender. Press them through a fine sieve, add one pint of hot milk, a squeeze of onion juice, a bay leaf, quarter of a teaspoon celery seed, a blade of mace and two cloves. Put this back on the fire, thicken with two tablespoons of flour and two of butter, rubbed smooth; stir and cook for about five minutes, strain again, season with salt and pepper, and serve. Soups and Broths 209 Celery Soup Put half a pint of rice into two quarts of boiling milk with one head of celery cut very fine ; cover and let it stew over boiling water until the celery is tender; season to the taste with butter, salt and white pepper, and a little mace if liked. Have two well-beaten eggs in the tureen; pour in the soup, scatter toasted squares over the top. New Consomme Soup Put two pounds perfectly lean steak in a hot frying-pan, and let it cook quickly to a deep brown on both sides, when so browned chop fine, cover with two quarts of cold, strong, highly flavored stock, add the half beaten whites and crushed shells of two eggs, beat well, then just bring to a boil, stirring most of the time. When the boiling point is reached draw the kettle back where it will just simmer and keep at that point for half an hour closely covered. Dip cheesecloth bag into boiling water, wring dry and strain the soup through it. Ox-tail Soup Two ox-tails, one large onion, four quarts cold water, one tablespoon beef dripping, one tablespoon salt, one of mixed herbs, four cloves, four peppercorns. Wash and cut up ox- tails, separating at joints, cut the onion fine and fry it in beef dripping. When browned slightly, draw it to side of pan and brown half the ox-tails. Put fried onion and ox-tails in soup kettle and cover with four quarts cold water. Tie herbs, cloves and peppercorns in a strainer cloth and add to soup. Add salt and simmer three or four hours or until meat separates from the bone and gristly parts are soft. Select nicest joints to serve with soup. Skim off fat and add more salt and pepper if needed. Strain and serve very hot. Vegetables may be served with this soup. If so, cut one pint mixed onions, carrots, turnips and cel- ery into small pieces or fancy shapes. Add them to liquor after straining and boil twenty minutes or until tender. Egg Broth One cup strong stock, one cup cream, 3 eggs. Salt to taste. Heat the stock and cream together, beat the eggs slightly, add the salt and hot liquid slowly, stirring all the time. Butter egg-cups, put in mixture, and bake in a pan of hot water one-half hour. Serve cold. This is a lovely summer broth. 210 The Toronto Cook Book Beef Broth Into a soup kettle put three pounds of lean beef, one large carrot, chopped, two sliced onions, two tablespoons of rice, with four quarts cold water. Cover closely and simmer for three hours; add one can of tomatoes, salt, pepper and half a teaspoon of ground cloves; boil ten minutes and serve. Barley may be cooked with this soup if desired. Turnip Soup Crack a knuckle of veal; put it into a kettle with four quarts of water; simmer gently for four hours. Skim off the grease when cold; re-heat and add an onion, a dozen white turnips, chopped fine, a little sweet marjoram. Simmer for an hour longer. Strain and add a cup of milk, a tablespoon of but- ter and one of cornstarch

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