Vegetable Soup

Ingredients

• four white potatoes
• three turnips
• three onions
• one carrot
• a piece of butter the size of an egg
• a quarter of a pound of lean ham
• a bunch of parsley
• two quarts of hot water
• pepper to taste
• salt to taste
• a tablespoonful of flour

Method

1. 1

   Cut and eat the vegetables in small pieces, place them in a stew-pan with butter and ham.

2. 2

   Cook over a hot fire for ten minutes, stirring often.

3. 3

   Add hot water, pepper, and salt, boil until the vegetables are soft, then press through a colander.

4. 4

   Return to the stew-pan, add flour if not thick enough, give a boil, and serve with toast or fried bread.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 5. The excerpt below is the record exactly as published.

a bunch of parsley and thyme, and pepper and salt to your taste ; boil all together for fif%ieen or twenty minutes, have ready dump- lings made with prepared flour, mixed with water and a little salt and a tablespoonfoi of lard ; roll them out and out the same U QOOKEEY FROM EXPEBIENOS. liie as tlie tripe, dust^ them well with flour to prevent their stiiok- iiig together, and put them in ten minntea before the soap is done boiling. * Mutton Brofh. A shoulder of mutton weighing four or five pounds, have the ^ints cracked, but do not out it up ; put it in a soup-kettle with two tableepoonsful of rice, and three potatoes, peeled, washed and cut up ; season with pepper and salt, and cover with cold water; boil slowly for three hours, or until the meat is tender, but not broken. Take out the meat, but do not strain the broth. Serve that and the meat afterwards with drawn butter poured over it. Skim well when boiling. Ox-tail Soup, Three tails make a tureen of soup. Have your butcher divide them at the joints, and let them soak in warm water whilst the vegetables are being prepared. Put them into a frying-pan with a little butter, a carrot cut in two or three pieces, a turnip the same, and three' onions sliced; turn them about over a sharp fire until the meat is bro?m, throw in a teaspoonfril of flour to ab- sorb the butter, and turn all into a soup-kettle, with a head of celery cut in two or three pieces, a bunch of thyme and another of parsley, eight whole doves, half a teaspoonful of allspice, the same of whole black pepper, and four quarts of cold water. Bring it to a boil, then set aside to simmer for three or four hours, skim it well and keep the vessel closely covered. When the meat will separate from the bones take it out of the^soup, and cut it in small pieces, leaving out all the bones ; strain the soup through a cullender, return the meat and soup to the kettle, make a paste of two tablespoonfuls of browned flour and a little cold water, stir it in the soup ; boil up for five minutes, and add a tablespoonfril of mushroom catsup, a glass of wine, and salt to your taste, and serve. * Black Bean Soup. Put a quart of black Mexican beans in a soup-kettle, with four quarts of cold water, and any bones of cold roast beef or SOUPb. 15 iiiiitt<m*or poultry; brii^; to a boil^ Bkiiii well, and simmei ilowly for four (ur five hoiuni, stirring frequently ; take oat the boneSf and strain throngh a onllender ; press the beans through with the baok of a wooden spoon ; this takes out the skins which are very tongh ; put the soup baek in the kettle, season with pepper and salt ; giye a boil np, add a teaoup of wine, and serre. Very fine. * Babbit Bonp. Cvt off the legs and shonlders, divide the body down the baek, and then across, wash it in lukewarm water and wipe it dry ; then pat it in a frying-pan with a little butter or sweet drippings; fry it a nice brown ; put it in your soup-kettle with a carrot grated, one onion sliced, four cloves, two blades of mace, two doien peppercorns, a bunch of thyme and parsley, two thin slices of bacon, and three quarts of cold water. Bring all to a boil, then set aside to simmer for three hours, skim it well, and when the meat is tender take it out, cut off that from the baok and upper part of the legs, cut it in small pieces and set it aside : take the rest of the meat from the bones and pound it in a mortar with an ounce of butter and two tablespoonfbls of flour moistened with a little soup ; when well mixed stir it in the soup, and let it simmer fifteen minutes longer; then season with salt to your taste, strain through a sieve, put in the meat you cut in pieces and set aside, add a tablespoonftd of tomato or mushroom catsup and a glass of wine, and serve. * Tomato Soup. Wash a quarter of a peck of tomatoes, cut them in pieces and chop them fine in a wooden bowl ; put them in your soup-kettle with a beef or mutton bone, or two pounds of lean meat of either kind, pepper and salt, and three quarts of cold water ; bring to a boil, then simmer slowly for three hours ; take out the bone or meat, and strain the broth through a fine sieve, pressing on the tomatoes lightly ; return the liquor to the soup- kettle, mix a tablespoonful of fiour with a little cold water, stir k in the soup, boil five minutes, and serve. M COOKER T FEOM EXPJbRJBNOE: Soup Xaign. Feel sad eat in snudl pieoes four white potitoee, three tnrnipe, three onions, and one earrot ; pat them in a itew-^paa with a pieee of batter the site of an egg, a qaarter of a poand of lean ham, and a banoh of parsley ; pat them over a hot fire fte ten minates, stirring them often ; then add two qaarts of hot water^ pepper and salt ; boil antil the yegetables will mash, then pasf it throagh a callender, pressing the yegetables throagh into the broth ; pat it into the stew-pan again ; if not thiek enoogh add a tablespoonfal of floar; ^ve a boil ap and serve with sippets of toast or fried bread. *OreeBL Pea Soap. Shell half a peek of fresh green peas, wash the pods and pal them in a soap-kettle with plenty of oold water ; boil antil yery tender, then drain off the water, throw away the pods, and pat the peas on to boil in the water yoa strained off; boil them tiiree-qaarters of an hoar, or antil they will mssh with the baek of a spoon ; strain them throagh a oallender, throw them baek into the kettle, reserving a teaoapfal, mash the remainder very fine with a potato masher, adding gradaally the water they were boiled in, whieh shoald not be mach more than a pint; add to this three pints of rieh new milk, and the oap of peas yoa re- served ; let it oome to a boil, then stir in a qaarter of a poand of batter in which yoa have rabbed two tablespoons of floari add a tablespoonfal of chopped parsley, season with pepper and salt, give a boil ap, and serve. * Split Pea Soap. Pick over and wash a quart of split peas, pat them in a soap- kettle with three qaarts of oold water, and the bones and trim- mings of cold rosst beef or matton, two heads of oelery washed and out up, two onions peeled and sliced, and a bunch of parsley and thyme, with pepper and salt to your taste ; bring all to a boil, and set aside to simmer slowly for four hours, stirring very often to prevent the peas from sticking and burning ; when done take out the bones and the parsley and thyme, which should be SOUPS. IT tied IB a Ikde buadi before diey tat put in the loap, and pretf the toop tkitmgh a callender with the back of a wooden spoon; put over the fire agam, grra a boil up, and tenre with ttppeti of fried bread or toast. This soup may be made with the little white wmtcr beans instead of die split peas, and is almost as good. Split Pen Soup, No. a. Pot m a sonp-kettle the bones from cold roast beef or mutton, wkh two quarts of cold water, a carrot cut in small pieces, an onion, and a head of celery cut small, with pepper and salt to joar taste; corer closely and simmer for three hours. Put a pint of split peas in a stew-pan, with three pints of cold water, and boil slowly for two hours, stirring them frequently to prevent their burning. When the soup is done, take out the bones, karing the vegetables in the broth; chop a bunch of parsley and add it, mash the peas through a cullender, add them to the broch, boil ten minutes and serve. Vegetable Soop

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