Vegetable Soup

Ingredients

• 1 tablespoonful sago
• 3 pints stock
• J pint milk
• 2 ozs. butter or dripping
• 1 tablespoonful chopped parsley
• Pepper and salt to season
• 2 onions
• 1 turnip
• 2 carrots
• 4 potatoes
• 2 or 3 stalks celery
• 2 sprigs parsley

Method

1. 1

   Prepare the vegetables and cut them into small thick pieces; put the butter into a saucepan, add vegetables, and shake over the fire for ten minutes; add stock and simmer till tender about 1.5 hours.

2. 2

   Rub through a sieve or colander, put back into the saucepan, add milk, sprinkle in the sago, and cook gently for a quarter hour.

3. 3

   Season to taste.

4. 4

   Add chopped parsley; serve with toasted bread, or squares of bread fried in dripping.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 9. The excerpt below is the record exactly as published.

VEGETABLE SOUP. INGREDIENTS. 1 tablespoonful sago 3 pints stock J pint milk 2 ozs. butter or dripping 1 tablespoonful chopped parsley Pepper and salt to season METHOD. Prepare the vegetables and cut them into small thick pieces ; put the butter into a saucepan, add vegetables, and shake over the fire for ten minutes ; add stock and simmer till tender about 14 hours. Rub through a sieve or colander, put back into the saucepan, add milk, sprinkle in the sago, and cook gently quarter hour Season to taste. Add chopped parsley ; serve with toasted bread, or squares of bread fried in dripping. 2 onions 1 turnip 2 carrots 4 potatoes 2 or 3 stalks celery 2 sprigs parsley

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