PREPARATORY REMARKS ON SOUPS AND GRAVIES
Every utensil employed in a kitchen must be kept
scrupulously clean, and a cook ought to take especial care that all her
sauce-pans be in good order. Brass pans are preferable to preserving in,
and cast-iron and double block-tin are the best sort in use for every
other purpose; their covers should be made to fit closely, and the tinning
of the cast-iron pots and pans always renewed as soon as it is observed to
be wearing off. While new, they may be easily kept clean by washing then
regularly with hot water, and rubbing on them, when quite dry, a little
whitening with leather or flannel. After long use, they will require
occasional scouring with fine sand; and before they are used, they ought
always to be rinsed out with hot water, and wiped with a clean cloth. A
landlady will find it good economy, and for her advantage in other
respects, to provide plenty of stone-ware and earthen vessels, and also
common dishes for the kitchen, that the table-set may not be used to keep
cold meat on.
In boiling soup, less water is used in a digester
than in a common pot, as in the digester no steam can escape.
To extract the strength from meat, long and slow
boiling is necessary, but care must be taken that the pot is never off the
boil. All soups are the better for being made the day before they are to
be used, and they should then be strained into earthen pans. When soup has
jellied in the pan, it should not be removed into another, as breaking it
will occasion its becoming sour sooner than it would otherwise do; when in
danger of not keeping, it should be boiled up. It never keeps long with
many vegetables in it. The meat used for soups or broths cannot be too
fresh. When any animal food is plain boiled, the liquor, with the addition
of the trimmings of meat and poultry, makes good soups and gravies, as do
also the bones of roasted or broiled meat. The gravies left in the dishes
answer for hashes, and the liquor in which veal has been boiled, may be
made into a glaze by boiling it with a ham bone till reduced to a third or
fourth part, and seasoning it with the necessary herbs and spices.
All soups and gravies must be carefully skimmed;
and when any grease or fat still remains, it may be removed by laying a
piece of thick white blotting paper upon the surface, and repeating it
till the ft is taken off, or by adding a little flour and cold water mixed
together, and letting it boil a few minutes.
In boiling weak soups, the pan should be uncovered
that the watery particles may escape. Cow-heel jelly improves every sort
of rich soup; and for thickening, truffles, morels, and dried mushrooms,
may be used with advantage.
Should brown gravy or mock-turtle soup be
spoiling, fresh made charcoal, roughly pounded, tied in a little bag and
boiled with either, will absorb the bad flavour, and leave it sweet and
good. The charcoal may be made by simply putting a bit of wood into the
fire, and pounding the burnt part in a mortar.
Put half a pound of fresh butter, with six large onions
sliced, three cloves of garlic, some chopped parsley, and sweet marjoram,
into a stew-pan; let it stew over a slow fire till of a light brown colour;
cut in small pieces five pounds of lean beef, and let that stew till the
gravy be extracted, and then put in three quarts of boiling water, and
half a pound of scotch barley, and let it simmer four hours very slowly;
mix four table-spoonfuls of currie-powder with cold water, and add it to
the stock; take out the beef, and rub the barley through a sieve, to
thicken the soup. Cut a fowl in joints, skin it, and put it in a stew-pan
with a piece of butter, and let it stew till quite tender; the stew-pan
must be kept closely covered: this to be added to the soup, the last thing,
with a pint of boiling milk, and the juice of two lemons. Boiled rice must
always be served with this soup.
ANOTHER MULLAGATAWNY SOUP.
Make a strong stock of the bones of roasted beef,
mutton, and fowl; while it is preparing, put into a stew-pan, with six
ounces of butter, three quarts of sliced turnip, two quarts of carrots,
and eight large onions also sliced; let them stew upon the stove till
tender; then add three quarts of the prepared stock, a large slice of the
crumb of bread, and two table-spoonfuls of currie-powder; let them stew
four or five hours; strain it through a tammy cloth, with two wooden
spoons, taking care that no bones be left amongst the vegetables; if too
thick to go through, add more stock. Then cut a fowl in pieces, fry it in
a frying-pan with butter, and add it to the soup; after it has boiled a
little, draw it to the side of the stove, and let it simmer, that the
grease may be taken off. A little good beef stock, in addition to that
made of the bones, will be an improvement. It is sometimes thickened with
whole or ground rice, instead of bread, and ought to be made upon a
ANOTHER MULLAGATAWNY SOUP.
Cut off the meat of four pounds of a breast of veal
into bits about two inches by one. Boil the bones and trimmings in three
quarts of water for two hours, with some whole pepper, and a little
allspice; skim it well, strain, and add the veal previously fried in
butter, with four onions minced; boil it for half an hour. Mix with cold
water two table-spoonfuls of currie-powder, the same of arrowroot, and a
tea-spoonful of salt; stir this into the soup, and simmer it gently till
the veal is quite tender.
MULLAGATAWNY, OR CURRIE BROTH
Make about two quarts of strong veal broth, seasoned
with two onions, a bunch of parsley, salt and pepper; strain it, and have
ready a chicken, cut in joints and skinned; put it into the broth, with a
table-spoonful of currie-powder; boil the chicken till quite tender, and a
little before serving, add the juice of a lemon, and stir in a tea-cupful
of cream. Serve boiled rice to eat with this broth.
Boil slowly in two quarts of water one pound of split
pes, half an ounce of butter, two onions sliced, a little salt, cayenne,
and two blades of mace. When the peas are tender, put in a large fowl, cut
in joints and skinned, two quarts of boiling water, or stock, if the soup
be required very rich; twenty minutes before serving, add a large
table-spoonful of currie-powder, and the same of ground rice.
CALF’S-HEAD SOUP, OR MOCK TURTLE.
Parboil a calf’s head, take off the skin and cut it in
bits about an inch and half square; cut the fleshy parts in bits, take out
the black part of the eyes, and cut the rest in rings; skin the tongue,
and cut it in slices, add it all to three quarts of good stock, and season
it with cayenne, two or three blades of mace, salt, the peel of half a
lemon, and half a pint of white wine, with about a dozen of forcemeat
balls; stew all this n hour and a half; rub down with a little cold water,
two table-spoonfuls of flour, mix well amongst it half a pint of the soup,
and then stir it into the pot; put in the juice of half a large lemon, and
the hard-boiled yolks of eight eggs; let it simmer for ten minutes, and
then put it all in the tureen. When eggs are scarce, boil two eggs hard,
pound the yolks in a mortar with a pinch of salt, adding the yolk of a raw
egg; when well mixed together, put them on a table dusted with flour, roll
them in the form of a small sausage, and cut them into very small equal
parts; round every piece in the palm of the hand with a little flour, and
put them on a plate as they are done; give them a boil in boiling water,
then put in fresh cold water; drain them through a tammy before putting
them into the soup, ragout, or any dressed dish.
ANOTHER CALF’S-HEAD SOUP.
Scald and clean thoroughly a calf’s-head with the skin
on, boil it an hour gently in three quarts of water, and parboil it with
some sweetbreads. Cut off the meat, slice and fry of a light brown in
butter two pounds of grave bee, one of veal, and one of mutton, with five
onions cut small; put all into the liquor, adding the bones of the head
broken; rinse the frying-pan with two quarts of boiling water, and put it
to the meat, and other things, with two whole onions; a bunch of sweet
herbs, and twice their quantity of parsley; the peel of one lemon, four
cloves, a little allspice, salt, and black pepper, with a slice of the
crumb of bread dried before the fire; let all this stew slowly for five
hours, strain it, and when cold, take off all the fat. Cut the meat of the
calf’s-head, tongue, and sweet-breads, in small square bits, add them to
the soup, and when it has boiled, mix very gradually with a large
table-spoonful of cayenne, and yolks of eight or ten hard-boiled eggs, and
the same number of forcemeat balls; a pint of white wine, - Madeira is the
best, - and just before serving, add the juice of a lemon. Forcemeat with
five table-spoonful of salt, one of white pepper, the grated peel of a
lemon, some nutmeg, and boiled parsley chopped; bet the yolks and whites
of two eggs, roll the balls the size of the yolk of an egg, and fry them
of a light brown in boiling dripping.
ANOTHER CALF’S HEAD SOUP.
Take as much as is required of not very strong veal, or
beef stock, in which six onions have bee boiled; brown two ounces of
butter, and thicken it well with flour, then add the stock by degrees;
when it boils, put in the calf’s-head cut in small pieces, and some fried
forcemeat balls; season it with salt and pepper. The peel of half a lemon
improves it. When it has boiled twenty minutes, add two table-spoonfuls
of catsup, three of essence of anchovies, and as much lemon pickle as will
make it a pleasant acid. To give the soup a good colour, and to enrich the
flavour, may be added a large table-spoonful of flour, mixed perfectly
smooth in a teacupful of cold water, and stirred gradually into the soup,
after which let it boil a few minutes.
ANOTHER CALF’S HEAD SOUP.
Cut half a pound of lean veal in small pieces, fry it
of a light brown in butter; cut off the meat in small pieces from the
bones of a cow-heel that has been boiled tender, put it into a stew-pan
with the veal and two quarts of beef gravy, mace, and three cloves, stew
it slowly an hour, then add a large glass of Madeira, or any whit wine,
the green part of a leek, some parsley, and lemon thyme chopped small,
lemon peel shred fine, and the juice of a half a lemon. Let it stew very
gently an hour and a half. Serve it with forcemeat balls, and the yolks of
BROWN GRAVY SOUP.
Take fifteen pounds of a leg or shin of beef, cut
off the meat in bits, rub the bottom of the pot with butter, put in the
meat, let it brown for nearly an hour, turning it constantly; break the
bone, and take out the marrow, which may be kept for a pudding, but it is
considered better than butter to brown the meat with; put to the meat
fourteen perfectly clean, and add six good-sized red onions, one carrot
cut in three, one head of celery, a good handful of whole black and
Jamaica pepper mixed; let this boil very gently ten or twelve hours
closely covered, if upon a fire, bit if done upon a hot plate not to be
covered; strain it through a cullender, and then through a hair sieve,
into a large pan to be kept for use. Return the meat and bones into the
pot with three or four quarts of hot water; let it boil nearly two hours,
and strain it off. This makes good stock for gravies, stews, and any made
This gravy soup keeps perfectly good for three or
four weeks. When it is to be boiled to send to table, first boil
vermicelli, or macaroni, in a little salt and water, till tender; stain
it, and add it to the soup just before serving. This soup is quite pure,
and requires no clearing. It is a most convenient thing to have in a house
in cold weather, as it is always ready for use; and; served with dry toast
to eat with it, makes an acceptable luncheon.
The trimmings of meat, giblets, and bones, may be
boiled with the beef for this soup.
ANOTHER BROWN GRAVY SOUP.
Cut down three pounds of gravy-beef, and put it on in a
stew-pan with three onions cut small, and two ounces of butter; let it
brown well, stirring it to prevent the onions from burning; then add four
quarts of water, one head of celery, of carrots and turnips two each, with
some whole black pepper and salt; boil it gently for four hours; strain
it; and the next day take off the ft. When it is heated, add some
vermicelli, previously boiled in water, and serve it after boiling ten
Mince small three or four onions, according to their
size; put them into a sauce-pan with two ounces of butter, dredge in some
flour, and fry them till of a light brown, taking care not to burn them;
rub in by degrees a large table-spoonful and a half of currie-powder, till
it be quite a paste; gradually stir in three quarts of grave soup, mixing
it well together; boil it gently till it be well flavoured with the currie-powder;
ANOTHER CURRIE SOUP.
shank of veal for stock; strain, and let it stand till cold; take off all
the fat. Skin and cut a large fowl into pieces; boil it, and add the water
it was boiled in to the stock, with two large table-spoonfuls of currie-powder,
the same of onions finely minced, one ounce of butter mixed with flour;
put in the fowl, and let it simmer for three hours; and a little before
serving, stir in two table-spoonfuls of rich cream.
twelve large onions, and fry them pretty brown in a quarter of pound of
fresh; scrape and clean two dozen of good red carrots; boil them in four
quarts of water till quite soft, pound them in a marble mortar, mix them
with the onions, and add the liquor in which the carrots were boiled, a
bunch of sweet herbs, pepper, salt, a blade of mace, and two or three
cloves; let them all boil about an hour, then rub them through a hair
sieve; put it on again to boil rather quickly, till it be as thick as rich
cream. Put a little dry boiled rice in the tureen, and pour the soup over
it. If the carrots are large, one dozen will found sufficient.
ANOTHER SOUP CRESSY.
clean, and cut small, eight carrots, eight turnips, three heads of celery,
and six onions; put them in a stew-pan with a quarter of a pound of butter
and a slice of ham, stew them gently for an hour stirring them constantly;
when they begin to brown, add as much gravy soup as will fill the tureen;
let it boil till the vegetables are sufficiently tender to pulp with a
spoon through a sieve, after which put it on the fire and boil it half an
hour; skim, and season it with pepper and salt. This soup should be as
thick as melted butter. Two pounds of beef boiled in four quarts of water
till reduced to three, will answer for the soup.
hare, taking care to preserve the blood; cut the hare in pieces, wash it
clean, cut off the fleshy parts of the back and hind legs; put all the
rest on in a stew-pan with a table-spoonful of butter; keep the cover on
close, and let it stew half an hour; stir it now and then. In another
sauce-pan put about two ounces of butter, and three tablespoonfuls of
flour; brown it nicely. Mix the blood with the four quarts of cold water,
strain it, and with the rest of the meat add it to the browned butter;
stir it constantly, and when it boils put it to the hare which is stewing,
and add one carrot, one head of celery, and three large onions cut small;
season with pepper and salt. Let it boil from two hours to two hours and a
half, according as the hare may be young or old. Just before serving, pick
out all the bones, the carrot, and celery.
ANOTHER SCOTCH HARE SOUP.
all the meat in large pieces; stew the bones in three quarts of water with
two heads of celery, five or six onions, some black pepper, salt, and
cold-meat bones. Have ready half a pound of rice, well browned, and add to
it two ounces of browned butter; break the blood of the hare well in
water, strain and add it cold to the browning; stir it constantly till it
boils, then add the stock strained, and the pieces of the hare, and stew
it all together till sufficiently done.
hare in joints as for a fricassee, and put it in a stew-pan, with a little
allspice, three blades of mace, some salt, and whole black pepper, a bunch
of parsley, a sprig of lemon thyme, one of winter savory, four quarts of
water, a slice of ham, and four pounds of lean beef, two carrots, and four
onions cut down; let it boil till it be reduced to three quarts; separate
the hare, and strain the soup over it, and add a pint of port wine; boil
it up before serving.
wash perfectly clean two young hares; cut them into small pieces, and put
them into a stew-pan, with two or three glasses of port wine, two onions
stuck with two cloves each, a bunch of parsley, a bay leaf, of thyme,
sweet basil, and marjoram, two sprigs each, and a few blades of mace; let
the whole simmer upon a stove for an hour. Add as much boiling broth as
will entirely cover the meat; simmer till it be soft enough to pulp
through a sieve, then strain it, and soak the crumb of twopenny loaf in
the strained liquor; separate the bones from the meat, pound the meat in a
mortar, and rub it along with the liquor through a sieve; season with
pepper and salt, and heat the soup thoroughly, but do not let it boil.
Forcemeat balls, made of the hare, may be added to this soup.
quarts of water, put a pound of scrag of mutton, one of gravy beef, one of
a shank of veal, and a slice of ham, all cut small; two turnips, two
carrots, three onions chopped, a little mace, salt, and pepper; stew these
ingredients for three or four hours, and strain the soup. The next day cut
a hare in small pieces, season it with pepper, salt, half a grated nutmeg,
and the peel of a small lemon; put it into a stone jar, and fill it up
with the prepared soup; put a bung in the jar, tie a bladder and a bit of
linen over, and set it in a pot of cold water; as it wastes, fill it up
with more boiling water, and let it boil three hours. When cold, take off
the fat and pick out the lemon peel. This quantity will make two tureens
full, and when to be used is thickened with a table-spoonful of flour,
kneaded with a small bit of butter, and half a pint of port wine to each
dish. It will keep perfectly good for a fortnight.
in five quarts of water two pounds of a shank of veal, or a fowl, and a
five pounds of the breast of venison cut small; two or three onions
chopped, some whole white pepper and salt, with a quarter of a pound of
lean ham. Let it stew till it be completely boiled down, when all the
strength will be extracted; rub it through a sieve, thicken it with a
little butter, kneaded in flour, and add a pint of Madeira, and boil it
for a quarter of an hour or twenty minutes.
pounds of a leg or shin of beef on, in six quarts of water; when it boils,
skim it well; add a table-spoonful of whole pepper, three large red
onions, and one carrot; let it simmer for six or seven hours; when the
meat is tender, cut off a piece of it and lay it aside. Wash and clean
thoroughly two ox feet; blanch them in cold water for twelve hours, and
boil them in fresh water about five hours. The next day, take off the fat
from the strained soup; boil it, and add the piece of beef, and the
gristles of the ox feet cut small, and let all boil together for a few
minutes. Serve with dry toast cut into dice.
cold water for twelve hours two pounds of very lean beef, put it into a
pot, with a knuckle of veal, five quarts of water, two carrots, two
turnips, and four middling-sized onions, a table-spoonful of white pepper,
a little mace and salt; let this boil four hours, or till the strength be
extracted, strain it, and the next day take off all the fat. Blanch half a
pound of sweet almonds, pound them in a mortar, with a little water to
prevent their oiling; mix them with the soup, and let it boil for a short
time, and just before serving, add a pint of rich cream; do not allow the
soup to boil after the cream is stirred in. A good substitute for cream is
the same quantity of milk, boiled and mixed with a dessert-spoonful of
ANOTHER WHITE SOUP.
together a knuckle of veal, a fowl, or two chickens skinned, a carrot, a
turnip, an onion, some salt, and a little whole white pepper; take out the
chickens when tender, cut them in joints, and add them to the soup when
strained; beat up the yolks of nine eggs, mix them with a pint of cream
and a table-spoonful of well-boiled rice; stir it gradually into the soup,
and heat it gently before serving. A cow heel that has been previously
boiled, cut up in pieces, may be used instead of chickens.
ANOTHER WHITE SOUP.
good knuckle of veal, or two or three short shanks; boil it about four
hours, with some whole white pepper, a little mace, salt, two onions, and
a small bit of lean ham; strain it, and when cold take off all the fat and
sediment; beat up the yolks of six eggs, and mix them with a pint of good
cream, then pour the boiling soup upon it by degrees, stirring it well;
and if it is liked, add the best part of the gristles.
ANOTHER WHITE SOUP.
in four quarts of water, a knuckle of veal, six pounds weight, a quarter
of a pounds of lean ham, or bacon, two slices of the crumb of bread, one
ounce of blanched sweet almonds, put in whole; six middling-sized onions,
two heads of celery, some whole white pepper, three blades of mace, a
bunch of parsley, and a sprig of thyme; stew all these gently for eight
hours, strain it, and when cold take off all the fat; boil it, and just
before serving, take it off the fire, and stir in very gradually a pint of
ANOTHER WHITE SOUP.
four quarts of water, four pounds of veal, and a fowl, with some whole
white pepper, a little mace, and three middling-sized onions whole, and a
bunch of parsley; let it boil three hours, strain it, and put it on again
to get quite hot, and, just before serving, stir in gradually half a pint
of cream with the yolks of three eggs well beaten. Do not let it boil, as
that will make the eggs curdle.
ANOTHER WHITE SOUP.
three quarts of boiling water, till quite tender, a knuckle of veal, with
a quarter of a pound of whole rice, three whole onions, a bunch of
parsley, a little sweet marjoram, and two or three blades of mace, and
some salt; a little before the soup is strained, add two anchovies; strain
through a hair sieve, and then through a silk one, or tammy; put it again
upon the fire, and stir in half a pint of rich cream, or a pint of milk
with the yolks of two eggs beat up in it; let it be hot, but not boiling.
If it is required to be richer, boil a fowl in the stock, with two ounces
of pounded blanched sweet almonds.
ANOTHER WHITE SOUP.
in five quarts of water, four pounds of a shank of veal; break the bone
well, let it simmer till it be reduced nearly half; boil a tea-cupful of
whole rice till very tender, pulp it through a cullender, strain the
liquor, and add the rice; season with salt and white pepper, let it simmer
for nearly an hour, and add, a little before serving, the yolks of six
eggs beaten extremely well.
It may be
made with or without brown gravy soup: when with the former, six birds are
sufficient; when with moor-fowl only, boil five in four quarts of water;
pound the breasts in a mortar, and rub it through a sieve; put it, with
the legs, backs, and three more moor-fowl, cut down in joints, into the
liquor; season with a pint of port wine, pepper, and salt, and let it boil
an hour. When only six birds are used, pound the breasts of three or four.
strong beef stock, highly seasoned as if for brown soup; take six or eight
pigeons according to their size, wash them clean, cut off the necks,
pinions, livers, and gizzards, and put them into the stock; quarter the
pigeons and brown them nicely; after having stained the stock, put in the
pigeons; let them boil till nearly ready, which will be in about half an
hour, then thicken it with a little flour, rubbed down in a tea-cupful of
the soup, season it with half a grated nutmeg, a table-spoonful of lemon
juice or of vinegar, and one of mushroom catsup; let it boil a few minutes
after all these ingredients are put in, and serve it with the pigeons in
the tureen. A better thickening than flour is, to boil quite tender two of
the pigeons, take off all the meat and pound it in a mortar, rub it
through a sieve, and put it, with the cut pigeons, into the strained soup.
partridge soup, partridges may be substituted for pigeons, when only four
birds will be required; pound the breast of one.
ANOTHER PIGEON SOUP.
eight pigeons, cut down two of the oldest, and put them, with the necks,
pinions, livers, and gizzards of the others, into four quarts of water;
let it boil till the substance be extracted, and strain it; season the
pigeons with mixed spices and salt, and truss them as for stewing: pick
and wash clean a handful of parsley, chives or young onions, and a good
deal of spinach, and chop them; put in a frying-pan a quarter of a pound
of butter, and when is boils, mix in a handful of bread crumbs; keep
stirring them with a knife till of a fine brown; boil the whole pigeons,
till they become tender, in the stock, with the herbs and fried bread. If
the soup be not sufficiently high seasoned, add more mixed spices and
very nicely two sets of giblets; parboil them. Take the skin off the feet;
cut the gizzards in quarters, the necks in three bits, the feet, pinions,
and livers, in two, the head in two also, first taking off the bill; boil
them till nearly done enough in a quart of weak gravy soup with an onion.
Have ready boiling some rich highly-seasoned brown gravy soup; add the
giblets and the liquor they have been boiled in, with some chopped
parsley: take out the onion, and thicken the soup with a bit of butter
kneaded in flour. If the giblets are not perfectly sweet and fresh, do not
add the weak soup they were boiled in. Half a pint of white wine may be
added a little before serving, but it is good without.
two kidneys; fry them a little in butter and flour; stew them in a quart
of highly-seasoned gravy soup till tender, ten add two quarts more of the
soup, and thicken it with browned flour and butter.
the bones from the meat, and break the bones; cut the meat into pieces the
length of a finger and the breadth of two; put a quart of water to every
pound of meat, with a little salt, set it on a gently fire, and skim it
well during the first boiling; after it has stewed gently two hours, add
carrots, turnips, onions, celery, a head or two of cabbage, and a bunch of
sweet herbs, pepper, salt, and a quarter of a pound of vermicelli; let it
stew two hours and a half longer, skim it, and take out the herbs and
bones. Chesnuts are a good substitute for vermicelli.
ANOTHER OX CHEEK SOUP
cheek clean, and cut it in small pieces; stew it till tender, in four or
five quarts of water, with turnips, thyme, parsley, black-pepper-corns,
and a few peas; strain off the gravy and let it stand till the next day;
then take off the fat, and cut the meat in small pieces from the bones,
and stew it a little longer in the gravy with six or seven onions sliced
and fried a light brown, some carrots, and a celery cut small, a little
salt, and cayenne.
SHEEP’S HEAD BROTH.
having the sheep’s head and trotters singed, which is done with a red-hot
iron (the head and trotters are usually sent for this purpose to a
blacksmith’s forge), split the head, and take out the brain, which is not
used; cut out the white of the eye, and rub the head and feet well over
with it; let them lie for two hours, then wash them very well in luke-warm
water, and rinse them thoroughly. Cut out the tough membrane from between
the toes, and lay them in cold water for two hours. Put on two gallons of
water, and three quarters of a pound of Scotch barley: when it boils, put
in the head, trotters, and neck of the sheep, of carrots and turnips a
quart, when cut down in dice; add a little salt, cover the pot closely,
and let it boil four hours; take off the scum as it rises; put in some
chopped onions about an hour before serving. Boil some whole carrots and
turnips, or cut them in half, to put around the head, trotters, and neck
in the dish. In summer, green peas are a great improvement to this broth.
gallons of cold water, boil six ounces of barley; when it boils, skim it,
and put in a fowl and one pounds of beef, or three pounds of the beef
without the fowl; add three pounds f carrots and turnips, and three
onions, cut very small. If greens are to be used, they will only require
to be boiled an hour, and one ounce more of barley is requisite. Skim it
when the vegetables come to a boil, and keep the pot boiling constantly
for five hours. The fowl ought to be taken out when boiled enough, and
heated in the broth, so as to be served up with it, or in another dish.
Or it may
be made exactly in the same manner as the Sheep’s Head Broth of the last
receipt, substituting for the head, ribs of mutton, beef, veal, or fowl,
and is better to be composed of a variety of these meats.
barley on in cold water, and when it boils take off the scum; put in any
piece of fresh beef, and a little salt; let it boil three hours, have
ready a cullender full of kale, cut small and boil it till tender. Two or
three leeks may be added with the greens, if the flavour is approved of.
This broth is also made with salted beef, which must be put in water over
night to soak.
SOUP, WHICH IN SCOTLAND IS CALLED COCKY LEEKY.
clean three or four dozen leeks; cut the white and tender green part in
bits about an inch long, and wash them again, and put them to drain in a
cullender or sieve. Have ready boiling four quarts of stock, made from
beef, seasoned with pepper and salt; put in the leeks, and boil them
gently for three hours, adding a fowl time enough to allow it to be well
boiled, and serve it in the tureen.
large pieced of beef has been taken out of the pot it was boiled in, skim
off the fat with part of the liquor, and boil it in a sauce-pan. Have
ready in a bowl oatmeal that has been toasted brown before the fire; pour
in the boiling liquor, and stir it a little; if too thick, add more
liquor, and send to table quite hot.
clean six pounds of a knuckle of veal, and cut it in two; put it into a
sauce-pan, with four quarts of boiling water, half a pound of rice well
washed, a little mace, white pepper, and salt, and a handful of chopped
parsley; let it boil for three hours. Serve part of the meat in the tureen
with the broth. The thick part of the knuckle may be sent up as a separate
dish, with parsley and butter poured over it.
quarts of water, boil gently for seven hours, skimming it well, eight or
ten pounds of a shin or leg of beef, and a bunch of sweet herbs; strain
it; the next day, take off the fat, and cut all the gristly and sinewy
parts from the bones, add them to the soup, with some leeks, onions,
celery, pepper, salt, and ten or twelve ounces of Scotch barley parboiled;
boil it gently for two or three hours. This stock or jelly will keep good
for weeks in cold weather.
OR MUTTON SOUP.
gently, in a closely covered sauce-pan, four quarts of water, with two
table-spoonfuls of sifted bread raspings, three pounds of beef cut in
small pieces, or the same quantity of mutton chops taken from the middle
of the neck; season with pepper and salt; add two turnips, two carrots,
two onions, and one head of celery, all cut small; let it stew with these
ingredients four hours, when it will be ready to serve.
four quarts of water the scrag end of a neck of veal and one pound of lean
ham, till it be reduced nearly half, skimming it carefully; season with
white pepper, and two blades of mace; strain it, and boil in it till
tender three quarters of a pounds of rice, which has been well washed.
pounds of a knuckle of veal; break, and cut it small, put it in a stew-pan
with two gallons of water; when it boils skim it, and let it simmer till
reduced to two quarts; strain, and, when required for the table, season it
with white, pepper, salt, a little mace, a dessert-spoonful of lemon
juice, and thicken it with a large table-spoonful of flour, kneaded with
an ounce of butter.
four ounces of sorrel, sixteen ounces of celery, and six or eight onions.
Fry them in six ounces of butter, and stew them three or four hours in
three quarts of water. Season with pepper, salt, and a little mace, and
thicken it with a large table-spoonful of flour, mixed in a tea-cupful of
the soup. Beat up the yolks of two eggs in half a pint of cream, put it
into the tureen, with a large slice of bread toasted and cut in dice, and
then pour in the stewed ingredients.
ANOTHER SOUP MAIGRE.
half a pound of butter in a sauce-pan, and stew it for a quarter of an
hour with the following ingredients, all washed clean and chopped, small,
- four cabbage lettuces, two handfuls of spinach, the same of chervil, one
handful of white beet leaves, and one of sorrel, three carrots scraped
down, some pepper and salt; add five pints of boiling water, and a large
slice of the crumb of bread cut thin and dried before the fire. Stew it
gently for two hours; and a little before serving thicken it with the
beaten yolks of three eggs, with half a pint of cream or good milk. A pint
of green peas and the tops of asparagus may be added.
large onions, peeled and cut small, with four white lettuces, a handful of
spinach, and a slice of grated bread, for an hour, in a quart of broth and
a quarter of a pound of butter; then add three pints more of broth, skim
off all the fat, and boil it a quarter of an hour; season with pepper and
salt. Before serving, add half a pint of good cream. A pint of green
peas, added with the other vegetables, is a great improvement.
pound of split peas on in four quarts of water, with roast beef or mutton
bones, and a ham bone, two heads of celery, and four onions; let them boil
till the peas be sufficiently soft to pulp through a sieve, which may be
in two or three hours; strain it, put it into the pot with pepper and
salt, and boil it nearly an hour. Two or three handfuls of spinach, well
washed and cut a little, added when the soup is strained, are a great
improvement; and in the summer young green peas in place of the spinach. A
tea-spoonful of celery seed, or essence of celery, if celery is not to be
ANOTHER OLD PEAS SOUP.
five quarts of water one pint of split peas, an ounce of butter, four
pounds of beef, two carrots, three turnips, four heads of celery, three
onions, some salt and black pepper; boil them till the peas are dissolved
and will easily pulp; put it all through a sieve, then put the soup over
the fire with three ounces of butter and a table-spoonful of flour, and
boil a small bit of lean ham in it, till it is time to serve; take it out
before dishing, and have ready some celery stewed in butter, and fried
bread cut in dice, and dried mint rubbed very fine, to send to table with
ANOTHER OLD PEAS SOUP.
four quarts of water a shank of ham, or a piece of bacon, and about half a
bound of mutton or salt beef, and a pint of split peas; boil all together
very gently till the peas are quite soft, strain them through a hair
sieve, and bruise them with the back of a spoon till all is pulped
through; then boil the soup gently for one hour before serving.
slices of bread, toasted and cut in dice, to be served with it,. either
upon a dish or in the soup it in the soup, it should be fried in butter,
and dried mint rubbed fine sent to table in a small dish. It may be also
made with fourpence worth of bones, boiled for some hours in four quarts
of water, with a carrot, a head of celery, three onions, some pepper and
salt, strained, and the next day the fat taken off, and the peas boiled in
the liquor with a little bit of butter, till sufficiently tender to pulp
through a sieve.
quart of green peas not very old; put the shells into a gallon of cold
water, with a bit of bacon or mutton; boil them till very soft, pour the
liquor through a hair sieve, and bruise the shells with a spoon till
nothing remains but the skin. Pound in a marble mortar a handful of
spinach, mix it with a little of the liquor, and strain it through a
sieve, and boil it gently with the rest of the liquor for half an hour,
then put in the quart of peas, and when they are boiled the soup is ready.
ANOTHER GREEN PEA SOUP WITHOUT MEAT.
a gallon of water a quart of old green peas, and boil them till they are
perfectly soft; pulp them through a sieve; slice seven or eight onions,
and fry them in butter; put them to the liquor that has been pulped, add a
large lettuce, and a little mint cut very small, and a pint of young green
peas; boil all together till the peas are tender, then stir in a
table-spoonful of butter till it is quite melted, and put pepper and salt
to season it.
in four quarts of water, a knuckle of veal cut down, and a quarter of a
pound of lean ham, or a gammon of bacon; a quart of green split peas; cut
small three or four onions, three turnips, a little parsley, thyme,
celery, and one leek; stew them all together till the peas are very soft;
take out the meat, and press the remainder through a fine sieve; season
the soup with pepper and salt. Cut small like peas a bunch of the tops of
asparagus, the hearts of two or three cabbages, cutting off the top part
and the outside leaves, and a little green mint; stew them till tender,
keeping them of a good green, and add them to the soup a quarter of an
hour before serving. If it should not be green enough, pound some spinach,
squeeze the juice through a cloth, put about a quarter of a pint into the
tureen, and pour in the soup. This is the best method to make green peas
soup of a good colour.
broth with a neck of mutton, a thick slice of lean bacon, an onion stuck
with three cloves, a carrot, two turnips, some salt, and a bunch of sweet
herbs; strain it; brown with an ounce of butter the crumb of a French
roll, to which put four large cucumbers, and two heads of lettuce cut
small; let them stew a quarter of an hour, and add to them a quart of the
broth; when it boils, put in a pint of green peas, and as it stews, add
two quarts more of the broth.
tender two roots of beet, and rub off the skin with a coarse towel; mince
them finely, as also two or three onions; add this to five pints of rich
gravy soup, so as to make it rather thick; then stir in three or four
table-spoonfuls of vinegar, and one of brown sugar; let it boil, and throw
in some fricandellans made up in the form of corks, and rolled in flour.
pieces about four pounds of lean beef; put it into a stew-pan with a
calf’s foot, two or three onions, two heads of celery, some whole pepper,
salt, three or four cloves, and an ounce of butter; let it stew gently for
half an hour; then add a quart of warm beer, and about a gallon of beef
stock, or water; let it simmer for some hours; strain, and take off all
the fat; and twenty minutes before serving, add asparagus tops cut small,
and the crust of a French roll toasted.
cut small twelve cabbage lettuces, a handful of chervil, one of purslane,
one of parsley, eight large green onions, and three handfuls of sorrel;
when peas are in season, omit half the quantity of sorrel, and put a quart
of young green peas; put them all into a sauce-pan, with half a pounds of
butter and three carrots cut small, some salt and pepper; let them stew
closely covered for half an hour, shaking them occasionally to prevent
their adhering to the pan; fry in butter six cucumbers cut long-ways in
four pieces; add them, with four quarts of hot water, half a French roll,
and a crust of bread toasted upon both sides; and let the whole boil till
reduced to three quarts, then strain it through a sieve; beat up the yolks
of four eggs with half a pint of cream, and stir it gently into the soup
just before serving.
scrape, and cut small the red part of three large carrots, three heads of
celery, four large onions, and two large turnips; put them into a
sauce-pan, with a table-spoonful of butter, and a half a pound of lean new
ham; let them stew very gently for n hour, then add three quarts of brown
gravy soup, and some whole black pepper, with eight or ten ripe tomatas;
let it boil an hour and a half, and pulp it through a sieve; serve it with
fried bread cut in dice.
cut small one dozen of common-sized onions, five large yellow carrots;
wash and put them in a stew-pan with two ounces of butter, cover it
closely; and when the vegetables are a little soft, add to them four
quarts of well-seasoned gravy soup made of roast beef bones, and let it
stew four or five hours; rub it through a tammy, put it on the fire, boil
and skim it before serving.
ANOTHER VEGETABLE SOUP.
two quarts of water till reduced to one, a quart of old green peas, a few
of the pea shells, a sprig of mint, and two or three onions; strain and
pulp it through a sieve. Stew the following ingredients in as much water
as will cover them, and season with pepper and salt: - a pint of young
peas, two or three onions sliced, the same number of cucumbers cut into
square pieces, some lettuce stalks scraped and cut into bits about an inch
long, and two ounces of butter; add this to the pulped liquor, and boil it
up. To improve the colour of the soup, half a tea-cupful of spinach juice,
may be added before taking it off of the fire.
ANOTHER VEGETABLE SOUP.
carrots and turnips, when cut into dice, one quart of each, four onions
slices, and one quart of peas. Boil, in three quarts of water, the four
onions, half the quantity of carrots, turnips, and peas; when they are
quite soft, rub them through a sieve, season with pepper and salt, add the
rest of the vegetables, and boil them till tender. This soup may be made
with the addition of a little fresh beef dripping, or a small beef bone.
gallon of water allow, when cut down small, a quart of the following
vegetables: - equal quantities of turnips, carrots, and potatoes, three
onions, two heads of celery, and a bunch of sweet herbs; fry them brown in
a quarter of a pound of butter, add the water with salt and pepper, and
boil it till reduced to three quarts, and serve it with fried toasted
ANOTHER WINTER VEGETABLE SOUP.
slice six large onions, six potatoes, and four turnips; fry them in half a
pound of butter or very fresh dripping; toast a crust of bread brown and
hard, put it, with two or three heads of celery cut small, some herbs,
pepper and salt, with the fried vegetables, into five pints of water, to
stew gently for four hours; then strain it through a sieve, add a little
carrot and celery cut small, and some chopped parsley, one anchovy or red
herring, and a little cayenne; boil it till the vegetables are tender.
perfectly tender, in about five pints of weak veal or beef stock, two
dozen of onions, peeled and sliced, three turnips, one parsnip, two
carrots, two heads of celery, without the green part, a bunch of sweet
herbs, half an ounce of white pepper, a little salt, and a quarter of a
pound of ham; when sufficiently tender, press all the ingredients through
a tammy, and let the soup stand till cold; pound the yolks of three
hard-boiled eggs, mix them with a pint of thick cream, and stir it into
the soup and heat it, but be careful not to boil it; new milk and the
yolks of six eggs will answer instead of cream. Toast a piece of bread the
size of a small roll, and put it into the soup before serving it.
ANOTHER ONION SOUP.
four quarts of water six pounds of a knuckle of veal, with a
dessert-spoonful of whole white pepper, and few blades of mace; when the
meat is so much boiled as to leave the bone, strain off the stock. The
following day boil nine or ten large Spanish onions in milk and water,
till sufficiently tender to pulp through a sieve; take the fat off from
the top of the stock, boil it up, and add the onions with about a quarter
of a pound of fresh butter worked with two heaped table-spoonfuls of
sifted flour of rice, and a little salt; boil it gently for half an hour,
stirring it constantly, and, a little before serving, stir in half a pint
of rich cream.
rich stock with a shin of beef, a quarter of a pound of lean ham, a fowl,
or a piece of veal, a bunch of sweet herbs, two onions, a carrot, black
and Jamaica pepper, salt, and three cloves; strain it, and when cold take
off all the fat; clean and boil, till they become very tender, the red
part of twelve or thirteen carrots, according to their size, and two
turnips; pound them in a mortar; pound half a pound of cold roast-beef ,
or beef steak; warm it, and rub it with the carrots through a tammy or
sieve; add this to the soup, and serve it boiling hot.
made with bones may be substituted for fresh beef stock.
ANOTHER CARROT SOUP.
scrape, and slice ten or twelve carrots; put them, with an ounce and a
half of butter, into a stew-pan, cover it closely, and let them stew till
sufficiently soft to press through a tammy or hair sieve; add the pulp to
as much well-seasoned stock as will make it of the thickness of rich
cream, and boil it for twenty or thirty minutes.
ANOTHER CARROT SOUP.
quarts and a half of well-seasoned stock, boil the red part of six or
seven large carrots, four onions sliced, two heads of celery, and three
turnips. When quite soft, pulp it through a sieve, add a bit of butter and
a tea-spoonful of sugar, and let it boil a quarter of an hour before
dice a good quantity of young turnips and carrots, and with one or two
lettuces cut very small, the tops of some cauliflower, and a pint of
full-grown peas; boil them gently in four quarts of boiling water for two
hours; cut in neat chops a loin, or the best end of a neck of mutton, add
them to the vegetables, with salt, pepper, and some onions cut small; let
them boil an hour and a half, then add three pints of green peas, and boil
half an hour longer, when it is ready to serve.
ANOTHER HOTCH POTCH.
in three quarts of water, a small bit of the neck of mutton, or any
scraps, one quart of carrots and turnips when cut in dice, and some salt;
boil them gently for an hour, then add a little cauliflower, lettuce,
parsley, and onions cut small; boil a quart of full-grown peas in another
sauce-pan, till sufficiently tender to press through a sieve; add it to
the soup, taking out the bits of mutton, with three pints of young peas,
and some nice mutton chops, and let it all boil till they are done enough.
If the soup be too thick, a little before serving pour in some boiling
two quarts of water, for two hours or more, if not perfectly tender, one
pound of peas with half an ounce of butter, or a little fat; pulp them
through a sieve; put on, in a separate sauce-pan, a gallon of water, three
pounds of mutton chops, some salt and pepper, a pound and a half of
carrots, the same of turnips, cut small; boil till the vegetables become
tender, which may be in about two hours; then add the strained liquor, and
let it boil a quarter of an hour.
four quarts of water, till reduced to three, a knuckle of veal, one pound
of lean beef, and one pound of mutton, a carrot, a turnip, a bunch of
parsley, and a little lemon thyme, some salt and white pepper; then strain
the liquor; pound very finely in a marble mortar all the white meat of a
large roasted fowl, with a quarter of a pound of blanched almonds, and the
yolks of four hard-boiled eggs; boil in milk the crumb of a French roll,
and pound it with the other ingredients, and stir it all well into the
soup; let it boil gently for ten minutes before serving.
before it is required, make four quarts of good stock, and boil in it one
carrot, one turnip, four onions, one or two parsley roots, three blades of
mace, salt, and some white pepper; strain it, and before using, take off
all the fat; boil in some of the liquor the crumb of three French rolls
till soft enough to mash smooth; boil the soup and stir well in the mashed
rolls; boil it for quarter of an hour, and before serving, add the yolks
of two eggs beaten with three table-spoonfuls of cream; boil in water two
or three ounces of vermicelli for fifteen or twenty minutes; strain and
put it into the tureen, and pour the soup upon it.
VERMICELLI A’ LA REINE.
about a quarter of a pound of vermicelli in boiling water; drain it, and
throw it into some rich well-seasoned stock; when tender, take it out of
the soup, and put it into the tureen; thicken the soup with eight
well-beaten eggs, mixed with half a pint of cream, and pour it, when quite
hot, upon the vermicelli.
good stock with a knuckle of veal, a little sweet marjoram, parsley, some
salt, white pepper, three blades of mace, and two or three onions; strain
and boil it. Break in small bits a quarter of a pound of macaroni, and
gently simmer it in milk and water till it be swelled and is tender;
strain it, and add it to the soup, which thicken with two table-spoonfuls
of flour, mixed in half pint of cream, and stirred gradually into the
soup. Boil it a few minutes before serving.
ANOTHER MACARONI SOUP.
three hours very quickly, in five quarts of water, seven pounds of veal, a
little salt, a dessert-spoonful of white pepper, and three or four blades
of mace; strain it off, put it into a sauce-pan, and keep it hot upon
stove. Mix five table-spoonfuls of flour with two ounces of butter, put it
an iron-tinned sauce-pan, and stir it over the fire till it be melted; add
half a pint of the strained stock, and then gradually mix the whole
together, and keep stirring constantly till it thickens, and then add two
ounces and a half of macaroni, previously boiled in milk and water for
eight minutes; stir it again till it boil. Take the pan off the stove, and
stir in by degrees about three quarter of a pint of rich sweet cream, and
just let it boil before serving.
A’ LA REINE.
a marble mortar, the white meat of three cold roasted fowls, and half a
pound of sweet almonds blanched; add a little cream whilst pounding. Boil
this with four quarts of well-seasoned veal stock, then strain it, and
just before serving, stir in a pint of cream.
ANOTHER SOUP A’ LA REINE.
three quarts of veal stock, the crumb of two French rolls, two heads of
celery, two onions, some salt, a pound and a half of cold roast veal,
pounded in a marble mortar, and four ounces of sweet almonds, pounded with
a little of the stock; boil all together for half an hour; rub it through
a sieve, boil it for a short time, and before serving, scald a pint of
cream, and stir it by degrees into the soup.
A’ LA REINE.
wash, and clean three chickens, or young fowls; put them into a stew-pan,
with a bunch of parsley, and some well-seasoned boiling veal stock; let it
stew for an hour; take out the fowls, and pounds all the meat to a fine
paste in a marble mortar, with the crumb of two penny loaves, previously
soaked in the soup, and the yolks of three or four hard-boiled eggs; rub
all through a sieve, and add it to the soup, stirring it well. Put a quart
of rich cream on the fire, and stir it till it boils, and then mix it with
the soup, and serve it quite hot.
A’ LA VIERGE.
piece of the crumb of bread about the size of an egg in a quart of rich
stock, pound in a mortar the white meat of a cold roasted fowl and a few
sweet almonds; put these together, and rub them through a tammy, adding a
little cream, or half a pint of milk; season it well, and keep it hot in a
water-bath till it is to be served, when two quarts of stock made quite
hot, but not boiling, may be added.
one pound of carrots, one pound of turnips, a half a pound of onions, one
lettuce, a little celery, and a handful of parsley; stew them for twenty
minutes with a quarter of a pound of butter, some salt and pepper; then
put them in three quarts of stock, made with two pounds of veal, and add
one quart of green peas, and let it stew for three hours. Press it through
a sieve, and boil it up before sending it to table.
pints of water boil, till reduced to five, one pound of lean beef, cut in
small bits, one pint of split peas, three quarters of a pounds of
potatoes, three ounces of ground rice, two heads of celery, three leeks,
or onions, seasoned with pepper, salt, and a little dried mint; strain it
through a cullender.
OR SPINACH SOUP.
two quarts of water three sliced onions. Pick and clean as much spinach as
will make two large dishes, parboil and put it in a cullender, to let the
bitter water drip from it; let cold water run upon it for a minute or two,
and then press out the water. Knead two ounces of fresh butter, with a
table-spoonful and a half of lour; mix it with the spinach, which boil for
fifteen minutes in the water and onions, then put in half a pint of cream,
or good milk, some salt and pepper, and boil it for fifteen minutes more.
In the season of green peas, a quart added with the spinach is a great
improvement. It is common to boil a lamb’s head and pluck with the soup,
and send them to table in the tureen. The soup is then called lamb’s
stove; but with the peas it is quite as good without.
soup is made with beef or mutton scraps, boiled in water till the strength
be extracted. Strain the liquor, and put it into the pot; after washing
some potatoes, scrape off the skin, cut them into quarters with some
onions, season with pepper and salt, and boil them an hour and a half in
the strained liquor, then press them through a cullender, and put the soup
on to boil a little time. It may be made very good with butter only, a
quarter of a pound of which is added after the potatoes have been put
through the cullender. Half a pint of cream, or good milk, may be added
just before serving.
three pints of gravy soup boiling on the fire. Mix, in half a pint of cold
soup, six spoonfuls of potato flour, and stir it into the sauce-pan, first
drawing it to a side; put it on the fire again, and continue to stir it
till it becomes thick, and in five minutes serve it.
gravy soup, water may be substituted, to which a bit of fresh butter, a
little salt, and the beaten yolks of two eggs, may be added; or milk may
be used, seasoning it with sugar, a spoonful of orange-flower water, and,
if liked, the beaten yolks of eggs.
water the crumb of two twopenny rolls, with a few blades of mace, a
tea-spoonful of whole white pepper, and four onions cut small. Pick out
the spice and rub the bread and onions through a hair sieve, then add it
to three quarts of well-seasoned strong veal stock. Rub down three ounces
of butter, with a table-spoonful of flour, and mix it gradually with half
a pint of the soup, and then stir all well together. When it has boiled a
short time, add with their liquor half a hundred or more of fine oysters,
and let the whole simmer for ten or fifteen minutes.
soup is not quite salt enough with the liquor of the oysters, a little
salt may be added.
a dozen of common-sized onions; put them into a stew-pan with a small bit
of butter, a slice or two of lean ham, and a slice of lean beef; when the
onions are quite soft, mix gradually with them some rich stock; let it
boil, and strain it through a fine hair sieve, pressing the pulp of onions
with a wooden spoon; then boil it well, skimming it all the time. Beat the
meat of a boiled haddock, the spawn and body of a large lobster, or of two
small ones, in a marble mortar; add gradually to it the soup, stirring it
till it is as smooth as cream; let it boil again and scum it. Cut the tail
and claws of the lobster into pieces, and add them to the soup before
serving it, and also some pepper, cayenne, white pepper, and a glass of
balls may be added to oyster soup and lobster soup, made as directed under
the article “Forcemeat for Fish.”
CRAPPET HEADS, OR FISH SOUP.
Put on in
boiling salt-and-water two haddocks, and the tails, fins, and roes of six;
in a quarter of an hour take out the roes and fish; let the liquor boil
for an hour longer, and strain it. When cold, pick all the fish from the
bones, and pick out the strings and skin from the roes; peel and chop two
onions, put them on the fire in cold water, and when it boils pour off the
water; take half a pound of shortbread in crumbs, two tea-spoonfuls of
salt, one and a half of white pepper, and one of grated nutmeg – mince all
these ingredients, mix them together thoroughly, and bind them with two
beaten whites of eggs. Have ready six heads of haddocks, skinned, and the
eyes taken out; make up a large ball of the forcemeat; stuff the heads,
and tie them round with a coarse thread. Boil the liquor; thicken it with
flour kneaded in butter; add some parsley and a little pepper, two
table-spoonfuls of mushroom, the same quantity of walnut catsup, and half
a pint of white wine. Skin and cut two haddocks in three or four pieces
each, and put them with the heads into the stock, and boil them till they
are sufficiently done, which may be in about a quarter of an hour.
biscuit pounded may be used in place of shortbread, when a little fresh
butter must be added. If any of the forcemeat is over, make it up in small
stock with three or four flounders, two onions, and a bunch of parsley
boiled in three quarts of water till they are soft enough to pulp through
a sieve; then season the liquor with pepper, salt, and some parsley
chopped, and boil in it a few flounders, with the brown skin taken off, or
some nicely-cleaned perch or tench. Serve in a tureen, and with slices of
bread and butter to eat with it.
POT IN A TUREEN.
gently in four quarts of water, till reduced to three, three pounds of
beef, half a pounds of lean ham, a bunch of dried thyme, two onions, two
large potatoes pared and sliced; then strain it through a cullender, and
add a large fowl, cut into joints and skinned, half a pound of pickled
pork sliced, the meat of one lobster minced, and some small suet
dumplings, the size of a walnut. When the fowl is well boiled, add half a
peck of spinach, that has been boiled and rubbed through a cullender,
season with salt and cayenne. It is very good without the lean ham and
FOR THE POOR.
ox head very clean; break the bones, and cut the meat in pieces; put it on
in thirteen gallons of water, with a peck and a half of potatoes, half a
peck of turnips, the same quantity of onions, and some carrots – peel and
cut them all down; a handful of pot-herbs and two quarts of oatmeal;
season with pepper and salt; cover the pot closely, and let it stew till
the next morning; add as much hot water as may have wasted in boiling,
letting it stew for some hours longer, when it will be fit for use. This
soup will be found very good for a family dinner.
FOR AN INVALID.
small pieces one pound of beef or mutton, or part of both; boil it gently
in two quarts of water; take off the scum, and when reduced to a pint,
strain it. Season with a little salt, and take a tea-cupful at a time.
fowl; cut it in pieces, leaving the beast whole; boil it in three pints of
water till perfectly tender; pick off all the meat, and pound it finely in
a mortar, and mix it with the liquor it was boiled in; rub it through a
sieve, and season it with salt.
quart of good milk, allow two ounces of rice; wash it well in several
waters; put it with the milk into a closely-covered sauce-pan, and set it
over a slow fire; when it boils take it off; let it stand till it be cold,
and simmer it about an hour and a quarter before sending it to table; and
serve it in a tureen.
OF RICE SOUP.
or two table-spoonfuls of sifted flour of rice with a little good stock,
rather cold than hot; add this to some boiling stock, and keep stirring
till it boils; and let it boil till sufficiently thick.
of rice may be made as follows: - Wash in several waters a pound of rice;
wipe it in a clean towel, and when perfectly dry, pound and sift it
through a sieve.
pounds of a knuckle of veal into four quarts of water; boil it gently for
two hours; strain it off; cut three chickens, or two young fowls, into
joints, skin them, and when the broth boils put them in; season with white
pepper and salt; let them boil a short time, and add a handful of parsley
chopped small; when the chickens are boiled tender, have ready six or
seven well-beaten eggs; stir them quickly into the broth one way,
immediately before taking it off the fire.
broth may be made entirely of veal, instead of chicken.
ANOTHER FRIARS’ CHICKEN.
wash three chickens; skin and cut them into joints; put them, with the
livers and gizzards, on in two quarts of cold water; when it boils skim
it; season with salt and white pepper. In half an hour add a handful of
chopped parsley, and let it boil for half an hour longer. Beat well the
whites and yolks of four or six eggs, and, just before serving, stir them
very quickly one way into the broth.
in four gallons of water, ten pounds of a shin of beef, free from fat and
skin, six pounds of a knuckle of veal, and two fowls; break the bones and
cut the meat into small pieces; season with one ounce of whole black
pepper, a quarter of an ounce of Jamaica pepper, and the same of mace;
cover the pot very closely, and let it simmer for twelve or fourteen
hours, and then strain it. The following day, take off the fat, and clear
the jelly from any sediment adhering to it; boil it gently upon a stove,
without covering the sauce-pan, and stir it frequently till it becomes
very thick and in lumps about the pan. Put it into saucers about half
full, and when cold lay the cakes upon flannel to dry before the fire or
in the sun; keep them in a ten box, with white paper between each cake.
About an ounce weight will make a pint of rich soup; pour boiling water
upon it with a little salt, and stir it till it dissolves. It also answers
well for gravies and all brown sauces.
cold water, for some hours, two ox tails cut into bits; put them into a
sauce-pan with four quarts of cold water, a bunch of sweet herbs, a
dessert-spoonful of whole black pepper, three onions, two carrots, and one
turnip; cover it closely, and when it boils skim it, and let it simmer for
three hours; carefully take off all the fat; add a table-spoonful of
vinegar and half a pint of port wine. Take out the vegetables and herbs
ANOTHER OX-TAIL SOUP.
ox tails into bits, steep them in cold water, and boil them in three or
four quarts of well-seasoned rich brown stock; add of carrots, turnips,
and onions, when cut into dice, about a pint and a half; and simmer it all
together till quite tender.
or two rabbits into joints; lay them for an hour in cold water; dry and
fry them in butter till about half done, with four or five onions, and
middling-sized head of celery cut small; add to this three quarts of cold
water, a pound of split peas, some pepper and salt; let it stew gently for
four or five hours, then strain and serve it.
hare in pieces, and save the blood; reserve some bits of the meat and the
liver to make forcemeat balls of, and put the rest of the hare into a
sauce-pan with six quarts of water; season with four onions, a bunch of
sweet herbs, pepper, and salt; stew it gently for two hours; in another
sauce-pan put the blood and the water the hare was washed in, stir in two
heaped table-spoonfuls of rice flour, to make it the consistence of gruel,
and when it boils mix it with the stock. Take two partridges, or
moor-fowl, if they are fresh, or part of both; skin and cut each other
them into four pieces, brown them in butter in a frying-pan, and add them
to the soup, with about three pints of carrots and turnips neatly cut and
parboiled. Make the forcemeat balls as follows: - Mince the liver and meat
very finely with rather more than half its quantity of fat bacon or
butter, one anchovy, a little lemon-peel, and lemon-thyme, pepper and
salt, grated nutmeg, with a well-beaten egg; fry them of a light brown in
clarified beef dripping, fresh lard, or butter; drain them before the
fire, and add them to the soup half an hour before serving; and pick out
all the loose bones of the hare.
SOUP. (To dress a turtle weighing one hundred and twenty pounds)
cut off the head close to the shell, hang up the turtle till next day;
then open it, bearing the knife heavily on the back of the animal in
cutting it off all round; turn it on its end, that all the water and blood
may run out, then cut the flesh off along the spine, sloping the knife
towards the bones so as to avoid touching the gall; and having also cut
the flesh from the legs and other members, wash the whole well and drain
it. A large vessel of boiling water being ready on the fire, put in the
breast shell, and when the plates will separate easily, take them out of
the water; boil the back and belly in water till the softer parts can be
taken off easily; but before they are sufficiently done, as they are to be
again boiled in the sauce, lay them to cool singly in earthen vessels that
they may not stick together; let the bones continue to stew for some time,
as the liquor must be used for moistening the sauces.
flesh cut from the body, the four legs and head, must be stewed in the
following manner: - Lay a few slices of ham on the bottom of a large
stew-pan, and over the ham two or three knuckles of veal, then above the
veal, the inside flesh of the turtle, and that of the members over the
whole, adding a large bunch of sweet herbs, such as sweet basil, sweet
marjoram, lemon-thyme, a handful of parsley, and green onions, and a large
onion stuck with six cloves. Then partly moisten it with the water in
which the shell is boiling, and when it has stewed some time, moisten it
again with the liquor in which the back and belly have been boiled. When
the legs are tender, take them out, drain, and put them aside to be
afterwards added to the sauce; and when the flesh is completely done,
drain it through a silk sieve, and mix with the sauce some very thin white
roux; then cut all the softer parts, now sufficiently cold, into pieces
about an inch square, add them to the sauce, and let them simmer gently
till they can be easily pierced; skim it well.
a small quantity of herbs, and boil them with little sugar in four
bottles of Madeira till reduced to two; then rub it through a tammy, mix
it with the turtle sauce, and let it boil for a short time. Make some
forcemeat balls as follows: - Cut off about a pound of meat from the
fleshy part of a leg of veal free from sinews or fat; soak in milk about
the same quantity of crumbs of bread; when quite soft, squeeze and put it
into a mortar, together with the veal, a small quantity of calf’s udder, a
little butter, the yolks of four hard-boiled eggs, a little cayenne, salt,
and spices; pound the whole very finely, then thicken the mixture with two
whole eggs and the yolk of a third; throw a bit into boiling water, and if
not sufficiently firm, add the yolk of another egg, and for variety some
chopped parsley may be mixed with half of the forcemeat. Let the whole
cool, so that it may be formed into balls about the size of the yolk of an
egg, poach them in boiling water, and add them to the turtle. Before
serving, mix a little cayenne with the juice of two or three lemons, and
add it to the soup. It is generally preferable to prepare the soup the day
before it is required for use, and it will be best heated in a water bath,
or flat vessel containing water, which is kept always very hot, but not
allowed to boil. By the same method, sauces, stews, and other made dishes,
my be kept hot.
fins of the turtle are to be served as a side dish, they must be first
parboiled, then skinned, and stewed in a little turtle sauce, with some
port wine, and seasoned with cayenne, salt, and a little lemon juice, and
thickened with butter and flour.
Fricandeaux and blanquettes may also be made of the flesh of the turtle,
in the same way as those of veal.