_Almond Soup._
Take lean beef or veal, about eight or nine pounds, and a scrag of
mutton; boil them gently in water that will cover them, till the gravy
be very strong and the meat very tender; then strain off the gravy and
set it on the fire with two ounces of vermicelli, eight blades of mace,
twelve cloves, to a gallon. Let it boil till it has the flavour of the
spices. Have ready one pound of the best almonds, blanched and pounded
very fine; pound them with the yolks of twelve eggs, boiled hard, mixing
as you pound them with a little of the soup, lest the almonds should
grow oily. Pound them till they are a mere pulp: add a little soup by
degrees to the almonds and eggs until mixed together. Let the soup be
cool when you mix it, and do it perfectly smooth. Strain it through a
sieve; set it on the fire; stir it frequently; and serve it hot. Just
before you take it up add a gill of thick cream.
_Asparagus Soup._
Put five or six pounds of lean beef, cut in pieces and rolled in flour,
into your stewpan, with two or three slices of bacon at the bottom: set
it on a slow fire and cover it close, stirring it now and then, till
your gravy is drawn; then put in two quarts of water and half a pint of
pale ale; cover it close and let it stew gently for an hour. Put in some
whole pepper and salt to your taste. Then strain out the liquor and take
off the fat; put in the leaves of white beet, some spinach, some cabbage
lettuce, a little mint, sorrel, and sweet marjoram, pounded; let these
boil up in your liquor. Then put in your green tops of asparagus, cut
small, and let them boil till all is tender. Serve hot, with the crust
of a French roll in the dish.
_Another._
Boil three half pints of winter split peas; rub them through a sieve;
add a little gravy; then stew by themselves the following
herbs:--celery, a few young onions, a lettuce, cut small, and about half
a pint of asparagus, cut small, like peas, and stewed with the rest;
colour the soup of a pea green with spinach juice; add half a pint of
cream or good milk, and serve up.
_Calf's Head Soup._
Take a knuckle of veal, and put as much water to it as will make a good
soup; let it boil, skimming it very well. Add two carrots, three
anchovies, a little mace, pepper, celery, two onions, and some
sweetherbs. Let it boil to a good soup, and strain it off. Put to it a
full half pint of Madeira wine; take a good many mushrooms, stew them in
their own liquor; add this sauce to your soup. Scald the calf's head as
for a hash; cut it in the same manner, but smaller; flour it a little,
and fry it of a fine brown. Then put the soup and fried head together
into a stewpan, with some oysters and mushrooms, and let them stew
gently for an hour.
_Carrot Soup._
Take about two pounds of veal and the same of lean beef; make it into a
broth or gravy, and put it by until wanted. Take a quarter of a pound of
butter, four large fine carrots, two turnips, two parsnips, two heads of
celery, and four onions; stew these together about two hours, and shake
it often that they may not burn to the stewpan; then add the broth made
as above, boiling hot, in quantity to your own judgment, and as you like
it for thickness. It should be of about the consistency of pea-soup.
Pass it through a tamis. Season to your taste.
_Another._
Take four pounds of beef, a scrag of mutton, about a dozen large
carrots, four onions, some pepper and salt; put them into a gallon of
water, and boil very gently for four hours. Strain the meat, and take
the carrots and rub them very smooth through a hair sieve, adding the
gravy by degrees till about as thick as cream. The gravy must have all
the fat taken off before it is added to the carrots. Turnip soup is made
in the same way.
_Clear Soup._
Take six pounds of gravy beef; cut it small, put it into a large
stewpan, with onions, carrots, turnips, celery, a small bunch of herbs,
and one cup of water. Stew these on the fire for an hour, then add nine
pints of boiling water; let it boil for six hours, strain it through a
fine sieve, and let it stand till next day; take off the fat; put it
into a clean stewpan, set it on the fire till it is quite hot; then
break three eggs into a basin, leaving the shells with them. Add this to
the soup by degrees; cover close till it boils; then strain it into a
pan through a fine cloth. When the eggs are well beaten, a little hot
soup must be added by degrees, and beaten up before it is put into the
stewpan with the whole of the soup.
_Clear Herb Soup._
Put celery, leeks, carrots, turnips, cabbage lettuce, young onions, all
cut fine, with a handful of young peas: give them a scald in boiling
water; put them on a sieve to drain, and then put them into a clear
consomme, and let them boil slowly till the roots are quite tender.
Season with a little salt. When going to table put a little crust of
French roll in it.
_Cod's Head Soup._
Take six large onions, cut them in slices, and put them in a stewpan,
with a quarter of a pound of the freshest butter. Set it in a stove to
simmer for an hour, covered up close; take the head, and with a knife
and fork pick all the fins you can get off the fish. Put this in a dish,
dredge it well with flour, and let it stand. Take all the bones of the
head and the remainder, and boil them on the fire for an hour, with an
English pint of water. Strain off the liquor through a sieve, and put it
to your onions; take a good large handful of parsley, well washed and
picked clean; chop it as fine as possible; put it in the soup; let it
just boil, otherwise it will make it yellow. Add a little cayenne
pepper, two spoonfuls of anchovy, a little soy, a little of any sort of
ketchup, and a table-spoonful of vinegar. Then put the fish that has
been set aside on the plate into the stewpan to the soup, and let it
simmer for ten minutes. If not thick enough add a small piece of butter
rolled in flour.
_Crawfish Soup._
Boil off your crawfish; take the tails out of the shells; roast a couple
of lobsters; beat these with your crawfish shells; put this into your
fish stock, with some crusts of French rolls. Rub the whole through a
tamis, and put your tails into it. You may farce a carp and put in the
middle, if you please, or farce some of the shells and stick on a French
roll.
_Crawfish, or Lobster Soup._
Take some middling and small fishes, and put them in a gallon of water,
with pepper, salt, cloves, mace, sweetherbs, and onions; boil them to
pieces, and strain them out of the liquor. Then take a large fish, cut
the flesh off one side, make forcemeat of it, and lay it on the fish;
dredge grated bread in it, and butter a dish well; put it in the oven
and bake it. Then take one hundred crawfish, break the shells of the
tails and claws, take out the meat as whole as you can; pound the shells
and add the spawn of a lobster pounded; put them into the soup, and, if
you like, a little veal gravy; give them a boil or two together. Strain
the liquor off into another saucepan, with the tops of French bread,
dried, beat fine, and sifted. Give it a boil to thicken; then brown some
butter, and put in the tails and claws of the crawfish, and some of the
forcemeat made into balls. Lay the baked fish in the middle of the dish,
pour the soup boiling hot on it; if you like, add yolks of eggs, boiled
hard, pounded, and mixed by degrees with the soup.
_Curry or Mulligatawny Soup._
Boil a large chicken or fowl in a pint of water till half done; add a
table-spoonful of curry powder, with the juice of one lemon and a half;
boil it again gently till the meat is done.
For a large party you must double the quantity of all the articles, and
always proportion the water to the quantity of gravy you think the meat
will yield.
_Eel Soup._
Take two pounds of eels; put to them two quarts of water, a crust of
bread, two or three blades of mace, some whole pepper, one onion, and a
bunch of sweet herbs. Cover them close, and let them stew till the
liquor is reduced to one half, and if the soup is not rich enough it
must boil till it is stronger.--Then strain it, toast some bread, and
cut it in small.
This soup will be as good as if meat were put into it. A pound of eels
makes a pint of soup.
_Fish Soup._
Stew the heads, tails, and fins, of any sort of flat fish or haddock.
Strain and thicken with a little flour and butter; add pepper, salt,
anchovy, and ketchup, to taste. Cut the fish in thick pieces, and let
them stew gently till done.
_French Soup._
Take the scrag end of a neck of mutton, or two pounds of any meat, and
make it into very strong broth; then take one large cabbage, three
lettuces, three carrots, one root of celery, and two onions; cut them
all small, and fry them with butter. Pour your broth upon your
vegetables a little at a time, cover it up close, and let it stew three
hours or more. Serve with the vegetables.
_Friar's Chicken._
Stew a knuckle of veal, a neck of mutton, a large fowl, two pounds of
giblets, two large onions, two bunches of turnips, one bunch of carrots,
a bunch of thyme, and another of sage, eight hours over a very slow
stove, till every particle of juice is extracted from the meat and
vegetables. Take it off the stove, pass it through a hair tamis; have
ready a pound of grated veal, or, what is better, of grated chicken,
with a large bunch of parsley, chopped very fine and mingled with it.
Put this into the broth; set it on the stove again, and while there
break four raw eggs into it. Stir the whole for about a quarter of an
hour and serve up hot.
_Giblet Soup._ No. 1.
Take the desired quantity of strong beef gravy; add to it a few slices
of veal fried in butter; take a piece of butter rolled in flour, and
with it fry some sliced onion and thyme; when made brown, add it to the
soup. When sufficiently stewed, strain and put to it two spoonfuls of
ketchup, a few spoonfuls of Madeira, and a little lemon juice. The
giblets being separately stewed in a pint of water, add their gravy to
the soup.
_Giblet Soup._ No. 2.
Parboil the giblets, and pour the water from them; put them into fresh
water or thin gravy, with a large onion stuck with cloves; season it to
your taste; boil them till the flesh comes from the bones. Mix the yolk
of an egg with flour into a paste; roll it two or three times over with
a rollingpin; cut it in pieces, and thicken the soup with it.
_Giblet Soup._ No. 3.
Take three pair of goose giblets; scald and cut them as for stewing; set
them on the fire in three quarts of water, and when the scum rises skim
them well: put in a bundle of sweet herbs, some cloves, mace, and
allspice, tied in a bag, with some pepper and salt. Stew them very
gently till nearly tender: mix a quarter of a pound of butter with
flour, and put it in, with half a pint of white wine, and a little
cayenne pepper. Stew them till thick and smooth; take out the herbs and
spices; skim well; boil the livers in a quart of water till tender, and
put in. Serve up in a terrine or dish.
_Gravy Soup._ No. 1.
Put two pounds of gravy beef, cut in small pieces, with pepper, salt,
some whole pepper, and a piece of butter, the size of a walnut, into a
stewpan. When drawn to a good gravy, pour in three quarts of boiling
water; add some mace, four heads of celery, one carrot, and three or
four onions. Let them stew gently about an hour and a half; then strain;
add an ounce and half of vermicelli, and let it stew about ten minutes
longer.
_Gravy Soup._ No. 2.
Take two ox melts, cut them in pieces, season them with pepper and salt,
and dredge them with flour. Shred two large onions, fry them of a nice
brown colour, put them at the bottom of the saucepan with a piece of
butter. Take one ox rump, stew it with carrots and celery and twelve
allspice. Then put all together and strain well. This quantity will make
three quarts. You may send the ox rump to table in the soup, if
approved. Two carrots and two heads of celery will be sufficient.
_Gravy Soup._ No. 3.
Cut the lean part of a shin of beef, the same of a knuckle of veal, and
set the bones of both on the fire, in two gallons of water, to make
broth. Put the meat in a stewpan; add some lean bacon or ham, one
carrot, two turnips, two heads of celery, two large onions, a bunch of
sweet herbs, some whole pepper, two race of ginger, six cloves. Set
these over the fire, let it draw till all the gravy is dried up to a
nice brown; then add the broth that is made with the bones. Let it boil
slowly four or five hours. Make the soup the day before you want to use
it, that you may take the fat clean from the top, also the sediment from
the bottom. Have ready some turnips, carrots, and cabbage lettuces, cut
small, and one pint of young peas; add these to your soup; let it boil
one hour, and it will be ready, with salt to your taste.
_Hare Soup._
Skin the hare, and wash the inside well. Separate the limbs, legs,
shoulders, and back; put them into a stewpan, with two glasses of port
wine, an onion stuck with four cloves, a bundle of parsley, a little
thyme, some sweet basil and marjoram, a pinch of salt, and cayenne
pepper. Set the whole over a slow fire, and let it simmer for an hour;
then add a quart of beef gravy and a quart of veal gravy; let the whole
simmer gently till the hare is done. Strain the meat; then pass the
soup through a sieve, and put a penny roll to soak in the broth. Take
all the flesh of the hare from the bones, and pound it in a mortar, till
fine enough to be rubbed through a sieve, taking care that none of the
bread remains in it. Thicken the broth with the meat of the hare; rub it
all together till perfectly fine, like melted butter, not thicker; heat
it, and serve it up very hot. Be careful not to let it boil, as that
will spoil it.
_Another._
Half roast a good-sized hare; cut the back and legs in square pieces;
stew the remaining part with five pints of good broth, a bunch of sweet
herbs, three blades of mace, three large shalots, shred fine, two large
onions, one head of celery, one dozen white pepper, eight cloves, and a
slice of ham. Simmer the whole together three hours; then strain and rub
it through a hair sieve with a wooden spoon; return the gravy into a
stewpan; throw in the back and legs, and let it simmer three quarters of
an hour before you send it to table.
_Hessian Soup._
Take seven pints of water, one pint of split peas, one pound of lean
beef, cut into small slices, three quarters of a pound of potatoes,
three ounces of ground rice, two heads of celery, two onions, or leeks.
Season with pepper and salt, and dried mint, according to your taste.
Let it all boil slowly together till reduced to five pints.
_Another._
One pound of beef, one pint of split peas, three turnips, four ounces
ground rice, three potatoes, three onions, one head of celery, seven
pints of water. Boil till reduced to six pints; then strain it through a
hair sieve, with a little whole pepper.
_Mock Turtle Soup._ No. 1.
Take a calf's head, very white and very fresh, bone the nose part of it;
put the head into some warm water to discharge the blood; squeeze the
flesh with your hand to ascertain that it is all thoroughly out; blanch
the head in boiling water. When firm, put it into cold water, which
water must be prepared as follows: cut half a pound of fat bacon, a
pound of beef suet, an onion stuck with two cloves, two thick slices of
lemon; put these into a vessel, with water enough to contain the head;
boil the head in this, and take it off when boiled, leaving it to cool.
Then make your sauce in the following manner: put into a stewpan a pound
of ham cut into slices; put over the ham two knuckles of veal, two
large onions, and two carrots; moisten with some of the broth in which
you have boiled the head to half the depth of the meat only; cover the
stewpan, and set it on a slow fire to sweat through; let the broth
reduce to a good rich colour; turn up the meat for fear of burning. When
you have a very good colour, moisten with the whole remaining broth from
the head; season with a very large bundle of sweet herbs, sweet basil,
sweet marjoram, lemon-thyme, common thyme, two cloves, and a bay leaf, a
few allspice, parsley, and green onions and mushrooms. Let the whole
boil together for one hour; then drain it. Put into a stewpan a quarter
of a pound of very fresh butter, let it melt over a very slow fire; put
to this butter as much flour as it can receive till the flour has
acquired a very good brown colour; moisten this gradually with the broth
till you have employed it all; add half a bottle of good white wine; let
the sauce boil that the flour may be well done; take off all the scum
and fat; pass it through a sieve. Cut the meat off the calf's head in
pieces of about an inch square; put them to boil in the sauce; season
with salt, a little cayenne pepper, and lemon juice. Throw in some
forcemeat balls, made according to direction, and a few hard yolks of
eggs, and serve up hot.
_Mock Turtle._ No. 2.
Take a calf's head with the skin on; let it be perfectly well cleaned
and scalded, if it is sent otherwise from the butcher's. You should
examine and see that it is carefully done, and that it looks white and
clean, by raising the skin from the bone with a knife. Boil it about
twenty minutes; put it in cold water for about ten minutes; take the
skin clean from the flesh, and cut it in square pieces. Cut the tongue
out, and boil it until it will peel; then cut it in small pieces, and
put it all together. Line the bottom of a soup-pot with slices of ham, a
bay-leaf, a bunch of thyme, some other herbs, and an onion stuck with
six cloves. Cover all this with a slice of fat bacon, to keep the meat
from burning, dry it in a clean cloth, and lay it in the pot with salt,
cayenne pepper, and as much mace as will lie on a shilling: and cover
the meat over with the parings of the head, and some slices of veal. Add
to it a pint of good strong broth; put the cover over the pot as close
as possible, and let it simmer two hours. When the head is tender, make
the browning as follows: put into a stewpan a good quarter of a pound of
butter; as it boils, dredge in a very little flour, keeping it stirring,
and throw in by degrees an onion chopped very fine, a little thyme,
parsley, &c. picked, also chopped very fine. Put them in by degrees,
stirring all the time; then add a pint of good strong broth, a pint of
good Madeira wine, and all the liquor with your meat in the stewpot. Let
them boil all together, till the spirit of the wine is evaporated, for
that should not predominate. Add the juice of two or three large lemons;
then put in the head, tongue, &c.; skim the fat off as it rises. Dish it
very hot; add forcemeat balls and hard eggs, made thus: take six or
eight and boil them hard; then take the yolks, and pound them in a
mortar with a dust of flour, and half or more of a raw egg, (beaten up)
as you may judge sufficient. Rub it all to a paste; add a little salt;
then roll them into little eggs, and add them, with the forcemeat balls,
to the turtle when you dish it.
_Mock Turtle._ No. 3.
Neat's feet instead of calf's head; that is, two calf's feet and two
neat's feet.
_Mock Turtle._ No. 4.
Two neat's and two calf's feet cut into pieces an inch long, and put
into two quarts of strong mutton gravy, with a pint of Madeira. Take
three dozen oysters, four anchovies, two onions, some lemon-peel, and
mace, with a few sweet herbs; shred all very fine, with half a
tea-spoonful of cayenne pepper, and add them to the feet. Let all stew
together two hours and a quarter. Just before you send it to table, add
the juice of two small lemons, and put forcemeat balls and hard eggs to
it.
_Mulligatawny Soup._ No. 1.
Cut in pieces three fowls; reserve the best pieces of one of them for
the terrine; cut the remainder very small: add to them a pound of lean
ham, some garlic, bay-leaves, spices, whole mace, peppercorns, onions,
pickles of any kind that are of a hot nature, and about four
table-spoonfuls of good curry-powder. Cover the ingredients with four
quarts of strong veal stock, and boil them till the soup is well
flavoured: then strain that to the fowl you have reserved, which must be
fried with onions. Simmer the whole till quite tender, and serve it up
with plain boiled rice.
_Mulligatawny Soup._ No. 2.
Boil a knuckle of veal of about five pounds weight; let it stand till
cold; then strain, and fry it in a little butter. Strain the liquor, and
leave it till cold; take the fat off. Fry four onions brown in butter,
add four dessert spoonfuls of curry-powder, a little turmeric, a little
cayenne; put all these together in the soup. Let it simmer for two
hours, and if not then thick enough, add a little suet and flour, and
plain boiled rice to eat with it; and there should be a chicken or fowl,
half roasted, and cut up in small pieces, then fried in butter of a
light brown colour, and put into the soup instead of the veal, as that
is generally too much boiled.
_Mulligatawny Soup._ No. 3.
Have some good broth made, chiefly of the knuckle of veal: when cold
skim the fat off well, and pass the broth when in a liquid state through
the sieve. Cut a chicken or rabbit into joints, (chicken or turkey is
preferable to rabbit,) fry it well, with four or five middle-sized
onions shred fine; shake a table-spoonful of curry-powder over it, and
put it into the broth. Let it simmer three hours, and serve it up with a
seasoning of cayenne pepper.
_Onion Soup._ No. 1.
Take twelve large Spanish onions, slice and fry them in good butter. Let
them be done very brown, but not to burn, which they are apt to do when
they are fried. Put to them two quarts of boiling water, or weak veal
broth; pepper and salt to your taste. Let them stew till they are quite
tender and almost dissolved; then add crumbs of bread made crisp,
sufficient to make it of a proper thickness. Serve hot.
_Onion Soup._ No. 2.
Boil three pounds of veal with a handful of sweet herbs, and a little
mace; when well boiled strain it through a sieve, skim off all the fat.
Pare twenty-five onions; boil them soft, rub them through a sieve, and
mix them with the veal gravy and a pint of cream, salt, and cayenne
pepper, to your taste. Give it a boil and serve up; but do not put in
the cream till it comes off the fire.
_Onion Soup._ No. 3.
Take two quarts of strong broth made of beef; twelve onions; cut these
in four quarters, lay them in water an hour to soak. Brown four ounces
of butter, put the onions into it, with some pepper and salt, cover them
close, and let them stew till tender: cut a French loaf into slices, or
sippets, and fry them in fresh butter; put them into your dish, and boil
your onions and butter in your soup. When done enough, squeeze in the
juice of a lemon, and pour it into your dish with the fried sippets. You
may add poached eggs, if it pleases your palate.
_Ox Head Soup._
Bone the head and cut it in pieces; wash it extremely clean from the
blood; set it on the fire in three gallons of water. Put in a dozen
onions, eight turnips, six anchovies, and a bundle of sweet herbs. Let
all stew together very gently, till it is quite tender. Carefully skim
off all the fat as it boils, but do not stir it. Take cabbage lettuce,
celery, chervil, and turnips, all boiled tender and cut small; put them
into the soup, and let them boil all together half an hour.
_Another._
To half an ox's head put three gallons of water, and boil it three
hours. Clean and cut it small and fine; let it stew for an hour with one
pint of water, which must be put to it boiling; then add the three
gallons boiling.
_Green Pea Soup._ No. 1.
Take a knuckle of veal of about four pounds, chop it in pieces, and set
it on the fire in about six quarts of water, with a small piece of lean
ham, three or four blades of mace, the same of cloves, about two dozen
peppercorns, white and black, a small bundle of sweet herbs and parsley,
and a crust of French roll toasted crisp. Cover close, and let it boil
very gently over a slow fire till reduced to one half; then strain it
off, and add a full pint of young green peas, a fine lettuce, cut small,
four heads of celery, washed and cut small, about a quarter of a pound
of fresh butter made hot, with a very little flour dredged into it, and
some more lettuce cut small and thrown in. Just fry it a little; put it
into the soup; cover it close, and let it stew gently over a slow fire
two hours. Have a pint of old peas boiled in a pint of water till they
are very tender, then pulp them through a sieve; add it to the soup, and
let it all boil together, putting in a very little salt. There should be
two quarts. Toast or fry some crust of French roll in dice.
_Green Pea Soup._ No. 2.
Put one quart of old green peas into a gallon of water, with a bunch of
mint, a crust of bread, and two pounds of fresh meat of any sort. When
these have boiled gently for three hours, strain the pulp through a
colander; then fry spinach, lettuce, beet, and green onions, of each a
handful, not too small, in butter, and one pint of green peas, boiled;
pepper and salt. Mix all together, and let them just boil. The spinach
must not be fried brown, but kept green.
_Green Pea Soup._ No. 3.
Boil the shells of your youngest peas in water till all the sweetness is
extracted from them; then strain, and in that liquor boil your peas for
the soup, with whole pepper and salt. When boiled, put them through a
colander; have ready the young peas boiled by themselves; put a good
piece of butter in a frying-pan with some flour, and into that some
lettuce and spinach; fry it till it looks green, and put it into the
soup with the young peas. When the greens are tender, it is done enough.
_Green Pea Soup._ No. 4.
Boil a quart of old peas in five quarts of water, with one onion, till
they are soft; then work them through a sieve.--Put the pulp in the
water in which the peas were boiled, with half a pint of young peas, and
two cabbage lettuces, cut in slices; then let it boil half an hour;
pepper and salt, to your taste.--Add a small piece of butter, mixed with
flour, and one tea-spoonful of loaf sugar.
_Green Pea Soup._ No. 5.
Make a good stock for your soup of beef, mutton, and veal; season to
your palate; let it stand till cold, then take off all the fat. Take
some old peas, boil them in water, with a sprig of mint and a large
lettuce, strain them through a sieve; mix them with your soup till of
proper thickness. Then add three quarters of a pint of cream; simmer it
up together, and have ready half a pint of young peas, or asparagus,
ready boiled to throw in. If the soup is not of a fine green, pound some
spinach, and put in a little of the juice, but not too much.
_Green Pea Soup._ No. 6.
Take a quart of old peas, three or four cabbage lettuces, two heads of
celery, two leeks, one carrot, two or three turnips, two or three old
onions, and a little spinach that has been boiled; put them over the
fire with some good consomme, and let them do gently, till all are very
tender. Rub the whole through a tamis, or hair-sieve; put it in the pot.
Have about half a pint of very young peas, and the hearts of two cabbage
lettuces, cut fine and stewed down in a little broth. Put all together,
with a small faggot of mint, and let it boil gently, skimming it well.
When going to table, put into it fried bread, in dice, or crust of
French roll. This quantity will be sufficient for a terrine.
_Winter Pea Soup._
Take two quarts of old peas, a lettuce, a small bit of savoury, a
handful of spinach, a little parsley, a cucumber, a bit of hock of
bacon; stew all together till tender. Rub the whole through a colander;
add to it some good gravy, and a little cayenne or common pepper. These
quantities will be sufficient for a large terrine. Send it up hot with
fried bread.
_Pea Soup._ No. 1.
Take two pints of peas, one pound of bacon, two bunches of carrots and
onions, two bunches of parsley and thyme; moisten the whole with cold
water, and let them boil for four hours, adding more water to them if
necessary. When quite done, pound them in a mortar, and then rub them
through a sieve with the liquor in which they have been boiling. Add a
quart of the mixed jelly soup, boil it all together, and leave it on a
corner of the fire till served. It must be thick and smooth as melted
butter, and care taken throughout that it does not burn.
_Pea Soup._ No. 2.
Take about three or four pounds of lean beef; cut it in pieces and set
it on the fire in three gallons of water, with nearly one pound of ham,
a small bundle of sweet herbs, another of mint, and forty peppercorns.
Wash a bunch of celery clean, put in the green tops; then add a quart of
split peas. Cover it close, and let the whole boil gently till two parts
out of three are wasted. Strain it off, and work it through a colander;
put it into a clean saucepan with five or six heads of celery, washed
and cut very small; cover it close, and let it stew till reduced to
about three quarts: then cut some fat and lean bacon in dice, fry them
just crisp; do the same by some bread, and put both into the soup.
Season it with salt to your taste. When it is in the terrine, rub a
little dried mint over it. If you chuse it, boil an ox's palate tender,
cut it in dice, and put in, also forcemeat balls.
_Pea Soup._ No. 3.
To a quart of split peas put three quarts of water, two good turnips,
one large head of celery, four onions, one blade of ginger, one spoonful
of flour of mustard, and a small quantity of cayenne, black pepper, and
salt. Let it boil over a slow fire till it is reduced to two quarts;
then work it through a colander with a wooden spoon. Set it on the fire,
and let it boil up; add a quarter of a pound of butter mixed with flour;
beat up the yolks of three eggs, and stir it well in the soup. Gut a
slice of bread into small dice; fry them of a light brown; put them into
your soup-dish, and pour the soup over them.
_Pea Soup._ No. 4.
Boil one onion and one quart of peas in three quarts of water till they
are soft; then work them through a hair sieve. Mix the pulp with the
water in which the peas were boiled; set it over the fire and let it
boil; add two cabbage lettuces, cut in slices, half a pint of young
peas, and a little salt. Let it boil quickly half an hour; mix a little
butter and flour, and boil in the soup.
_Portable Soup._
Strip all the skin and fat off a leg of veal; then cut all the fleshy
parts from the bone, and add a shin of beef, which treat in the same
way; boil it slowly in three gallons of water or more according to the
quantity of the meat; let the pot be closely covered: when you find it,
in a spoon, very strong and clammy, like a rich jelly, take it off and
strain it through a hair sieve into an earthen pan. After it is
thoroughly cold, take off any fat that may remain, and divide your jelly
clear of the bottom into small flatfish cakes in chinaware cups covered.
Then place these cups in a large deep stewpan of boiling water over a
stove fire, where let it boil gently till the jelly becomes a perfect
glue; but take care the water does not get into the cups, for that will
spoil it all. These cups of glue must be taken out, and, when cold, turn
out the glue into a piece of new coarse flannel, and in about six hours
turn it upon more fresh flannel, and keep doing this till it is
perfectly dry--if you then lay it by in a dry warm place, it will
presently become like a dry piece of glue. When you use it in
travelling, take a piece the size of a large walnut, seasoning it with
fresh herbs, and if you can have an old fowl, or a very little bit of
fresh meat, it will be excellent.
_Potato Soup._
Five large carrots, two turnips, three large mealy potatoes, seven
onions, three heads of celery; slice them all thin, with a handful of
sweet herbs; put them into one gallon of water, with bones of beef, or a
piece of mutton; let them simmer gently till the vegetables will pulp
through a sieve. Add cayenne pepper, salt, a pint of milk, or half a
pint of cream, with a small piece of butter beaten up with flour.
_Rabbit Soup._
One large rabbit, one pound of lean ham, one onion, one turnip, and some
celery, two quarts of water; let them boil till the rabbit is tender.
Strain off the liquor; boil a pint of cream, and add it to the best part
of the rabbit pounded; if not of the thickness you wish, add some flour
and butter, and rub it through a sieve. It must not be boiled after the
cream is added.
_Root Soup._
Potatoes, French turnips, English turnips, carrots, celery, of each six
roots; pare and wash them; add three or four onions; set them on the
fire with the bones of a rump of beef, or, if you have no such thing,
about two pounds of beef, or any other beef bones. Chop them up, and put
them on the fire with water enough to cover them; let them stew very
gently till the roots are all tender enough to rub through a sieve. This
done, cut a few roots of celery small, and put it to the strained soup.
Season it with pepper and salt, and stew it gently till the celery is
tender; then serve it with toast or fried bread. A bundle of herbs may
be boiled in it, just to flavour it, and then taken out.
_Scotch Leek Soup._
You make this soup to most advantage the day after a leg of mutton has
been boiled, into the liquor from which put four large leeks, cut in
pieces. Season with pepper and salt, and let it boil gently for a
quarter of an hour. Mix half a pint of oatmeal with cold water till
quite smooth; pour this into the soup; let it simmer gently half an hour
longer; and serve it up.
_To brown or colour Soup._
To brown soup, take two lumps of loaf-sugar in an iron spoon; let it
stand on the stove till it is quite black, and put it into soup.
_Seasoning for Soups and Brown Sauces._
Salt a bullock's liver, pressing it thoroughly with a great weight for
four days. Take ginger and every sort of spice that is used to meat, and
half a pound of brown sugar, a good quantity of saltpetre, and a pound
of juniper-berries. Rub the whole in thoroughly, and let it lie six
weeks in the liquor, boiling and skimming every three days, for an hour
or two, till the liver becomes as hard as a board. Then steep it in the
smoke liquor that is used for hams, and afterwards hang it up to smoke
for a considerable time. When used, cut slices as thin as a wafer, and
stew them down with the jelly of which you make your sauce or soup, and
it will give a delightful flavour.
_Soup._ No. 1.
A quarter of a pound of portable soup, that is, one cake, in two quarts
of boiling water; vegetables to be stewed separately, and added after
the soup is dissolved.
_Soup._ No. 2.
Take a piece of beef about a stone weight, and a knuckle of veal, eight
or ten onions, a bunch of thyme and parsley, an ounce of allspice, ten
cloves, some whole pepper and salt; boil all these till the meat is all
to pieces. Strain and take off the fat. Make about a quart of brown beef
gravy with some of your broth; then take half a pound of butter and a
good handful of flour mixed together, put it into a stewpan, set it
over a slow fire, keeping it stirring till very brown; have ready what
herbs you design for your soup, either endive or celery; chop them, but
not too small; if you wish for a fine soup add a palate and sweetbreads,
the palate boiled tender, and the sweetbreads fried, and both cut into
small pieces. Put these, with herbs, into brown butter; put in as much
of your broth as you intend for your soup, which must be according to
the size of your dish. Give them a boil or two, then put in a quart of
your gravy, and put all in a pot, with a fowl, or what you intend to put
in your dish. Cover it close, and, let it boil an hour or more on a slow
fire. Should it not be seasoned enough, add more salt, or what you think
may be necessary: a fowl, or partridge, or squab pigeons, are best
boiled in soup and to lie in the dish with it.
_Soup._ No. 3.
Cut three pounds of beef and one pound of veal in slices and beat it.
Put half a pound of butter and a piece of bacon in your pan, brown it,
and sprinkle in half a spoonful of flour. Cut two onions in; add pepper
and salt, a bit of mace, and some herbs, then put in your meat, and fry
it till it is brown on both sides. Have in readiness four quarts of
boiling water, and a saucepan that will hold both water and what is in
your frying-pan. Cover it close; set it over a slow fire and stew it
down, till it is wasted to about five pints; then strain it off, and add
to it what soup-herbs you like, according to your palate. Celery and
endive must be first stewed in butter; and peas and asparagus first
boiled, and well drained from the butter, before you put it to the soup.
Stew it some time longer, and skim off all the fat; then take a French
roll, which put in your soup-dish; pour in your soup, and serve it up.
Just before you take it off the fire, squeeze in the juice of a lemon.
If veal alone is used, and fowl or chicken boiled in it and taken out
when enough done, and the liquor strained, and the fowl or chicken put
to the clear liquor, with vermicelli, you will have a fine white soup;
and the addition of the juice of a lemon is a great improvement.
The French cooks put in chervil and French turnips, lettuce, sorrel,
parsley, beets, a little bit of carrot, a little of parsnips, this last
must not boil too long--all to be strained off: to be sent up with
celery, endive (or peas) or asparagus, and stuffed cucumbers.
_Soup without Meat._
Take two quarts of water, a little pepper, salt, and Jamaica pepper, a
blade of mace, ten or twelve cloves, three or four onions, a crust of
bread, and a bunch of sweet herbs; boil all these well. Take the white
of two or three heads of endive, chopped, but not too small. Put three
quarters of a pound of butter in a stewpan that will be large enough to
hold all your liquor. Set it on a quick fire till it becomes very brown;
then put a little of your liquor to prevent its turning, or oiling;
shake in as much flour as will make it rather thick; then put in the
endive and an onion shred small, stirring it well. Strain all your
liquor, and put it to the butter and herbs; let it stew over a slow fire
almost an hour. Dry a French roll, and let it remain in it till it is
soaked through, and lay it in your dish with the soup. You may make this
soup with asparagus, celery, or green peas, but they must be boiled
before you put them to the burnt butter.
_Soup for the Poor._
Eight pails of water, two quarts of barley, four quarts of split peas,
one bushel of potatoes, half a bushel of turnips, half a bushel of
carrots, half a peck of onions, one ounce of pepper, two pounds of salt,
an ox's head, parsley, herbs, boiled six hours, produce one hundred and
thirty pints. Boil the meat and take off the first scum before the other
ingredients are put in.
_Another._
To feed one hundred and thirty persons, take five quarts of Scotch
barley, one quart of Scotch oatmeal, one bushel of potatoes, a bullock's
head, onions, &c., one pound and half of salt.
_Soup and Bouilli_
may be made of ox-cheek, stewed gently for some hours, and well skimmed
from the fat, and again when cold. Small suet dumplings are added when
heated for table as soup.
_Soupe a la Reine, or Queen's Soup._
Soak a knuckle of veal and part of a neck of mutton in water; put them
in a pot with liquor, carrots, turnips, thyme, parsley, and onions. Boil
and scum it; then season with a head or two of celery; boil this down;
take half a pound of blanched almonds, and beat them; take two fowls,
half roasted, two sweetbreads set off; beat these in a mortar, put them
in your stock, with the crumbs of two French rolls; then rub them
through a tamis and serve up.
_Another._
For a small terrine take about three quarters of a pound of almonds;
blanch, and pound them very fine. Cut up a fowl, leaving the breast
whole, and stew in consomme. When the breast is tender, take it out,
(leaving the other parts to stew with the consomme) pound it well with
the almonds and three hard-boiled yolks of eggs, and take it out of the
mortar. Strain the consomme, and put it, when the fat is skimmed off, to
the almonds, &c. Have about a quarter of a pint of Scotch barley boiled
very tender, add it to the other ingredients, put them into a pot with
the consomme, and stir it over the fire till it is boiling hot and well
mixed. Rub it through a tamis, and season it with a little salt; it must
not boil after being rubbed through.
_Soupe Maigre._ No. 1.
Take the white part of eight loaved lettuces, cut them as small as dice,
wash them and strain them through a sieve. Pick a handful of purslain
and half a handful of parsley, wash and drain them. Cut up six large
cucumbers in slices about the thickness of a crown-piece. Peel and mince
four large onions, and have in readiness three pints of young green
peas. Put half a pound of fresh butter into your stewpan; brown it of a
high colour, something like that of beef gravy. Put in two ounces of
lean bacon cut clean from the rind, add all your herbs, peas, and
cucumbers, and thirty corns of whole pepper; let these stew together for
ten minutes; keep stirring to prevent burning. Put one gallon of boiling
water to a gallon of small broth, and a French roll cut into four pieces
toasted of a fine yellow brown. Cover your stewpan, and let it again
stew for two hours. Add half a drachm of beaten mace, one clove beaten,
and half a grated nutmeg, and salt to your taste. Let it boil up, and
squeeze in the juice of a lemon. Send it to table with all the bread and
the herbs that were stewed in it.
_Soupe Maigre._ No. 2.
Take of every vegetable you can get, excepting cabbage, in such quantity
as not to allow any one to predominate; cut them small and fry them
brown in butter; add a little water, and thicken with flour and butter.
Let this stew three hours very gently; and season to your taste. The
French add French rolls.
_Soupe Maigre._ No. 3.
Half a pound of butter, put in a stewpan over the fire, and let it
brown. Cut two or three onions in slices, two or three heads of celery,
two handfuls of spinach, a cabbage, two turnips, a little parsley, three
cabbage lettuces, a little spice, pepper and salt. Stew all these about
half an hour; then add about two quarts of water, and let it simmer till
all the roots are tender. Put in the crust of a French roll, and send
it to table.
_Soupe Maigre._ No. 4.
Cut three carrots, three turnips, three heads of celery, three leeks,
six onions, and two cabbage lettuces in small pieces; put them in your
stewpan with a piece of butter, the size of an egg, a pint of dried or
green peas, and two quarts of water, with a little pepper and salt.
Simmer the whole over the fire till tender; then rub it through a sieve
or tamis; add some rice, and let it simmer an hour before you serve it
up.
_Soupe Maigre._ No. 5.
Take three carrots, three turnips, three heads of celery, three leeks,
six onions, two cabbage lettuces; cut them all in small pieces, and put
them in your stewpan, with a piece of butter about the size of an egg,
and a pint of dried or green peas, and two quarts of water. Simmer them
over the fire till tender, then rub through a sieve or tamis. Add some
rice, and let it simmer an hour before you serve it up.
_Soupe Sante, or Wholesome Soup._
Take beef and veal cut in thin slices; put sliced turnips, carrots,
onions, bacon, in the bottom of your stewpan; lay your meat upon these,
and over it some thin thyme, parsley, a head or two of celery. Cover the
whole down; set it over a charcoal fire; draw it down till it sticks to
the bottom; then fill up with the above stock. Let it boil slowly till
the goodness is extracted from your meat; then strain it off. Cut and
wash some celery, endive, sorrel, a little chervil, spinach, and a piece
of leek; put these in a stewpan, with a bit of butter. Stew till tender,
then put this in your soup; give it a boil up together, and skim the fat
off. Cut off the crust of French rolls; dry and soak them in some of
your soup; put them into it, and serve your soup.
_Spanish Soup._
Put the scrag end of a neck of veal, two calves' feet, two pounds of
fresh beef, one old fowl, into a pot well tinned, with six quarts of
water, and a little salt, to raise the scum, which must be very
carefully taken off. Let these boil very gently two hours and a half,
till the water is reduced to four quarts; then take out all the meat,
strain the broth, and put to it a small quantity of pepper, mace,
cloves, and cinnamon, finely pounded, with four or five cloves of
garlic. A quarter of an hour afterwards add eight or ten ounces of rice,
with six ounces of ham or bacon, and a drachm of saffron put into a
muslin bag. Observe to keep it often stirred after the rice is in, till
served up. It will be ready an hour and a half after the saffron is in.
You should put a fowl into it an hour before it is ready, and serve it
up whole in the soup.
This soup will keep two or three days.
_Turnip Soup._
Make a good strong gravy of beef or mutton; let it stand till cold; take
off all the fat; pare some turnips and slice them thin; stew them till
tender, then strain them through a sieve; mix the pulp with the gravy,
till of a proper thickness:--then add three quarters of a pint of cream;
boil it up, and send it to table.
_Veal Soup._
Take a knuckle of veal, and chop it into small pieces; set it on the
fire with four quarts of water, pepper, mace, a few herbs, and one large
onion. Stew it five or six hours; then strain off the spice, and put in
a pint of green peas until tender. Take out the small bones, and send
the rest up with the soup.
_Vegetable Soup._ No. 1.
Take a quart of beef jelly and the same quantity of veal jelly: boil it,
have some carrots and turnips, cut small, previously boiled in a little
of the jelly; throw them in, and serve it up hot.
_Vegetable Soup._ No. 2.
Take two cabbage and two coss lettuces, one hard cabbage, six onions,
one large carrot, two turnips, three heads of celery, a little tarragon,
chervil, parsley, and thyme, chopped fine, and a little flour fried in a
quarter of a pound of butter (or less will do). Then add three quarts of
boiling water; boil it for two hours, stir it well, and add, before
sending it to table, some crumbs of stale bread: the upper part of the
loaf is best.
_Vegetable Soup._ No. 3.
Let a quantity of dried peas (split peas), or haricots, (lentils) be
boiled in common water till they are quite tender; let them then be
gradually passed through a sieve with distilled water, working the
mixture with a wooden spoon, to make what the French call a _pure_: and
let it be made sufficiently liquid with distilled water to bear boiling
down. Then let a good quantity of fresh vegetables, of any or all kinds
in their season, especially carrots, lettuces, turnips, celery, spinach,
with always a few onions, be cut into fine shreds, and put it into
common boiling water for three or four minutes to blanch; let them then
be taken out with a strainer, added to and mixed with the _pure_, and
the whole set to boil gently at the fire for at least two hours. A few
minutes before taking the soup from the fire, let it be seasoned to the
taste with pepper and salt.
The soup, when boiling gently at the fire, should be very frequently
stirred, to prevent its sticking to the side of the pan, and acquiring a
burnt taste.
_Vegetable Soup._ No. 4.
Cut two potatoes, one turnip, two heads of celery, two onions, one
carrot, a bunch of sweet herbs; put them all into a stewpan; cover
close; draw them gently for twenty minutes, then put two quarts of good
broth, let it boil gently, and afterwards simmer for two hours. Strain
through a fine sieve; put it into your pan again; season with pepper and
salt, and let it boil up.
_Vegetable Soup._ No. 5.
Take four turnips, two potatoes, three onions, three heads of celery,
two carrots, four cabbage lettuces, a bunch of sweet herbs, and parsley.
The vegetables must be cut in slices; put them into a stewpan, with half
a pint of water; cover them close; set them over the fire for twenty
minutes to draw; add three pints of broth or water, and let it boil
quickly. When the vegetables are tender rub them through a sieve. If you
make the soup with water, add butter, flour, pepper, and salt. Let it be
of the thickness of good cream, and add some fine crumbs of bread with
small dumplings.
_Vermicelli Soup._
Break the vermicelli a little, throw it into boiling water, and let it
boil about two minutes. Strain it in a sieve, and throw it into cold
water: then strain and put it into a good clear consomme, and let it
boil very slowly about a quarter of an hour. When it is going to table,
season with a little salt, and put into it a little crust of French
roll.
_West India Soup, called Pepper Pot._
A small knuckle of veal and a piece of beef of about three pounds, seven
or eight pounds of meat in all; potherbs as for any other soup. When the
soup is skimmed and made, strain it off. The first ingredient you add to
the soup must be some dried ocre (a West India vegetable), the quantity
according to your judgment. It is hard and dry, and therefore requires
a great deal of soaking and boiling. Then put in the spawn of the
lobsters you intend for your soup, first pounding it very fine, and
mixing it by degrees with a little of your soup cooled, or it will be
lumpy, and not so smooth as it should be. Put it into the soup-pot, and
continue to stir some time after it is in. Take about two middling
handfuls of spinach and about six hearts of the inside of very nice
greens; scald both greens and spinach before you put them to the soup,
to take off the rawness; the greens require most scalding. Squeeze them
quite dry, chop and put them into the soup; then add all the fat and
inside egg and spawn you can get from the lobsters, also the meat out of
the tails and claws. Add the green tops only of a large bundle of
asparagus, of the sort which they call sprew-grass, previously scalded;
a few green peas also are very good. After these ingredients are in, the
soup should no more than simmer; and when the herbs are sufficiently
tender it is done enough. This soup is not to be clear, on the contrary
thick with the lobster, and a perfect mash with the lobster and greens.
You are to put in lobster to your liking; I generally put in five or
six, at least of that part of them which is called fat, egg, and inside
spawn, sufficient to make it rich and good. It should look quite yellow
with this. Put plenty of the white part also, and in order that none of
the goodness of the lobsters should be lost, take the shells of those
which you have used, bruise them in a mortar, and boil them in some of
the broth, to extract what goodness remains; then strain off the liquor
and add it to the rest. Scoop some potatoes round, half boiling them
first, and put into it. Season with red pepper. Put in a piece of nice
pickled pork, which must be first scalded, for fear of its being too
salt; stew it with the rest and serve it.
_White Soup._ No. 1.
Take two chickens; skin them; take out the lungs and wash them
thoroughly; put them in a stewpan with some parsley. Add a quart of veal
jelly, and stew them in this for one hour over a very slow fire. Then
take out the chickens, and put a penny roll to soak in the liquor; take
all the flesh of the chickens from the bones, and pound it in a mortar,
with the yolk of three eggs boiled hard. Add the bread (when soaked
enough) and pound it also with them; then rub the whole finely through a
sieve. Add a quart more jelly to the soup, and strain it through a
sieve; then put the chicken to the soup. Set a quart of cream on the
fire till it boils, stirring it all the time; when ready to serve, pour
that into the soup and mix it well together. Have ready a little
vermicelli, boiled in a little weak broth, to throw into the soup, when
put into the terrine.
_White Soup._ No. 2.
Have good stock made of veal and beef; then take about a pound of veal,
and the like quantity of ham, cut both into thin slices, and put them
into a stewpan, with a pint of water and two onions cut small. Set it on
the fire and stew it down gently, till it is quite dry, and of a rather
light brown colour; then add the stock, and let it all stew till the
veal and ham are quite tender. Strain it off into the stewpot; add a
gill or more of cream, some blanched rice boiled tender, the quantity to
your own judgment, the yolks of six eggs beaten up well with a little
new milk: let the soup be boiling hot before the eggs are added, which
put to it by degrees, keeping it stirring over a slow fire. Serve it
very hot: to prevent curdling, put the soup-pot into a large pot of
boiling water, taking care that not the least drop of water gets in, and
so make it boiling hot.
_White Soup._ No. 3.
Cut one pound of veal, or half a fowl, into small pieces; put to it a
few sweet herbs, a crust of bread, an ounce of pearl barley well washed.
Set it over a slow fire, closely covered; let it boil till half is
consumed; then strain it and take off the fat. Have ready an ounce of
sweet almonds blanched, pound them in a marble mortar, adding a little
soup to prevent their oiling. Mix all together. When you send it up, add
one third of new milk or cream, salt and pepper to taste.
_White Soup._ No. 4.
Take a knuckle of veal, and put water according to the quantity of soup
you require; let it boil up and skim it; then put in three ounces of
lean bacon or ham, with two heads of celery, one carrot, one turnip, two
onions, and three or four blades of mace, and boil for three or four
hours. When properly boiled, strain it off, taking care to skim off all
the fat; then put into it two ounces of rice, well boiled, half a pint
of cream beaten up, and five or six yolks of eggs. When ready to serve,
pour the soup to the eggs backward and forward to prevent it from
curdling, and send it to table. You must boil the soup once after you
add the cream, and before you put it to the eggs. Three laurel leaves
put into it in summer and six in winter make a pleasant addition,
instead of sweet almonds.
_White Soup._ No. 5.
Make your stock with veal and chicken, and beat half a pound of almonds
in a mortar very fine, with the breast of a fowl. Put in some white
broth, and strain off. Stove it gently, and poach eight eggs, and lay in
your soup, with a French roll in the middle, filled with minced chicken
or veal, and serve very hot.
_White Soup._ No. 6.
Take a knuckle of veal; stew it with celery, herbs, slices of ham, and a
little cayenne and white pepper; season it to your taste. When it is
cleared off, add one pound of sweet almonds, a pint of cream, and the
yolks of eight eggs, boiled hard and finely bruised. Mix these all
together in your soup; let it just boil, and send it up hot. You may add
a French roll; let it be nicely browned.
The ingredients here mentioned will make four quarts.
_White Soup._ No. 7.
Stock from a boiled knuckle of veal, thickened with about two ounces of
sweet almonds, beaten to a paste, with a spoonful of water to prevent
their oiling; a large slice of dressed veal, and a piece of crumb of
bread, soaked in good milk, pounded and rubbed through a sieve; a bit of
fresh lemon-peel and a blade of mace in the finest powder. Boil all
together about half an hour, and stir in about a pint of cream without
boiling.