One pound of tm-nips, one pound of carrots, half a pound of celery, six ounces of onions, one pint and a half of peas, four ounces of butter, and half a pound of bread crust✪ Brown Soup. Cut the vegetables into small pieces ; put them in a pan with the butter ; cover the pan, and let them stew over the fire until bro'wn, occasionally stirring them ; put in the peas with the water in which they were boiled ; add sufficient boiling water to make three quarts altogether ; next, add the bread, which should be browned or toasted before the fire, but not burnt ; season with black pepper-corns, Jamaica pepper, and salt. Let the soup boil gently three or four houis ; rub it through a coaise sieve ; return it into the pan ; let it boil, and it will be ready to serve. VEGETARIAN COOKERY. 61 If dried peas are used, they should be steeped twenty-four houi-s in soft water, and boiled two hours. No. 6. — Green Bean Soup. One quart of fuU-groivn green beans, a large handful of spinaeh, one ounce of parsley, and two ounces of butter✪ Green Bean Soup. Boil the beans ; skin, and bruise them in a bowl till quite smooth ; put them in a pan, with two quarts of vegetable broth (No. 35) ; add the butter, tvith a little flour dredged in it, pep- per and salt : stir it on the fire till it boils, and put in the spinach and parsley (previously boiled and rubbed through a sieve), to make the soup a proper colour. Other vegetables may be added, if desired. No. 7. — Carrot Soup. Eight good-sized carrots, two roots of celery, one large turnip, one large onion, six ounces of bread, without crust, two ounces of butter, and half a pint of cream✪ Carrot Soup. Set on the fiire three quarts of water, with a piece of soda the size of a small nut ; when it boils, put in the vegetables (previ- ously slieed), the bread, salt, a little Cayenne pepper, and mace ; boil the whole till the vegetables are perfectly soft ; rub it through a sieve ; return it into the pan, and whilst boiling, stir in the cream, not allowing it to boil afterwards. The soup should be of the consistency of good cream. The green part of the celery should not be used. No. 8. — Celery Soup. Six roots of celery, one large turnip, two ounces of onions, four ounces of bread crumbs, one ounce of butter, one dessert- spoonful of flour, and half a pint of cream✪ Celery Soup. Strip ofif all the green part of the celery, using only the white ; cut it in shreds, reserving the inside of three of the roots to be added afterwards ; slice the turnip and onion, - and put them with the celery into a pan ; add two quarts of water, the bread crumbs, and a dessert-spoonful of salt ; let all boil till the vegetables are perfectly soft ; rub 62 VEGETARIAN COOKERY. through a sieve ; return it to the pan ; add the celery (previ- ously boiled till quite soft), the butter and flour, well mixed ; stir it, seasoning with white pepper, a little mace, and more salt, if required ; and, after boiling quarter of an hour, stir in the cream, but do not allow it to boil afterwards. No. 9. — Chestnut Sour. Half a pound of chestnuts, one onion, a little celery, half a pint of milk, and a little parsley✪ Chestnut Sour.

AI-modernized reading of the original text

One pound of turnips, one pound of carrots, half a pound of celery, six ounces of onions, one pint and a half of peas, four ounces of butter, and half a pound of bread crust. Cut the vegetables into small pieces ; put them in a pan with the butter ; cover the pan, and let them stew over the fire until brown, occasionally stirring them ; put in the peas with the water in which they were boiled ; add sufficient boiling water to make three quarts altogether ; next, add the bread, which should be browned or toasted before the fire, but not burnt ; season with black pepper-corns, Jamaica pepper, and salt. Let the soup boil gently three or four houis ; rub it through a coarse sieve ; return it into the pan ; let it boil, and it will be ready to serve. If dried peas are used, they should be steeped twenty-four hours in soft water, and boiled two hours. No. 6. — Green Bean Soup. One quart of full-grown green beans, a large handful of spinaeh, one ounce of parsley, and two ounces of butter. Boil the beans ; skin, and bruise them in a bowl till quite smooth ; put them in a pan, with two quarts of vegetable broth (No. 35) ; add the butter, with a little flour dredged in it, pepper and salt : stir it on the fire till it boils, and put in the spinach and parsley (previously boiled and rubbed through a sieve), to make the soup a proper colour. Other vegetables may be added, if desired. No. 7. — Carrot Soup. Eight good-sized carrots, two roots of celery, one large turnip, one large onion, six ounces of bread, without crust, two ounces of butter, and half a pint of cream. Set on the fiire three quarts of water, with a piece of soda the size of a small nut ; when it boils, put in the vegetables (previously slieed), the bread, salt, a little Cayenne pepper, and mace ; boil the whole till the vegetables are perfectly soft ; rub it through a sieve ; return it into the pan, and whilst boiling, stir in the cream, not allowing it to boil afterwards. The soup should be of the consistency of good cream. The green part of the celery should not be used. No. 8. — Celery Soup. Six roots of celery, one large turnip, two ounces of onions, four ounces of bread crumbs, one ounce of butter, one dessertspoonful of flour, and half a pint of cream. Strip ofif all the green part of the celery, using only the white ; cut it in shreds, reserving the inside of three of the roots to be added afterwards ; slice the turnip and onion, - and put them with the celery into a pan ; add two quarts of water, the bread crumbs, and a dessert-spoonful of salt ; let all boil till the vegetables are perfectly soft ; rub through a sieve ; return it to the pan ; add the celery (previously boiled till quite soft), the butter and flour, well mixed ; stir it, seasoning with white pepper, a little mace, and more salt, if required ; and, after boiling quarter of an hour, stir in the cream, but do not allow it to boil afterwards. No. 9. — Chestnut Sour. Half a pound of chestnuts, one onion, a little celery, half a pint of milk, and a little parsley.

Records on this page

Brown SoupGreen Bean SoupCarrot SoupCelery SoupChestnut Sour

Vegetarian cookery