To prepare the soup for table
cle r the stock from fat and sediment, put it into a very clean stew-
pan, or deep saucepan, and stir to it when it boils, six ounces of the
finest rice-flour smoothly mixed with a quarter of a teaspoonful of
cayenne, three times as much of mace and salt, the strained juice of a
lemon, three tablespoonsful of Harvey’s sauce, and half a pint of good
sherry or Madeira. Simmer the whole for six or eight minutes, add
more salt if needed, stir the soup often, and skim it thoroughly ; put
in the meat and herbs, and after they have boiled gently for five
minutes, dish the soup, add forcemeat-balls or not, at pleasure, and
send it to table quickly.
Moderate-sized pigs’ feet, 8 ; ears, 4 ; water, 5 quarts ; salt, 1 table-
spoonful ; onions, 2 ; celery, 1 head ; carrots, 2 ; bunch of herbs ;
] eppercorns, 1 small teaspoonful ; mace, 1 blade : 3^ to 4\ hours.
St ck, 5 pints ; rice-flour, G oz. ; cayenne, J teaspoonful ; mace and
salt, each f of a teaspoonful ; juice of 1 lemon ; Harvey’s sauce, 3
tablespoonsful ; sherry or Madeira, ^ pint : G to 8 minutes. Savoury
herbs, 2 tablespoonsful : 5 minutes.
Ohs. 1. — Should the quantity of stock exceed five pints, an ad-
ditional ounce or more of rice must be used, and the flavouring be al-
together increased in proportion. Of the minced herbs, two-thirds
should be parsley, and the remainder equal parts of lemon thyme and
winter savoury, unless sweet basil should be at hand, when a tea-
spoonful of it may be substituted for half of the parsley. To some
tastes a seasoning of sage would be acceptable ; and a sl’ice or two of
lean ham will much improve the flavour of the soup.
Ohs. 2. — Both this soup, and the preceding one, may be rendered
very rich by substituting strong bouillon (see page 8) or good veal
broth for water, in making them.
CHAP. I.]
SOUPS.
19
COCOA-NUT SOUP.
Pare the dark rind from a very fresh cocoa-nut, and grate it down
small on an exceedingly clean, bright grater ; weigh it, and allow
two ounces for each quart of soup. Simmer it gently for one hour
in the stock, which should then be strained closely from it, and thick-
ened for table.
Veal stock, gravy-soup, or broth, 5 pints; grated cocoa-nut, 5 oz. .
1 hour. Flour of rice, 5 oz. ; mace, \ teaspoonful ; little cayenne and
salt ; mixed with \ pint of cream : 10 minutes.
Or : gravy-soup, or good beef broth, 5 pints : 1 hour, llice flour,
5 oz. ; soy and lemon-juice, each 1 tablespoonful ; finely pounded sugar,
1 oz. ; cayenne, f teaspoonful ; sherry, 2 glassesful✪ Cocoa-Nut Soup.
Obs. — When either oream or wine is objected to for these soups,
a half-pint of the stock should be reserved to mix the thickening
with.
CHESTNUT SOUP. ✪ Chestnut Soup
Page 45 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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To prepare the soup for table
cle r the stock from fat and sediment, put it into a very clean stew-
pan, or deep saucepan, and stir to it when it boils, six ounces of the
finest rice-flour smoothly mixed with a quarter of a teaspoonful of
cayenne, three times as much of mace and salt, the strained juice of a
lemon, three tablespoonsful of Harvey’s sauce, and half a pint of good
sherry or Madeira. Simmer the whole for six or eight minutes, add
more salt if needed, stir the soup often, and skim it thoroughly ; put
in the meat and herbs, and after they have boiled gently for five
minutes, dish the soup, add forcemeat-balls or not, at pleasure, and
send it to table quickly.
Moderate-sized pigs’ feet, 8 ; ears, 4 ; water, 5 quarts ; salt, 1 table-
spoonful ; onions, 2 ; celery, 1 head ; carrots, 2 ; bunch of herbs ;
] eppercorns, 1 small teaspoonful ; mace, 1 blade : 3^ to 4\ hours.
St ck, 5 pints ; rice-flour, G oz. ; cayenne, J teaspoonful ; mace and
salt, each f of a teaspoonful ; juice of 1 lemon ; Harvey’s sauce, 3
tablespoonsful ; sherry or Madeira, ^ pint : G to 8 minutes. Savoury
herbs, 2 tablespoonsful : 5 minutes.
Ohs. 1. — Should the quantity of stock exceed five pints, an ad-
ditional ounce or more of rice must be used, and the flavouring be al-
together increased in proportion. Of the minced herbs, two-thirds
should be parsley, and the remainder equal parts of lemon thyme and
winter savoury, unless sweet basil should be at hand, when a tea-
spoonful of it may be substituted for half of the parsley. To some
tastes a seasoning of sage would be acceptable ; and a sl’ice or two of
lean ham will much improve the flavour of the soup.
Ohs. 2. — Both this soup, and the preceding one, may be rendered
very rich by substituting strong bouillon (see page 8) or good veal
broth for water, in making them.
CHAP. I.]
SOUPS.
19
COCOA-NUT SOUP.
Pare the dark rind from a very fresh cocoa-nut, and grate it down
small on an exceedingly clean, bright grater ; weigh it, and allow
two ounces for each quart of soup. Simmer it gently for one hour
in the stock, which should then be strained closely from it, and thick-
ened for table.
Veal stock, gravy-soup, or broth, 5 pints; grated cocoa-nut, 5 oz. .
1 hour. Flour of rice, 5 oz. ; mace, \ teaspoonful ; little cayenne and
salt ; mixed with \ pint of cream : 10 minutes.
Or : gravy-soup, or good beef broth, 5 pints : 1 hour, llice flour,
5 oz. ; soy and lemon-juice, each 1 tablespoonful ; finely pounded sugar,
1 oz. ; cayenne, f teaspoonful ; sherry, 2 glassesful.
Obs. — When either oream or wine is objected to for these soups,
a half-pint of the stock should be reserved to mix the thickening
with.
CHESTNUT SOUP.