Mash to a smooth paste three pounds of good mealy potatoes, which
have been steamed, or boiled very dry ; mix with them by degrees,
two quarts of boiling broth, pass the soup through a strainer, set it
again on the fire, add pepper and salt✪ Potato Soup, and let it boil for five minutes.
Take off entirely the black scum that will rise upon it, and serve it
very hot with fried or toasted bread. Where the flavour is approved,
two ounces of onions minced and fried a light brown, may be added to
the soup, and stewed in it for ten minutes before it is sent to table.
Potatoes, 3 lbs. ; broth, 2 quarts : 5 minutes. (With onions, 2 oz. .)
10 minutes.
APPLE SOUP.
( Soupe a la Bourguignon.)
Clear the fat from five pints of good mutton broth, bouillon , or shin
of beef stock, and strain it through a fine sieve ; add to it when it
boils, a pound and a half of good cooking apples, and stew them
MODERN COOKERY.
[chap. I.
22
cbAvn iii it very softly to a smooth pulp ; press the whole through a
strainer, add a small teaspoonful of powdered ginger and plenty of
pepper✪ Apple Soup (Soupe a la Bourguignon), simmer the soup lor a couple of minutes, skim, and serve it
very hot, accompanied by a dish of rice, boiled as for curries.
Broth, 5 pints; apples, 1.1 lb.: 25 to 40 minutes. Ginger, 1 tea-
spoonful ; pepper, 1 teaspoonful : 2 minutes.
PARSNEP SOUP.
Dissolve, over a gentle fire, four ounces of good butter, in a wide
stewpan or saucepan, and slice in directly two pounds of sweet tender
parsneps ; let them stew very gently until all are quite soft, then
pour in gradually sufficient veal stock or good broth to cover them,
and boil the whole slowly from twenty minutes to half an hour ;
work it with a wooden spoon through a fine sieve, add as
much stock as will make two quarts in all, season the soup with
salt and white pepper or cayenne✪ Parsnip Soup, give it one boil, skim, and
serve it very hot. Send pale fried sippets to table with it.
Butter, 4^ oz. ; parsneps, 2 lbs. : f hour, or more. Stock, 1 quart ;
20 to 30 minutes ; 1 full quart more of stock ; pepper, salt : 1
minute.
Obs.—Vfe can particularly recommend this soup to those who
like the peculiar flavour of the vegetable.
ANOTHER PARSNEP SOUP.
Slice into five pints of boiling veal stock or strong colourless
broth, a couple of pounds of parsneps, and stew them as gently as
possible from thirty minutes to an hour ; when they are perfectly
tender, press them through a sieve, strain the soup to them, season,
boil, and serve it very hot. With the addition of cream, parsnep
soup made by this receipt resembles in appearance the Palestine
soup.
Veal stock or broth, 5 pints ; parsneps, 2 lbs. : 30 to 60 minutes
Salt and cayenne✪ Another Parsnip Soup : 2 minutes.
WESTERF1ELD WHITE SOUP. ✪ Westerfield White Soup
Page 48 · 6 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
Mash to a smooth paste three pounds of good mealy potatoes, which have been steamed, or boiled very dry ; mix with them by degrees, two quarts of boiling broth, pass the soup through a strainer, set it again on the fire, add pepper and salt, and let it boil for five minutes. Take off entirely the black scum that will rise upon it, and serve it very hot with fried or toasted bread. Where the flavour is approved, two ounces of onions minced and fried a light brown, may be added to the soup, and stewed in it for ten minutes before it is sent to table.
Potatoes, 3 lbs. ; broth, 2 quarts : 5 minutes. (With onions, 2 oz. .) 10 minutes.
APPLE SOUP.
( Soupe a la Bourguignon.)
Clear the fat from five pints of good mutton broth, bouillon , or shin of beef stock, and strain it through a fine sieve ; add to it when it boils, a pound and a half of good cooking apples, and stew them
[chap. I.
down in it very softly to a smooth pulp ; press the whole through a strainer, add a small teaspoonful of powdered ginger and plenty of pepper, simmer the soup lor a couple of minutes, skim, and serve it very hot, accompanied by a dish of rice, boiled as for curries.
Broth, 5 pints; apples, 1.1 lb.: 25 to 40 minutes. Ginger, 1 teaspoonful ; pepper, 1 teaspoonful : 2 minutes.
PARSNEP SOUP.
Dissolve, over a gentle fire, four ounces of good butter, in a wide stewpan or saucepan, and slice in directly two pounds of sweet tender parsneps ; let them stew very gently until all are quite soft, then pour in gradually sufficient veal stock or good broth to cover them, and boil the whole slowly from twenty minutes to half an hour ; work it with a wooden spoon through a fine sieve, add as much stock as will make two quarts in all, season the soup with salt and white pepper or cayenne, give it one boil, skim, and serve it very hot. Send pale fried sippets to table with it.
Butter, 4^ oz. ; parsneps, 2 lbs. : f hour, or more. Stock, 1 quart ; 20 to 30 minutes ; 1 full quart more of stock ; pepper, salt : 1 minute.
Obs.—Vfe can particularly recommend this soup to those who like the peculiar flavour of the vegetable.
ANOTHER PARSNEP SOUP.
Slice into five pints of boiling veal stock or strong colourless broth, a couple of pounds of parsneps, and stew them as gently as possible from thirty minutes to an hour ; when they are perfectly tender, press them through a sieve, strain the soup to them, season, boil, and serve it very hot. With the addition of cream, parsnep soup made by this receipt resembles in appearance the Palestine soup.
Veal stock or broth, 5 pints ; parsneps, 2 lbs. : 30 to 60 minutes Salt and cayenne : 2 minutes.
WESTERF1ELD WHITE SOUP.
Records on this page
Potato SoupPotato SoupApple Soup (Soupe a la Bourguignon)Parsnip SoupAnother Parsnip SoupWesterfield White Soup