Stock : shin of beef, 6 to 7 lbs. ; water, 5 quarts : stewed down
(with vegetables, &c.) till reduced nearly half. Boned half-head
with skin on stewed instock : 1* hour. Soup: stock, 5 pints; tongue,
skin of head, and part of flesh : 15 to 40 minutes, or more if not
quite tender. Rice-flour, 6 to 8 oz. ; cayenne, quarter-teaspoonful ;
mace, twice as much ; mushroom catsup, \ wincglassful : 10 minutes.
Sherry, 2 wineglasseslul, forcemeat-balls, 20 to 30.
SOUP DES GALLES.
Add to the liquor in which a knuckle of veal has been boiled the
usual time for table as much water as will make altogether six quarts,
* Unless very good and pure in flavour, we cannot recommend the addition of
this or of any other catsup to soup or gravy.
CHAP. I.]
SOUPS.
29
and stew in it gently sixpennyworth of beef bones and si ^pennyworth
of pork-rinds. When the boiling is somewhat advanced, throw in
the skin of a calf s head ; and in an hour afterwards, or when it is
quite tender, lift it out and set it aside till wanted. Slice and fry four
large mild onions, stick into another eight or ten cloves, and put them
Into the soup after it has stewed from six to seven hours. Continue the
boiling for two or three hours longer, then strain off the soup, and let
it remain until perfectly cold. When wanted for table, take it quite
clear from the fat and sediment, and heat it anew with the skin of the
calfs head cut into dice, three ounces of loaf sugar, four table-
spoonsful of strained lemon-juice, two of soy, and three wine-glasses-
ful of sher✪ Soup des Gallesry ; give it one boil, skim it well, and serve it as hot as
possible. Salt must be added to it sparingly in the first instance on
account of the soy : a proper seasoning of cayenne or pepper must not,
of course, be omitted.
This receipt was given to the writer, some years since, as a perfectly
successful imitation of a soup which was then, and is still, she believes,
selling in London at six shillings the quart. Never having tasted the
original Soupe des Galles she cannot say how far it is a correct one;
but she had it tested with great exactness when she received it first,
and found the result a very good soup prepared at an extremely
moderate cost. The pork-rind3, when long boiled, afford a strong
and flavourless jelly, wThich might be advantageously used to give
consistence to other soups. They may be procured during the win-
ter, usually at the butcher’s, but if not, at the porkshops : they
should be carefully washed before they are put into the soup -pot.
When a knuckle of veal cannot conveniently be had, a pound or two
of the neck and a morsel of scrag of mutton may instead be boiled
down with the beef-bones ; or two or three pounds of neck or shin
of beef: but these will, of course, augment the cost of the soup.
POTAGE X LA REINE.
(A Delicate White Soup.) ✪ Potage à la Reine
Page 55 · 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
Stock : shin of beef, 6 to 7 lbs. ; water, 5 quarts : stewed down (with vegetables, &c.) till reduced nearly half. Boned half-head with skin on stewed instock : 1* hour. Soup: stock, 5 pints; tongue, skin of head, and part of flesh : 15 to 40 minutes, or more if not quite tender. Rice-flour, 6 to 8 oz. ; cayenne, quarter-teaspoonful ; mace, twice as much ; mushroom catsup, \ wincglassful : 10 minutes. Sherry, 2 wineglassesful, forcemeat-balls, 20 to 30.
SOUP DES GALLES.
Add to the liquor in which a knuckle of veal has been boiled the usual time for table as much water as will make altogether six quarts,
* Unless very good and pure in flavour, we cannot recommend the addition of this or of any other catsup to soup or gravy.
and stew in it gently sixpennyworth of beef bones and sixpennyworth of pork-rinds. When the boiling is somewhat advanced, throw in the skin of a calf s head ; and in an hour afterwards, or when it is quite tender, lift it out and set it aside till wanted. Slice and fry four large mild onions, stick into another eight or ten cloves, and put them Into the soup after it has stewed from six to seven hours. Continue the boiling for two or three hours longer, then strain off the soup, and let it remain until perfectly cold. When wanted for table, take it quite clear from the fat and sediment, and heat it anew with the skin of the calfs head cut into dice, three ounces of loaf sugar, four tablespoonsful of strained lemon-juice, two of soy, and three wine-glassesful of sherry ; give it one boil, skim it well, and serve it as hot as possible. Salt must be added to it sparingly in the first instance on account of the soy : a proper seasoning of cayenne or pepper must not, of course, be omitted.
This receipt was given to the writer, some years since, as a perfectly successful imitation of a soup which was then, and is still, she believes, selling in London at six shillings the quart. Never having tasted the original Soupe des Galles she cannot say how far it is a correct one; but she had it tested with great exactness when she received it first, and found the result a very good soup prepared at an extremely moderate cost. The pork-rinds, when long boiled, afford a strong and flavourless jelly, which might be advantageously used to give consistence to other soups. They may be procured during the winter, usually at the butcher’s, but if not, at the porkshops : they should be carefully washed before they are put into the soup -pot. When a knuckle of veal cannot conveniently be had, a pound or two of the neck and a morsel of scrag of mutton may instead be boiled down with the beef-bones ; or two or three pounds of neck or shin of beef: but these will, of course, augment the cost of the soup.
POTAGE X LA REINE.
(A Delicate White Soup.)
Records on this page
Soup des GallesPotage à la Reine