One hour before serving add a pound of mutton cutlets from
the best end of the neck. You should have them ready cut
and free from fat. Some people like the original pieces of
mutton taken out when the cutlets are put in. Loin chops can
be used if more convenient.
Half an hour before serving add a pint of young peas✪ Hotch Potch.
Pick out the bones before serving.
If any of the Hotch Potch is left pass it next day through
the tamis-cloth, and serve as thick soup.
Beast’s Head. Soup. — (Family Recipe.) — Remove the brains
from half a beast’s head, and put the head into five quarts of
water with a stick of celery, three carrots and four onions
sliced, three turnips cut up, a sprig of thyme, a sprig of sweet
marjoram, and a teaspoonful or more of peppercorns. Let all
stew till the meat is quite tender, and the soup is reduced to
four quarts. Let it get cold. Now cut the cheek part into
very small bits, like dice, add a little salt, and boil up the soup.
Serve with forcemeat balls in the soup.
Either the brains from the beast’s head, or their equal
weight in raw veal, can be used for the balls. If veal is used
BEAST’S HEAD SOUP
S3
it must be well pounded in a mortar. Add from two to four
ounces of stale breadcrumbs, two tablespoonfuls of stock, a
little finely minced lemon peel, a dessertspoonful of finely
minced thyme, and the same of parsley. Season with pepper
and salt. A teaspoonful of essence of anchovy✪ Beast’s Head Soup may be added.
Mix all up with an egg, and fry a nice brown.
If the thyme and parsley are dried and not green, a
tablespoonful of each will be required.
Of course the brains can be boiled in the soup if liked.
Coek-a-Leekie. — Put four pounds of leg of beef and one
old fowl into a gallon of cold water. As soon as it boils throw
in four dozen leeks. The leeks must be sliced, and plenty of
the green part left on. Add a teaspoonful of pepper and a salt-
spoonful of salt. Let all boil together for four hours. Then
put in half a pound of prunes✪ Coek-a-Leekie, and let it boil for another hour.
Now take out the meat and the fowl, cut off the breast and
wings of the fowl and add this to the soup. Leave the prunes
in the soup. The beef and the carcase of the fowl will come in
for stock. Of course the number of leeks can be reduced, but
the above is the allowance in Scotland for the amount of beef
and fowl.
Leek Soup. — Chop np six leeks rather small, using both
the green and the white part. Boil them in broth for one hour.
Thicken the soup with half an ounce of oatmeal rubbed into
half an ounce of flour✪ Leek Soup as a Roux. Boil up, strain, and serve at
once. If pea-shells, double in weight to the amount of leeks
can be used ; they are a great addition, and should be boiled
with the leeks.
Onion Soup. — Onion Soup is considered to be most whole-
some, and is often liked in winter. Foreigners think most
highly of Onion Soup. Rossini, the musician, said that the
man who did not like it when served with grated cheese was a
phenomenon as yet unknown ; and in France it is called Soupe
a VIvrogne , or the Drunkard’s Soup, because it is as stimu-
lating as wine or spirits. To make Onion Soup, take six mild
Spanish or Portugal Onions, blanch them in boiling water, peel
off three or four coats, and slice them from top to bottom. Fry
them in two ounces of butter (three ounces may be needed) , but
do not let them brown. Simmer the Onions in a quart of broth
✪ Onion Soup
Page 29 · 5 recipe records on this page
Presented as published in 1898. 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
One hour before serving add a pound of mutton cutlets from the best end of the neck. You should have them ready cut and free from fat. Some people like the original pieces of mutton taken out when the cutlets are put in. Loin chops can be used if more convenient.
Half an hour before serving add a pint of young peas.
Pick out the bones before serving.
If any of the Hotch Potch is left pass it next day through the tamis-cloth, and serve as thick soup.
Beast’s Head. Soup. — (Family Recipe.) — Remove the brains from half a beast’s head, and put the head into five quarts of water with a stick of celery, three carrots and four onions sliced, three turnips cut up, a sprig of thyme, a sprig of sweet marjoram, and a teaspoonful or more of peppercorns. Let all stew till the meat is quite tender, and the soup is reduced to four quarts. Let it get cold. Now cut the cheek part into very small bits, like dice, add a little salt, and boil up the soup.
Serve with forcemeat balls in the soup.
Either the brains from the beast’s head, or their equal weight in raw veal, can be used for the balls. If veal is used
BEAST’S HEAD SOUP
S3
it must be well pounded in a mortar. Add from two to four ounces of stale breadcrumbs, two tablespoonfuls of stock, a little finely minced lemon peel, a dessertspoonful of finely minced thyme, and the same of parsley. Season with pepper and salt. A teaspoonful of essence of anchovy may be added. Mix all up with an egg, and fry a nice brown.
If the thyme and parsley are dried and not green, a tablespoonful of each will be required.
Of course the brains can be boiled in the soup if liked.
Cock-a-Leekie. — Put four pounds of leg of beef and one old fowl into a gallon of cold water. As soon as it boils throw in four dozen leeks. The leeks must be sliced, and plenty of the green part left on. Add a teaspoonful of pepper and a saltspoonful of salt. Let all boil together for four hours. Then put in half a pound of prunes, and let it boil for another hour. Now take out the meat and the fowl, cut off the breast and wings of the fowl and add this to the soup. Leave the prunes in the soup. The beef and the carcase of the fowl will come in for stock. Of course the number of leeks can be reduced, but the above is the allowance in Scotland for the amount of beef and fowl.
Leek Soup. — Chop up six leeks rather small, using both the green and the white part. Boil them in broth for one hour. Thicken the soup with half an ounce of oatmeal rubbed into half an ounce of flour as a Roux. Boil up, strain, and serve at once. If pea-shells, double in weight to the amount of leeks can be used ; they are a great addition, and should be boiled with the leeks.
Onion Soup. — Onion Soup is considered to be most wholesome, and is often liked in winter. Foreigners think most highly of Onion Soup. Rossini, the musician, said that the man who did not like it when served with grated cheese was a phenomenon as yet unknown ; and in France it is called Soupe a VIvrogne , or the Drunkard’s Soup, because it is as stimulating as wine or spirits. To make Onion Soup, take six mild Spanish or Portugal Onions, blanch them in boiling water, peel off three or four coats, and slice them from top to bottom. Fry them in two ounces of butter (three ounces may be needed) , but do not let them brown. Simmer the Onions in a quart of broth
Records on this page
Hotch PotchBeast’s Head SoupCoek-a-LeekieLeek SoupOnion Soup