Vegetable Soup, Mock.— Soak a pint
•of spht peas u\ water for some hours. Drain
them, and put them into a stewpan with three
table-spoonfuls of rice, half a pound of sliced
potatoes, two onions, and three quarts of stock
made fiom bones. Boil all gently together till
the peas are soft. Eub the peas, &c., through
a. sieve, add the pulp to the stock, and boil the
soup again with a fine head of celery cut into
inch pieces. Season the soup with pepper and
salt, and boil it again till the celery is tender.
Serve very hot. A table-spoonful of ketchup
may be added if liked. Time, about four hours.
Vegetable Soup (Puree). —Cut four
•ounces of lean ham into dice, and put it into
the bottom of a stewpan. Lay upon it a turnip,
a large carrot, a stick of celery, a leek or an
onion, half a pint of haricot beans, and a pint
of spht peas. Place on the top of the vege-
tables a shce of fresh butter : about three
•ounces will be a sufficient quantity. Let the
butter melt ; then stir the vegetables over
the fire for ten minutes. Pour upon them a
pint of stock made from bones, and add four
•ounces of Carolina rice✪ Vegetable Soup (Puree). Let the vegetables
stew tiU tender. Rub them through a sieve,
and moisten occasionally to soften them. Mix
with the pulp an additional quart of stock.
♦Season the puree with salt and cayenne ; boil
it again for a short time, skim it, and serve
with fried sippets. Time, about two hours.
Sufficient for five or six persons. (For another
vegetable soup, see Vegetable Consomme, or
Oravy Soup.)
Vegetable Soup, Suramer.— Take a
good quantity of mixed summer vegetables,
such as green peas, lettuces, joung onions,
turnips and carrots, sorrel and leeks, to which
may be added a small bunch of chervil and
parsley, a cucumber, &c. Chop the roots into
small pieces, and slice the bulbs thinly. Sup-
posing there to be a pint of mixed vegetables, put
them into a stewpan with a sUce of fresh butter,
and turn them about with a wooden spoon till
they begin to soften, being careful that they aro
not allowed either to brown or to burn. Pour
upon them a quart of veal stock, and season
with salt and cayenne and a very smaU quan-
tity of grated nutme✪ Vegetable Soup, Summerg. Skim the soup, and
sLmmer gently till the vegetables are all per-
fectly tender. Stir into it half a pint of boUing
cream, and serve with the vegetables in the
tureen. If cream cannot be had, a little milk
and the yolk of an egg may be used instead.
Boil haK a pint of milk, and pour it through a
strainer into the soup. When the soup is to
be served make the tureen quite hot, and throw
into it the yolk of an egg. Beat this briskly
with a table-spoonful of the soup out of the
saucepan ; add to it, gradually, six additional
spoonfuls. Pour in the remainder of the soup,
which should not be quite at the point of boihng,
though thoroughly hot. Serve immediately.
Time, one hour and a half. Sufficient for five
or six persons.
Page 2181 · 3 recipe records on this page
Presented as published in 1892. 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
Vegetable Soup, Mock.— Soak a pint •of split peas in water for some hours. Drain them, and put them into a stewpan with three table-spoonfuls of rice, half a pound of sliced potatoes, two onions, and three quarts of stock made from bones. Boil all gently together till the peas are soft. Rub the peas, &c., through a sieve, add the pulp to the stock, and boil the soup again with a fine head of celery cut into inch pieces. Season the soup with pepper and salt, and boil it again till the celery is tender. Serve very hot. A table-spoonful of ketchup may be added if liked. Time, about four hours.
Vegetable Soup (Puree). —Cut four ounces of lean ham into dice, and put it into the bottom of a stewpan. Lay upon it a turnip, a large carrot, a stick of celery, a leek or an onion, half a pint of haricot beans, and a pint of split peas. Place on the top of the vegetables a slice of fresh butter : about three ounces will be a sufficient quantity. Let the butter melt ; then stir the vegetables over the fire for ten minutes. Pour upon them a pint of stock made from bones, and add four ounces of Carolina rice. Let the vegetables stew till tender. Rub them through a sieve, and moisten occasionally to soften them. Mix with the pulp an additional quart of stock. Season the puree with salt and cayenne ; boil it again for a short time, skim it, and serve with fried sippets. Time, about two hours. Sufficient for five or six persons. (For another vegetable soup, see Vegetable Consomme, or Oravy Soup.)
Vegetable Soup, Suramer.— Take a
good quantity of mixed summer vegetables, such as green peas, lettuces, young onions, turnips and carrots, sorrel and leeks, to which may be added a small bunch of chervil and parsley, a cucumber, &c. Chop the roots into small pieces, and slice the bulbs thinly. Sup-
posing there to be a pint of mixed vegetables, put them into a stewpan with a slice of fresh butter, and turn them about with a wooden spoon till they begin to soften, being careful that they are not allowed either to brown or to burn. Pour upon them a quart of veal stock, and season with salt and cayenne and a very smaU quantity of grated nutmeg. Skim the soup, and simmer gently till the vegetables are all perfectly tender. Stir into it half a pint of boiling cream, and serve with the vegetables in the tureen. If cream cannot be had, a little milk and the yolk of an egg may be used instead. Boil half a pint of milk, and pour it through a strainer into the soup. When the soup is to be served make the tureen quite hot, and throw into it the yolk of an egg. Beat this briskly with a table-spoonful of the soup out of the saucepan ; add to it, gradually, six additional spoonfuls. Pour in the remainder of the soup, which should not be quite at the point of boiling, though thoroughly hot. Serve immediately. Time, one hour and a half. Sufficient for five or six persons.
Records on this page
Vegetable Soup (Puree)Vegetable Soup, MockVegetable Soup, Summer