cold skim off the fat. The next day cut the pressed
meat into dice (and prepare egg balls, if desired), as
the floating part of the soup. Flavour the soup with
I J glass good sherry and the juice of a lemon✪ Mock Turtle Soup. Simmer
with the meat in for half an hour. If ^g<g balls are
added, do so only a minute before serving the soup.
Ox-tail Soup.
1 ox-tail ; 3 onions ;
2 lbs. lean beef ; Thyme ;
4 carrots ; 2 sticks of celery.
Cut the tail into several pieces, and fry brown in
butter. Slice the onions and carrots ; and when you
remove the ox-tail from the frying-pan, put in these
and brown also. When done, tie them in a bag with
a bunch of thyme, and drop into the soup-pot. Lay
the pieces of ox-tail in the same ; then the meat cut
into small slices. Grate over them the two whole
carrots, and add four quarts of cold water, with pepper
and salt. Boil from four to six hours, in proportion
to the size of the tail. Strain fifteen minutes before
serving it, and thicken with two tablespoonsful of
browned flour. Boil ten minutes longer.
Cockie-leekie Soup.
Skin a pheasant, and cut it up into small pieces
to make a soup stock. Cut up eight white leeks,
parboil them for ten minutes, pour off the water, and
add the stock by degrees. Let it simmer for three
hours, adding pepper and salt to taste. An allowance
of two prunes to each guest✪ Cockie-leekie Soup should be dropped into
86 GREEN PEA SOUP.
this soup a quarter of an hour before serving. The
leeks are said to be much better after they have been
just touched by frost.
This soup may be made of beef, but is best of
fowl or pheasant.
Green Pea Soup.
In order that this soup should be a good colour
the peas must not be old, and there must be a supply
of young spinach leaves to produce a really pure
green.
In some gardens it is usual to sow cheap early
sorts of peas, and to use the young growth when
about eighteen inches high, for making pea-soup.
The flavour is excellent, but gardeners of course
consider it an extravagant arrangement.
Lettuce leaves are also used with pea soup, but
there is risk of a slightly bitter flavour if the stems
are not taken away.
The peas must be boiled till tender, then drained
and passed through a hair sieve. The puree is mixed
with a light-coloured broth, which must be flavoured
strongly with onions, unless onions are boiled with
the peas and passed through the sieve. The spinach
leaves are to be bruised, and the green liquid mixed
with cream (or milk), and after the puree and the
broth are amalgamated to the thickness of cream and
vv'armed, the spinach colouring is stirred in, and a
pinch of powdered sugar must also be stirred in.
The soup can be served with croutons handed
round, or some very young peas can be boiled in
water, caref^dly drained^ and thrown into the soup
PEA SOUP. 87
just before serving. Asparagus tips may be substituted
for peas.
In the country the productiveness of the garden
and the forethought of the gardener will regulate the
question of how many delicate vegetables can be
used. In towns it is a mere question of expense.
Green Pea Soup, No. 2. ✪ Green Pea Soup
Page 37 · 5 recipe records on this page
Presented as published in 1882. 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
cold skim off the fat. The next day cut the pressed meat into dice (and prepare egg balls, if desired), as the floating part of the soup. Flavour the soup with I J glass good sherry and the juice of a lemon. Simmer with the meat in for half an hour. If ^g<g balls are added, do so only a minute before serving the soup.
Ox-tail Soup.
1 ox-tail ; 3 onions ;
2 lbs. lean beef ; Thyme ;
4 carrots ; 2 sticks of celery.
Cut the tail into several pieces, and fry brown in butter. Slice the onions and carrots ; and when you remove the ox-tail from the frying-pan, put in these and brown also. When done, tie them in a bag with a bunch of thyme, and drop into the soup-pot. Lay the pieces of ox-tail in the same ; then the meat cut into small slices. Grate over them the two whole carrots, and add four quarts of cold water, with pepper and salt. Boil from four to six hours, in proportion to the size of the tail. Strain fifteen minutes before serving it, and thicken with two tablespoonsful of browned flour. Boil ten minutes longer.
Cockie-leekie Soup.
Skin a pheasant, and cut it up into small pieces to make a soup stock. Cut up eight white leeks, parboil them for ten minutes, pour off the water, and add the stock by degrees. Let it simmer for three hours, adding pepper and salt to taste. An allowance of two prunes to each guest should be dropped into
86 GREEN PEA SOUP.
this soup a quarter of an hour before serving. The leeks are said to be much better after they have been just touched by frost.
This soup may be made of beef, but is best of fowl or pheasant.
Green Pea Soup.
In order that this soup should be a good colour the peas must not be old, and there must be a supply of young spinach leaves to produce a really pure green.
In some gardens it is usual to sow cheap early sorts of peas, and to use the young growth when about eighteen inches high, for making pea-soup. The flavour is excellent, but gardeners of course consider it an extravagant arrangement.
Lettuce leaves are also used with pea soup, but there is risk of a slightly bitter flavour if the stems are not taken away.
The peas must be boiled till tender, then drained and passed through a hair sieve. The puree is mixed with a light-coloured broth, which must be flavoured strongly with onions, unless onions are boiled with the peas and passed through the sieve. The spinach leaves are to be bruised, and the green liquid mixed with cream (or milk), and after the puree and the broth are amalgamated to the thickness of cream and vv'armed, the spinach colouring is stirred in, and a pinch of powdered sugar must also be stirred in.
The soup can be served with croutons handed round, or some very young peas can be boiled in water, caref^dly drained^ and thrown into the soup
PEA SOUP. 87
just before serving. Asparagus tips may be substituted for peas.
In the country the productiveness of the garden and the forethought of the gardener will regulate the question of how many delicate vegetables can be used. In towns it is a mere question of expense.
Green Pea Soup, No. 2.
Records on this page
Mock Turtle SoupOx-tail SoupCockie-leekie SoupGreen Pea SoupGreen Pea Soup, No. 2