varying according to the materials. For instance,
apple and tomato sauces are to be thicker than celery
or chestnut sauces. Practice and discriminating taste
must adjust rules and exceptions.
Puree soups should be of the consistency of cream,
and perfectly smooth and free from lumps. The addi-
tion of cream gives greater smoothness to all purees,
and is necessary when they are made without meat ;
but these soups will keep sweet for only twelve hours.
The time for simmering and the quantity of water
differ according as the vegetable is young and tender,
or old and hard. Dried peas, &c., must be soaked
beforehand. The simmering must produce a pulp
which will pass through the tamis or wire sieve, and
the broth must be added and stirred in to the requisite
consistency. Beware of salt, as the simmering in
this as in all cases where the liquid reduces, makes
the stock or soup increasingly salt.
This class of soups may be made with
Carrots Barley
Turnips Rice
Jerusalem artichokes Rice and tomatoes
Green peas Chestnuts
Dried peas Spinach
Haricot beans Asparagus
Lentils Pistachio nuts
Potatoes Celery
A mixture of carrots, turnips, and potatoes.
They all require onions and celery to give flavour.
They must all be passed through a sieve, and the
vegetables or cereals may be stewed in weak broth,
GIBLET SOUP. 93
or in water with some butter if for inaigre soups ; and
with all of them it is usual to serve small dice of
bread fried in butter.
Puree of Tomato Soup.
Allow two tomatoes to each ration of soup ;
simmer them in weak broth with a small quantity of
rice till they are tender ; pass through a tamis.
If onions are liked, simmer one or two and pass
through the tamis with the tomatoes. Season with
salt and a little sugar. Dilute the puree with broth
till it is about the thickness of ' double cream,' and
warm for use. Serve with croutons.
This soup does not require cream or milk in it,
but, if it is made with water instead of broth, cream
must be added. The same rule holds good for all
purees.
Puree of Turnip Soup.
Cut up the turnips into small pieces, pour cold
water on them, and let them steep and strain.
Put them in a stewpan to stew with a piece of
butter, and add pepper and salt. When they are soft
pass them through the tamis. With a little spoonful
of hot water or hot broth, wash out the pan in which
they were cooked, and add all to the puree, with \ lb.
of potato flour, a little more salt, and the quantity of
broth you require.
Giblet Soup.
Scald two sets of goose, or four sets of duck's giblets,
using them when the birds are killed, not saving to
94 NOTCH POTCH.
use after the ducks or geese are roasted— in compliance
with a rule that all meat used in and for soup must
be quite fresh.
Divide the gizzards and necks into small pieces ;
split and clean the head, and cut off the nose.
Put them in a stewpan, with enough cold water
to cover them ; skim as the simmering goes on ; then
put in a bundle of fine herbs, an onion, an extra sprig
of parsley, and some black peppercorns in a muslin
bag ; continue to simmer till the gizzards are tender
— from I to 1 1 hours.
If the giblet soup is to be clear, take out the
pieces from the stewpan, and use them in a rich clear
soup. If the giblet soup is to be thick, proceed as
follows : — ✪ Giblet Soup
Page 40 · 4 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
varying according to the materials. For instance, apple and tomato sauces are to be thicker than celery or chestnut sauces. Practice and discriminating taste must adjust rules and exceptions.
Puree soups should be of the consistency of cream, and perfectly smooth and free from lumps. The addition of cream gives greater smoothness to all purees, and is necessary when they are made without meat ; but these soups will keep sweet for only twelve hours. The time for simmering and the quantity of water differ according as the vegetable is young and tender, or old and hard. Dried peas, &c., must be soaked beforehand. The simmering must produce a pulp which will pass through the tamis or wire sieve, and the broth must be added and stirred in to the requisite consistency. Beware of salt, as the simmering in this as in all cases where the liquid reduces, makes the stock or soup increasingly salt.
This class of soups may be made with
Carrots Barley
Turnips Rice
Jerusalem artichokes Rice and tomatoes
Green peas Chestnuts
Dried peas Spinach
Haricot beans Asparagus
Lentils Pistachio nuts
Potatoes Celery
A mixture of carrots, turnips, and potatoes.
They all require onions and celery to give flavour. They must all be passed through a sieve, and the vegetables or cereals may be stewed in weak broth,
GIBLET SOUP. 93
or in water with some butter if for inaigre soups ; and with all of them it is usual to serve small dice of bread fried in butter.
Puree of Tomato Soup.
Allow two tomatoes to each ration of soup ; simmer them in weak broth with a small quantity of rice till they are tender ; pass through a tamis.
If onions are liked, simmer one or two and pass through the tamis with the tomatoes. Season with salt and a little sugar. Dilute the puree with broth till it is about the thickness of ' double cream,' and warm for use. Serve with croutons.
This soup does not require cream or milk in it, but, if it is made with water instead of broth, cream must be added. The same rule holds good for all purees.
Puree of Turnip Soup.
Cut up the turnips into small pieces, pour cold water on them, and let them steep and strain.
Put them in a stewpan to stew with a piece of butter, and add pepper and salt. When they are soft pass them through the tamis. With a little spoonful of hot water or hot broth, wash out the pan in which they were cooked, and add all to the puree, with \ lb. of potato flour, a little more salt, and the quantity of broth you require.
Giblet Soup.
Scald two sets of goose, or four sets of duck's giblets, using them when the birds are killed, not saving to
94 NOTCH POTCH.
use after the ducks or geese are roasted— in compliance with a rule that all meat used in and for soup must be quite fresh.
Divide the gizzards and necks into small pieces ; split and clean the head, and cut off the nose.
Put them in a stewpan, with enough cold water to cover them ; skim as the simmering goes on ; then put in a bundle of fine herbs, an onion, an extra sprig of parsley, and some black peppercorns in a muslin bag ; continue to simmer till the gizzards are tender — from I to 1 1 hours.
If the giblet soup is to be clear, take out the pieces from the stewpan, and use them in a rich clear soup. If the giblet soup is to be thick, proceed as follows : —
Records on this page
Giblet SoupPuree of Tomato SoupPuree of Tomato SoupPuree of Turnip Soup