chicken is brown, add to it the okra and the water in which
it has been soaking, together with enough more water to
make four quarts of soup ; season the soup palatably with
salt and pepper, and cook it gently until the chicken is ten-
der. Meantime remove all bits of shell from a solid quart
of large oysters, and strain their liquor ; rub to a fine pow-
der a tablespoonful of dried sassafras-leaves✪ Dried Okra Soup, sift the powder
through a very fine sieve, and put it into the soup : when
the chicken is tender, put in the oysters, together with their
liquor : let the soup again heat, and boil for two minutes,
and then serve it very hot.
In some of the large cities, a powder, made of sassafras
leaves and shoots, is sold under the name of gumbo filet:
when this is used, it is stirred into the soup at the moment
of serving, and no cover is placed upon the tureen, because
some cooks consider that it injures the soup to cover it.
HAM AND PEA SOUP.
For this soup use the bone of a ham which has been cut
out before cooking the ham, or one from a cooked ham ;
put it over the fire with three quarts of cold water and a
pint of dried peas✪ Ham and Pea Soup which have been picked over and well
washed in cold water, and boil the soup slowly for six hours,
or until the peas are tender enough to be easily rubbed
through a sieve with a potato-masher. After putting the
soup through the sieve, return it to the fire to heat, leaving
out the ham-bone ; season it palatably with salt and pepper,
and then serve it with a plate of toast cut in half-inch dice,
or with small dice of stale bread fried in smoking hot fat,
and laid for a moment on brown paper to free them from
grease.
DRIED BEAN SOUP.
Wash one pound of dried beans in plenty of cold water,
pick out all the defective ones, and soak the beans over
1 86 PRACTICAL AMERICAN COOKERY.
night in a quart of cold water : the next morning peel and
slice one onion, and fry it in the soup-kettle with one table-
spoonful of butter or sweet drippings ; while the onion is
browning, peel and slice one carrot and one turnip, and put
them with the onion ; add the soaked beans and four quarts
of cold water✪ Dried Bean Soup. Boil these ingredients very slowly for four
hours, or until they are tender enough to rub through a sieve
with a potato-masher : after rubbing them through the sieve,
return them to the soup-kettle, together with the broth in
which they were boiled, and place the kettle over the fire ;
rub to a smooth paste two tablespoonfuls each of butter and
flour, and stir this paste into the soup until it is entirely dis-
solved. Season the soup palatably with salt and pepper, let
it boil for one minute, and then serve it hot. Bread cut in
half-inch dice, and browned in the oven, makes a nice ac-
companiment for this soup.
Yellow split pease may be used in the same way for pease
soup.
TURTLE BEAN SOUP.
Page 107 · 3 recipe records on this page
Presented as published in 1885. 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
chicken is brown, add to it the okra and the water in which it has been soaking, together with enough more water to make four quarts of soup ; season the soup palatably with salt and pepper, and cook it gently until the chicken is tender. Meantime remove all bits of shell from a solid quart of large oysters, and strain their liquor ; rub to a fine powder a tablespoonful of dried sassafras-leaves, sift the powder through a very fine sieve, and put it into the soup : when the chicken is tender, put in the oysters, together with their liquor : let the soup again heat, and boil for two minutes, and then serve it very hot.
In some of the large cities, a powder, made of sassafras leaves and shoots, is sold under the name of gumbo filet: when this is used, it is stirred into the soup at the moment of serving, and no cover is placed upon the tureen, because some cooks consider that it injures the soup to cover it.
HAM AND PEA SOUP.
For this soup use the bone of a ham which has been cut out before cooking the ham, or one from a cooked ham ; put it over the fire with three quarts of cold water and a pint of dried peas which have been picked over and well washed in cold water, and boil the soup slowly for six hours, or until the peas are tender enough to be easily rubbed through a sieve with a potato-masher. After putting the soup through the sieve, return it to the fire to heat, leaving out the ham-bone ; season it palatably with salt and pepper, and then serve it with a plate of toast cut in half-inch dice, or with small dice of stale bread fried in smoking hot fat, and laid for a moment on brown paper to free them from grease.
DRIED BEAN SOUP.
Wash one pound of dried beans in plenty of cold water, pick out all the defective ones, and soak the beans over
night in a quart of cold water : the next morning peel and slice one onion, and fry it in the soup-kettle with one tablespoonful of butter or sweet drippings ; while the onion is browning, peel and slice one carrot and one turnip, and put them with the onion ; add the soaked beans and four quarts of cold water. Boil these ingredients very slowly for four hours, or until they are tender enough to rub through a sieve with a potato-masher : after rubbing them through the sieve, return them to the soup-kettle, together with the broth in which they were boiled, and place the kettle over the fire ; rub to a smooth paste two tablespoonfuls each of butter and flour, and stir this paste into the soup until it is entirely dissolved. Season the soup palatably with salt and pepper, let it boil for one minute, and then serve it hot. Bread cut in half-inch dice, and browned in the oven, makes a nice accompaniment for this soup.
Yellow split pease may be used in the same way for pease soup.
TURTLE BEAN SOUP.
Records on this page
Dried Okra SoupHam and Pea SoupDried Bean Soup