SOUPb. 15
iiiiitt<m*or poultry; brii^; to a boil^ Bkiiii well, and simmei
ilowly for four (ur five hoiuni, stirring frequently ; take oat the
boneSf and strain throngh a onllender ; press the beans through
with the baok of a wooden spoon ; this takes out the skins which
are very tongh ; put the soup baek in the kettle, season with
pepper and salt ; giye a boil np, add a teaoup of wine✪ Black Bean Soup, and
serre. Very fine.
* Babbit Bonp.
Cvt off the legs and shonlders, divide the body down the
baek, and then across, wash it in lukewarm water and wipe it
dry ; then pat it in a frying-pan with a little butter or sweet
drippings; fry it a nice brown ; put it in your soup-kettle with
a carrot grated, one onion sliced, four cloves, two blades of mace,
two doien peppercorns, a bunch of thyme and parsley, two thin
slices of bacon, and three quarts of cold water. Bring all to a
boil, then set aside to simmer for three hours, skim it well, and
when the meat is tender take it out, cut off that from the baok
and upper part of the legs, cut it in small pieces and set it
aside : take the rest of the meat from the bones and pound it in
a mortar with an ounce of butter and two tablespoonfbls of
flour moistened with a little soup ; when well mixed stir it in
the soup, and let it simmer fifteen minutes longer; then season
with salt to your taste, strain through a sieve, put in the meat
you cut in pieces and set aside, add a tablespoonftd of tomato or
mushroom catsup and a glass of wine, and serve.
* Tomato Soup.
Wash a quarter of a peck of tomatoes, cut them in pieces and
chop them fine in a wooden bowl ; put them in your soup-kettle
with a beef or mutton bone, or two pounds of lean meat of
either kind, pepper and salt, and three quarts of cold water ;
bring to a boil, then simmer slowly for three hours ; take out
the bone or meat, and strain the broth through a fine sieve,
pressing on the tomatoes lightly ; return the liquor to the soup-
kettle, mix a tablespoonful of fiour✪ Tomato Soup with a little cold water, stir
k in the soup, boil five minutes, and serve.
M COOKER T FEOM EXPJbRJBNOE:
Soup Xaign.
Feel sad eat in snudl pieoes four white potitoee, three tnrnipe,
three onions, and one earrot ; pat them in a itew-^paa with a
pieee of batter the site of an egg, a qaarter of a poand of lean
ham, and a banoh of parsley ; pat them over a hot fire fte ten
minates, stirring them often ; then add two qaarts of hot water^
pepper and salt ; boil antil the yegetables will mash, then pasf
it throagh a callender, pressing the yegetables throagh into the
broth ; pat it into the stew-pan again ; if not thiek enoogh add
a tablespoonfal of floar; ^ve a boil ap and serve with sippets of
toast or fried bread.
*OreeBL Pea Soap.
Shell half a peek of fresh green peas, wash the pods and pal
them in a soap-kettle with plenty of oold water ; boil antil yery
tender, then drain off the water, throw away the pods, and pat
the peas on to boil in the water yoa strained off; boil them
tiiree-qaarters of an hoar, or antil they will mssh with the baek
of a spoon ; strain them throagh a oallender, throw them baek
into the kettle, reserving a teaoapfal, mash the remainder very
fine with a potato masher, adding gradaally the water they were
boiled in, whieh shoald not be mach more than a pint; add to
this three pints of rieh new milk, and the oap of peas yoa re-
served ; let it oome to a boil, then stir in a qaarter of a poand
of batter in which yoa have rabbed two tablespoons of floari
add a tablespoonfal of chopped parsley, season with pepper and
salt, give a boil ap, and serve.
* Split Pea Soap.
Page 6 · 5 recipe records on this page
Presented as published in 1905. 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
SOUPS. 15
meat or poultry; bring to a boil, Skim well, and simmei ilowly for four (ur five hoiuni, stirring frequently ; take oat the boneSf and strain throngh a onllender ; press the beans through with the back of a wooden spoon ; this takes out the skins which are very tough ; put the soup back in the kettle, season with pepper and salt ; give a boil up, add a teaoup of wine, and serre. Very fine.
* Babbit Bonp.
Cut off the legs and shoulders, divide the body down the baek, and then across, wash it in lukewarm water and wipe it dry ; then pat it in a frying-pan with a little butter or sweet drippings; fry it a nice brown ; put it in your soup-kettle with a carrot grated, one onion sliced, four cloves, two blades of mace, two doien peppercorns, a bunch of thyme and parsley, two thin slices of bacon, and three quarts of cold water. Bring all to a boil, then set aside to simmer for three hours, skim it well, and when the meat is tender take it out, cut off that from the back and upper part of the legs, cut it in small pieces and set it aside : take the rest of the meat from the bones and pound it in a mortar with an ounce of butter and two tablespoonfuls of flour moistened with a little soup ; when well mixed stir it in the soup, and let it simmer fifteen minutes longer; then season with salt to your taste, strain through a sieve, put in the meat you cut in pieces and set aside, add a tablespoonful of tomato or mushroom catsup and a glass of wine, and serve.
* Tomato Soup.
Wash a quarter of a peck of tomatoes, cut them in pieces and chop them fine in a wooden bowl ; put them in your soup-kettle with a beef or mutton bone, or two pounds of lean meat of either kind, pepper and salt, and three quarts of cold water ; bring to a boil, then simmer slowly for three hours ; take out the bone or meat, and strain the broth through a fine sieve, pressing on the tomatoes lightly ; return the liquor to the soupkettle, mix a tablespoonful of fiour with a little cold water, stir k in the soup, boil five minutes, and serve.
MY COOKER FROM EXPERIENCE:
Soup Maigre.
Peel and cut in small pieces four white potatoes, three turnips, three onions, and one carrot ; put them in a stew-pan with a piece of butter the site of an egg, a quarter of a poand of lean ham, and a bunch of parsley ; put them over a hot fire fte ten minates, stirring them often ; then add two quarts of hot water^ pepper and salt ; boil antil the vegetables will mash, then pass it through a colander, pressing the yegetables throagh into the broth ; pat it into the stew-pan again ; if not thiek enough add a tablespoonfal of floar; give a boil up and serve with sippets of toast or fried bread.
*Green Pea Soup.
Shell half a peck of fresh green peas, wash the pods and put them in a soup-kettle with plenty of oold water ; boil until very tender, then drain off the water, throw away the pods, and put the peas on to boil in the water you strained off; boil them three-quarters of an hoar, or until they will mash with the back of a spoon ; strain them through a colander, throw them baek into the kettle, reserving a teacupful, mash the remainder very fine with a potato masher, adding gradually the water they were boiled in, whieh should not be mach more than a pint; add to this three pints of rieh new milk, and the cup of peas yoa reserved ; let it come to a boil, then stir in a quarter of a pound of butter in which you have rubbed two tablespoons of floari add a tablespoonfal of chopped parsley, season with pepper and salt, give a boil ap, and serve.
* Split Pea Soap.
Records on this page
Rabbit SoupVegetable SoupOx-tail SoupBlack Bean SoupTomato Soup