Stew Soup. — Half a pound of beef, mutton, or pork ; half a pint
of split peas, four turnips, eight potatoes, two onions, two ounces
of oatmeal or three ounces of rice, two quarts of water✪ Stew Soup. Cut the
COOKERY RECIPES. 4I3
meat into small pieces, as also the vegetables, and add them, with
the peas, to the water. Boil gently for three hours ; thicken with the
oatmeal, boil for another quarter of an hour, stirring all the time, and
season with pepper and salt. It is a good winter soup. This soup
may be made of the liquor in which tripe has been boiled, by adding
vegetables, seasoning, rice, etc.
Turkey Soup [a seasonable dish at Christmas). — Two quarts of
medium stock, the remains of a cold roast turkey, two ounces of
rice-flour or arrowroot, salt and pepper to taste, one tablespoonful
of Harvey's sauce or mushroom catsup✪ Turkey Soup. Cut up the turkey in small
pieces and put thetn in the stock ; let it simmer slowly until the
bones are quite clean, which will be in about four hours. Take the
bones out, and work the soup through a sieve ; when cold, skim well.
Mi.x the rice-flour or arrowroot to a batter with a little of the soup;
add it with the seasoning and sauce or catsup. Give one boil and
serve. Seasonable at Christmas. Instead of thickening this soup,
vermicelli or macaroni may be served in it.
Cucumber Soup [FrcncJi recipe). — Pare one cucumber, quarter it,
and take out the seeds; cut it in thin slices; put these on a plate with
a little .salt to draw the water from them ; drain, and put them in
your stewpan, with a piece of butter the size of a walnut. When they
are warmed through, without being browned, pour the stock on them.
Add sorrel, cut in large pieces, a little chervil, and seasoning, com-
posed of salt and pepper to taste, the yolks of two eggs, one gill of
cream, one quart of medium stock✪ Cucumber Soup, and boil for forty minutes. Mix
the well-beaten yolks of the eggs with the cream, which add at the
moment of serving.
Hodge-podge. — Two pounds of shin of beef, three quarts of water,
one pint of table-beer, two onions, two carrots, two turnips, one head
of celery; pepper and salt to taste; thickening of butter and flour✪ Hodge-podge.
Put the meat, beer and water in a stewpan, simmer for a few minutes,
and skim carefully. Add the vegetables and seasoning ; stew gently
till the meat is tender. Thicken with butter and flour, and serve
with turnips and carrots, or spinach and celery.
26
414 THE hearthstone; or, life at home.
Asparagus Soup. — One and one-half pint of split peas, a teacupful
of gravy, four young onions, one lettuce cut small, one-half head of
celery, one-half pint of asparagus cut small, one-half pint of cream,
three quarts of water; color the soup with spinach juice✪ Asparagus Soup. Boil the
peas, and rub them through a sieve ; add the gravy, and then stew
by themselves the celery, onions, lettuce and asparagus with the
water. After this, stew all together, and add the coloring and serve.
Time: Peas two and one-half hours; vegetables one hour; altogether,
four hours.
Page 262 · 5 recipe records on this page
Presented as published in 1883. 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
Stew Soup. — Half a pound of beef, mutton, or pork ; half a pint of split peas, four turnips, eight potatoes, two onions, two ounces of oatmeal or three ounces of rice, two quarts of water. Cut the
meat into small pieces, as also the vegetables, and add them, with the peas, to the water. Boil gently for three hours ; thicken with the oatmeal, boil for another quarter of an hour, stirring all the time, and season with pepper and salt. It is a good winter soup. This soup may be made of the liquor in which tripe has been boiled, by adding vegetables, seasoning, rice, etc.
Turkey Soup [a seasonable dish at Christmas). — Two quarts of medium stock, the remains of a cold roast turkey, two ounces of rice-flour or arrowroot, salt and pepper to taste, one tablespoonful of Harvey's sauce or mushroom catsup. Cut up the turkey in small pieces and put thetn in the stock ; let it simmer slowly until the bones are quite clean, which will be in about four hours. Take the bones out, and work the soup through a sieve ; when cold, skim well. Mix the rice-flour or arrowroot to a batter with a little of the soup; add it with the seasoning and sauce or catsup. Give one boil and serve. Seasonable at Christmas. Instead of thickening this soup, vermicelli or macaroni may be served in it.
Cucumber Soup [FrcncJi recipe). — Pare one cucumber, quarter it, and take out the seeds; cut it in thin slices; put these on a plate with a little .salt to draw the water from them ; drain, and put them in your stewpan, with a piece of butter the size of a walnut. When they are warmed through, without being browned, pour the stock on them. Add sorrel, cut in large pieces, a little chervil, and seasoning, composed of salt and pepper to taste, the yolks of two eggs, one gill of cream, one quart of medium stock, and boil for forty minutes. Mix the well-beaten yolks of the eggs with the cream, which add at the moment of serving.
Hodge-podge. — Two pounds of shin of beef, three quarts of water,
one pint of table-beer, two onions, two carrots, two turnips, one head
of celery; pepper and salt to taste; thickening of butter and flour.
Put the meat, beer and water in a stewpan, simmer for a few minutes,
and skim carefully. Add the vegetables and seasoning ; stew gently
till the meat is tender. Thicken with butter and flour, and serve
with turnips and carrots, or spinach and celery.
414 THE hearthstone; or, life at home.
Asparagus Soup. — One and one-half pint of split peas, a teacupful of gravy, four young onions, one lettuce cut small, one-half head of celery, one-half pint of asparagus cut small, one-half pint of cream, three quarts of water; color the soup with spinach juice. Boil the peas, and rub them through a sieve ; add the gravy, and then stew by themselves the celery, onions, lettuce and asparagus with the water. After this, stew all together, and add the coloring and serve. Time: Peas two and one-half hours; vegetables one hour; altogether, four hours.
Records on this page
Stew SoupTurkey SoupCucumber SoupHodge-podgeAsparagus Soup