Drain the liquor from the oysters through a colander. Put the liquor
over the fire with half as much water, salt, pepper and a large table-
spoonful of butter for each quart of soup. Let it boil up well and put
in the oysters. Heat slowly, and as they "ruffle," which should be
about five minutes after they reach the boil, strain off the soup. Have
in another vessel as much boiling milk as there was oyster liquor.
Pour the oysters into a tureen, put a large spoonful of butter upon
them ; when it melts entirely turn in the milk. Stir in well, add the hot
soup, cover, and serve with cabbage and crackers crisped in the oven.
Half a pint of rich cream✪ Oyster Soup is a great improvement and may be used
instead of the butter.
PARSNIP STEW.
First take and clean your parsnips thoroughly, cut them lengthwise
and quarter them ; have ready some nice salt pork, and place it in the
bottom of a flat-bottomed kettle, and fry brown ; when done, remove
from the kettle, take the parsnips and lay them evenly on the bottom of
the kettle, using half of them ; take the pork scraps and lay them on
the parsnips ; put on the remainder of them, and season with salt, pep-
per and a sprig of thyme ; then put on water enough to cover them.
When nearly done, have ready some dumplings the size of a tea biscuit,
put in and cover closely ; let them cook fifteen minutes without
removing the cover.
624 SOUPS.
PEA SOUP.
Take a pint of split peas and let them soak all night ; put on a beef
bone very early and cover it with water ; take off the scum as it rises ;
place your peas on the back of the stove to boil soft ; when done, mash
them and add the soup ; take your vegetables, two onions, one carrot,
one turnip, pare and cut into slices, not too large ; add to the soup
about an hour before serving ; season with pepper✪ Parsnip Stew and salt, then add
the peas, but be careful not to let the soup burn.
POTATO SOUP.
Pare four or five good sized potatoes and slice thin ; put in a dish,
cover with hot water and boil until done ; turn out the potatoes and
mash fine, put back in the water, and add salt, pepper, butter and a cup
of rich sweet cream and water enough for the required quantity of
soup. Some prefer to season it with a few slices of salt pork✪ Potato Soup, not very
fat.
SCOTCH BROTH.
Two pounds of the scraggy part of the neck of mutton. Cut the
meat from the bone and cut off all the fat'; cut the meat into small
pieces ; put into a soup pot with one large slice of turnip, two carrots,
one onion, one stalk of parsley, one-half cup of barley, three pints of
water, and boil gently two hours. On the bones put one pint of water,
boil two hours and then strain on the soup. Cook one spoonful of
flour and one of butter together until perfectly smooth, then stir into the
soup and add one teaspoonful of chopped parsley. Season with salt
and pepper.
TOMATO SOUP. ✪ Tomato Soup
Page 515 · 7 recipe records on this page
Presented as published in 1886. 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
Drain the liquor from the oysters through a colander. Put the liquor over the fire with half as much water, salt, pepper and a large tablespoonful of butter for each quart of soup. Let it boil up well and put in the oysters. Heat slowly, and as they "ruffle," which should be about five minutes after they reach the boil, strain off the soup. Have in another vessel as much boiling milk as there was oyster liquor. Pour the oysters into a tureen, put a large spoonful of butter upon them ; when it melts entirely turn in the milk. Stir in well, add the hot soup, cover, and serve with cabbage and crackers crisped in the oven. Half a pint of rich cream is a great improvement and may be used instead of the butter.
PARSNIP STEW.
First take and clean your parsnips thoroughly, cut them lengthwise and quarter them ; have ready some nice salt pork, and place it in the bottom of a flat-bottomed kettle, and fry brown ; when done, remove from the kettle, take the parsnips and lay them evenly on the bottom of the kettle, using half of them ; take the pork scraps and lay them on the parsnips ; put on the remainder of them, and season with salt, pepper and a sprig of thyme ; then put on water enough to cover them. When nearly done, have ready some dumplings the size of a tea biscuit, put in and cover closely ; let them cook fifteen minutes without removing the cover.
PEA SOUP.
Take a pint of split peas and let them soak all night ; put on a beef bone very early and cover it with water ; take off the scum as it rises ; place your peas on the back of the stove to boil soft ; when done, mash them and add the soup ; take your vegetables, two onions, one carrot, one turnip, pare and cut into slices, not too large ; add to the soup about an hour before serving ; season with pepper and salt, then add the peas, but be careful not to let the soup burn.
POTATO SOUP.
Pare four or five good sized potatoes and slice thin ; put in a dish,
cover with hot water and boil until done ; turn out the potatoes and
mash fine, put back in the water, and add salt, pepper, butter and a cup
of rich sweet cream and water enough for the required quantity of
soup. Some prefer to season it with a few slices of salt pork, not very
fat.
SCOTCH BROTH.
Two pounds of the scraggy part of the neck of mutton. Cut the meat from the bone and cut off all the fat'; cut the meat into small pieces ; put into a soup pot with one large slice of turnip, two carrots, one onion, one stalk of parsley, one-half cup of barley, three pints of water, and boil gently two hours. On the bones put one pint of water, boil two hours and then strain on the soup. Cook one spoonful of flour and one of butter together until perfectly smooth, then stir into the soup and add one teaspoonful of chopped parsley. Season with salt and pepper.
TOMATO SOUP.
Records on this page
Oyster SoupOyster SoupScotch BrothParsnip StewPea SoupPotato SoupTomato Soup