Cut the green part of a bundle of fifty asparagus, not
too large, into points ; boil them in salt water for twelve
or fifteen minutes; strain through a colander, and pour
them into a stewpan in which a quart of broth has already
been set near to the boil ; let the contents simmer for five
minutes only ; add salt and pepper to taste, and serve.
84. CABBAGE SOUP.
After having cut a cabbage (savoy preferred) in quarters
and washed it carefully in salt water, blanch it with the
head of a celery, and let it get cold ; then put the pieces
into a stewpan with a good slice of ham, a rasher of bacon,
and one quart of broth✪ Clear Asparagus Soup ; boil for forty minutes ; then take
the ham and bacon out, add one pint of broth if required ;
30 PRACTICAL HOUSEHOLD COOKERY.
salt and pepper to taste; boil, and pour it into a soup-
tureen with some slices of bread.
This soup can also be made '' maigre " by substituting
butter for ham and bacon, and water instead o( broth ; in
that case, soak the slices of bread with half a pint of boiling
milk in the soup-tureen before serving.
85. CABBAGE SOUP, MILANAISE.
Fry to a nice colour in a stewpan, with two ounces of
butter, half an onion, half a carrot, and half a head of
celery, all shred fine ; moisten the whole with a good broth,
and boil for ten minutes; pass this through a sieve; pour
the liquor back into the stewpan, with two tablespoon fuls of
tomato sauce, two small savoys cut in fours, after having
been blanched and the water squeezed out of them; also
two rashers of bacon cut in dice, one sage-leaf," a little
minced parsley, two quarts of broth, and a piece of bacon-
rind cut in small dice. Let the contents boil for three-
quarters of an hour; add one ounce of grated parmesan
cheese ; salt and pepper to taste ; then pour all into a soup-
tureen with some slices of bread, and serve with an ounce
of grated cheese on a plate apart.
86. TURNIP SOUP.
Cut six turnips into dice, and brown them in a stewpan
with two ounces of butter and a slice of ham ; after which,
cook the contents well with a pint of good broth and two
spoonfuls of tomato sauce✪ Turnip Soup ; boil till dona Then take the ham
out, and skim off all the fat. Meantime have ready in a
soup-tureen half a dozen slices of bread soaked in one quart-
of good boiling broth, a handful each of green peas and
asparagus-points (properly cooked apart) ; salt and pepper-
to taste ; then pour the turnips with it, mix well, and serve..
PRACTICAL HOUSEHOLD COOKERY. 31
87. TURNIP PUR^E SOUP.
Put eight turnips cut in quarters into a stewpan with
two spring onions, two heads of celery sliced, two ounces
of fresh butter, half a pint of chicken gravy, one pint of
white haricot beans; salt and pepper to taste; simmer
and stir gently for a few minutes, without browning the
contents ; then pour one quart of veal broth over, and boil
gently for an hour and a half ; pass the vegetables through
a sieve by rubbing with a wooden spoon ; return the pur^e
to the stewpan together with the remainder of the broth ;
stir well in order to dilute the pur^e ; add another quait
of white broth✪ Turnip Purée Soup ; stir again ; add a piece of sugar the size of
a walnut ; skim off the fat ; boil it for another half- hour ;
give it an occasional stir to prevent burning ; then pour it
into a soup-tureen with a few crotitons, and serve.
38. LEEK SOUP.
Cut six leeks an inch and a half long and sliced into
fours ; fry them in a stewpan with one and a half ounce
of butter till of a nice brown; then pour one quart of
broth on it ; boil for fifteen minutes ; add one tablespoon -
ful of gr✪ Leek Soupavy; salt and pepper to taste, and serve witli
croiltons. This soup can also be made " maigre " by using
water instead of broth; in that case add two ounces of
butter before serving.
89. MANOR-HOUSE SOUP.
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Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Cut the green part of a bundle of fifty asparagus, not
too large, into points ; boil them in salt water for twelve
or fifteen minutes; strain through a colander, and pour
them into a stewpan in which a quart of broth has already
been set near to the boil ; let the contents simmer for five
minutes only ; add salt and pepper to taste, and serve.
84. CABBAGE SOUP.
After having cut a cabbage (savoy preferred) in quarters
and washed it carefully in salt water, blanch it with the
head of a celery, and let it get cold ; then put the pieces
into a stewpan with a good slice of ham, a rasher of bacon,
and one quart of broth ; boil for forty minutes ; then take
the ham and bacon out, add one pint of broth if required ;
30 PRACTICAL HOUSEHOLD COOKERY.
salt and pepper to taste; boil, and pour it into a soup-
tureen with some slices of bread.
This soup can also be made '' maigre " by substituting
butter for ham and bacon, and water instead o( broth ; in
that case, soak the slices of bread with half a pint of boiling
milk in the soup-tureen before serving.
85. CABBAGE SOUP, MILANAISE.
Fry to a nice colour in a stewpan, with two ounces of
butter, half an onion, half a carrot, and half a head of
celery, all shred fine ; moisten the whole with a good broth,
and boil for ten minutes; pass this through a sieve; pour
the liquor back into the stewpan, with two tablespoon fuls of
tomato sauce, two small savoys cut in fours, after having
been blanched and the water squeezed out of them; also
two rashers of bacon cut in dice, one sage-leaf," a little
minced parsley, two quarts of broth, and a piece of bacon-
rind cut in small dice. Let the contents boil for three-
quarters of an hour; add one ounce of grated parmesan
cheese ; salt and pepper to taste ; then pour all into a soup-
tureen with some slices of bread, and serve with an ounce
of grated cheese on a plate apart.
86. TURNIP SOUP.
Cut six turnips into dice, and brown them in a stewpan
with two ounces of butter and a slice of ham ; after which,
cook the contents well with a pint of good broth and two
spoonfuls of tomato sauce ; boil till dona Then take the ham
out, and skim off all the fat. Meantime have ready in a
soup-tureen half a dozen slices of bread soaked in one quart-
of good boiling broth, a handful each of green peas and
asparagus-points (properly cooked apart) ; salt and pepper-
to taste ; then pour the turnips with it, mix well, and serve..
PRACTICAL HOUSEHOLD COOKERY. 31
87. TURNIP PUR^E SOUP.
Put eight turnips cut in quarters into a stewpan with
two spring onions, two heads of celery sliced, two ounces
of fresh butter, half a pint of chicken gravy, one pint of
white haricot beans; salt and pepper to taste; simmer
and stir gently for a few minutes, without browning the
contents ; then pour one quart of veal broth over, and boil
gently for an hour and a half ; pass the vegetables through
a sieve by rubbing with a wooden spoon ; return the pur^e
to the stewpan together with the remainder of the broth ;
stir well in order to dilute the pur^e ; add another quait
of white broth ; stir again ; add a piece of sugar the size of
a walnut ; skim off the fat ; boil it for another half- hour ;
give it an occasional stir to prevent burning ; then pour it
into a soup-tureen with a few crotitons, and serve.
38. LEEK SOUP.
Cut six leeks an inch and a half long and sliced into
fours ; fry them in a stewpan with one and a half ounce
of butter till of a nice brown; then pour one quart of
broth on it ; boil for fifteen minutes ; add one tablespoon -
ful of gravy; salt and pepper to taste, and serve witli
croiltons. This soup can also be made " maigre " by using
water instead of broth; in that case add two ounces of
butter before serving.
89. MANOR-HOUSE SOUP.