Have a quarter of a pound of lean bacon or ham, as also
an onion, a turnip, and a little celery, cut the whole into small
thin slices, and put them into a stewpan, with two ounces of
butter; place them over a sharp fire keeping them stirred,
about twenty minutes, or until forming a whitish glaze at the
bottom; then have ready washed, peeled, and cut into thin
slices, about twelve artichokes, which put into the stewpan
with a pint of broth or water, and stew until quite tender,
then mix in two tablespoonfuls of flour quite smoothly, add
two quarts of stock made as directed, and half a pint of milk;
keep it constantly stirred until boiling; season with a tea-
spoonful of salt, and two of sugar✪ Palestine Soup or Puree of Artichokes, then rub it through a sieve,
place it again in a stewpan; let it boil five minutes, keeping it
well skimmed, and serve with very small croutons of bread
(fried in butter, and dried upon a cloth) in the tureen; a gill
of cream, stirred in at the moment of serving, is a great im-
provement, although it may be omitted.
Crecy Soup, or Puree of Carrots.
Procure five or six large carrots, as red as possible, which
scrape well, then shave them into very thin slices, taking off
all the exterior red, but not using the center, then peel and
slice a large onion, a turnip, a quarter of a pound of lean ham,
a few sprigs of parsley, and two bay-leaves, put them into
a stewpan, with four ounces of butter, fry the whole to a light
yellowish color, then add the carrots, with a pint of water, and
let them stew until perfectly tender, mix in two ounces of flour
quite smoothly, and add five pints of stock; season with a little
salt and sugar✪ Crecy Soup or Puree of Carrots, and stir upon the fire until boiling, a quarter of
an hour, when pass it through a sieve, and finish and serve as
in the preceding; no cream, however, must be added. This
soup ought to be of a red color. Boiled rice or fried croutons
may be served in it.
Green Pea Soup.
Put two quarts of green peas into a stewpan with a quarter
of a pound of butter, a quarter of a pound of lean ham, cut
into small dice, two onions in slices, and a few sprigs of pars-
ley; add a quart of cold water, and with the hands rub all well
together; then pour off the water, cover the stewpan close, and
stand it over a sharp fire, stirring the contents round occasion-
ally; when very tender, add two tablespoonfuls of flour, which
mix in well, mashing the peas with your spoon against the
12 STANDARD COOKERY.
sides of the stewpan, add two quarts of stock, or broth from
the Pot-au feu, a tablespoon of sugar, and a little pepper and
salt, if required; boil all well together five minutes, when rub
it through a hair sieve; then put it into another stewpan with
a pint of boiling milk; boil five minutes, skim well, and pour it
into your tureen. It must not be too thick; serve with croutons
of bread as for Palestine Soup.
Winter Pea Soup. ✪ Winter Pea Soup
Page 12 · 4 recipe records on this page
Presented as published in 1912. 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
Have a quarter of a pound of lean bacon or ham, as also an onion, a turnip, and a little celery, cut the whole into small thin slices, and put them into a stewpan, with two ounces of butter; place them over a sharp fire keeping them stirred, about twenty minutes, or until forming a whitish glaze at the bottom; then have ready washed, peeled, and cut into thin slices, about twelve artichokes, which put into the stewpan with a pint of broth or water, and stew until quite tender, then mix in two tablespoonfuls of flour quite smoothly, add two quarts of stock made as directed, and half a pint of milk; keep it constantly stirred until boiling; season with a teaspoonful of salt, and two of sugar, then rub it through a sieve, place it again in a stewpan; let it boil five minutes, keeping it well skimmed, and serve with very small croutons of bread (fried in butter, and dried upon a cloth) in the tureen; a gill of cream, stirred in at the moment of serving, is a great improvement, although it may be omitted.
Crecy Soup, or Puree of Carrots.
Procure five or six large carrots, as red as possible, which scrape well, then shave them into very thin slices, taking off all the exterior red, but not using the center, then peel and slice a large onion, a turnip, a quarter of a pound of lean ham, a few sprigs of parsley, and two bay-leaves, put them into a stewpan, with four ounces of butter, fry the whole to a light yellowish color, then add the carrots, with a pint of water, and let them stew until perfectly tender, mix in two ounces of flour quite smoothly, and add five pints of stock; season with a little salt and sugar, and stir upon the fire until boiling, a quarter of an hour, when pass it through a sieve, and finish and serve as in the preceding; no cream, however, must be added. This soup ought to be of a red color. Boiled rice or fried croutons may be served in it.
Green Pea Soup.
Put two quarts of green peas into a stewpan with a quarter of a pound of butter, a quarter of a pound of lean ham, cut into small dice, two onions in slices, and a few sprigs of parsley; add a quart of cold water, and with the hands rub all well together; then pour off the water, cover the stewpan close, and stand it over a sharp fire, stirring the contents round occasionally; when very tender, add two tablespoonfuls of flour, which mix in well, mashing the peas with your spoon against the
sides of the stewpan, add two quarts of stock, or broth from the Pot-au feu, a tablespoon of sugar, and a little pepper and salt, if required; boil all well together five minutes, when rub it through a hair sieve; then put it into another stewpan with a pint of boiling milk; boil five minutes, skim well, and pour it into your tureen. It must not be too thick; serve with croutons of bread as for Palestine Soup.
Winter Pea Soup.
Records on this page
Palestine Soup or Puree of ArtichokesCrecy Soup or Puree of CarrotsGreen Pea SoupWinter Pea Soup