This is a soup very much in vogue amongst the middle
classes of the French people. It is very economical, and will
satisfy a numerous family at a trifling expense. Put a gallon
of water into a saucepan with two pounds of streaky salt pork
or bacon, to which add a couple of pounds of white cabbage,
cut in strips (using every part but the stalk, and previously
well washed), two large onions, a carrot, a turnip, and a head
of celery✪ French Cabbage Soup; let the whole boil three or four hours, until the pork
is tender, skimming off all the fat, season with a little black
pepper, brown sugar, and salt, if required; lay slices of bread
(about one pound) in your tureen, pour the soup over; keep
the tureen covered ten minutes, until the bread is soaked, when
it is ready to serve. The pork or bacon may be either served
separate or cut into small square pieces, and served in the
soup. A few mealy potatoes are sometimes introduced, or
a quart of large green peas, or a pint of dry split peas.
It is also frequently made by omitting the pork or bacon, add-
ing more vegetables of all kinds, and a quarter of a pound
of butter, and frequently where they have nothing else but
cabbage, they make it only of that. I have known strong,
healthy men make a hearty meal of it, preferring it to meat, of
which they scarcely ever partake.
Puree of Vegetable Soup.
Peel and cut up very finely three onions, three turnips, one
* See page 62.
8 STANDARD COOKERY.
carrot, and four potatoes, which put into a stewpan, with a
quarter of a pound of butter, the same of lean ham, and a bunch
of parsley; pass them ten minutes over a sharp fire, then
add a good spoonful of flour, which mix well in, add two quarts
of stock, and a pint of boiling milk; stir it until boiling; season
with a little salt✪ Puree of Vegetable Soup and sugar, rub it through a sieve, put it in
another stewpan, boil again, skim, and serve with croutons of
fried bread, as for Palestine Soup.* It ought to be thickish.
Autumn Soup.
Cut up four cabbage-lettuces, one cos ditto, a handful of
sorrel, and a little tarragon and chervil; when well washed
and drained put them into a stewpan, with two cucumbers
finely sliced, and two ounces of butter, place them over a
brisk fire, stirring occasionally, until very little liquid remains;
then add two tablespoonfuls of flour, stirring it well in; then
pour over three quarts of stock, adding a quart of young and
fresh green peas; half an hour's boiling will suffice for this
delicious soup, and the flavor of the vegetables will be fully
preserved; season with a teaspoonful of salt, and two of
sugar✪ Autumn Soup.
Scotch Cock-a-Leekie. ✪ Scotch Cock-a-Leekie
Page 9 · 5 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
This is a soup very much in vogue amongst the middle classes of the French people. It is very economical, and will satisfy a numerous family at a trifling expense. Put a gallon of water into a saucepan with two pounds of streaky salt pork or bacon, to which add a couple of pounds of white cabbage, cut in strips (using every part but the stalk, and previously well washed), two large onions, a carrot, a turnip, and a head of celery; let the whole boil three or four hours, until the pork is tender, skimming off all the fat, season with a little black pepper, brown sugar, and salt, if required; lay slices of bread (about one pound) in your tureen, pour the soup over; keep the tureen covered ten minutes, until the bread is soaked, when it is ready to serve. The pork or bacon may be either served separate or cut into small square pieces, and served in the soup. A few mealy potatoes are sometimes introduced, or a quart of large green peas, or a pint of dry split peas.
It is also frequently made by omitting the pork or bacon, adding more vegetables of all kinds, and a quarter of a pound of butter, and frequently where they have nothing else but cabbage, they make it only of that. I have known strong, healthy men make a hearty meal of it, preferring it to meat, of which they scarcely ever partake.
Puree of Vegetable Soup. Peel and cut up very finely three onions, three turnips, one
* See page 62.
carrot, and four potatoes, which put into a stewpan, with a quarter of a pound of butter, the same of lean ham, and a bunch of parsley; pass them ten minutes over a sharp fire, then add a good spoonful of flour, which mix well in, add two quarts of stock, and a pint of boiling milk; stir it until boiling; season with a little salt and sugar, rub it through a sieve, put it in another stewpan, boil again, skim, and serve with croutons of fried bread, as for Palestine Soup.* It ought to be thickish. Autumn Soup.
Cut up four cabbage-lettuces, one cos ditto, a handful of sorrel, and a little tarragon and chervil; when well washed and drained put them into a stewpan, with two cucumbers finely sliced, and two ounces of butter, place them over a brisk fire, stirring occasionally, until very little liquid remains; then add two tablespoonfuls of flour, stirring it well in; then pour over three quarts of stock, adding a quart of young and fresh green peas; half an hour's boiling will suffice for this delicious soup, and the flavor of the vegetables will be fully preserved; season with a teaspoonful of salt, and two of sugar.
Scotch Cock-a-Leekie.
Records on this page
French Cabbage SoupPuree of Vegetable SoupAutumn SoupTomato Soup (commonly called Portugaise)Scotch Cock-a-Leekie