Cream of Lettuce Soup

Ingredients

• 3 lettuces
• 4 oz. rice
• 1 small onion
• 2 oz. of butter
• ^ pint cream
• 2 cloves
• parsley
• sweet herbs
• mace
• 2 quarts broth or white stock

Method

1. 1

   Wash and chop the lettuces, cook in butter for five minutes, then add stock, rice, parsley, onion with cloves, and mace.

2. 2

   Cover and cook for 45 minutes, strain, and pour into a saucepan.

3. 3

   Just before boiling, add cream, season, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 11. The excerpt below is the record exactly as published.

mace, 1 quart of water, a pinch of nutmeg, \ an onion, small bunch savoury herbs, salt and pepper, and 6 peppercorns. Skin the fowl and put it into the stew-pot with all the ingredients, and simmer gently for 2 hours, carefully skimming the broth. Then strain it and put it aside till it is cold ; then take off every particle of fat. When it 's wanted, warm up as much as is required, and season to taste. Hare Soup. — I hare, 1 lb. gravy beef, 1 carrot, 1 turnip, 1 onion, 1 sprig of parsley, 1 bay-leaf, 12 peppercorns, 1 blade of mace, 2 oz. butter, 3 quarts water, 1 glass port wine. J oint the hare and cut it and the beef into small pieces. Put the butter into the stew-pan and fry the hare and the meat in it for a few minutes till they are nicely browned, then put in the vegetables, also cut into small pieces, and fry them slightly. Add the water, cold, and the other ingredients except the wine, and simmer gently for five hours. Pour off the stock, and when it is cold remove the fat. It is best to make the soup the day before it is wanted, and to let it stand all night. After the fat has been carefully removed, strain the soup into a saucepan, then take out the bones, and rub as much of the meat as you can through a sieve, and add it to the stock in the IO SOUPS. saucepan. When the soup boils thicken with flour if necessary, and add a wineglass of port wine, and salt and cayenne to taste. Some forcemeat balls should be served in the soup. Hare Soup (2). — Very good soup can be made with the re- mains of a jugged hare. Put all that is over of the hare into a saucepan with 3 pints of stock, let it simmer for two hours, strain it and rub the meat through a sieve. Put the stock and the puree back into the saucepan, season with cayenne and salt, add a wine- glass of port wine, make it quite hot, and serve with forcemeat balls. It may be necessary to thicken the soup with a little browned flour. Imitation Hare Soup. — 1^ lbs. gravy beef, r oz. butter, 1 slice lean bacon, 1 onion, 2 cloves, 1 small carrot, 1 oz. flour, 1 bunch of sweet herbs, 1 dessert-spoon of mushroom catsup, 1 teaspoon of Harvey’s sauce, 1 quart water or stock, 1 bay-leaf, 6 peppercorns, a small piece of turnip, a sprig of parsley, 1 large wineglass of port or claret. Cut the beef into small pieces and flour them. Put the butter in the stew-pot and set on the fire to get hot, and add the onion stuck with the cloves and the flour. Then put in the bits of beef, and let them get brown. Add the water or stock, the vegetables and peppercorns, and the small slice of bacon. Simmer gently for 1-5- hours, and strain. Set it aside to get cool, and when cold skim off all the fat. Half an hour before the soup is wanted for use put in a saucepan, and just before it boils add the wine and sauces, and salt and pepper to taste. Serve with forcemeat balls made in the following way : Forcemeat Balls. — -2 tablespoons of bread-crumbs, I tea- spoon of chopped parsley, 1 teaspoon of chopped suet, £ teaspoon of dried herbs, | teaspoon of grated lemon rind, 1 egg, a little powdered mace. Mix all together with the yolk of an egg, and make into balls. Drop them into the soup, and let them simmer for ten minutes. Haricot Bean Soup. — 1 lb. of haricot beans, 2 quarts stock, parsley, pepper and salt. Soak the beans for at least twelve hours SOUPS. 1 1 in cold water. Drain them and boil for about i| hours in cold water slightly salted, or until they are very tender. Drain them again and rub through a sieve. Warm the stock and add the puree of beans, season with pepper and salt, and add one tea- spoon of chopped parsley. Boil up once more and serve. Croiltons of fried bread should be served with this soup. Julienne Soup. — 2 quarts “stock for clear soup” (see page 6), 2 carrots, 2 turnips, 1 stalk celery. Scrape the carrots and cut the red part of them into straws an inch long. Scrape and cut up the turnips and celery also into straws an inch long. After the vegetables are cut up, boil the carrots in slightly salted boiling water for fifteen minutes, and the turnips and celery for ten minutes. Put the vegetables into the tureen and pour the clear soup, boiling, over them. Lettuce Soup, Cream of. — 3 lettuces, 4 oz. rice, 1 small onion, 2 oz. of butter, ^ pint cream, 2 cloves, parsley, sweet herbs, mace, 2 quarts broth or white stock

Cook this with the app: pantry check, scaling, and the assistant.