French Soup

Ingredients

• 1 sheep's head
• 3 qts. of water
• I bunch of sweet herbs
• 1 teacupful of pearl barley
• 6 onions
• I turnip
• I carrot
• few cloves
• mushroom catsup
• butter
• flour

Method

1. 1

   Take one sheep’s head, remove the brains, and steep it as before.

2. 2

   Put it into a saucepan with three quarts of water, one teacupful of pearl barley, six onions, one turnip, one carrot, a bunch of sweet herbs, and a few cloves.

3. 3

   Let it simmer gently for about five hours, then remove the head; strain and rub the vegetables through a sieve, or leave them whole, according to taste; Let it stand all night, and when cold take off every particle of fat; cut up the meat from the head into small pieces and warm it up in the soup.

4. 4

   Season to taste, add a little mushroom ketchup, and thicken with butter and flour.

5. 5

   This will be found very little inferior to mock turtle soup.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 3. The excerpt below is the record exactly as published.

I turnip, I leek, % head of celery, 1 cauliflower, 1 gill of peas, 4% of saltspoon- ful of carbonate of soda. Cut the meat from the bone—do not use the fat ; break the bones in halves, do not use the marrow. Put the meat and bones into a stock pot with five pints of cold water, a teaspoon- ful of salt will assist the scum to rise, boil quickly and remove scum as it rises, then simmer gently five hours. Cut carrots and turnips in slices, the head of celery and leek, wash well and cut in squares, put the cauliflower in sprigs after washing. One hour before serving add vegetables ; the sprigs of cauliflower can be putin fifteen minutes before serving. Put one gill of peas, - a teaspoonful of salt, a quarter of a saltspoonful of soda into boiling water and boil fifteen minutes, then put peas in tureen and pour soup over them. 6. Good Gravy Soup —Ingredients—-1 lb. of beef, 1 lb. of veal, 1 Ib. of mutton, 6 quarts of water, I crust of bread, 1 carrot, I onion, a little summer savory, 4 cloves, pepper, and a blade of mace. Cut the meat in small pieces and put into the water, with EP SOUPS. 15th 13 the crust of bread toasted very crisp. Peel the carrot and onion, and, with a little summer savory, pepper, four cloves, and a blade of mace, put in the stewpan. Cover it and let it stew slowly until the liquor is reduced to three quarts. Then strain it, take off the fat, and serve with sippets of toast. 7, Scoth Mutton Broth—Ingredients—2 qts. of water, neck of mutton, 4 or 5 carrots, 4 or 5 turnips, 3 onions, 4 large spoonfuls of Scotch barley, salt to taste, some chopped parsley. Soak a neck of mutton in water for an hour; cut off the scrag, and put it into a stew-pot with two quarts of water, As soon as it boils skim it well and then simmer it an hoar an a half; then take the best end of the mutton, cut it into pieces (two bones in each}, take some of the fat off, and put as many as you think proper ; skim the moment the fresh meat boils up, and every quarter of an hour afterwards. Have ready four or five carrots, the same number of turnips, and three onions, all cut, but not small, and put them in soon enough to get quite tender ; add four farge spoonfuls of Scotch barley, first wetted with cold water. ‘The meat should stew three hours. Salt to taste, and serve alltogether. ‘Twenty minutes before serving put in some chopped parsley. It is an excellent winter dish. 8. A Roast Beef and Boiled Turkey Soup —Ingredients— Bones of a turkey and beef, 2 or 3 carrots, 2 or 3 onions, 2 or 3 tur- nips, % doz. cloves, pepper, salt, and tomatoes, 2 tablespoonfuls of flour, some bread. Take the liquor that the turkey is boiled in, and the bones of the turkey and beef; put them into a soup-pot with two or three carrots, turnips and onions, half a dozen cloves, pepper,salt, and tomatoes, if you have any; bail it four hours, then strain all out. Put the soup back into the pot, mix two tablespoonfuls of flour into a little cold water; stir it into the soup; give it one boil. Cut some bread dice form, lay it in the bottom of the tureen, pour the soup on to it, and color with a little soy. 9. Veal or Lamb Soup —Ingredients—Knuckle of veal, 2 onions, 5 or 6 turnips, some sweet marjoram, salt and cayenne pepper, flour, 6 or 8 potatoes, a few dumplings, 1 tablespoonful of burnt sugar. Take a knuckle of veal, crack the bone, wash, and put it on to boil in more than sufficient water to cover it. After boiling some time, pare, cut, and wash two onions, five or six turnips, and put in with the meat. When this has boiled one hour add some sweet majoram, rubbed fine,with salt and cayenne pepper i 4 THE Dominion Coox Book. to taste. Then take flour, which mix with cold water to the consistency of cream and add to the soup while boiling. Care must be taken not to make it too thick. Then pare and cut into small pieces six or eight potatoes, which add about half an hour before being served; and about ten minutes before sending to table put in a few dumplings. As veal makeS a white soup, the color is much improved by adding a table- spoonful of burnt sugar. This soup may be thickened with rice, if preferable. 10. French Soup -—Ingredients—1 sheep's head, 3 qts. of water, I bunch of sweet herbs, 1 teacupful of pearl barley, 6 onions, 1 turnip, I carrot, few cloves, mushroom catsup, butter and flour

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