Maigre, or Vegetable Gravy Soup (No. 224)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Yield
3.0 quarts
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (19)
Optional addition
Instructions (19)
  1. Put three ounces of butter into a gallon stew-pan and set it over a slow fire.
  2. While the butter is melting, slice four ounces of onion, cut one turnip and one carrot into small pieces, and cut a head of celery into small pieces.
  3. Put the prepared vegetables into the stew-pan, cover it close, and let them fry until lightly browned, which will take about twenty-five minutes.
  4. In a separate sauce-pan, have ready a pint of pease with four quarts of water.
  5. When the roots in the stew-pan are quite brown and the pease come to a boil, add the pease and water to the stew-pan.
  6. Put the mixture on the fire, and when it boils, skim it clean.
  7. Add a crust of bread (about as big as the top of a twopenny loaf), twenty-four berries of allspice, the same amount of black pepper, and two blades of mace.
  8. Cover the stew-pan close and let it simmer gently for one hour and a half.
  9. Set the stew-pan from the fire for ten minutes.
  10. Gently pour off the liquid into a large basin, being careful not to disturb the sediment at the bottom of the stew-pan.
  11. Let the liquid stand for about two hours until it is quite clear.
  12. While the soup is clearing, shred one large turnip, the red part of a large carrot, mince three ounces of onion, and cut one large head of celery into small bits.
  13. Put the shredded turnips and carrots into cold water and let them boil for five minutes.
  14. Drain the boiled turnips and carrots on a sieve.
  15. Pour the clear soup from the basin into a clean stew-pan.
  16. Add the drained boiled roots to the clear soup.
  17. Put the soup on the fire and let it simmer gently until the herbs are tender, which will take from thirty to forty minutes.
  18. Season the soup with salt and a little Cayenne.
  19. The soup is now ready.
Original Text
Maigre, or Vegetable Gravy Soup.207-*—(No. 224.) Put into a gallon stew-pan three ounces of butter; set it over a slow fire; while it is melting, slice four ounces of onion; cut in small pieces one turnip, one carrot, and a head of celery; put them in the stewpan, cover it close, let it fry till they are lightly browned; this will take about twenty-five minutes: have ready, in a sauce-pan, a pint of pease, with four quarts of water; when the roots in the stew-pan are quite brown, and the pease come to a boil, put the pease and water to them; put it on the fire; when it boils, skim it clean, and put in a crust of bread about as big as the top of a twopenny loaf, twenty-four berries of allspice, the same of black pepper, and two blades of mace; cover it close, let it simmer gently for one hour and a half; then set it from the fire for ten minutes; then pour it off very gently (so as not to disturb the sediment at the bottom of the stew-pan) into a large basin; let it stand (about two hours) till it is quite clear: while this is doing, shred one large turnip, the red part of a large carrot, three ounces of onion minced, and one large head of celery cut into small bits; put the turnips and carrots on the fire in cold water, let them boil five minutes, then drain them on a sieve, then pour off the soup clear into a stew-pan, put in the roots, put the soup on the fire, let it simmer gently till the herbs are tender (from thirty to forty minutes), season it with salt and a little Cayenne, and it is ready. You may add a table-spoonful of mushroom catchup (No. 439). Obs. You will have three quarts of soup, as well coloured, and almost as well flavoured, as if made with gravy meat. N.B. To make this it requires nearly five hours. To fry the herbs requires twenty-five minutes; to boil all together, one hour and a half; to settle, at the least, two hours; when clear, and put on the fire again, half an hour more.
Notes
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