Clear Gravy Soups (No. 200)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (26)
Clarifying
For Spring Soup / Soup Santé
For soups with grains or pasta
For turnip or onion soup
For soup GRESSI
Gravy
Seasoning
For vegetable gravy soup
Instructions (24)
  1. Cut half a pound of ham into slices, and lay them at the bottom of a large stew-pan or stock-pot, with two or three pounds of lean beef, and as much veal; break the bones, and lay them on the meat.
  2. Take off the outer skin of two large onions and two turnips; wash, clean, and cut into pieces a couple of large carrots, and two heads of celery; and put in three cloves and a large blade of mace.
  3. Cover the stew-pan close, and set it over a smart fire.
  4. When the meat begins to stick to the bottom of the stew-pan, turn it.
  5. When there is a nice brown glaze at the bottom of the stew-pan, cover the meat with hot water.
  6. Watch it, and when it is coming to boil put in half a pint of cold water: take off the scum.
  7. Then put in half a pint more cold water, and skim it again, and continue to do so till no more scum rises.
  8. Set it on one side of the fire to boil gently for about four hours.
  9. Strain it through a clean tamis or napkin (do not squeeze it, or the soup will be thick) into a clean stone pan.
  10. Let it remain till it is cold, and then remove all the fat.
  11. When you decant it, be careful not to disturb the settlings at the bottom of the pan.
Clarifying the Broth
  1. If the broth is not quite as bright as you wish it, put it into a stew-pan.
  2. Break two whites and shells of eggs into a basin; beat them well together.
  3. Put them into the soup: set it on a quick fire, and stir it with a whisk till it boils.
  4. Then set it on one side of the fire to settle for ten minutes.
  5. Run it through a fine napkin into a basin, and it is ready.
Note on Clarifying
  1. If your broth is carefully skimmed, it will be clear enough without clarifying, which process impairs the flavour of it in a higher proportion than it improves its appearance.
Variations and Additions
  1. Carrots, turnips, onions, celery, and a few leaves of chervil, make what is called spring soup, or soup santé; to this a pint of green pease, or asparagus pease, or French beans cut into pieces, or a cabbage lettuce, are an improvement.
  2. With rice or Scotch barley, with macaroni or vermicelli, or celery, cut into lengths, it will be the soup usually called by those names.
  3. Turnips scooped round, or young onions, will give you a clear turnip or onion soup; and all these vegetables mixed together, soup GRESSI.
  4. The gravy for all these soups may be produced extempore with No. 252.
  5. The roots and vegetables you use must be boiled first, or they will impregnate the soup with too strong a flavour.
  6. The seasoning for all these soups is the same, viz. salt and a very little Cayenne pepper.
  7. To make excellent vegetable gravy soup for 4 1/2d. a quart, see No. 224.
Original Text
Clear Gravy Soups.—(No. 200.) Cut half a pound of ham into slices, and lay them at the bottom of a large stew-pan or stock-pot, with two or three pounds of lean beef, and as much veal; break the bones, and lay them on the meat; take off the outer skin of two large onions and two turnips; wash, clean, and cut into pieces a couple of large carrots, and two heads of celery; and put in three cloves and a large blade of mace. Cover the stew-pan close, and set it over a smart fire. When the meat begins to stick to the bottom of the stew-pan, turn it; and when there is a nice brown glaze at the bottom of the stew-pan, cover the meat with hot water: watch it, and when it is coming to boil put in half a pint of cold water; take off the scum; then put in half a pint more cold water, and skim it again, and continue to do so till no more scum rises. Now set it on one side of the fire to boil gently for about four hours; strain it through a clean tamis or napkin (do not squeeze it, or the soup will be thick) into a clean stone pan; let it remain till it is cold, and then remove all the fat. When you decant it, be careful not to disturb the settlings at the bottom of the pan. The broth should be of a fine amber colour, and as clear as rock water. If it is not quite so bright as you wish it, put it into a stew-pan; break two whites and shells of eggs into a basin; beat them well together; put them into the soup: set it on a quick fire, and stir it with a whisk till it boils; then set it on one side of the fire to settle for ten minutes; run it through a fine napkin into a basin, and it is ready. However, if your broth is carefully skimmed, &c. according to the directions above given, it will be clear enough without clarifying; which process impairs the flavour of it in a higher proportion than it improves its appearance. Obs.—This is the basis of almost all gravy soups, which are called by the name of the vegetables that are put into them. Carrots, turnips, onions, celery, and a few leaves of chervil, make what is called spring soup, or soup santé; to this a pint of green pease, or asparagus pease, or French beans cut into pieces, or a cabbage lettuce, are an improvement. With rice or Scotch barley, with macaroni or vermicelli, or celery, cut into lengths, it will be the soup usually called by those names. [199]Or turnips scooped round, or young onions, will give you a clear turnip or onion soup; and all these vegetables mixed together, soup GRESSI. The gravy for all these soups may be produced extempore with No. 252. The roots and vegetables you use must be boiled first, or they will impregnate the soup with too strong a flavour. The seasoning for all these soups is the same, viz. salt and a very little Cayenne pepper. N.B. To make excellent vegetable gravy soup for 4 1/2d. a quart, see No. 224.
Notes
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