Soup for a Family

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (14)
Soup Base
Vegetables
Seasoning and Garnish
Instructions (15)
  1. Cut the particles of meat from the trimmings of different joints, as beef, mutton, veal, pork, &c.
  2. Put the bones into a pot, cover with water, and boil them till the goodness is extracted.
  3. Strain the liquor.
  4. Wash the trimmings of the vegetables, such as turnips, carrots, onions, leeks, celery, and a little cabbage.
  5. Cut all vegetables small.
  6. Put the cut vegetables into a pot with the strained liquor and some split peas.
  7. Boil till the peas are tender.
  8. Add a little dry mint.
  9. Rub the mixture through a tamis cloth or sieve.
  10. Season the meat with pepper and salt.
  11. Sweat the seasoned meat down till three parts tender.
  12. Add the pulp (from the strained mixture) to the meat.
  13. Boil all together till the meat is done.
  14. Skim the soup.
  15. Serve it up with fried bread in the form of dice.
Original Text
Soup for a Family. Cut the particles of meat from the trimmings of different joints, as beef,[86] mutton, veal, pork, &c. and when done put the bones into a pot, cover with water, and boil them till the goodness is extracted. Then strain the liquor, wash the trimmings of the vegetables, such as turnips, carrots, onions, leeks, celery, and a little cabbage. Cut all small, put them into a pot with the above liquor and some split peas; boil till the peas are tender, add a little dry mint, and rub it through a tamis cloth or sieve. Then season the meat with pepper and salt, sweated down till three parts tender, and add the pulp. Boil all together till the meat is done, skim it and serve it up with fried bread in the form of dice.
Notes
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