Hessian Soup and Ragout

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (21)

Soup Base

the root of a tongue ↝ Burdock root, raw [Vegetables and Vegetable Products]
half an ox head
salt and water ↝ Salt, table, iodized [Spices and Herbs]
salt and water ↝ Water, tap [Tap water]
five or six quarts of water ↝ Water, tap [Tap water]

Soup Additions

a pint of split peas ↝ Soup, split pea [Soups, broth-based]
a quart of whole ↝ Peas, green, raw [Vegetables and Vegetable Products]
twelve carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
six turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
six potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
six large onions ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of sweet herbs
two heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]

Seasoning

pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]
pimento ↝ Pimento, canned [Vegetables and Vegetable Products]
a clove or two ↝ Garlic, raw [Vegetables and Vegetable Products]
a little Cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Thickening (if needed)

a slice of roll ↝ Pork, roll [Cold cuts and cured meats]
a little rice flour

Instructions (8)

Clean the root of a tongue very nicely, and half an ox head, with salt and water, and soak them afterwards in plain water.
Stew them in five or six quarts of water till tolerably tender.
Let the soup stand to be cold.
Take off the cake of fat, which will make good paste for hot meat pies, or serve to baste.
Put to the soup a pint of split peas or a quart of whole, twelve carrots, six turnips, six potatoes, six large onions, a bunch of sweet herbs, and two heads of celery.
Simmer them without the meat, till the vegetables are done enough to pulp with the peas through a sieve, when the soup will be about the consistence of cream.
Season it with pepper, salt, mace, pimento, a clove or two, and a little Cayenne, all in the finest powder.
If the peas are bad, the soup may not be thick enough; then boil in it a slice of roll, and put through the colander; or put a little rice flour, mixing it by degrees.

Original Text

Hessian Soup and Ragout.

Clean the root of a tongue very nicely, and half an ox head, with salt and water, and soak them afterwards in plain water; then stew them in five or six quarts of water till tolerably tender. Let the soup stand to be cold: take off the cake of fat, which will make good paste for hot meat pies, or 36serve to baste. Put to the soup a pint of split peas or a quart of whole, twelve carrots, six turnips, six potatoes, six large onions, a bunch of sweet herbs, and two heads of celery. Simmer them without the meat, till the vegetables are done enough to pulp with the peas through a sieve, when the soup will be about the consistence of cream. Season it with pepper, salt, mace, pimento, a clove or two, and a little Cayenne, all in the finest powder. If the peas are bad, the soup may not be thick enough; then boil in it a slice of roll, and put through the colander; or put a little rice flour, mixing it by degrees.

Notes

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