Onion Soup

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 (6)

Soup Base

a leg or neck of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
a shankbone
six onions previously sliced, and fried a light brown ↝ Onions, raw [Vegetables and Vegetable Products]

Garnish

a little roll or fried bread ↝ Pork, roll [Cold cuts and cured meats]

Instructions (9)

Boil a leg or neck of mutton in water.
Add carrots, turnips, and a shankbone (if available) to the boiling water.
Simmer until the juices are obtained.
Strain the liquid.
Add six onions, previously sliced and fried to a light brown, to the strained liquid.
Simmer the soup for three hours.
Carefully skim the soup.
Serve the soup.
Add a little roll or fried bread to the soup before serving.

Original Text

Onion Soup.

To the water that has boiled a leg or neck of mutton, put carrots, turnips, and, if you have one, a shankbone, and simmer till the juices are obtained. Strain it on six onions previously sliced, and fried a light brown; with which simmer it three hours. Skim it carefully, and serve it. Put into it a little roll or fried bread.

Notes

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