Gravy 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 (14)

Soup Base

a leg of beef ↝ Pheasant, leg, meat only, raw [Poultry Products]
five quarts of water ↝ Water, tap [Tap water]
a large bunch of herbs
two onions, sliced and fried, but not burnt ↝ Onions, raw [Vegetables and Vegetable Products]
a blade or two of mace ↝ Spices, mace, ground [Spices and Herbs]
three cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
twenty Jamaica peppers
forty black

Vegetables and Garnish

such vegetables as you choose to serve, cut in dice, carrot, and turnip, sliced ↝ Raw vegetable, NFS [Other vegetables and combinations]
Celery ↝ Celery, raw [Vegetables and Vegetable Products]
vermicelli ↝ Vermicelli, made from soy [Legumes and Legume Products]
A small roll ↝ Pork, roll [Cold cuts and cured meats]

Seasoning

A spoonful of soy ↝ Soy sauce [Soy-based condiments]
one of mushroom catsup ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (8)

Wash a leg of beef, break the bone, and set it over the fire with five quarts of water, a large bunch of herbs, two onions, sliced and fried, but not burnt, a blade or two of mace, three cloves, twenty Jamaica peppers, and forty black peppercorns.
Simmer till the soup be as rich as you choose; then strain off the meat, which will be fit for the servants’ table.
Next day take off the cake of fat, and that will warm with vegetables; or make a piecrust for the same.
Have ready such vegetables as you choose to serve, cut in dice, carrot, and turnip, sliced, and simmer till tender.
Celery should be stewed in it likewise; and before you serve, boil some vermicelli long enough to be tender, which it will be in fifteen minutes.
Add a spoonful of soy, and one of mushroom catsup.
Some people do not serve the vegetables, only boil for the flavour.
A small roll should be made hot, and kept long enough in the saucepan to swell, and then be sent up in the tureen.

Original Text

Gravy Soup.

Wash a leg of beef, break the bone, and set it over the fire with five quarts of water, a large bunch of herbs, two onions, sliced and fried, but not burnt, a blade or two of mace, three cloves, twenty Jamaica peppers, and forty black. Simmer till the soup be as rich as you choose; then strain off the meat, which will be fit for the servants’ table. Next day take off the cake of fat, and that will warm with vegetables; or make a piecrust for the same. Have ready such vegetables as you choose to serve, 96cut in dice, carrot, and turnip, sliced, and simmer till tender. Celery should be stewed in it likewise; and before you serve, boil some vermicelli long enough to be tender, which it will be in fifteen minutes. Add a spoonful of soy, and one of mushroom catsup. Some people do not serve the vegetables, only boil for the flavour. A small roll should be made hot, and kept long enough in the saucepan to swell, and then be sent up in the tureen.

Notes

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