A baked 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 12 days ago
Not a recipe
No
Ingredients (29)
For the soup base
For adding to soup later
For fish broth addition
For improving soup for the sick
Instructions (18)
  1. Put a pound of any kind of meat cut in slices; two onions, two carrots, ditto; two ounces of rice, a pint of split peas, or whole ones if previously soaked, pepper and salt, into an earthen jug or pan, and pour one gallon of water.
  2. Cover it very close, and bake it with the bread.
Notes on Soup Preparation and Use
  1. The cook should be charged to save the boiling of every piece of meat, ham, tongue, &c. however salt: as it is easy to use only a part of that, and the rest of fresh water, and by the addition of more vegetables, the bones of the meat used in the family, the pieces of meat that come from table on the plates, and rice, Scotch barley or oatmeal, there will be some gallons of nutritious soup two or three times a week.
  2. The bits of meat should be only warmed in the soup, and remain whole; the bones, &c. boiled till they yield their nourishment.
  3. If the things are ready to put in the boiler as soon as the meat be served, it will save lighting fire and second cooking.
  4. Turnips, carrots, leeks, potatoes, or any sort of vegetable that is at hand, should be used.
  5. Should the soup be poor of meat, the long boiling of the bones and different vegetables, will afford better nourishment than the laborious poor can obtain; especially as they are rarely tolerable cooks, and have not fuel to do justice to what they buy.
  6. But in every family there is some superfluity; and if it be prepared with cleanliness and care, the benefit will be very great to the receiver, and the satisfaction no less to the giver.
  7. I found, in the time of scarcity, ten or fifteen gallons of soup, could be dealt out weekly, at an expense not worth mentioning, though the vegetables were bought.
  8. If in the villages about London, abounding with opulent families, the quantity of ten gallons were made in ten gentlemen’s houses, there would be a hundred gallons of wholesome agreeable food given weekly for the supply of forty poor families, at the rate of two gallons and a half each.
  9. What a relief to the labouring husband, instead of bread and cheese, to have a warm comfortable meal! To the sick, aged, and infant branches, how important an advantage.
  10. It very rarely happens, that servants object to seconding the kindness of their superiors to the poor; but should the cook in any family think the adoption of this plan too troublesome, a gratuity at the end of the winter might repay her, if the love of her fellow creatures failed of doing it, a hundred fold.
  11. Did she readily enter into it, she would never wash away as useless the pease or grits of 267which soup or gruel had been made; broken potatoes, the green heads of celery, the necks and feet of fowls, and particularly the shanks of mutton, and various other articles, which in preparing dinner for the family are thrown aside.
Fish Broth Preparation
  1. Fish affords great nourishment, and that not by the part eaten only, but the bones, heads, and fins, which contain an isinglass.
  2. When the fish is served, let the cook put by some of the water, and stew in it the above, as likewise add the gravy that is in the dish, until she obtains all the goodness.
  3. If to be eaten by itself, when it makes a delightful broth, she should add a very small bit of onion, some pepper, and a little rice flour rubbed down smooth with it.
  4. But strained it makes a delicious improvement to the meat soup, particularly for the sick; and when such are to be supplied, the milder parts of the spare bones and meat should be made for them, with little, if any of the liquor of the salt meats.
Serving Note
  1. The fat should not be taken off the broth or soup, as the poor like it, and are nourished by it.
Original Text
A baked Soup. Put a pound of any kind of meat cut in slices; two onions, two carrots, ditto; two ounces of rice, a pint of split peas, or whole ones if previously soaked, pepper and salt, into an earthen jug or pan, and pour one gallon of water. Cover it very close, and bake it with the bread. The cook should be charged to save the boiling of every piece of meat, ham, tongue, &c. however salt: as it is easy to use only a part of that, and the rest of fresh water, and by the addition of more vegetables, the bones of the meat used in the family, the pieces of meat that come from table on the plates, and rice, Scotch barley or oatmeal, there will be some gallons of nutritious soup two or three times a week. The bits of meat should be only warmed in the soup, and remain whole; the bones, &c. boiled till they yield their nourishment. If the things are ready to put in the boiler as soon as the meat be served, it will save lighting fire and second cooking. Turnips, carrots, leeks, potatoes, or any sort of vegetable that is at hand, should be used. 266Should the soup be poor of meat, the long boiling of the bones and different vegetables, will afford better nourishment than the laborious poor can obtain; especially as they are rarely tolerable cooks, and have not fuel to do justice to what they buy. But in every family there is some superfluity; and if it be prepared with cleanliness and care, the benefit will be very great to the receiver, and the satisfaction no less to the giver. I found, in the time of scarcity, ten or fifteen gallons of soup, could be dealt out weekly, at an expense not worth mentioning, though the vegetables were bought. If in the villages about London, abounding with opulent families, the quantity of ten gallons were made in ten gentlemen’s houses, there would be a hundred gallons of wholesome agreeable food given weekly for the supply of forty poor families, at the rate of two gallons and a half each. What a relief to the labouring husband, instead of bread and cheese, to have a warm comfortable meal! To the sick, aged, and infant branches, how important an advantage. It very rarely happens, that servants object to seconding the kindness of their superiors to the poor; but should the cook in any family think the adoption of this plan too troublesome, a gratuity at the end of the winter might repay her, if the love of her fellow creatures failed of doing it, a hundred fold. Did she readily enter into it, she would never wash away as useless the pease or grits of 267which soup or gruel had been made; broken potatoes, the green heads of celery, the necks and feet of fowls, and particularly the shanks of mutton, and various other articles, which in preparing dinner for the family are thrown aside. Fish affords great nourishment, and that not by the part eaten only, but the bones, heads, and fins, which contain an isinglass. When the fish is served, let the cook put by some of the water, and stew in it the above, as likewise add the gravy that is in the dish, until she obtains all the goodness. If to be eaten by itself, when it makes a delightful broth, she should add a very small bit of onion, some pepper, and a little rice flour rubbed down smooth with it. But strained it makes a delicious improvement to the meat soup, particularly for the sick; and when such are to be supplied, the milder parts of the spare bones and meat should be made for them, with little, if any of the liquor of the salt meats. The fat should not be taken off the broth or soup, as the poor like it, and are nourished by it.
Notes
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