How to Prepare a Large Quantity of Good Soup for the Poor

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

Soup Base

bones left from cooked joints, first baked in a brisk oven for a quarter of an hour, and afterwards boiled in a large copper of water for six hours ↝ Pork, bones [Pork]

Soup Additions

any meat you may have, cut up in pieces of about four ounces weight ↝ Pheasant, raw, meat only [Poultry Products]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
some thyme ↝ Thyme, fresh [Spices and Herbs]
ground allspice ↝ Spices, allspice, ground [Spices and Herbs]
well-soaked split peas ↝ Soup, split pea [Soups, broth-based]
barley ↝ Barley, pearled, raw [Cereal Grains and Pasta]
rice ↝ Rice, cooked, NFS [Rice]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (8)

Prepare a gelatinized foundation broth by baking bones left from cooked joints in a brisk oven for a quarter of an hour, and afterwards boiling them in a large copper of water for six hours.
Remove the bones from the broth.
Ensure the copper is part filled with the bone broth, with all the grease removed from the surface.
Add any meat you may have, cut up in pieces of about four ounces weight.
Garnish plentifully with carrots, celery, onions, some thyme, and ground allspice, well-soaked split peas, barley, or rice.
As the soup boils up, skim it well occasionally.
Season moderately with salt.
After about four hours' gentle and continuous boiling, the soup will be ready for distribution.

Original Text

No. 239. How to Prepare a Large Quantity of Good Soup for the Poor.

It is customary with most large families, while living in the country, to kill at least some portion of the meat consumed in their households; and without supposing for a moment that any portion of this is ever wasted, I may be allowed to suggest that certain parts, such as sheep's heads, plucks, shanks, and scrag-ends, might very well be spared towards making a good mess of soup for the poor. The bones left from cooked joints, first baked in a brisk oven for a quarter of an hour, and afterwards boiled in a large copper of water for six hours, would readily prepare a gelatinized foundation broth for the soup; the bones, when sufficiently boiled, to be taken out. And thus, supposing that your copper is already part filled with the broth made from bones (all the grease having been removed from the surface), add any meat you may have, cut up in pieces of about four ounces weight, garnish plentifully with carrots, celery, onions, some thyme, and ground allspice, well-soaked split peas, barley, or rice; and, as the soup boils up, skim it well occasionally, season moderately with salt, and after about four hours' gentle and continuous boiling, the soup will be ready for distribution. It was the custom in families where I have lived as cook, to allow a pint of this soup, served out with the pieces of meat in it, to as many as the recipients' families numbered; and the soup was made for distribution twice every week during winter.

[101]

Notes

—