Economical Soup

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 (9)
Soup base
Thickener
Seasoning
Meat addition
Instructions (10)
  1. Save the liquor in which salt beef or pork has been boiled.
  2. Remove all grease from the liquor.
  3. Put the liquor into a copper with plentiful supply of carrots, parsnips, celery, and onions, all cut in small pieces.
  4. Boil the whole mixture and well skim until the vegetables are done.
  5. Thicken the soup with either oatmeal, peasemeal, or Indian corn meal.
  6. Season with pepper and ground allspice.
  7. Stir continuously until it boils up again.
  8. Skim the soup.
  9. Add the best pieces of meat selected from the stock-pot to the soup.
  10. Allow the meat to boil in the soup for half an hour longer.
Original Text
No. 240. Another Method for making Economical Soup. In households where large joints of salt beef, or pork, are cooked almost daily for the family, the liquor in which they have been boiled should be saved, all grease removed therefrom, and put into the copper with a plentiful supply of carrots, parsnips, celery, and onions, all cut in small pieces, the whole boiled and well skimmed till the vegetables are done; the soup is then to be thickened with either oatmeal, peasemeal, or Indian corn meal, seasoned with pepper and ground allspice, and stirred continuously until it boils up again; it must then be skimmed, and the best pieces of meat selected from the stock-pot should be kept in careful reserve, to be added to the soup, and allowed to boil therein for half an hour longer.
Notes
—