PERSIAN SOUP

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

Soup Base

clear brown soup

Vegetables

carrot, turnip, and lettuce leaves, with a round vegetable-cutter, to the size of a threepenny piece ↝ Carrots, raw [Vegetables and Vegetable Products]
carrot, turnip, and lettuce leaves, with a round vegetable-cutter, to the size of a threepenny piece ↝ Turnips, raw [Vegetables and Vegetable Products]
carrot, turnip, and lettuce leaves, with a round vegetable-cutter, to the size of a threepenny piece ↝ Grape leaves, raw [Vegetables and Vegetable Products]

Optional Flavoring

A glass of sherry

Instructions (4)

Cut carrot, turnip, and lettuce leaves with a round vegetable-cutter to the size of a threepenny piece.
Boil the cut vegetables tender in a separate sauce-pan.
Strain the boiled vegetables and add them to the clear brown soup.
Optionally, add a glass of sherry to the soup for improvement.

Original Text

PERSIAN SOUP.

Cut carrot, turnip, and lettuce leaves, with a round vegetable-cutter, to the size of a threepenny piece, and boil tender in a separate sauce-pan, strain and add to clear brown soup. A glass of sherry added to the soup is an improvement, but this may be omitted.

Notes

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