Soup Sante, or Gravy Soup

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (24)

Soup Base

a pound and a half of lean ham cut in slices ↝ Ham [Cold cuts and cured meats]
about two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three pounds of lean beef ↝ Beef, ground, raw [Ground beef]
the same quantity of lean veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
fix onions cut in slices ↝ Onions, raw [Vegetables and Vegetable Products]
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
two turnips sliced ↝ Turnips, raw [Vegetables and Vegetable Products]
two heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a bunch of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
fix cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
two blades of mace ↝ Spices, mace, ground [Spices and Herbs]
a little water ↝ Water, tap [Tap water]
a gallon of boiling water ↝ Water, tap [Tap water]
salt ↝ Salt, table, iodized [Spices and Herbs]
chyan pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]

Vegetables for Soup

a carrot cut in thin pieces about two inches in length ↝ Carrots, raw [Vegetables and Vegetable Products]
a turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
two heads of leaks ↝ Leeks [Onions]
two of celery ↝ Celery, raw [Vegetables and Vegetable Products]
two of endive cut across ↝ Endive, raw [Vegetables and Vegetable Products]
two cabbage lettuces cut in the same manner ↝ Lettuce, raw [Lettuce and lettuce salads]
a little forrel
chervil ↝ Parsley, raw [Not included in a food category]

Garnish

the crust of a French roll ↝ Rolls, french [Baked Products]

Instructions (8)

Take a pound and a half of lean ham cut in slices, and put them in the bottom of the stew-pan, with about two ounces of butter under them.
Over the ham put three pounds of lean beef, and over the beef the same quantity of lean veal.
Put in six onions cut in slices, two carrots, and two turnips sliced, two heads of celery, a bunch of sweet-herbs, six cloves, and two blades of mace.
Let there be a little water at the bottom, and when you have gently drawn it till it sticks, put in a gallon of boiling water.
Let it stew gently for two hours; season with salt and chyan pepper, and strain it clear off.
Have ready a carrot cut in thin pieces about two inches in length, a turnip, two heads of leaks, two of celery, two of endive cut across, two cabbage lettuces cut in the same manner, with a little forrel and chervil.
Put these into a stew-pan, and sweat them over the fire for about fifteen minutes; then put them into your soup.
Set the whole over the fire, and let it boil gently about a quarter of an hour; then pour it into your tureen, with the crust of a French roll on the top, and send it to table.

Original Text

Soup Sante, or Gravy Soup.
TAKE a pound and a half of lean ham cut in slices, and put them in the bottom of the stew-pan, with about two ounces of butter under them. Over the ham put three pounds of lean beef, and over the beef the same quantity of lean veal. Put in fix onions cut in slices, two carrots, and two turnips sliced, two heads of celery, a bunch of sweet-herbs, fix cloves, and two blades of mace. Let there be a little water at the bottom, and when you have gently drawn it till it sticks, put in a gallon of boiling water. Let it stew gently for two hours; season with salt and chyan pepper, and strain it clear off. Have ready a carrot cut in thin pieces about two inches in length, a turnip, two heads of leaks, two of celery, two of endive cut across, two cabbage lettuces cut in the same manner, with a little forrel and chervil. Put these into a stew-pan, and sweat them over the fire for about fifteen minutes; then put them into your soup. Set the whole over the fire, and let it boil gently about a quarter of an hour; then pour it into your tureen, with the crust of a French roll on the top, and send it to table.

Notes

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