Portable Soup

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (13)
  1. Cut into small pieces three large legs of veal, one of beef, and the lean part of a ham.
  2. Put a quarter of a pound of butter at the bottom of a large cauldron.
  3. Lay in the meat and bones, with four ounces of anchovies, and two ounces of mace.
  4. Cut off the green leaves of five or six heads of celery, wash the heads quite clean, cut them small, put them in with three large carrots cut thin.
  5. Cover the cauldron quite close, and let it over a moderate fire.
  6. When you find the gravy begins to draw, keep taking it up till you have got it all out.
  7. Then put water in to cover the meat; let it on the fire again, and let it boil gently for four hours.
  8. Strain it through a hair sieve into a clean pan, till it is reduced to one part out of three.
  9. Strain the gravy you draw from the meat into the pan, and let it boil gently till you find it of a glutinous consistence, observing to keep skimming off the fat clean as it rises.
  10. Take particular care, when it is nearly enough, that it does not burn.
  11. Season it to your taste with chyan pepper.
  12. Pour it on flat earthen dishes a quarter of an inch thick.
  13. Let it stand till the next day, and then cut it out by round tins, a little.
Original Text
Portable Soup. THIS ſoup (which is particularly calculated for the uſe and convenience of travellers, from its not receiving any injury by time,) muſt be made in the following manner: Cut into ſmall pieces three large legs of veal, one of beef, and the lean part of a ham. Put a quarter of a pound of butter at the bottom of a large cauldron, then lay in the meat and bones, with four ounces of anchovies, and two ounces of mace. Cut off the green leaves of five or ſix heads of celery, waſh the heads quite clean, cut them ſmall, put them in with three large carrots cut thin, cover the cauldron quite cloſe, and let it over a moderate fire. When you find the gravy begins to draw, keep taking it up till you have got it all out, then put water in to cover the meat; let it on the fire again, and let it boil gently for four hours; then ſtrain it through a hair ſieve into a clean pan, till it is reduced to one part out of three. Strain the gravy you draw from the meat into the pan, and let it boil gently till you find it of a glutinous conſiſtence, obſerving to keep ſkimming off the fat clean as it riſes. You muſt take particular care, when it is nearly enough, that it does not burn. Seaſon it to your taſte with chyan pepper, and pour it on flat earthen diſhes a quarter of an inch thick. Let it ſtand till the next day, and then cut it out by round tins, a little
Notes
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