Ham and Celery 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 (14)

Soup Base

a pound of lean ham into small bits ↝ Ham [Cold cuts and cured meats]
a French roll cut in slices ↝ Rolls, french [Baked Products]
two dozen heads of celery cut small ↝ Celery, raw [Vegetables and Vegetable Products]
fix onions ↝ Onions, raw [Vegetables and Vegetable Products]
two turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
one carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
six cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
four blades of mace ↝ Spices, mace, ground [Spices and Herbs]
two bunches of water-cresses ↝ Water, tap [Tap water]
a pint of good broth ↝ Soup, broth [Soups, broth-based]
veal broth
salt ↝ Salt, table, iodized [Spices and Herbs]
a little chyan pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]

Garnish

some French roll toasted hard ↝ Rolls, french [Baked Products]

Instructions (14)

Cut a pound of lean ham into small bits, and put at the bottom of a stew-pan.
Add a French roll cut in slices, and lay on the top of the ham.
Take two dozen heads of celery cut small, fix onions, two turnips, one carrot, six cloves, four blades of mace, and two bunches of water-cresses.
Put all these vegetables and spices into the stew-pan with the ham.
Add a pint of good broth.
Cover the stew-pan closely and let the contents sweat gently for about twenty minutes.
After sweating, fill the stew-pan with veal broth.
Stew the mixture for four hours.
When done, strain the liquid through a fine sieve or cloth.
Return the strained liquid to the saucepan.
Season the liquid with salt and a little chyan pepper.
Simmer the seasoned liquid briefly.
Pour the soup into the tureen.
Add some French roll toasted hard to the tureen.

Original Text

CUT a pound of lean ham into small bits, and put at the bottom of a stew-pan, with a French roll cut in slices, and laid on the top. Take two dozen heads of celery cut small, fix onions, two turnips, one carrot, six cloves, four blades of mace, and two bunches of water-cresses. Put them all in a stew-pan, with a pint of good broth. Cover them close, and let them sweat gently for about twenty minutes, after which fill it up with veal broth, and stew it four hours. When this is done strain it through a fine sieve or cloth, and put it again into the saucepan, seasoning it with salt and a little chyan pepper. As soon as it is simmered up pour it into the tureen, putting in some French roll toasted hard.

Notes

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