Baked Soup

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 240 min Total: 240 min
Yield: 10.0 – 12.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

1 lb. of any kind of meat, any trimmings or odd pieces ↝ Pheasant, raw, meat only [Poultry Products]
2 onions ↝ Onions, raw [Vegetables and Vegetable Products]
2 carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
2 oz. of rice ↝ Rice, cooked, NFS [Rice]
1 pint of split peas ↝ Soup, split pea [Soups, broth-based]
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
4 quarts of water ↝ Water, tap [Tap water]

Instructions (7)

Cut the meat and vegetables in slices.
Add the rice and peas to the meat and vegetables.
Season with pepper and salt.
Put the whole in a jar.
Fill up with the water.
Cover very closely.
Bake for 4 hours.

Original Text

BAKED SOUP.

115. INGREDIENTS.—1 lb. of any kind of meat, any trimmings or odd pieces; 2 onions, 2 carrots, 2 oz. of rice, 1 pint of split peas, pepper and salt to taste, 4 quarts of water.

Mode.—Cut the meat and vegetables in slices, add to them the rice and peas, season with pepper and salt. Put the whole in a jar, fill up with the water, cover very closely, and bake for 4 hours.

Time.—4 hours. Average cost, 2-1/2d. per quart.

Seasonable at any time.

Sufficient for 10 or 12 persons.

Note.—This will be found a very cheap and wholesome soup, and will be convenient in those cases where baking is more easily performed than boiling.

Notes

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