HESSIAN SOUP

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

Source: The Book of Household Management
Yield: 16.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

Half an ox's head
1 pint of split peas ↝ Soup, split pea [Soups, broth-based]
3 carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
6 turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
6 potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
6 onions ↝ Onions, raw [Vegetables and Vegetable Products]
1 head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
1 bunch of savoury herbs
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
2 blades of mace ↝ Spices, mace, ground [Spices and Herbs]
a little allspice ↝ Spices, allspice, ground [Spices and Herbs]
4 cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
the crumb of a French roll ↝ Rolls, french [Baked Products]
6 quarts of water ↝ Water, tap [Tap water]

Instructions (4)

Clean the head, rub it with salt and water, and soak it for 5 hours in warm water.
Simmer it in the water till tender, put it into a pan and let it cool; skim off all the fat; take out the head.
Add the vegetables cut up small, and the peas which have been previously soaked; simmer them without the meat, till they are done enough to pulp through a sieve.
Add the seasoning, with pieces of the meat cut up; give one boil, and serve.

Original Text

HESSIAN SOUP.

171. INGREDIENTS.—Half an ox's head, 1 pint of split peas, 3 carrots, 6 turnips, 6 potatoes, 6 onions, 1 head of celery, 1 bunch of savoury herbs, pepper and salt to taste, 2 blades of mace, a little allspice, 4 cloves, the crumb of a French roll, 6 quarts of water.

Mode.—Clean the head, rub it with salt and water, and soak it for 5 hours in warm water. Simmer it in the water till tender, put it into a pan and let it cool; skim off all the fat; take out the head, and add the vegetables cut up small, and the peas which have been previously soaked; simmer them without the meat, till they are done enough to pulp through a sieve. Add the seasoning, with pieces of the meat cut up; give one boil, and serve.

Time.—4 hours. Average cost, 6d. per quart.

Seasonable in winter.

Sufficient for 16 persons.

Note.—An excellent hash or ragoût can be made by cutting up the nicest parts of the head, thickening and seasoning more highly a little of the soup, and adding a glass of port wine and 2 tablespoonfuls of ketchup.

MOCK TURTLE.

Notes

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