Beef, Veal, and Mutton Soup

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
Soup Base
Seasoning
Optional Addition
Instructions (5)
  1. Take a piece of beef, fat and lean together about a pound, a pound of veal, a pound of ſcrag of mutton, cut all into little pieces, ſet it on the fire, with two quarts of water, an ounce of barley, an onion, a little bundle of ſweet herbs, three or four heads of celery waſhed clean and cut ſmall, a little mace, two or three cloves, ſome whole pepper, tied all in a muſlin rag, and put to the meat three turnips pared and cut in two, a large carrot ſcraped clean and cut in fix pieces, a little lettuce cut ſmall, put all in the pot, and cover it cloſe.
  2. Let it ſtew very ſoftly over a flow fire five or ſix hours.
  3. Take out the ſpice, ſweet herbs, and onion, and pour all into a ſoup diſh, and ſend to table, firſt ſeaſon it with ſalt.
  4. Half a pint of green peasen, when it is the ſeaſon for them, is very good.
  5. If you let this boil faſt it will waſte too much; therefore you cannot do it too ſlow, if it does but ſimmer.
Original Text
Take a piece of beef, fat and lean together about a pound, a pound of veal, a pound of ſcrag of mutton, cut all into little pieces, ſet it on the fire, with two quarts of water, an ounce of barley, an onion, a little bundle of ſweet herbs, three or four heads of celery waſhed clean and cut ſmall, a little mace, two or three cloves, ſome whole pepper, tied all in a muſlin rag, and put to the meat three turnips pared and cut in two, a large carrot ſcraped clean and cut in fix pieces, a little lettuce cut ſmall, put all in the pot, and cover it cloſe. Let it ſtew very ſoftly over a flow fire five or ſix hours; take out the ſpice, ſweet herbs, and onion, and pour all into a ſoup diſh, and ſend to table, firſt ſeaſon it with ſalt. Half a pint of green peasen, when it is the ſeaſon for them, is very good. If you let this boil faſt it will waſte too much; therefore you cannot do it too ſlow, if it does but ſimmer. All other items you have in the foregoing chapter; and ſoups in the chapter of Lent.
Notes
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