Julienne Soup. No. 3.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 540 min Total: 540 min
Yield: 3.0 qts.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (21)

Soup Base

6 lbs. of knuckle of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
7 lbs. of shin of beef
1⁄2 lb. of ham ↝ Ham [Cold cuts and cured meats]
a small bunch of sweet herbs
4 onions ↝ Onions, raw [Vegetables and Vegetable Products]
1 large carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
2 blades of mace ↝ Spices, mace, ground [Spices and Herbs]
a few cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
peppercorns
a little salt ↝ Salt, table, iodized [Spices and Herbs]
5 qts. of water ↝ Water, tap [Tap water]

Vegetables and Flavorings

sliced turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
plenty of tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
asparagus ↝ Asparagus, raw [Vegetables and Vegetable Products]
lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a dessertspoonful of brown sugar ↝ Sugars, brown [Sweets]

Tureen Filling (alternative quantity)

41/2 lbs. of shin of beef
31/2 lbs. of knuckle of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

Instructions (5)

This soup must be made the day before it is required.
To make 3 qts. take 6 lbs. of knuckle of veal, 7 lbs. of shin of beef, 1⁄2 lb. of ham, a small bunch of sweet herbs, 4 onions, 1 large carrot, 2 blades of mace, a few cloves and peppercorns, a little salt, 5 qts. of water.
Boil 9 hours.
The next day take sliced turnips and carrots, plenty of tarragon and chervil, also asparagus and lettuce, and fry them in butter till tender and well flavored.
Take all fat carefully from the soup, heat it and throw these previously boiled vegetables into it, skim off all grease carefully, add a dessertspoonful of brown sugar and stir round before serving.

Original Text

Julienne Soup. No. 3. (Mrs. Farrer.)
This soup must be made the day before it is required.
To make 3 qts. take 6 lbs. of knuckle of veal, 7 lbs. of shin of beef, 1⁄2 lb. of ham, a small bunch of sweet herbs, 4 onions, 1 large carrot, 2 blades of mace, a few cloves and peppercorns, a little salt, 5 qts. of water.
Boil 9 hours.
The next day take sliced turnips and carrots, plenty of tarragon and chervil, also asparagus and lettuce, and fry them in butter till tender and well flavored. Take all fat carefully from the soup, heat it and throw these previously boiled vegetables into it, skim off all grease carefully, add a dessertspoonful of brown sugar and stir round before serving.
4½ lbs. of shin of beef and 3½ lbs. of knuckle of veal will fill a tureen.

Notes

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