Carrot Soup

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

Broth Base

about two pounds of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
the same of lean beef ↝ Beef, ground, 93% lean meat / 7% fat, raw [Beef Products]

Vegetable Base

a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
four large fine carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
two turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
two parsnips ↝ Parsnips, raw [Vegetables and Vegetable Products]
two heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
four onions ↝ Onions, raw [Vegetables and Vegetable Products]

For Another Version

four pounds of beef ↝ Beef, ground, raw [Ground beef]
a scrag of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
about a dozen large carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
four onions ↝ Onions, raw [Vegetables and Vegetable Products]
some pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (11)

Make about two pounds of veal and the same of lean beef into a broth or gravy, and put it by until wanted.
Stew four large fine carrots, two turnips, two parsnips, two heads of celery, and four onions with a quarter of a pound of butter together about two hours, shaking it often that they may not burn to the stewpan.
Add the broth made as above, boiling hot, in quantity to your own judgment, and as you like it for thickness.
It should be of about the consistency of pea-soup.
Pass it through a tamis.
Season to your taste.

Another Version

Put four pounds of beef, a scrag of mutton, about a dozen large carrots, four onions, some pepper and salt into a gallon of water, and boil very gently for four hours.
Strain the meat.
Take the carrots and rub them very smooth through a hair sieve, adding the gravy by degrees till about as thick as cream.
The gravy must have all the fat taken off before it is added to the carrots.
Turnip soup is made in the same way.

Original Text

Carrot Soup.

Take about two pounds of veal and the same of lean beef; make it into a broth or gravy, and put it by until wanted. Take a quarter of a pound of butter, four large fine carrots, two turnips, two parsnips, two heads of celery, and four onions; stew these together about two hours, and shake it often that they may not burn to the stewpan; then add the broth made as above, boiling hot, in quantity to your own judgment, and as you like it for thickness. It should be of about the consistency of pea-soup. Pass it through a tamis. Season to your taste.

Another.

Take four pounds of beef, a scrag of mutton, about a dozen large carrots, four onions, some pepper and salt; put them into a gallon of water, and boil very gently for four hours. Strain the meat, and take the carrots and rub them very smooth through a hair sieve, adding the gravy by degrees till about as thick as cream. The gravy must have all the fat taken off before it is added to the carrots. Turnip soup is made in the same way.

Notes

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