Asparagus 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 11 days ago
Not a recipe: No

Ingredients (22)

five or six pounds of lean beef, cut in pieces and rolled in flour ↝ Beef, ground, 93% lean meat / 7% fat, raw [Beef Products]
two or three slices of bacon ↝ Beef, bacon, cooked [Bacon]
two quarts of water ↝ Water, tap [Tap water]
half a pint of pale ale
whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt to your taste ↝ Salt, table, iodized [Spices and Herbs]
the leaves of white beet ↝ Beet greens, raw [Vegetables and Vegetable Products]
some spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
some cabbage lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
a little mint ↝ Spearmint, fresh [Spices and Herbs]
sorrel ↝ Chard, raw [Other dark green vegetables]
sweet marjoram, pounded ↝ Peppers, sweet, red, raw [Vegetables and Vegetable Products]
your green tops of asparagus, cut small ↝ Asparagus, green, raw [Vegetables and Vegetable Products]
the crust of a French roll ↝ Rolls, french [Baked Products]

Another Asparagus Soup

three half pints of winter split peas ↝ Peas, green, split, mature seeds, raw [Legumes and Legume Products]
a little gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
a few young onions ↝ Onions, young green, tops only [Vegetables and Vegetable Products]
a lettuce, cut small ↝ Lettuce, raw [Lettuce and lettuce salads]
about half a pint of asparagus, cut small, like peas ↝ Asparagus, raw [Vegetables and Vegetable Products]
spinach juice ↝ Spinach, raw [Vegetables and Vegetable Products]
half a pint of cream or good milk ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (13)

Put five or six pounds of lean beef, cut in pieces and rolled in flour, into your stewpan, with two or three slices of bacon at the bottom.
Set it on a slow fire and cover it close, stirring it now and then, till your gravy is drawn.
Then put in two quarts of water and half a pint of pale ale.
Cover it close and let it stew gently for an hour.
Put in some whole pepper and salt to your taste.
Then strain out the liquor and take off the fat.
Put in the leaves of white beet, some spinach, some cabbage lettuce, a little mint, sorrel, and sweet marjoram, pounded; let these boil up in your liquor.
Then put in your green tops of asparagus, cut small, and let them boil till all is tender.
Serve hot, with the crust of a French roll in the dish.

Another

Boil three half pints of winter split peas; rub them through a sieve.
Add a little gravy; then stew by themselves the following herbs:—celery, a few young onions, a lettuce, cut small, and about half a pint of asparagus, cut small, like peas, and stewed with the rest.
Colour the soup of a pea green with spinach juice.
Add half a pint of cream or good milk, and serve up.

Original Text

Asparagus Soup.

Put five or six pounds of lean beef, cut in pieces and rolled in flour, into your stewpan, with two or three slices of bacon at the bottom: set it on a slow fire and cover it close, stirring it now and then, till your gravy is drawn; then put in two quarts of water and half a pint of pale ale; cover it close and let it stew gently for an hour. Put in some whole pepper and salt to your taste. Then strain out the liquor and take off the fat; put in the leaves of white beet, some spinach, some cabbage lettuce, a little mint, sorrel, and sweet marjoram, pounded; let these boil up in your liquor. Then put in your green tops of asparagus, cut small, and let them boil till all is tender. Serve hot, with the crust of a French roll in the dish.

Another.

Boil three half pints of winter split peas; rub them through a sieve; add a little gravy; then stew by themselves the fol[34]lowing herbs:—celery, a few young onions, a lettuce, cut small, and about half a pint of asparagus, cut small, like peas, and stewed with the rest; colour the soup of a pea green with spinach juice; add half a pint of cream or good milk, and serve up.

Notes

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