Soup. No. 2.

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 12 days ago
Not a recipe
No
Ingredients (19)
Soup Base
Brown Gravy
Thickener
Herbs and Garnish
Instructions (15)
  1. Boil the beef, veal knuckle, onions, thyme, parsley, allspice, cloves, pepper, and salt until the meat is in pieces.
  2. Strain the broth and remove the fat.
  3. Make about a quart of brown beef gravy with some of the broth.
  4. Mix half a pound of butter and a handful of flour together in a stewpan.
  5. Set the stewpan over a slow fire, stirring until the mixture is very brown.
  6. Chop the herbs (endive or celery) for the soup, but not too finely.
  7. If using, boil the palate until tender and fry the sweetbreads; cut both into small pieces.
  8. Add the chopped herbs, palate, and sweetbreads to the brown butter.
  9. Add as much broth as needed for the soup, depending on the size of the serving dish.
  10. Boil the mixture once or twice.
  11. Add a quart of the brown gravy.
  12. Put all the soup ingredients into a pot, along with a fowl (or other intended meat).
  13. Cover the pot tightly and let it boil for an hour or more over a slow fire.
  14. Season with additional salt or other seasonings if necessary.
  15. The fowl, partridge, or squab pigeons are best boiled in the soup and served in the dish.
Original Text
Soup. No. 2. Take a piece of beef about a stone weight, and a knuckle of veal, eight or ten onions, a bunch of thyme and parsley, an ounce of allspice, ten cloves, some whole pepper and salt; boil all these till the meat is all to pieces. Strain and take off the fat. Make about a quart of brown beef gravy with some of your broth; then take half a pound of butter and a good handful of[48] flour mixed together, put it into a stewpan, set it over a slow fire, keeping it stirring till very brown; have ready what herbs you design for your soup, either endive or celery; chop them, but not too small; if you wish for a fine soup add a palate and sweetbreads, the palate boiled tender, and the sweetbreads fried, and both cut into small pieces. Put these, with herbs, into brown butter; put in as much of your broth as you intend for your soup, which must be according to the size of your dish. Give them a boil or two, then put in a quart of your gravy, and put all in a pot, with a fowl, or what you intend to put in your dish. Cover it close, and, let it boil an hour or more on a slow fire. Should it not be seasoned enough, add more salt, or what you think may be necessary: a fowl, or partridge, or squab pigeons, are best boiled in soup and to lie in the dish with it.
Notes
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