Soup without Meat

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 (16)
Soup base
Thickening and flavor
Garnish/Serving
Optional additions
Instructions (11)
  1. Boil two quarts of water with a little pepper, salt, and Jamaica pepper, a blade of mace, ten or twelve onions, a crust of bread, and a bunch of sweet herbs.
  2. Take the white of two or three heads of endive, chopped, but not too small.
  3. Put three quarters of a pound of butter in a stewpan large enough to hold all your liquor.
  4. Set it on a quick fire till it becomes very brown.
  5. Add a little of your liquor to prevent its turning, or oiling.
  6. Shake in as much flour as will make it rather thick.
  7. Add the endive and an onion shredded small, stirring it well.
  8. Strain all your liquor, and put it to the butter and herbs.
  9. Let it stew over a slow fire almost an hour.
  10. Dry a French roll, and let it remain in the soup till it is soaked through.
  11. Lay the soaked French roll in your dish with the soup.
Original Text
Soup without Meat. Take two quarts of water, a little pepper, salt, and Jamaica pepper, a blade of mace, ten or twelve cloves, three or four onions, a crust of bread, and a bunch of sweet herbs; boil all[49] these well. Take the white of two or three heads of endive, chopped, but not too small. Put three quarters of a pound of butter in a stewpan that will be large enough to hold all your liquor. Set it on a quick fire till it becomes very brown; then put a little of your liquor to prevent its turning, or oiling; shake in as much flour as will make it rather thick; then put in the endive and an onion shred small, stirring it well. Strain all your liquor, and put it to the butter and herbs; let it stew over a slow fire almost an hour. Dry a French roll, and let it remain in it till it is soaked through, and lay it in your dish with the soup. You may make this soup with asparagus, celery, or green peas, but they must be boiled before you put them to the burnt butter.
Notes
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