Root 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 12 days ago
Not a recipe: No

Ingredients (14)

Soup Base

Potatoes, French turnips, English turnips, carrots, celery, of each six roots ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
Potatoes, French turnips, English turnips, carrots, celery, of each six roots ↝ Turnips, raw [Vegetables and Vegetable Products]
Potatoes, French turnips, English turnips, carrots, celery, of each six roots ↝ Turnips, raw [Vegetables and Vegetable Products]
Potatoes, French turnips, English turnips, carrots, celery, of each six roots ↝ Carrots, raw [Vegetables and Vegetable Products]
Potatoes, French turnips, English turnips, carrots, celery, of each six roots ↝ Celery, raw [Vegetables and Vegetable Products]
three or four onions ↝ Onions, raw [Vegetables and Vegetable Products]
the bones of a rump of beef,[47] ↝ Emu, full rump, raw [Poultry Products]
about two pounds of beef, or any other beef bones. ↝ Beef, ground, raw [Ground beef]
A bundle of herbs

Finishing

a few roots of celery ↝ Celery, raw [Vegetables and Vegetable Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]

Serving

toast or fried bread
toast or fried bread ↝ Bread, dough, fried [Yeast breads]

Instructions (10)

Pare and wash the potatoes, French turnips, English turnips, carrots, and celery.
Add three or four onions.
Set them on the fire with the bones of a rump of beef, or about two pounds of beef, or any other beef bones.
Chop them up and put them on the fire with water enough to cover them.
Let them stew very gently till the roots are all tender enough to rub through a sieve.
Cut a few roots of celery small, and put it to the strained soup.
Season it with pepper and salt.
Stew it gently till the celery is tender.
Serve it with toast or fried bread.
A bundle of herbs may be boiled in it, just to flavour it, and then taken out.

Original Text

Root Soup.

Potatoes, French turnips, English turnips, carrots, celery, of each six roots; pare and wash them; add three or four onions; set them on the fire with the bones of a rump of beef,[47] or, if you have no such thing, about two pounds of beef, or any other beef bones. Chop them up, and put them on the fire with water enough to cover them; let them stew very gently till the roots are all tender enough to rub through a sieve. This done, cut a few roots of celery small, and put it to the strained soup. Season it with pepper and salt, and stew it gently till the celery is tender; then serve it with toast or fried bread. A bundle of herbs may be boiled in it, just to flavour it, and then taken out.

Notes

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