An Invalid’s Soup

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Time
Cook: 60 min Total: 60 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Soup Base
Instructions (10)
  1. Cut a fowl or rabbit (aged no matter) into pieces, bones and all, while fresh, with a chopper.
  2. Pound the fowl/rabbit in a mortar.
  3. In like manner, chop up and pound two pounds of the best fresh lean gravy beef.
  4. Season the mixed meats with pepper and salt.
  5. Mix the two meats together.
  6. Give the meat mixture a few turns in a roomy stew-pan with enough melted clarified suet and broth to draw the glaze.
  7. Add the whole of the vegetable stock little by little, stirring well during the operation.
  8. Boil for one hour, adding water now and then to make good the loss of liquid by evaporation.
  9. Strain off the liquid and set to get cold.
  10. Remove all fat from the cold liquid.
Original Text
AN INVALID’S SOUP. Take a fowl or rabbit; if aged no matter; cut it to pieces bones and all, while fresh, with a chopper, pound the mass in a mortar. In like manner chop up and pound two pounds of the best fresh lean gravy beef, season with pepper and salt, mix the two meats together, and give them a few turns in a roomy stew-pan with enough melted clarified suet and broth to draw the glaze. Now add little by little the whole of the vegetable stock, stirring well during the operation. Boil, adding water now and then to make good the loss of liquid by evaporation, for one hour. The liquid can now be strained off, and set to get cold, when all fat can be removed. This will be found excellent for the purposes I have named. It can be given to an invalid in small quantities, iced, or hot, as may be desired.
Notes
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