Soups & Broths
A B C D E F G H L M N O P Q R S T U V W
A
B
- Basil
- BEANS, HARICOT (a la Bretonne)
- Beef, Braised, Rump, with Macaroni
- Beef, Cold Roast, Minced
- BEEF, HASH (Norman method)
- Beef, Lumber, in Madeira Sauce
- Beef, Roast, and Boiled Turkey Soup
- Beef, Roast, Minced
- BEEF, STEWED (French method)
- BISQUE DE HOMARD (Lobster Soup)
- Boil, To
- Boiling Pot
- Bouquet Garni
- Bread Crusts Toasted for Soup
- BREAD SAUCE (another way)
- Bullock's Brains
C
- CALF'S BRAINS (a la Francaise)
- Calf's Foot Mould
- Calf's Foot, Roasted
- Carrots, Stewed
- CAULIFLOWER (a la Bchamel)
- Celery
- Celery Sauce, for Turkeys, Fowls, Etc
- Celery, for Flavouring
- Celery, with White Sauce
- Cheese Soup, Without Meat
- CHICKEN BROTH (another way)
- Chicken Tapioca Soup
- CHOWDER (an American dish)
- Clear Soup, with Poached Eggs
- Cock-A-Leekie
- Codling Soup
- Colouring
- Consomme
- Cow-Heel Stock for Jelly
- CRAYFISH SOUP, OR POTAGE BISQUE (delicious)
- Croute-Au-Pot
D
E
- EEL PIE (another way)
- Eel Soup, Brown
- EELS (a la Tartare)
- EELS (en Matelote)
- Egg Sauce for Calf's Head
- EGGS (a la Tripe)
F
- Fast-Day Sauce
- Fish Kedgeree
- FISH SOUP (another way)
- Fish Soup, with Potatoes
- Fisherman's Soup
- Forcemeat Balls, Egg
- Fowl Pilau
- Fowl Scallops
- Fowl, Blanquette Of
- Fowl, Boiled, with Rice
- Fowl, Braised
- Fowl, Country Captain
- Fowl, Indian Dish Of
- Fowl, with Onions
- Fowl, with Rice
- Fowl, with Rice Croquettes
- Fricandeau
G
- Game Soup
- German Asparagus Soup
- German Soup
- Giblet Soup, Duck's
- Giblet Soup, German
- Glaze
- Goose Soup
- Gravy Soup, with Vermicelli
- Gravy, Colouring and Flavouring
- Gravy, to Clarify
- Gravy, Veal, for White Sauce
- GREEN CORN SOUP (a German recipe)
- Green Pea Soup, Early Spring
- Greening for Soups
H
- HARE CUTLETS (a German recipe)
- Hare, Choosing A
- Hare, Gateau Of
- Hare, Roast, Cold
- Hash, Superior
- Hasty Soup
- Herbs, Bunch of Sweet
- Herbs, Fried
- Herbs, Vinegar Of
- Hessian Soup
- Hotch-Potch, Scotch
L
- Leeks and Potato Soup, Maigre
- Leeks, Boiling Of
- Leeks, Soup of, Scotch
- LENTIL SOUP (a la Soubise)
- Liaisons
M
- Macaroni Dressed in the English Fashion
- Macaroni Pie
- Macaroni Soup
- Macaroni, Pate Of
- Macaroni, with Tomatoes
- Marjoram
- MEAGRE SOUP (Soupe Maigre)
- Meg Merilees Soup
- Mint
- Mock Turtle Soup
- Mullagatawny Soup
- MULLAGATAWNY SOUP (another way)
- Mullagatawny Soup, Fowl
- Mushrooms, Stuffed
- Mussels, Soup Of
- Mutton Broth
- Mutton Cutlets and Puree of Potatoes
- Mutton Hotch-Potch
- Mutton Stock for Soup
- Mutton Tails
- Mutton Tongues
- Mutton, Breast of, with Peas
- Mutton, Stewed
N
O
- Onion Soup, Brown
- Onions, Burnt, for Soups and Gravies
- Onions, Sliced and Fried
- Ox Cheek, Stewed
- Ox Tail Soup, Thick
- Oysters, Soup Of
- OYSTERS, SOUP OF (another way)
P
- PANADA (Invalid Cookery)
- Parmesan and Soup
- Parsley
- Parsley Pie
- PARTRIDGES, SOUP OF (another way)
- Peas Soup
- PEAS SOUP (another way)
- Peas Soup, to Flavour
- Peas, Green, Soup
- Perch, Water Souchy
- Pig's Pettitoes, Stewed
- PIGEONS, STEWED (another way)
- PILAU, INDIAN (another way)
- POOR MAN'S SAUCE (another way)
- Pork Soup, or Jelly
- Pot Top Liquor
- POT-AU-FEU (another way)
- Pot-Au-Feu, French, Analysis of The
- POTAGE (a la Crecy)
- POTAGE (a la Reine)
- Potato Flour
- POTATO PUREE (another way)
- POTATO SOUP (another way)
- Potato, Puree Of
- Puchero, Spanish
- Pulled Turkey, Fowl, or Chicken
- PUMPKIN SOUP (another way)
Q
R
- RABBIT PIE (another way)
- RABBIT SOUP (M. Ude's recipe)
- Rabbit Soup, White
- Rabbit, Matelote Of
- Radish Sauce, Horse
- Ravioli Soup
- RED MULLET, BAKED (another way)
- RICE AND EGG SOUP (a Danish recipe)
- RICE AND GREEN PEA SOUP (a French recipe)
- Rice and Onion Soup
- Rice Soup
- RICE SOUP (another way)
- Rice Soup, Superior
- Rice, Casserole Of
- Rice, Creamed
- Rice, Fowl Stewed In
- Rice, Spanish Way of Cooking
- Rice-Flour Soup
- Roux
- Russian Soup
S
- Sago Soup
- SAGO SOUP, RED (a Danish recipe)
- Sago Soup, Restorative
- Salmon Soup
- SANTE, POTAGE DE (Careme's recipe)
- Sardine Sauce
- SAUCE FOR BOUILLI. (See Pot-au-Feu)
- Savoy Soup
- SCOTCH BROTH (M. Ude's recipe)
- Semolina
- Shallot
- Sheep's Hearts, Baked
- Shrimp and Asparagus Sauce
- Shrimps for Flavouring Fish Soups
- Skate Soup
- Smoked Meat, Hash Of
- SOLE, FILLETS OF (Turkish fashion)
- Sorrel
- SORREL SAUCE (another way)
- Souffle, Carrot
- Soup
- Soup
- Soup for Children, Liebig's
- Soup Tablets
- Soup, Cheshire
- Soups and Broths, Dr. Kitchener On
- Spearmint
- SPRING SOUP (M. Ude's recipe)
- Stock
- Stock Made from Cow-Heel
- Stock, Second
- Store Sauces
- Stuffings or Forcemeat, Dr. Kitchener On
- STURGEON, STEWED (another way.)
T
- TAPIOCA SOUP (another way)
- Thickening
- Thickening of Egg
- Thickening of Farinaceous Substances
- Thickening, with Butter, or Butter and Cream
- Timbale of Macaroni
- Tomato
- Tongues, Roots Of
- Tripe, French Way of Dressing
- Tschi, or Russian Soup
- Turnip
- Turnips, Glaces
- Turtle
- Turtle Soup
- Turtle Soup, from Dried Turtle Flesh
- Turtle Soup, from Tinned Turtle
- TURTLE SOUP, MOCK (easy way of making a small quantity)
- TURTLE SOUP, MOCK (made with Calf's Head)
- Turtle Soup, to Heat
U
V
- Veal Cutlets, Stewed
- Veal, Brisket of, and Rice
- Vegetable Soup
- Vegetable Soup, Vegetable Strips For
- Vegetable Stock
- Vegetables
- Vegetables, Dried, for Julienne and Clear Soups
- VEGETABLES, SPRING (cooked in the German manner)
- VENISON PIE (a l'Americaine)
- VENISON SOUP (another way)
- VERMICELLI (a la Reine)
- VERMICELLI JELLY (Invalid Cookery)
- Vermicelli Soup
- Vermicelli Soup, Clear
- VERMICELLI SOUP, WHITE (another way)
- VIENNA CAKE (a German recipe)