Soup, Baked
INGREDIENTS for soup for 12 persons.-1 lb. of any kind of meat, any trimmings or odd pieces; 2 onions, 2 carrots, 2 oz. of rice, 1 pint of split peas, pepper and salt to taste, 4 quarts of water. AVERAGE COST, 18.
Cut the meat and vegetables in slices, add to them the rice and peas, season with pepper and salt. Put the whole in a jar, and bake for 4 hours. fill up with the water, cover very closely, TIME.-4 hours.
SEASONABLE at any time.
Note. This will be found a very cheap and wholesome soup, and will be convenient in those cases where baking is more easily performed than boiling. Soup à la Cantatrice. (An Excellent Soup; very Beneficial for the Voice.) INGREDIENTS for soup for 6 persons.-3 oz. of sago, pint of cream, the yolks of 3 eggs, 1 lump of sugar, and seasoning to taste, 1 bay-leaf (if liked), 2 quarts of medium stock. AVERAGE COST, 2s. 6d.
Having washed the sago in boiling water, let it be gradually added to the nearly boiling stock. Simmer for 1/21 hour, when it should be well dissolved. Beat up the yolks of the eggs, add to them the boiling cream; stir these quickly in the soup, and serve immediately. Do not let the soup boil, or the eggs will curdle.
TIME.-40 minutes.
SEASONABLE all the year.
Note. This is a soup the principal ingredients of which, sago and eggs, have always been deemed very beneficial to the chest and throat.
In various quantities, and in different preparations, these have been partaken of by the principal singers of the day. Soup à la Crecy. - INGREDIENTS for soup for 8 persons.-4 carrots, 2 sliced onions, 1 cut lettuce and chervil, 2 oz. of butter, 1 pint of lentils, the crumbs of 2 French rolls, half a teacupful of rice, 2 quarts of medium stock. AVERAGE COST, 2s.
Put the vegetables, with the butter, in the SOUP À LA FLAMANDE. stewpan, and let them simmer 5 minutes; then add the lentils and 1 pint of the stock, and stew gently for half an hour. Now fill it up with the remainder of the stock, let it boil another hour, and put in the crumb of the rolls. When well soaked, rub all through a tammy. Have ready the rice boiled; pour the soup over this, and serve.
TIME.-1 hour.
SEASONABLE all the year.
Soup à la Flamande. (Flemish.) -INGREDIENTS for soup for 8 persons.-1 turnip, 1 small carrot, 1/2 head of celery, 6 green onions, shred very fine, 1 lettuce, cut small, chervil, 1/4 pint of asparagus, cut small, pint of peas, 2 oz. of butter, the yolks of 4 eggs, 1/1 pint of cream, salt to taste, 1 lump of sugar, 2 quarts of medium stock. AVERAGE COST, 3s. 6d.
Put the vegetables in the butter to stew gently for an hour, with a teacupful of stock; then add the remainder of the stock, and simmer for another hour. Now beat the yolks of the eggs well, mix with the cream (previously boiled), and strain through a hair sieve. Take the soup off the fire, put the eggs, &c., to it, and keep stirring it well. Bring it almost to boiling point, but do not leave off stirring, or the eggs will curdle. Season with salt, and add the sugar.
TIME.-2 hours.
SEASONABLE from May to August.
Soup à la Flamande. (Flemish.) - INGREDIENTS. - 5 onions, 5 heads of celery, 10 moderate-sized potatoes, 3 oz. of butter, 1/2 pint of water, 1/2 pint of cream, 2 quarts of stock.
Slice the onions, celery and potatoes, and put them, with the butter and water, into a stewpan, and simmer for an hour. Then fill up the stewpan with stock, and boil gently till the potatoes are done, which will be in about an hour. Rub all through a tammy, and add the cream (previously boiled). Do not let it boil after the cream is put in.
TIME.-2 hours.
SEASONABLE from September to May.
Note. This soup can be made with water instead of stock.