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Clear Soup.
TO MAKE TWO QUARTS.
Ingredients.
Stock. Gravy Beef. Carrots. Turnips. Leeks.
Cabbage Lettuce. Green Peas. Eggs.
Method.
1. Put two quarts of stock free from fat into a stewpan. 2. Cut up finely on a board three-quarters of a round of lean
shin of beef. 3. Remove all the fat, and skin. 4. Add the beef to the stock in the stew-pan. 5. Well wash in cold
water one young carrot, one turnip, and one leek. 6. Remove the vegetables from the water. 7. Scrape the carrot and cut it
into thin slices on a board. 8. Peel the turnip and cut it into quarters. 9. Cut each quarter into slices about a quarter
of an inch in thickness. 10. Cut off the green leaves of the leek and all the fibres at the root. 11. Cut into quarters the
remainder of the leek. 12. Add all the vegetables to the stock. 13. Stir with a wooden spoon till the beef, stock, and
vegetables are well mixed, and continue stirring till the contents come to the boil. 14. Stand the stewpan aside to simmer gently
for three-quarters of an hour. 15. Strain the soup through a clean soup cloth into a large basin. 16. When the soup has passed
through remove the basin and substitute another. 17. With a tea-cup or soup ladle pour small quantities at a time over the meat in the
cloth so that it passes through the filter slowly and be careful not to disturb the meat at the bottom of the cloth while the soup is
filtering through. 18. Well wash in cold water one small young carrot, one turnip, half a leek, or a few spring onions, one cabbage
lettuce, and a tablespoonful of young peas. 19. Scrape the carrot and peal the turnip. 20. Shred all the vegetables finely
into equal lengths. 21. Put into a small saucepan the shredded carrot, turnip and leek or onions. 22. Cover with cold water
and add a small pinch of salt. 23. Let the contents just come to the boil. 24. Strain off the water, the vegetables are now
blanched. 25. Put the blanched vegetables into a stewpan, also the cabbage lettuce and peas, add a lump of sugar and half a pint of
the filtered soup. 26. Reduce the soup to a glaze by boiling quickly at first and then gradually slackening the heat. 27. Stir
occasionally. 28. When the vegetables are covered with a glaze add the filtered soup, and let the contents just come to the boil.
29. Stand the stewpan aside to slightly boil for half an hour, and the soup is ready. This soup may be served with the shredded
vegetables warmed in a little stock, or it is sometimes served with a savoury custard which is prepared as follows :-
1. Take the yolks of two eggs arid the white of one egg and put them in a pint basin, add half a gill of the soup and a saltspoonful
of salt. 2. Whisk well together. 3. Butter evenly the inside of a gallipot. 4. Pour the mixture into the gallipot.
5. With the back edge of a knife butter a piece of kitchen paper large enough to cover the gallipot. 6. Tie the buttered paper
over the top of the gallipot same as for preserve. 7. Take a saucepan of hot water and when it just comes to the boil stand in the
gallipot; the water should not touch the paper. 8. Simmer for a quarter of an hour, if it is allowed to boil the custard is spoilt.
9. Remove the gallipot, take off the paper, and turh the custard on to a plate. 10. Cut the custard intc diamonds or fancy
shapes. 11. Boil up the soup and pour it into a hot tureen. 12. Add the savoury custard to the soup in the tureen, and serve.
PRECAUTIONS.-Be careful to form a good crust on the soup before straining.
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