“Give zest and flavor to a mess of pottage”

BROWN SOUP WITH FORCEMEAT BALLS

• ¾ lb. lean beef
• 1 carrot
• 2 onions
• 1 teaspoonful whole peppers
• 1 teaspoonful salt
• Few sprigs parsley
• 2 stalks celery
• 3 pints (6 cups) water
• 1 turnip
• 1 tablespoonful mushroom ketchup
• 4 cloves
• 1 teaspoonful powdered herbs
• 2 tablespoonfuls (1½ ozs.) butter
• 2 tablespoonfuls (1½ ozs.) flour
• 1 teaspoonful kitchen bouquet
• Some forcemeat balls

Melt the butter in a large marmite, let it get brown, then brown in it the onions, cut in rings; remove the onions from the pot, and brown the flour in the butter; then add the water and the kitchen bouquet, stir till smooth, allow this to boil, put back the onions, and add the vegetables cut into neat pieces, the meat cut up into small pieces, and the seasoning; simmer for one and a half hours, remove the meat, and rub through a sieve as much of the vegetables with the soup as possible.

Put the soup back into the marmite with the meat and some forcemeat balls (made as undernoted); simmer again for fifteen minutes, skim off the fat if necessary, and serve in small fireproof dishes.

FORCEMEAT BALLS

• 4 tablespoonfuls bread crumbs
• 1 teaspoonful chopped parsley
• ½ teaspoonful grated lemon rind
• 1 egg
• 1½ tablespoonfuls chopped suet
• ½ teaspoonful powdered herbs
• Seasoning of salt and pepper
• A pinch powdered mace

Beat up the egg and mix in the above ingredients, form into tiny balls, roll in flour, and add to the soup.

BROWN STOCK

• 4 lbs. shin of beef
• 3 cloves
• 2 quarts (8 cups) water
• 2 stalks celery
• 1 bay leaf
• 1 blade mace
• 1 large carrot
• 2 onions, browned
• 1 bunch sweet herbs
• 1 teaspoonful whole peppers
• 1 teaspoonful salt
• Some poultry or game bones
• 3 sprigs parsley

Wipe the meat and cut it into small square pieces. Break up the bones and remove the marrow. Put the bones and the meat into a large casserole, cover with the water, and bring slowly to boiling point; skim thoroughly, then add all the other ingredients, and simmer for four hours; then strain, and when cold remove the fat.

The bones may be boiled down again for cheaper stock.

To brown the onions place them with the skin on in a tin and set in the oven until brown.

CHEESE SOUP WITH SAVORY CUSTARD

• 2 heaping tablespoonfuls grated cheese
• 1 quart (4 cups) white stock
• ¼ pint (½ cup) cream
• 2 egg yolks
• 1 heaping tablespoonful (1 oz.) butter
• 1 blade mace
• 1 teaspoonful salt
• 1 onion
• 1 carrot
• 1 teaspoonful whole peppers
• 1 stalk celery
• Bunch sweet herbs
• 1 heaping tablespoonful (1 oz.) flour
• Few sprigs parsley
• Savory custard

Pare and slice the vegetables and fry them in the butter with the herbs, mace, and whole peppers for five minutes, then add the flour and the stock; simmer for one hour, rub through a sieve; mix together the egg yolks, cream, and grated cheese, add to the soup and reheat, taking care that it does not boil.

Meanwhile prepare a savory custard as follows: Put half a cupful of stock and one tablespoonful of grated cheese into a small saucepan and bring to boiling point. Beat up two eggs with salt and pepper to taste, strain the stock to them, pour into one or two small buttered molds, stand in a pan of hot water, allowing the water to come within half an inch of the top of the molds; place in the oven, and when set turn out and allow to cool, cut into dice, divide into petites marmites, and pour over the soup.

OYSTER OR CLAM BISQUE

• 3 dozen clams
• 1 onion
• 1 carrot
• 1 bay leaf
• 2 sprigs parsley
• 1 quart (4 cups) fish stock
• Salt and pepper
• Some cream
• 1 tablespoonful butter
• 1 tablespoonful flour
• 1 gill (½ cup) Madeira wine

Put the clams into a casserole, slice the onion and the carrot, and add them with the bay leaf, parsley, and stock.

Simmer for one and a half hours, then strain; return to the casserole and add the needed salt and pepper.

Blend the butter and flour together and add them with enough cream to make two pints. Simmer for five minutes and add the wine when serving.

CREAM OF BARLEY SOUP

• 2 ozs. (¼ cup) fine barley
• 2 sliced onions
• 2 sliced carrots
• 1 small bay leaf
• Few sprigs parsley
• 2 quarts (8 cups) veal or chicken stock
• ½ pint (1 cup) hot milk
• 2 egg yolks
• 1 glass sherry wine
• ½ pint (1 cup) boiled green peas
• Salt and pepper to taste

Put the stock into a fireproof pot, add the barley, onions, carrots, bay leaf and parsley and simmer for three hours.

When almost ready, add the yolks of the eggs mixed with the milk, wine, and seasonings. Press through a sieve and reheat.

Divide the hot peas into earthenware handled cups, pour over the soup, and serve very hot.

CREAM OF SALSIFY SOUP

• 4 roots salsify
• 2 pints (4 cups) milk
• 1 teaspoonful onion juice
• 1 tablespoonful chopped parsley
• 1 oz. (1 heaping tablespoonful) butter
• 1 oz. (1 heaping tablespoonful) flour
• 2 eggs
• Salt and pepper to taste
• A few chopped pistachio nuts
• Water
• ½ pint (1 cup) cream

Clean the salsify, throwing at once into cold water to prevent their turning dark. Put them into an earthenware dish with water to well cover and cook till very tender, then rub through a sieve.

Return to the casserole and add to the pulp two cupfuls of the milk, onion juice, chopped parsley, salt and pepper to season.

Have ready the remaining milk, thickened with the butter and the flour rubbed together, add to the salsify, and heat thoroughly.

Just before serving stir in the beaten yolks of the eggs mixed with the cream.

Pour into hot marmites. Have ready the stiffly beaten whites of the eggs, put a spoonful of the egg on the top of each marmite, and sprinkle over the chopped pistachio nuts.

Serve hot.

FISH SOUP

• 1 lb. haddock or flounder
• Some fish bones or skin
• 2 stalks celery
• 2 heaping tablespoonfuls (2 ozs.) flour
• ½ pint (1 cup) milk
• 1 bay leaf
• 1 large onion
• 2 quarts (8 cups) water or stock
• 1 heaping tablespoonful (1 oz.) butter
• 1 tablespoonful chopped parsley
• Salt and pepper to taste

Skin and fillet the fish. Put the fish bones, skin, and any other fish trimmings into an earthenware pot with the stock or water and the salt; bring to the boil and skim well, add the bay leaf, the onion, and celery cut into small pieces; simmer for one and a half hours; then strain. Melt the butter in the pan, add the flour, stir till smooth, then add the milk; allow this to boil for four minutes, add the soup, the parsley, and the fish cut into small pieces; season nicely, simmer for fifteen minutes, and serve hot.

FRUIT SOUP

• 1 pint (2 cups) fruit juice
• 2 quarts (8 cups) water
• 6 cloves
• 3 inches cinnamon stick
• Peel of 1 orange
• Peel of 1 lemon
• 4 bitter almonds
• ¼ lb. (½ cup) tapioca
• 3 heaping tablespoonfuls (3 ozs.) sugar
• 1 teaspoonful salt

Put one quart of the water into a fireproof utensil, add the cloves, cinnamon, lemon and orange peels, and the bitter almonds.

Allow to remain for one hour, then simmer for fifteen minutes.

Strain and return to the pan, add the tapioca and the remainder of the water, and simmer until clear; then add the sugar, salt, and fruit juice.

Serve hot.

Cherry, strawberry, currant, blackberry, or grape juice may be used for fruit soups.

GUMBO SOUP

• 1 quart okra
• 1 chicken
• 2 onions
• 1 garlic clove
• 1 tablespoonful flour
• 2 tablespoonfuls melted butter
• 1 quart tomatoes
• Salt and pepper
• ½ lb. sliced ham
• ¼ lb. chopped bacon
• 1 tablespoonful chopped parsley
• 1 head celery
• 3 pints (6 cups) strained stock
• 1 pint (2 cups) plain boiled rice

Chop the onions and the garlic, roll them in the flour, then brown them in the butter, and add the tomatoes. Cut the heads off the okra, split each four times and cut into dice, add it to the tomatoes in the casserole, add the parsley, salt and pepper, and the celery, bacon, and ham chopped; brown all together.

Cut up the chicken and fry it for a few minutes, then add it with the stock, and simmer until thick.

Serve with plain boiled rice. One pint of cooked crab meat, cooked shrimps, or oysters, may be added with the chicken if liked.

LENTIL SOUP

• ½ lb. (1 cup) lentils
• 3 stalks celery
• 4 springs parsley
• 1 onion
• 1 carrot
• 1 turnip
• 1 crust stale bread
• 1 bay leaf
• 1 teaspoonful whole peppers
• 1 blade mace
• 1 teaspoonful salt
• ¼ pint (½ cup) cream
• 3 pints (6 cups) water
• ½ pint (1 cup) milk
• 1 heaping tablespoonful (1 oz.) butter
• 1 heaping tablespoonful (1 oz.) flour

Wash the lentils and put them to soak in cold water overnight. In the morning drain them and put them into an earthenware pan with the water, bring slowly to the boil, and skim well; then add the vegetables cut into small pieces, the mace, bay leaf, whole peppers, and bread, simmer for one and a half hours. Strain the soup, rubbing as much of the pulp through the sieve as possible.

Melt the butter in the pan, stir in the flour, add the milk, and boil for four minutes. Add the soup, and season it nicely. Divide the cream into earthenware cups and pour the soup over it.

• 2 quarts oysters
• 1 quart (4 cups) white stock
• 1 onion
• 1 celery stalk
• Salt and pepper
• Some whipped cream

Put the oysters into a casserole, add the white stock, the onion and celery chopped, and the salt and pepper.

Simmer gently for one hour. Strain the soup, reheat it, and serve in earthenware bouillon cups with a tablespoonful of whipped cream on the top of each.

POTATO PURÉE

• 12 medium sized potatoes
• 2 ozs. (2 heaping tablespoonfuls) butter
• Salt and pepper
• 1 quart (4 cups) white stock
• 1 pint (2 cups) cream
• 2 tablespoonfuls flour
• 2 tablespoonfuls melted butter
• 1 teaspoonful onion juice

Boil the potatoes in their skins till tender, then cool and peel them. Cut them into quarters and put them into an earthenware pan with the two ounces of butter to brown just a very little in places.

Season with the salt and pepper, then add the stock, cream, and the onion juice.

Allow to boil up, and strain through a sieve; return the purÉe to the pan and stir into it the melted butter mixed with the flour.

Boil for three minutes and serve hot.

• 2 lbs. mutton (neck)
• ½ lb. (1 cup) barley
• ½ pint (1 cup) peas
• 1 carrot
• 1 turnip
• 1 teaspoonful sugar
• 3 onions or leeks
• 1 teaspoonful dripping
• 1 small cabbage
• 1 tablespoonful chopped parsley
• 4 quarts (16 cups) water or stock
• Salt and pepper to taste

Prepare the vegetables and cut them into small pieces. Put the water or stock into a large earthenware pan, and when it boils, add the meat and the barley. Boil up, skimming frequently, add the vegetables, and then simmer for three hours.

Now stir in one extra carrot grated, the salt and pepper, sugar and dripping. Simmer again for thirty minutes.

Add the parsley and the broth is ready to serve.

The mutton may be served separately with potatoes.

SHRIMP CHOWDER

• 3 cupfuls picked shrimps
• 2 ozs. (2 heaping tablespoonfuls) butter
• 2 ozs. (2 heaping tablespoonfuls) flour
• 1 blade mace
• ¼ cupful salt pork fat cut in cubes
• 1 chopped onion
• Salt and red pepper to season
• 2 pints (4 cups) milk
• ½ pint (1 cup) hot cream

Cook the onion in the salt pork fat. Melt the butter in a casserole, stir in the flour and seasoning, then add the milk very gradually and stir till boiling, allow to cook for five minutes, then add the shrimps and cook for twenty-five minutes; add the strained salt pork fat, the hot cream, and serve hot.

SOUP TO SERVE IN PETITES MARMITES

• 4 lbs. beef from the round
• 1 fowl weighing 3 lbs.
• 8 inches beef marrow bone
• 6 pints (12 cups) cold water
• 1 large onion
• 2 cloves
• 1 large carrot
• 1 turnip
• 4 stalks celery
• Some toasted bread
• Salt
• 1 bay leaf
• 1 blade mace
• 12 whole peppers

Remove the marrow from the bone. Saw the bone into inch lengths and put it into a large stoneware soup pot with the beef and the water.

Let it come slowly to boiling point, remove the scum, and set on a cool part of the stove to simmer for half an hour. Draw, truss, and roast the fowl for twenty minutes, then, when well browned, put it into the soup pot, adding the giblets well cleaned. Remove the beef and the chicken as soon as they are tender. Keep hot a part of the beef and a part of the breast of the chicken to serve in the petites marmites.

The remainder can be used for other dishes. Press the cloves into the onion and add it to the soup with the bay leaf, mace, whole peppers, carrot, turnip, and celery, cleansed and pared, and cut into neat pieces. Allow to simmer until the vegetables are tender. Remove the fat and strain the soup; add salt to taste and reheat it. Into each small soup pot put two pieces each of chicken, beef, and vegetables, and pour over them the soup. Place on the covers and serve with small pieces of toasted bread.

VEGETABLE SOUP

• 2 lbs. lean beef or mutton
• 4 onions
• 2 turnips
• 4 carrots
• 5 skinned tomatoes
• 6 potatoes
• 2 parsnips
• 1 teaspoonful white pepper
• 1 tablespoonful salt
• 3 stalks celery
• 3 quarts (12 cups) cold water

Cut the meat into small, neat slices; put it into a deep earthenware pan, sprinkle in the salt and pepper; add the tomatoes, sliced, the other vegetables all pared or scraped and cut into neat pieces, and the water. Cover tightly and cook slowly in the oven for two and a half hours.

If too thick, add a little boiling water before serving.

WHITE STOCK

• 4 lbs. shin of veal
• 1 onion
• 1 blade mace
• 2 stalks celery
• 1 fowl
• 2 quarts (8 cups) water
• 1 teaspoonful white whole peppers
• 1 teaspoonful salt
• Some bones

Wipe the meat and cut it up into small pieces; and put it into a large marmite or casserole; add the bones and the water and bring slowly to boiling point; skim thoroughly, add the other ingredients, and simmer for four hours; strain through a fine sieve, and when cold remove the fat.

The fowl should be cleaned and added with the meat.

The bones may be boiled again for cheaper stock.