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Classic
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page 103
Another way.--Peel and slice six large onions, six potatoes, six carrots, and
four turnips; fry them in half a pound of butter, and pour on them four quarts
of boiling water. Toast a crust of bread as brown and hard as possible, but do
not burn it; put that, some celery, sweet herbs, white pepper, and salt, to the
above; stew it all gently four hours, then strain it through a coarse cloth:
have ready sliced carrot, celery, and a little turnip, and add to your liking;
and stew them tender in the soup. If approved, you may add an anchovy, and a
spoonful of ketchup.
Carrot Soup.
Put some beef-bones, with four quarts of the liquor in which a leg of mutton or
beef has been boiled, two large onions, a turnip, pepper, and salt, into a
sauce-pan, and stew for three hours. Have ready six large carrots scraped and
cut thin; strain the soup on them, and stew them till soft enough to pulp
through a hair sieve or coarse cloth: then boil the pulp with the soup, which is
to be as thick as peas-soup. Use two wooden spoons fo rub the carrots through.
Make the soup the day before it is to be used. Add Cayenne. Pulp only the red
part of the carrot, and not the yellow.
Onion Soup.
Into the water that has boiled a leg or neck of mutton, put carrots, turnips,
and (if you have one) a shank-bone, and simmer two hours. Strain it on six
onions, first sliced and fried of a light brown; simmer three hours, skim it
carefully, and serve. Put into it a little roll, or fried bread.
Spinach Soup.
Shred two handfuls of spinach, a turnip, two onion, a head of celery, two
carrots, and a little thyme and parsley. Put all into a stew-pot, with a bit of
butter the size of a walnut, and a pint of broth, or the water in which meat has
been boiled; stew till the vegetables are quite tender; work them through a
coarse cloth or sieve with a spoon; then to the pulp of the vegetables, and
liquor, put a quart of fresh water, pepper, and salt, and
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