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Page:Mrs Beeton's Book of Household Management.djvu/249

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Slice the tomatoes. Put all the ingredients, including the rice, in layers, into an earthenware soup-pot with 4 to 5 pints of water. Season to taste, and cover the pan; when it boils, skim and place the pan with the lid on in the oven. Allow it to cook in the oven for about 2 hours, or longer. Serve the soup in the soup-pot in which it is cooked.

Time.—3 hours. Average Cost, 1s. 2d. Sufficient for 5-6 persons. Seasonable at all times.


Cheap soup, suitable for a soup kitchen.

Ingredients.—½ an ox-cheek, 4 celery tops, 2 large carrots, 4 large onions, 2 large turnips, 1 cabbage, salt and pepper, a bunch of herbs, 10 quarts of cold water, 1½ pints dried peas or lentils.

Method.—Bone the ox-cheek, cut up the meat into small pieces, put all into a large boiler, add the cold water; when it comes to the boil skim, then throw in the vegetables, which have been cleaned and cut in quarters, the bunch of herbs, pepper and salt. Let these ingredients simmer gently for 4 hours. Add the cabbage an hour before serving. If peas or lentils are used soak them over night, then cook them with the above ingredients. Season the soup again just before serving.

Time.—6 or 7 hours. Average Cost, 2d. per pint. Seasonable at any time.


Ingredients.—3 lb. of bones, cooked or uncooked, 2 carrots, 2 onions, 1 turnip, 1 strip of celery, a bouquet-garni (parsley, thyme, bay-leaf) 12 peppercorns, 2 cloves, 2 tablespoonfuls of fine sago, crushed tapioca, semolina, or Florador, 2 oz. of fat, salt, 5 pints of water.

Method.—Break the bones into small pieces, and fry them in the hot fat until well browned. Put in the water and a dessertspoonful of salt, bring to the boil and skim well. Add the prepared vegetables (cut into thick slices), herbs, peppercorns, and cloves, and cook gently for about 5 hours, skimming occasionally. Strain, return to the saucepan, season to taste, and when the soup boils sprinkle in the sago, or whatever farinaceous substance is used, simmer for 10 minutes longer to cook the sago, then serve.

Time.—About 6 hours. Cost, 9d. to 1s. Seasonable at any time. Sufficient for 7 or 8 persons.

Note—The stock for this soup could be made the day before the soup is wanted, and the sago sprinkled in when re-heated.


Ingredients.—3 quarts of cold water, 2½ lb. of shin of beef, 1 onion,