202. Autumn Soup.—Cut up four cabbage-lettuces, one cos ditto, a handful of sorrel, and a little tarragon and chervil, when well washed and drained, put them into a stewpan, with two cucumbers finely sliced, and two ounces of butter, place them over a brisk fire, stirring occasionally, until very little liquid remains, then add two tablespoonfuls of flour, stirring it well in, then pour over three quarts of stock, made as directed (No. 175), adding a quart of young and fresh green peas; half an hour’s boiling will suffice for this delicious soup, and the flavor of the vegetables will be fully preserved; season with a teaspoonful of salt, and two of sugar.
203. Hodge Podge.—Cut two pounds of fresh scrag of mutton into small pieces, which put into a stewpan, with three quarts of cold water and a tablespoonful of salt, set it upon the fire, and when boiling place it at the corner to simmer, keeping it well skimmed; let it simmer an hour, then add a good-sized carrot, two turnips, two large onions cut into small dice, and six cabbage-lettuces, if in season (the whole well washed), and let simmer until quite tender; skim off all the fat, and serve either with the meat in the soup or separately. If in season, a pint of green peas boiled in the soup is a great improvement.
204. French Cabbage Soup.—This is a soup very much in vogue amongst the middle classes of the French people; it is very economical, and may satisfy a numerous family at a trifling expense. Put a gallon of water into a saucepan, with two pounds of streaky pickled pork or bacon, whichever most convenient, to which add a couple of pounds of white cabbage, cut in strips (using every part but the stalk, and previously well washed), two large onions, a carrot, a turnip, and a head of celery; let the whole boil three or four hours, until the pork is tender, skimming off all the fat, season with a little black pepper, brown sugar, and salt, if required (which is not very frequently the case, the pork or bacon generally being sufficiently so), lay slices of bread in your tureen (about one pound), pour the soup over; keep the tureen covered ten minutes, until the bread is soaked, and it is ready to serve. The pork or bacon may be either served separate or cut into small square pieces, and served in the soup. A few mealy potatoes are sometimes introduced, or a quart of large green peas, or a pint of dry split peas. You must observe that vegetables in France are much more used than in this country, as there are but few poor people there who do not possess a little garden, in which they grow their own.
It is also frequently made maigre by omitting the pork or bacon, adding more vegetables of all kinds, and a quarter of a pound of butter, and frequently where they have nothing else but cabbage, they make it only of that; now setting all national feeling aside respecting the poverty of their meals, I have known strong healthy men make a hearty meal of it, preferring it to meat, of which they scarcely ever partake.
205. Purée of Vegetable Soup.—Peel and cut up very finely three onions, three turnips, one carrot, and four potatoes, which put into a stewpan, with a quarter of a pound of butter, the same of lean ham, and a bunch of parsley; pass them ten minutes over a sharp fire, when add a good spoonful of flour, which mix well in, add two quarts of stock, and a pint of boiling milk, stir it until boiling; season with a little salt and sugar, rub it through a tammy, put it into another stewpan, boil again, skim and serve with croutons of fried bread as for Palestine Soup. It ought to be thickish.