Soup, Haricot Bean. Take a quart of haricot beans and let them soak all night in cold water. Then pour on them 21⁄2 pints of cold water, add 1 onion, and put on the fire, and when the liquid begins to boil, let them continue to boil for 3 hours. Then remove from the fire and strain through a wire sieve, after which return to the saucepan, and season with pepper and salt; next add 2 oz. of butter and a little milk. Then just boil up, and serve. An economical and nutritious soup for the poor.
Soup, Julienne. Ingredients.—1⁄2 pint carrots, 1⁄2 pint of turnips, 1⁄2 pint of onions, 2 or 3 leeks, 1⁄2 head of celery, 1 lettuce, a little sorrel and chervil, if liked, 2 oz. butter, 2 quarts of medium stock.
Mode.—Cut the vegetables into strips about 11⁄4 in. long, and be particular they are all the same size, or some will be hard, whilst the others will be done to a pulp. Cut the lettuce, sorrel, and chervil into larger pieces; fry the carrots in the butter, and pour the stock boiling to them. When this is done, add all the other vegetables thereto, and stew gently for nearly an hour. Skim off all the fat, pour the soup over thin slices of bread cut round, about the size of a shilling, and serve.
Time.—11⁄2 hour. Seasonable all the year. Sufficient for 7 or 8 persons.
⁂ In summer, green peas, as asparagus tops, French beans, &c., can be added. When the vegetables are very strong, instead of frying
them in butter at first, they should be blanched, and afterwards simmered in the stock.
Soup, Macaroni. Throw 4 oz. of fine, fresh, mellow Naples macaroni into a pan of fast-boiling water, with about 1 oz. of fresh butter, and a small onion stuck with 3 or 4 cloves (the onion must be omitted for white soups). When it has swelled to its full size, and become tender, drain it well, cut it into half-inch lengths, and slip it into a couple of quarts of clear gravy soup; let it simmer for a few minutes, when it will be ready for table. Observe that the macaroni should be boiled quite tender; but it should by no means be allowed to burst, nor to become pulpy. Serve grated Parmesan cheese with it.
Ingredients.—Macaroni, 4 oz.; butter, 1 oz.; 1 small onion; 5 cloves; 3⁄4 hour, or more. In soup 5 to 10 minutes.
Soup, Mock Turtle. Ingredients.—Half a calf’s head, 1⁄4 lb. butter, 1⁄4 lb. lean ham, 2 tablespoonfuls of minced parsley, a little minced lemon thyme, sweet marjoram, basil, 2 onions, a few chopped mushrooms (when obtainable), 2 shalots, 2 tablespoonfuls of flour, 2 glasses of madeira or sherry, forcemeat balls, cayenne, salt and mace to taste, the juice of one lemon and 1 Seville orange, 1 dessert-spoonful of pounded sugar, 3 quarts of best strong stock.
Mode.—Scald the head with the skin on, remove the brain, tie the head up in a cloth, and let it boil for an hour. Then take the meat from the bones, cut it into small square pieces, and throw them into cold water. Now take the meat, put it into a stewpan, and cover it with stock; let it boil gently for an hour, or rather more, if not quite tender, and set it on one side. Melt the butter in another stewpan, and add the ham, cut small, with the herbs, parsley, onions, shalots, mushrooms, and nearly a pint of stock; let these simmer slowly, for 2 hours, and then dredge in as much flour as will dry up the butter. Fill up with the remainder of the stock, add the wine, let it stew gently for 10 minutes, rub it through a sieve, and put it to the calf’s head; season with cayenne, and, if required, a little salt; add the juice of the orange and lemon; and when liked, 1⁄4 teaspoonful of pounded mace, and the sugar. Put in the forcemeat balls, simmer 5 minutes, and serve very hot.