The Lady's Own Cookery Book, and New Dinner-Table Directory; / In Which will Be Found a Large Collection of Original Receipts. 3rd ed.

by Lady Charlotte Campbell Bury

Potato Soup.

Five large carrots, two turnips, three large mealy potatoes, seven onions, three heads of celery; slice them all thin, with a handful of sweet herbs; put them into one gallon of water, with bones of beef, or a piece of mutton; let them simmer gently till the vegetables will pulp through a sieve. Add cayenne pepper, salt, a pint of milk, or half a pint of cream, with a small piece of butter beaten up with flour.

Rabbit Soup.

One large rabbit, one pound of lean ham, one onion, one turnip, and some celery, two quarts of water; let them boil till the rabbit is tender. Strain off the liquor; boil a pint of cream, and add it to the best part of the rabbit pounded; if not of the thickness you wish, add some flour and butter, and rub it through a sieve. It must not be boiled after the cream is added.

Root Soup.

Potatoes, French turnips, English turnips, carrots, celery, of each six roots; pare and wash them; add three or four onions; set them on the fire with the bones of a rump of beef, or, if you have no such thing, about two pounds of beef, or any other beef bones. Chop them up, and put them on the fire with water enough to cover them; let them stew very gently till the roots are all tender enough to rub through a sieve. This done, cut a few roots of celery small, and put it to the strained soup. Season it with pepper and salt, and stew it gently till the celery is tender; then serve it with toast or fried bread. A bundle of herbs may be boiled in it, just to flavour it, and then taken out.

Scotch Leek Soup.

You make this soup to most advantage the day after a leg of mutton has been boiled, into the liquor from which put four large leeks, cut in pieces. Season with pepper and salt, and let it boil gently for a quarter of an hour. Mix half a pint of oatmeal with cold water till quite smooth; pour this into the soup; let it simmer gently half an hour longer; and serve it up.

To brown or colour Soup.

To brown soup, take two lumps of loaf-sugar in an iron spoon; let it stand on the stove till it is quite black, and put it into soup.