Soup without Meat.
Take two quarts of water, a little pepper, salt, and Jamaica pepper, a blade of mace, ten or twelve cloves, three or four onions, a crust of bread, and a bunch of sweet herbs; boil all these well. Take the white of two or three heads of endive, chopped, but not too small. Put three quarters of a pound of butter in a stewpan that will be large enough to hold all your liquor. Set it on a quick fire till it becomes very brown; then put a little of your liquor to prevent its turning, or oiling; shake in as much flour as will make it rather thick; then put in the endive and an onion shred small, stirring it well. Strain all your liquor, and put it to the butter and herbs; let it stew over a slow fire almost an hour. Dry a French roll, and let it remain in it till it is soaked through, and lay it in your dish with the soup. You may make this soup with asparagus, celery, or green peas, but they must be boiled before you put them to the burnt butter.
Soup for the Poor.
Eight pails of water, two quarts of barley, four quarts of split peas, one bushel of potatoes, half a bushel of turnips, half a bushel of carrots, half a peck of onions, one ounce of pepper, two pounds of salt, an ox’s head, parsley, herbs, boiled six hours, produce one hundred and thirty pints. Boil the meat and take off the first scum before the other ingredients are put in.
Another.
To feed one hundred and thirty persons, take five quarts of Scotch barley, one quart of Scotch oatmeal, one bushel of potatoes, a bullock’s head, onions, &c., one pound and half of salt.
Soup and Bouilli
may be made of ox-cheek, stewed gently for some hours, and well skimmed from the fat, and again when cold. Small suet dumplings are added when heated for table as soup.
Soupe à la Reine, or Queen’s Soup.
Soak a knuckle of veal and part of a neck of mutton in water; put them in a pot with liquor, carrots, turnips, thyme, parsley, and onions. Boil and scum it; then season with a head or two of celery; boil this down; take half a pound of blanched almonds, and beat them; take two fowls, half roasted, two sweetbreads set off; beat these in a mortar, put them in your stock, with the crumbs of two French rolls; then rub them through a tamis and serve up.