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Soups

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Soups

Ingredients

Directions

  1. Ensure the soup vessel is clean, including the cover and rim.

  2. Wash the meat and prepare the vegetables carefully before adding them.

  3. Keep the soup covered while cooking.

  4. Strain the soup into a clean pot immediately after cooking.

  5. Fill the stock pot with water right after straining.

  6. Skim the soup thoroughly when it begins to boil, adding salt to help remove scum.

  7. Once skimmed, add herbs and vegetables to the soup.

  8. Simmer the soup gently on the side of the stove until done.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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