Soup without Water
Small Leg of Mutton
3 Medium Turnips
3 Small Carrots
2-3 Lettuces
Spinach
Onion
225g (8oz) Butter
Parsley
Bunch of Sweet Herbs
Toasted Bread
Salt and Pepper
Cut the leg of mutton into slices, season with salt and pepper.
Cut the turnips into rounds and the carrots into pieces.
Chop the herbs and leaf vegetables finely.
Place a layer of turnips and carrots at the base of an ovenproof pot, add a layer of meat, another of onions, then one of leaf vegetables and herbs, continue until all ingredients are used.
Add the butter.
Cover with a tight fitting lid, use a paste made from flour and water to seal the lid.
Cook in a saucepan of boiling water for 4 hours or in a very low oven overnight.
Strain and skim off any fat.
Serve over toasted bread with a little stewed spinach.
To make Soop without Water
Take a small leg of Mutton, cut it in slices, season it with a little pepper and salt; cut three middling turnips in round pieces, and three small carrots scrap'd and cut in pieces, a handful of spinage, a little parsley, a bunch of sweet herbs, and two or three cabbage lettice; cut the herbs pretty small, lay a row of meat and a row of herbs; put the turnips and carrots at the bottom of the pot, with an onion, lay at the top half a pound of sweet butter, and close up the pot with coarse paste; them put the pot into boiling water, and let it boil for four hours; or in a slow oven, and let it stand all night; when it is enough drain the gravy from the meat, skim off the fat, then put it into your dish with some toasts of bread, and a little stew'd spinage; to serve it up.
English Housewifry - 1764
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