Mrs Beetons Soups Revisited
Carrot Soup
4.55lt (8 pints) Liquor in which a Leg of Mutton or Beef has been boiled
Few Beef Bones
6 Large Carrots
2 Large Onions
1 Turnip
Cayenne
Salt and Pepper, to taste
Put the liquor, bones, onions, turnip, salt and pepper, into a saucepan and simmer for 3 hours.
Scrape and cut the carrots thinly.
Strain the soup onto them.
Stew until soft enough to pulp through a hair sieve or coarse cloth.
Boil the pulp with the soup, which should be of the consistency of pea soup.
Add cayenne.
Pulp only the red part of the carrot and make this soup the day before it is wanted.
Time: 4½ hours.
Sufficient for 10 persons.
Seasonable from October to March.
CARROT SOUP
120. INGREDIENTS - 4 quarts of liquor in which a leg of mutton or beef has been boiled, a few beef-bones, 6 large carrots, 2 large onions, 1 turnip; seasoning of salt and pepper to taste; cayenne.
Mode - Put the liquor, bones, onions, turnip, pepper, and salt, into a stewpan, and simmer for 3 hours. Scrape and cut the carrots thin, strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coarse cloth; then boil the pulp with the soup, which should be of the consistency of pea-soup. Add cayenne. Pulp only the red part of the carrot, and make this soup the day before it is wanted.
Time - 4-1/2 hours.
Average cost per quart, 1-1/2d.
Seasonable from October to March.
Sufficient for 10 persons.
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