Mrs Beetons Soups Revisited
Soup Maigre
(i.e. without Meat)
2.25lt (4 pints) Water
170g (6oz) Butter
6 Onions Sliced
4 Heads Celery
3 Pieces Bread Crust
2 Lettuces
2 Handfuls Spinach
2 Egg Yolks
1 small bunch Parsley
3 tsp Vinegar
2 Blades Mace
Salt and Pepper, to taste
Melt the butter in a saucepan and add the onions to stew gently for 3 or 4 minutes.
Add the celery, spinach, lettuces and parsley, cut small.
Stir the ingredients well for 10 minutes.
Add the water, bread, seasoning and mace.
Boil gently for 1½ hour and at the moment of serving, beat in the egg yolks and vinegar, but do not let it boil or the eggs will curdle.
Time: 2 hours.
Average cost, 6d. per quart.
Sufficient for 8 persons.
Seasonable all the year.
SOUP MAIGRE
(i.e. without Meat)
136. INGREDIENTS - 6 oz. butter, 6 onions sliced, 4 heads of celery, 2 lettuces, a small bunch of parsley, 2 handfuls of spinach, 3 pieces of bread-crust, 2 blades of mace, salt and pepper to taste, the yolks of 2 eggs, 3 teaspoonfuls of vinegar, 2 quarts of water.
Mode - Melt the butter in a stewpan, and put in the onions to stew gently for 3 or 4 minutes; then add the celery, spinach, lettuces, and parsley, cut small. Stir the ingredients well for 10 minutes. Now put in the water, bread, seasoning, and mace. Boil gently for 1-1/2 hour, and, at the moment of serving, beat in the yolks of the eggs and the vinegar, but do not let it boil, or the eggs will curdle.
Time - 2 hours.
Average cost, 6d. per quart.
Seasonable all the year.
Sufficient for 8 persons.
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