Mrs Beetons Soups Revisited
Vegetable Soup
Rather More Than 2.25lt (4 pints) Water
285g (10oz) Parsnip
285g (10oz) Potato, thinly sliced
200g (7oz) Carrot
2 Egg Yolks
35g (1Ľoz) Butter
1 tsp Prepared Mustard
Salt and Pepper, to taste
Boil the vegetables in the water 2˝ hours.
Stirring often and if the water boils away too quickly, add more, as there should be 2.25lt (4 pints) of soup when done.
Mix the butter and flour, mustard, salt and pepper in a basin, with 185ml (6.5floz) of cold water.
Stir into the soup and boil 10 minutes.
Have the egg yolks ready in the tureen.
Pour on, stir well and serve.
Time: 3 hours.
Average cost, 4d. per quart.
Sufficient for 8 persons.
Seasonable in winter.
VEGETABLE SOUP
159. INGREDIENTS - 7 oz. of carrot, 10 oz. of parsnip, 10 oz. of potato, cut into thin slices; 1-1/4 oz. of butter, 5 teaspoonfuls of flour, a teaspoonful of made mustard, salt and pepper to taste, the yolks of 2 eggs, rather more than 2 quarts of water.
Mode - Boil the vegetables in the water 2-1/2 hours; stir them often, and if the water boils away too quickly, add more, as there should be 2 quarts of soup when done. Mix up in a basin the butter and flour, mustard, salt, and pepper, with a teacupful of cold water; stir in the soup, and boil 10 minutes. Have ready the yolks of the eggs in the tureen; pour on, stir well, and serve.
Time - 3 hours.
Average cost, 4d. per quart.
Seasonable in winter.
Sufficient for 8 persons.
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