Recipes > Soup > Soup. No. 2

Soup. No. 2


  • piece of beef about a stone weight
  • knuckle of veal
  • 8 or 10 onions
  • a bunch of thyme and parsley
  • 1 ounce of allspice
  • 10 cloves
  • whole pepper
  • salt
  • 1/2 pound of butter
  • a good handful of flour
  • herbs


Take the beef, veal, onions, thyme and parsley, allspice, cloves, some whole pepper and salt; boil all these till the meat is all to pieces. Strain and take off the fat. Make the brown beef gravy with some of your broth; then take the butter and flour mixed together, put it into a stewpan, set it over a slow fire, keeping it stirring till very brown; have ready what herbs you design for your soup, either endive or celery; chop them, but not too small; if you wish for a fine soup add a palate and sweetbreads, the palate boiled tender, and the sweetbreads fried, and both cut into small pieces. Put these, with herbs, into brown butter; put in as much of your broth as you intend for your soup, which must be according to the size of your dish. Give them a boil or two, then put in a quart of your gravy, and put all in a pot, with a fowl, or what you intend to put in your dish. Cover it close, and, let it boil an hour or more on a slow fire. Should it not be seasoned enough, add more salt, or what you think may be necessary: a fowl, or partridge, or squab pigeons, are best boiled in soup and to lie in the dish with it.


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The Lady's Own Cookery Book (1844).

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