CREAM OF CELERY SOUP - Cut into small pieces the green portions from three heads of celery, making, in all, twelve or fourteen stalks. Cover with a pint of cold water, bring slowly to boiling point and simmer gently for half an hour. Drain and press through a colander, using as much of the celery as you can press through. Add to this one pint of milk. Put the whole into a double boiler. Rub together one tablespoonful of butter and two of flour, and stir them carefully into the soup. Stir and cook until smooth. Add a teaspoonful of celery, salt, a dash of white pepper, and the soup will be ready to serve.
SHANK SOUP - When you buy a shank, have the butcher cut it into several pieces, and split open the thickest part of the bone. Boil it three or four hours and set it aside. The next day, take off the fat, and if you do not wish to eat the meat in the soup, take that out also; add vegetables, etc., as in the preceding receipt. To add macaroni, take a handful, cut it small, wash, and boil it half an hour, then put it into the soup an hour before serving.
CARROT SOUP - Slice up eight or nine large carrots, and stew them in three quarts of common soup, until quite tender ; then rub through a sieve, mix well, season with salt and pepper, and add sufficient browning to make it look well. It should be made the day before it is used.
GIBLET SOUP - Take three sets of giblets, stew them with two pounds of gravy beef, a faggot of herbs, two onions, and pepper and salt to season ; add six pints of water, and let it simmer till the gizzards (which must be divided) are perfectly tender. Skim it clean, add mush room ketchup to flavour, and three-quarters of an ounce of butter rolled in flour ; let it boil ten minutes, strain, and serve with the giblets.
ASPARAGUS - Cut half a pound of fat bacon into thin slices, place at the bottom of a stewpan, then add five pounds of lean beef cut into dice, and rolled in flour ; cover the pan close, stirring occasionally until the gravy is drawn, then add two quarts of water, and half a pint of ale. Cover, stew gently for an hour, with some whole pepper and salt. Strain off the liquor, and skim off the fat. Add some spinach, cabbage-lettuce, white beet leaves, sorrel, a little mint, and powdered sweet marjoram ; let these boil up in the liquor, then put in the green tops of asparagus cut small, boil till all is tender, and serve hot.
JULIENNE SOUP - Slice two onions, and fry brown in half a spoonful of butter, in a soup-kettle, then put in three quarts of good stock ; chop small two turnips and two carrots. When these have boiled an hour, add a stalk of celery cut small, a blade of mace, salt and pepper, and a pint each of green peas and string beans. Boil two hours more. Then rub a spoonful of butter with a spoonful of flour, and stir in. The peas should be fresh gathered, and the beans should not be so old as to have a string. In case you have not beef-stock, the water in which chickens or any kind of fresh meat has been boiled will be a good substitute.
Author Resource:-
When not working for Boden Clothes at ecomparison, Amy is a keen cook with an interest in traditional home cooking.
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