Mrs Beeton Asparagus Soup
This is an
original Mrs. Beeton recipe taken directly from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
5 lbs. of lean beef,
3 slices of bacon,
1/2 pint of pale ale,
a few leaves of white beet,
1 cabbage lettuce,
a little mint,
sorrel, and marjoram,
a pint of asparagus-tops cut small,
the crust of 1 French roll,
seasoning to taste,
2 quarts of water.
Mode.—Put the beef, cut in pieces and rolled in flour, into a stewpan, with the
bacon at the bottom; cover it close, and set it on a slow fire, stirring it now
and then till the gravy is drawn. Put in the water and ale, and season to taste
with pepper and salt, and let it stew gently for 2 hours; then strain the
liquor, and take off the fat, and add the white beet, spinach, cabbage lettuce,
and mint, sorrel, and sweet marjoram, pounded. Let these boil up in the liquor,
then put in the asparagus-tops cut small, and allow them to boil till all is
tender. Serve hot, with the French roll in the dish.
Time.—Altogether 3 hours. Average cost per quart, 1s. 9d.
Seasonable from May to August.
Sufficient for 8 persons.
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