Mrs Beeton Soup a la Crecy
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 =
2 sliced onions,
1 cut lettuce, and chervil;
2 oz. butter,
1 pint of lentils,
the crumbs of 2 French rolls,
half a teacupful of rice,
2 quarts of medium stock No. 105.
Mode.—Put the vegetables with the butter in the stewpan, and let them simmer 5
minutes; then add the lentils and 1 pint of the stock, and stew gently for half
an hour. Now fill it up with the remainder of the stock, let it boil another
hour, and put in the crumb of the rolls. When well soaked, rub all through a
tammy. Have ready the rice boiled; pour the soup over this, and serve.
Time.—1–3/4 hour. Average cost,1s. 2d. per quart.
Seasonable all the year.
Sufficient for 8 persons.
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