Mrs Beeton Vegetable Soup III
This is an
original Mrs. Beeton recipe taken 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 =
4 turnips, or 2 if very large;
2 onions; if obtainable,
1 head of celery,
1 large slice of bread,
1 small saltspoonful of salt,
1/4 saltspoonful of ground black pepper,
2 teaspoonfuls of Harvey’s sauce,
6 quarts of water.
Mode.—Peel the vegetables, and cut them up into small pieces; toast the bread
rather brown, and put all into a stewpan with the water and seasoning. Simmer
gently for 3 hours, or until all is reduced to a pulp, and pass it through a
sieve in the same way as pea-soup, which it should resemble in consistence; but
it should be a dark brown colour. Warm it up again when required; put in the
Harvey’s sauce, and, if necessary, add to the flavouring.
Time.—3 hours, or rather more. Average cost,1d. per quart.
Seasonable at any time. Sufficient for 16 persons.
Note.—This recipe was forwarded to the Editress by a lady in the county of
Durham, by whom it was strongly recommended.
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