French Soup
From Practical family cookery (1839).
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A historical recipe
Practical family cookery, by Louisa. nb20 Johnson (1839).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Take about six pounds of lean beef, put it into a boiler with a little pepper, salt, and allspice : add gradually three pints of water, and let it simmer two hours on the fire, or on a stove.
- Then add plenty of cabbage nicely washed, taking care to shred each leaf separately, and stew the whole two hours longer.
- When the soup is a nice thickness, pour it and the cabbage into a tureen, in which some bread has been previously sliced.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board