French Soup
From Mrs. Porter's new southern cookery book, and companion for frugal and economical housekeepers (1871).
A historical recipe
Mrs. Porter's new southern cookery book, and companion for frugal and economical housekeepers, by Porter, M. E., Mrs. [from old catalog] (1871).
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 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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
Chef Wood
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- Take the nicest ^Dart of a thick brisket of beef, about eight pounds;
- put it in a pot with every tiling directed for other soup;
- make it exactly in the same way, only put it on an hour sooner, that you may have time to prepare the bouilli (^.
- e,, the beef which has been boiled in the soup) .
- After it boils five hours, take out the beef, cover up the soup, set it near the fire to keep hot.
- Take the skin off;
- have the yolk of an Qgg well beaten, dip a feather in it and wash the top of your beef;
- sprinkle over it the crumbs of stale bread grated, put it in an oven previously heated, put the top on with coals enough to brown it, let it stand nearly an hour, and prepare your gravy thus: Take sufficient quantity of soup and vegetables boiled in it, add a tablespoonful of red wine and two of mushroom catsup, thicken with a little butter and brown flour ;
- make it very hot, pour it in your dish, and put the beef on it;
- garnish with green pickle cut in thin slices, serve up the soup in a tureen with bits of toasted bread.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Grater