French Vegetable Soup
From Miss Beecher's housekeeper and healthkeeper (1873).
A historical recipe
Miss Beecher's housekeeper and healthkeeper, by Catharine Esther Beecher (1873).
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 a leg of lamb, of moderate size, and four quarts of water.
- Of potatoes, carrots, cabbage, tomatoes, and turnips, take a tea-cupful of each, chopped fine.
- Salt and black pepper at the rate of one heaping tea-spoonful of salt to each quart of water, and one sixth as much black pepper.
- Wash the lamb, and put it into the four quarts of cold water.
- When the scum rises, take it off carefully with a skimmer.
- After having pared and chopped the vegetables, put them into the soup.
- Carrots require the most boiling, and should be put in first.
- This soup requires about three hours to boH.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Slotted spoon