Hessian Soup and Ragout
A historical recipe from New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807).
A historical recipe
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807). Project Gutenberg eBook #69519.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807). Digitised by Project Gutenberg, eBook #69519 (https://www.gutenberg.org/ebooks/69519). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- six quarts of water till tolerably tender
- a pint of split peas
- a quart of whole
- a bunch of sweet herbs
- two heads of celery
- a clove or two
- a slice of roll
- twelve carrots
- six potatoes
- six large onions
Method
- Clean the root of a tongue very nicely, and half an ox head, with salt and water, and soak them afterwards in plain water;
- then stew them in five or six quarts of water till tolerably tender.
- Let the soup stand to be cold: take off the cake of fat, which will make good paste for hot meat pies, or serve to baste.
- Put to the soup a pint of split peas or a quart of whole, twelve carrots, six turnips, six potatoes, six large onions, a bunch of sweet herbs, and two heads of celery.
- Simmer them without the meat, till the vegetables are done enough to pulp with the peas through a sieve, when the soup will be about the consistence of cream.
- Season it with pepper, salt, mace, pimento, a clove or two, and a little Cayenne, all in the finest powder.
- If the peas are bad, the soup may not be thick enough;
- then boil in it a slice of roll, and put through the colander;
- or put a little rice flour, mixing it by degrees.