Hessian Soup
A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).
A historical recipe
The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.
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 The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). 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
- a pint of split peas
- a quart of whole ones
- a bunch of sweet herbs
- two heads of celery
- a clove or two
- a slice of roll
- a quart of the liquor reserved
- a glass of port wine
- twelve carrots
- six potatoes
- six large onions
Method
- Clean the root of a neat's tongue very nicely, and half an ox's head, with salt and water, and soak them afterwards in water only.
- Then stew them in five or six quarts of water, till tolerably tender.
- Let the soup stand to be cold, take off the fat, which will do for basting, or to make good paste for hot meat pies.
- Put to the soup a pint of split peas, or a quart of whole ones, 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;
- and the soup will then be about the thickness of cream.
- Season it with pepper, salt, mace, allspice, a clove or two, and a little cayenne, all in fine powder.
- If the peas are bad, and the soup not thick enough, boil in it a slice of roll, and pass it through the cullender;
- or add a little rice flour, mixing it by degrees.--To make a ragout with the above, cut the nicest part of the head, the kernels, and part of the fat from the root of the tongue, into small thick pieces.
- Rub these with some of the above seasoning, putting them into a quart of the liquor reserved for that purpose before the vegetables were added;
- flour them well, and simmer till they are nicely tender.
- Then add a little mushroom and walnut ketchup, a little soy, a glass of port wine, and a tea-spoonful of made mustard, and boil all up together.
- Serve with small eggs and forcemeat balls.
- This furnishes an excellent soup and a ragout at a small expense.