The English Soup
A historical recipe from The Oyster, by Eustace Clare Grenville Murray (1861).
A historical recipe
The Oyster: Where, How and When to Find, Breed, Cook and Eat It, by Eustace Clare Grenville Murray (1861). Project Gutenberg eBook #56285.
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 Oyster, by Eustace Clare Grenville Murray (1861). Digitised by Project Gutenberg, eBook #56285 (https://www.gutenberg.org/ebooks/56285). 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.
United Kingdom. Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one pound of good lean beef
- a pound of raw lean ham
- two ounces of Sherry
Method
- Take one pound of good lean beef, half a pound of raw lean ham, much parsley, and carrot roots, and a few onions;
- cut all in very small pieces, and burnish it into a dark-brownish colour with spices, bay-leaves, whole pepper and butter: after having boiled this with water for five hours, pour it through a hair sieve, and then put to it a little brown flour, and two ounces of Sherry or Madeira, and after having boiled again for an hour, take all the fat clean off, and put into it the oysters with their beards and liquor, and with cayenne pepper;
- all this is to be boiled up again, and then served.
- This soup is to be recommended, especially in winter when it is very cold.
- For invalids, the wine, spices, and pepper are omitted.
- This soup is valuable for convalescents, being very strengthening and nourishing.