Cooking With Gas ~ Soups

Soups

Brown Stock

  • 1 lb shin or neck of beef
  • 1 small carrot
  • 1 stalk of celery
  • 3 peppercorns
  • Small bunch herbs
  • 2 quarts cold water
  • 1 small onion
  • ½ teaspoon salt
  • 2 cloves

Remove all fat from the meat, and the marrow from the bone; wash the bone, saw it into small pieces, and cut up the meat. Put bones and meat into a saucepan with the salt and water, and bring to boiling point. Cut the vegetables into large pieces, stick the cloves into the onion, and add these, the bunch of herbs and the peppercorns to the saucepan, and simmer gently for about 3 to 4 hours. Strain and cool. Before using this stock, remove the fat off the top.

For second stock – Use again the bones and meat, but add fresh vegetables. Meat and bones from white stock may be mixed with the meat and bones of brown stock.

N.B. If very brown stock is wanted, fry the meat and vegetables in 1 0z of dripping before adding to the water. If this is done, the meat and bones cannot be used a second "white" stock. The stockpot must be emptied and washed daily, and the vegetables separated from the bones, etc. The meat, bones, etc., may be used a second time, but fresh vegetables should be added.

Fish Soup

  • 1 lb fish
  • 2 onions
  • 1¾ pints fish stock or water
  • ¾ pint milk
  • 1½ oz flour
  • ¼ teaspoonful powdered mace
  • 1 teaspoonful chopped parsley
  • Salt and pepper

Wash the parsley and chop it finely. Peel and slice the onions. Wash the fish and put it into a pan with the fish stock or water, with a little salt; add the onions and mace, bring all to boiling point, remove the scum and simmer for about 35 minutes. Strain the soup through a sieve and return to the saucepan. Add the milk. Mix the flour to a smooth paste with a little water, and thicken the soup with it. Boil for about 6 minutes, stirring all the time. Remove skin and bones from the fish and flake it into small pieces. Add it to the soup with the chopped parsley and heat thoroughly. Serve very hot.

Mulligatawny Soup

  • 1 lb scrag end of neck of mutton
  • 1 onion
  • 1 tablespoonful curry powder
  • 1 oz dripping
  • 1½ pints stock
  • Salt
  • Juice of half a lemon

Cut the meat into neat pieces, and slice the onion thinly. Melt the dripping and in it fry the onion, but do not let it brown. Fry the curry powder, add and fry the meat, add the stock, bring to boiling point and simmer for about 2 hours. Season and add the lemon juice just before serving.

N.B. A much nicer soup is made by using a small chicken or rabbit cut up into small joints.

Serve with plain boiled rice and thin slices of lemon.

Tomato Soup

  • 1 lb tomatoes
  • 1 oz ham or bacon
  • 1 stalk celery
  • 1 carrot and onion
  • 1 pint stock
  • 1 oz butter
  • ½ oz cornflour
  • Salt and pepper
  • Cochineal, if necessary
  • Fried dice of bread

Chop the ham and slice the carrot, onion and tomato. Melt the butter in an enamel-lined pan, and fry the ham, carrot, and onion; do not let them brown. Add the tomatoes, stock and salt, and simmer for almost 40 minutes. Rub the soup through a hair sieve. Mix the cornflour to a smooth paste with 1 tablespoonful milk, add it to the soup, return all to the pan, and boil till it thickens, about 5 minutes. Season well. (If of a bad colour, add a few drops of cochineal)

N.B. If liked, stir in a gill of milk or cream just before serving.