1926 Recipes - Soups

Clear soup

  • 2 pints clear stock
  • 1 carrot
  • 1 turnip
  • 1-ounce butter
  • 1 small piece of celery
  • 1 leek
  • 1 onion
  • Salt

Shred the vegetables. Melt the butter in a pan and cook the vegetables until they are slightly brown. Boil the stock and season to taste, add the vegetables and cook till tender. Remove scum as it rises. Add shredded lettuce, boil for a few minutes and serve.

Thick Soup

  • 1 pound tomatoes
  • Small carrot
  • Small turnip
  • 1 ounce butter
  • 1 ounce flour
  • 1 slice bacon
  • 1 onion 2 cloves
  • 2 pints of water
  • 1 teaspoon of Bovril
  • Pepper and salt
  • Cochineal

Fry the vegetables [cut into small pieces] in butter in a pan for a few minutes, add cut up tomatoes, ham, seasoning, flour and Bovril. Boil the mixture in 2 pints of water for five minutes, reduce the gas and simmer for one hour. Rub through a sieve and add a few drops of cochineal, boil up. Serve with fried croutons of bread.

Pea Soup

  • 1 pint of split peas
  • 1 carrot
  • 1 turnip
  • 1 onion 3 teaspoon of dried mint
  • 2 pints of stock
  • Pepper and salt
  • 1 teaspoon of pea powder

Soak the peas for 24 hours. Put into the stock and bring to a boil, add the chopped vegetables and simmer for 2 to 3 hours. Rub through a wire sieve, thicken with the pea flour and boil again. Serve with dried mint and fried croutons of bread.

Ox tail soup

  • 6 pints of water
  • 1 large ox tail
  • Teaspoonful of peppercorns
  • Bunch of herbs
  • 1 ounce of butter
  • 1 ounce of flour
  • 1 turnip
  • Celery
  • 1 carrot
  • 3 onions
  • Salt

Cut the ox tail into joints, fry in butter until brown, add the water and cut up the vegetables, boil for 3 hours. Fry the flour until brown add to soup and strain. A few pieces of meat can be served with the soup.

Mutton Broth

  • One and a half pounds scrag mutton
  • 1 small turnip 1-ounce pearl barley or rice
  • 2 pints of water
  • 3 onions
  • Seasoning

Soak the barley and wash it, cut up the mutton, put into the pan with the water and vegetables [cut and diced]. Cook slowly for one and a half hours, skimming occasional, then add the barley or rice, then cook for a further 2o minutes and serve.

To make Croutons

Cut stale bread into slices, then dice, fry in boiling fat until golden brown.