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Classic
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page 10
then add the carrots, mace, bunch of sweet herbs, one anchovy, and the celery.
Mix all together, cover it close, and set it over the fire till all the gravy
has been extracted from the meat; pour the liquor into a bowl, let the meat
brown in the pan, and add to it four quarts of water; boil it slowly till it is
reduced to three pints, strain it, and stir in the gravy drawn from the meat.
Set it over the fire, add the vermicelli, one head of celery cut fine, a little
cayenne, and salt; boil it up for ten minutes. Lay a French roll in the tureen,
pour the soup over it, and strew some vermicelli on the top.
BAKED SOUP
Cut the beef or mutton and the vegetables in pieces, season them with salt and
pepper, and put them into a jar with a pint of peas and the Patna rice. Pour in
four quarts of water, cover the jar very closely, and set it in the oven to
bake. When done, strain it through a sieve, and serve it very hot.
VERMICELLI OR MACARONI SOUP
Swell a quarter of a pound of vermicelli or macaroni (whichever is preferred) in
a quart of warm water for one hour; then add it to some good stock or plain
veal, chicken or beef soup; add a spoonful of butter and half a pint of stewed
tomatoes just before the soup is served. This is a very fine soup, and is
especially nourishing for delicate stomachs.
GREEN PEA SOUP, WITHOUT MEAT, FOR LENT
Put two pints of green peas in two quarts of water, boil until the peas are very
soft; then add three or four
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