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Classic
Cook Books
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page 110
and send it to table. If you find your soup not rich enough, you must let it
boil till it is as strong as you would have it, and add a piece of carrot to
brown it.
To make a brown Soup.
Into a clean sauce-pan, put three quarts, or more, of water, with raspings
sufficient to thicken it, two or three onions cut across, two or three cloves,
some whole pepper, and a little salt; cover it close, and let it boil about an
hour and a half, then strain it through a sieve; have celery, carrots, endive,
lettuce, spinach, and what other herbs you like, not cut too small, and fry them
in butter; take a clean stew-pan, that is large enough for your ingredients, put
in a good piece of butter, dust in flour, and keep it stirring till it is of a
fine brown; then pour in your herbs and soup, boil it till the herbs are tender,
and the soup of a proper thickness. Have bread cut in dice, and fried brown;
pour your soup into the dish, put some of the bread into the soup, the rest in a
plate, and serve it up.
To make a White Soup.
Put in a clean sauce-pan two or three quarts of water, the crumb of a two-penny
loaf, with a bundle of herbs, some whole pepper, two or three cloves, an onion
or two cut across, and a little salt: let it boil covered till it is quite
smooth; take celery, endive, and lettuce only the white parts, cut them in
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