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Classic
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page 38
To make Turnip Soup.
Pear a bunch of Turnips (save out three or four) put them into a gallon of
water, with half an ounce of white pepper, an onion stuck with cloves, three
blades of mace, half a nutmeg bruised, a good bunch of sweet herbs, and a large
crust of bread. Boil them an hour and a half, then pass them thro' a sieve;
clean a bunch of cellery, cut it small, and put it into your turnips and liquor,
with two of the turnips you saved, and two young carrots cut in dice; cover it
close, and let it stew; then cut two turnips and carrots in dice, flour them,
and fry them brown in butter, with two large onions cut thin, and fried
likewise, put them all into your soup, with some vermacelli; let it boil softly,
till your cellery is tender, and your soup is good. Season it with salt to your
palate.
Veal Broth.
Take about four pounds of scrag of veal cut small, put it in three quarts of
water, when the scum rises skim it well, put in two onions, a turnip and three
or four blades of mace; stew it gently for two hours, season it with salt, and
strain it off; have ready four ounces of rice boiled in water till tender,
strain it through a sieve, put it into the broth, and boil it ten minutes; put
it in a tureen, with a handful of crispt bread in it.
To ragoo a Breast of Veal, called alamode.
Put a breast of veal, with an onion, a bundle of sweet herbs, a little black
pepper and grated nutmeg, a blade or two of mace, and a very little lemon-peel
grated into a large stew-pan, and just cover it with water; when it grows tender
take it up and bone it.
Put the bones into the liquor, and boil them till they make good gravy; then
strain it off. Add
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