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English cookbook, 1799
Page 74
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keep stirring it all the while, and mind not to let it boil, or its fine red colour will immediately fade, turn it into your turean & add the juice of a good lemon Mullaga-Tawny Soup Take two quarts of water & boil a nice fowl or chicken, then put in the following ingredients a large white onion, a large chilly two teaspoonsful of ground ginger pounded the same of curry [straff?], one teaspoonful of turmeric & half a teaspoonful of black pepper: boil all these for half an hour, & then fry some small onions & put them in, season it with salt & serve it up in a tureen. Carrot Soup Scrape & wash half a dz - large carrots peel off the red outside, which is the only part that should be used for this soup, put them into a gallon stewpan, with one head of celery an onion, and two turnips cut into thin peices, the same as the carrots; take two quarts of common beef, veal, or mutton broth, or if you have any cold roast beef bones, they will make very good broth for this soup, when you have put the broth to the roots, cover the stewpan close & set it on a stove, for two hours & a half when the carrots will be soft enough to rub through a tammis or hair sieve with wooden spoon & add as much broths as will make it a proper thickness i.e. almost as thick as peas soup put it into a clean stewpan and make it hot
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keep stirring it all the while, and mind not to let it boil, or its fine red colour will immediately fade, turn it into your turean & add the juice of a good lemon Mullaga-Tawny Soup Take two quarts of water & boil a nice fowl or chicken, then put in the following ingredients a large white onion, a large chilly two teaspoonsful of ground ginger pounded the same of curry [straff?], one teaspoonful of turmeric & half a teaspoonful of black pepper: boil all these for half an hour, & then fry some small onions & put them in, season it with salt & serve it up in a tureen. Carrot Soup Scrape & wash half a dz - large carrots peel off the red outside, which is the only part that should be used for this soup, put them into a gallon stewpan, with one head of celery an onion, and two turnips cut into thin peices, the same as the carrots; take two quarts of common beef, veal, or mutton broth, or if you have any cold roast beef bones, they will make very good broth for this soup, when you have put the broth to the roots, cover the stewpan close & set it on a stove, for two hours & a half when the carrots will be soft enough to rub through a tammis or hair sieve with wooden spoon & add as much broths as will make it a proper thickness i.e. almost as thick as peas soup put it into a clean stewpan and make it hot
Szathmary Culinary Manuscripts and Cookbooks
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