DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Dr. J. C. Smith family household and medical book, 1847

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Dr. J. C. Smith family household and medical book, 1847

Page 16

16
The next day put the knuckle into more water stew it till all the goodnefs is out - then strain it off for use.
A good rabbit soup may be made from one that has been boiled or roasted. thus, Take all the meat from the bones - pound it extremely fine in a mortar - make more stock of the bones - in which stew it till soft enough to [rub?] through a Tammy with onions - It will be a good white soup, tasting like rabbit smothered with onions - a roasted rabbit is better for the purpose than boiled - 
It should be further observed in making soups that no salt should be put in till the soup is ready to serve - If boiled or stewed with the other ingredients, the flavour is not so good.
A vegetable soup should be made with some of the same stock as other soups with a variety of vegetables as enumerated in the first stock - only taking care that the vegetable [illegible] whose name the soup is called should preponderate sufficiently - they should be always stewed in broth - never in water. [I?] more or lefs of the gravy stock added if the soup should be intended to be particularly good.

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16 The next day put the knuckle into more water stew it till all the goodnefs is out - then strain it off for use. A good rabbit soup may be made from one that has been boiled or roasted. thus, Take all the meat from the bones - pound it extremely fine in a mortar - make more stock of the bones - in which stew it till soft enough to [rub?] through a Tammy with onions - It will be a good white soup, tasting like rabbit smothered with onions - a roasted rabbit is better for the purpose than boiled - It should be further observed in making soups that no salt should be put in till the soup is ready to serve - If boiled or stewed with the other ingredients, the flavour is not so good. A vegetable soup should be made with some of the same stock as other soups with a variety of vegetables as enumerated in the first stock - only taking care that the vegetable [illegible] whose name the soup is called should preponderate sufficiently - they should be always stewed in broth - never in water. [I?] more or lefs of the gravy stock added if the soup should be intended to be particularly good.