Turnip Soup

Make a gallon of clear veal or beef broth; if it is not perfectly clear, it must be clarified*: with a turnip-scoop, cut eight or ten turnips that are not spongy, into round balls, about as big as a nutmeg, do not wash them, but put them into a stewpan, with two ounces of butter, and fry them of a fine gold colour, dry them on a hair sieve, or a sheet of paper, put them into the soup; set it by the stove to boil gently for a quarter of an hour, skim it carefully, and season it with a little salt and sugar; cut some crusts of bread into bits about as big as a nutmeg, dry them on a plate before the fire, put some into the soup, and send up the rest on a plate.

Turnip Soup

Peel and wash a dozen large turnips, (taking care they are not spongy,) cut them into thin slices, and put them into a clean gallon stewpan, with three quarts of veal broths or the liquor that mutton, or beef, or veal has been boiled in, (or warm water,) with a head of celery, a large onion, and a blade of beaten mace; cover the stew pan close, and set it over a slow fire till the vegetables are soft enough to rub through a tarn-mis, which will be in about half an hour, if the turnips are good. While the soup is boiling-, cut a large turnip into small dice, and boil them till they are tender. When your soup is done enough, rub it through a tammis into a clean stewpan, season it with a teaspoonful of salt, put the turnip that you have cut into dice into it; set it on the fire again for ten minutes, and serve it up. Cut a slice of bread into dice, and fry it as we have directed in the receipt for pease soup, No. 218, or the crust of a French roil cut into small squares, and dried before the fire and sent up on a plate.

* See Receipt, No. 252.

Turnip Soup, The French Way

In the game season, it is very seldom that pheasants and partridges are all eaten upon a gentleman's table, consequently it will be easy for a cook to give her master a very good soup at a very little expense, by taking all the meat off the breasts, and pounding it in a mortar; and beating to pieces the legs and bones, and boiling them in some broth for an hour. Boil six turnips, mash them, and strain them through a tammis cloth with the meat that has been pounded in a mortar, strain your broth, and put a little of it at a time into the tammis to help you to strain all of it through. Put your soup-kettle near the fire, but do not let it boil; when ready to dish your dinner, have six yolks of eggs mixed with half a pint of cream, strain through a silk sieve, put your soup on the fire, and as it is coming to a boil, put in the eggs, and stir well with a wooden spoon; do not let it boil, as it would curdle; look if it is salt enough.

Observations

I received the above from the same artist who wrote the receipt to dress Turtle, No. 250.

Carrot And Turnip Soup

Put three ounces of fresh butter into a three quart stewpan; when it is melted, fill it about one third full with carrots and turnips cut into small squares; shake these over the fire for fen minutes, or a quarter of an.hour; then add as much water as will nearly fill the saucepan, and after letting it stew gently for an hour, slice in a couple of onions, stew for two hours longer; a quarter of an hour before you serve up, stir in a teacupful of bread raspings, some salt, and either some Cayenne, or common pepper.

Carrot Soup

Scrape and wash a dozen large carrots, and peel off the red outsides, which is the only part that should be used for this soup; put them into a gallon stewpan, with one head of celery, two large onions, and two turnips cut into thin pieces, 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, and set it on a slow stove for two hours and a half, when the carrots will be soft enough to rub through a tammis, or hair sieve, with a wooden spoon; then add as much broth as will make it a proper thickness, i. e. almost as thick as pease soup, put it into a clean stewpan, make it hot, season with a little salt, and send it. up with some toasted bread cut into pieces, half an inch square; some put it into the soup, but the best way is to send it up on a plate, as a side dish.

Observations

This is a very elegant soup, and neither expensive nor troublesome to prepare: in the kitchen of some opulent epicures, the roots are fried in butter, before they are put on to stew: if this is not done very carefully, and with very nicely clarified fat, all the sweet flavour of the vegetables will be overpowered by the rank empyreu-matic savour of the fryingpan.