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Soup for travelling
Oct. 7th, 2010 09:35 amI finally found my recipe for portable soup! I was preparing handouts so that they can be photocopied today and lo, it appeared. It's an 1807 recipe and I was remembering it as an 1880s recipe, so for two years I've been keeping an eye out in entirely the wrong place.
I don't know if any of you want it any longer, but I'm going to paste it here anyway. It would be quite awful if any of my friends went on a long sea voyage unprovisioned, or maybe (even worse) wrote a fantasy novel and needed portable soup for their characters and my forgetfulness left them soupless.
To be honest, this isn't the same recipe at all as the one I was remembering. It's more interesting for a number of reasons:
Portable Soup
Boil one or two knuckles of veal, one or two shins of beef, and three pounds of beef, in as much water only as will cover them. Take the marrow out of the bones; put any sort of spice you like, and three large onions. When the meat is done to rags, strain it off, and put it into a very cold place. When cold, take off the cake of fat (which will make crusts for servants' pies), put the soup into a double-bottomed tin sauce-pan, and set it on a pretty quick fire, but don't let it burn. It must boil fast and uncovered, and be stirred constantly, for eight hours. Put it into a pan, and let it stand in a cold place a day; then pour it into a round soup china-dish, and set the dish into a stew-pan of boiling water on a stove, and let it boil, and be now and then stirred, till the soup is thick and ropy; then it is enough. Pour it into the little round pint at the bottom of cups or basons turned upside-down, to form cakes; and when cold, turn them out on flannel to dry. Keep them in tin canisters. When they are to be used, melt them in boiling water; and if you wish the flavour of herbs or any thing else, boil it first, strain off the water, and melt the soup in it.
This is very convenient in the country, or at sea, where fresh meat is not always at hand; as by this means a bason of soup may be made in five minutes.
It's from A New System Of Domestic Cookery; Formed Upon Principles Of Economy, And adapted to the Use of Private Families. By a Lady. Edinburgh; 1807.
I don't know if any of you want it any longer, but I'm going to paste it here anyway. It would be quite awful if any of my friends went on a long sea voyage unprovisioned, or maybe (even worse) wrote a fantasy novel and needed portable soup for their characters and my forgetfulness left them soupless.
To be honest, this isn't the same recipe at all as the one I was remembering. It's more interesting for a number of reasons:
Portable Soup
Boil one or two knuckles of veal, one or two shins of beef, and three pounds of beef, in as much water only as will cover them. Take the marrow out of the bones; put any sort of spice you like, and three large onions. When the meat is done to rags, strain it off, and put it into a very cold place. When cold, take off the cake of fat (which will make crusts for servants' pies), put the soup into a double-bottomed tin sauce-pan, and set it on a pretty quick fire, but don't let it burn. It must boil fast and uncovered, and be stirred constantly, for eight hours. Put it into a pan, and let it stand in a cold place a day; then pour it into a round soup china-dish, and set the dish into a stew-pan of boiling water on a stove, and let it boil, and be now and then stirred, till the soup is thick and ropy; then it is enough. Pour it into the little round pint at the bottom of cups or basons turned upside-down, to form cakes; and when cold, turn them out on flannel to dry. Keep them in tin canisters. When they are to be used, melt them in boiling water; and if you wish the flavour of herbs or any thing else, boil it first, strain off the water, and melt the soup in it.
This is very convenient in the country, or at sea, where fresh meat is not always at hand; as by this means a bason of soup may be made in five minutes.
It's from A New System Of Domestic Cookery; Formed Upon Principles Of Economy, And adapted to the Use of Private Families. By a Lady. Edinburgh; 1807.