COTTAGE SOUP.
2o/z. of dripping;
¼ lb.turnips;
3o/z. of celery;
1 teaspoonful of salt;
½lb. Of any solid fresh meat
cut into dice 1 inch square;
¼oz. Of brown sugar;
¼lb. Of onions;
2lb. Of leeks;
½lb. Of rice;
6 quarts of water.
Place the meat, sugar, dripping, and sliced onions into an iron saucepan,
and Stir them until lightly browned; add the turnips, celery, and leeks, trimmed and sliced.
Stir for 10 minutes. Add 1 quart of cold water and the well-washed rice.
Add 5 quarts of hot water, and salt to taste. Stir frequently till it boils.
Simmer for 3 hours, when the soup is ready for use.
For 2 meals for 5 persons.
Time - 4 hours.
Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.
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