2 ½ lb of tomatoes;
Slice the tomatoes, carrot, turnip, and onion. Wash and slice the celery, and cut up the ham. Melt the margarine in a pan,
add all the vegetables except the tomatoes and the ham, and stir over low heat for 5 minutes. Add the tomatoes, stock, mace,
peppercorns, herbs, and a little salt. Simmer gently for about 1 ½ hours or until the vegetables are soft. Remove the herbs
and rub the soup through s sieve. Return the purée to the pan and stir until boiling. Mix the cornflour with a little stock,
water, or milk, and stir it into the soup, stir until boiling, simmer for 5 minutes, add a little cochineal or carmine and a squeeze
of lemon juice; season and serve with fried croûtons.
TOMATO SOUP
1 ½ oz of butter or margarine;
2 oz ham;
salt;
Lemon juice;
3 pints of stock of any kind;
10 peppercorns;
1 blade of mace;
1 oz of cornflour;
1 bunch of herbs;
1 onion;
1 carrot;
1 turnip;
2 sticks of celery.
For 4 or 5 persons. Time - 2 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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