Charlotte Bury - The Lady's Own Cookery Book, and New Dinner-Table Directory;

Take two quarts of old peas, a lettuce, a small bit of savoury, a handful of spinach, a little parsley, a cucumber, a bit of hock of bacon; stew all together till tender. Rub the whole through a colander; add to it some good gravy, and a little cayenne or common pepper. These quantities will be sufficient for a large terrine. Send it up hot with fried bread.

Take two pints of peas, one pound of bacon, two bunches of carrots and onions, two bunches of parsley and thyme; moisten the whole with cold water, and let them boil for four hours, adding more water to them if necessary. When quite done, pound them in a mortar, and then rub them through a sieve with the liquor in which they have been boiling. Add a quart of the mixed jelly soup, boil it all together, and leave it on a corner of the fire till served. It must be thick and smooth as melted butter, and care taken throughout that it does not burn.

Take about three or four pounds of lean beef; cut it in pieces and set it on the fire in three gallons of water, with nearly one pound of ham, a small bundle of sweet herbs, another of mint, and forty peppercorns. Wash a bunch of celery clean, put in the green tops; then add a quart of split peas. Cover it close, and let the whole boil gently till two parts out of three are wasted. Strain it off, and work it through a colander; put it into a clean saucepan with five or six heads of celery, washed and cut very small; cover it close, and let it stew till reduced to about three quarts: then cut some fat and lean bacon in dice, fry them just crisp; do the same by some bread, and put both into the soup. Season it with salt to your taste. When it is in the terrine, rub a little dried mint over it. If you chuse it, boil an ox’s palate tender, cut it in dice, and put in, also forcemeat balls.

To a quart of split peas put three quarts of water, two good turnips, one large head of celery, four onions, one blade of ginger, one spoonful of flour of mustard, and a small quantity of cayenne, black pepper, and salt. Let it boil over a slow fire till it is reduced to two quarts; then work it through a colander with a wooden spoon. Set it on the fire, and let it boil up; add a quarter of a pound of butter mixed with flour; beat up the yolks of three eggs, and stir it well in the soup. Gut a slice of bread into small dice; fry them of a light brown; put them into your soup-dish, and pour the soup over them.

Boil one onion and one quart of peas in three quarts of water till they are soft; then work them through a hair sieve. Mix the pulp with the water in which the peas were boiled; set it over the fire and let it boil; add two cabbage lettuces, cut in slices, half a pint of young peas, and a little salt. Let it boil quickly half an hour; mix a little butter and flour, and boil in the soup.

Strip all the skin and fat off a leg of veal; then cut all the fleshy parts from the bone, and add a shin of beef, which treat in the same way; boil it slowly in three gallons of water or more according to the quantity of the meat; let the pot be closely covered: when you find it, in a spoon, very strong and clammy, like a rich jelly, take it off and strain it through a hair sieve into an earthen pan. After it is thoroughly cold, take off any fat that may remain, and divide your jelly clear of the bottom into small flatfish cakes in chinaware cups covered. Then place these cups in a large deep stewpan of boiling water over a stove fire, where let it boil gently till the jelly becomes a perfect glue; but take care the water does not get into the cups, for that will spoil it all. These cups of glue must be taken out, and, when cold, turn out the glue into a piece of new coarse flannel, and in about six hours turn it upon more fresh flannel, and keep doing this till it is perfectly dry – if you then lay it by in a dry warm place, it will presently become like a dry piece of glue. When you use it in travelling, take a piece the size of a large walnut, seasoning it with fresh herbs, and if you can have an old fowl, or a very little bit of fresh meat, it will be excellent.

Five large carrots, two turnips, three large mealy potatoes, seven onions, three heads of celery; slice them all thin, with a handful of sweet herbs; put them into one gallon of water, with bones of beef, or a piece of mutton; let them simmer gently till the vegetables will pulp through a sieve. Add cayenne pepper, salt, a pint of milk, or half a pint of cream, with a small piece of butter beaten up with flour.

One large rabbit, one pound of lean ham, one onion, one turnip, and some celery, two quarts of water; let them boil till the rabbit is tender. Strain off the liquor; boil a pint of cream, and add it to the best part of the rabbit pounded; if not of the thickness you wish, add some flour and butter, and rub it through a sieve. It must not be boiled after the cream is added.

Potatoes, French turnips, English turnips, carrots, celery, of each six roots; pare and wash them; add three or four onions; set them on the fire with the bones of a rump of beef, or, if you have no such thing, about two pounds of beef, or any other beef bones. Chop them up, and put them on the fire with water enough to cover them; let them stew very gently till the roots are all tender enough to rub through a sieve. This done, cut a few roots of celery small, and put it to the strained soup. Season it with pepper and salt, and stew it gently till the celery is tender; then serve it with toast or fried bread. A bundle of herbs may be boiled in it, just to flavour it, and then taken out.

You make this soup to most advantage the day after a leg of mutton has been boiled, into the liquor from which put four large leeks, cut in pieces. Season with pepper and salt, and let it boil gently for a quarter of an hour. Mix half a pint of oatmeal with cold water till quite smooth; pour this into the soup; let it simmer gently half an hour longer; and serve it up.

To brown soup, take two lumps of loaf-sugar in an iron spoon; let it stand on the stove till it is quite black, and put it into soup.

Salt a bullock’s liver, pressing it thoroughly with a great weight for four days. Take ginger and every sort of spice that is used to meat, and half a pound of brown sugar, a good quantity of saltpetre, and a pound of juniper-berries. Rub the whole in thoroughly, and let it lie six weeks in the liquor, boiling and skimming every three days, for an hour or two, till the liver becomes as hard as a board. Then steep it in the smoke liquor that is used for hams, and afterwards hang it up to smoke for a considerable time. When used, cut slices as thin as a wafer, and stew them down with the jelly of which you make your sauce or soup, and it will give a delightful flavour.

A quarter of a pound of portable soup, that is, one cake, in two quarts of boiling water; vegetables to be stewed separately, and added after the soup is dissolved.

Take a piece of beef about a stone weight, and a knuckle of veal, eight or ten onions, a bunch of thyme and parsley, an ounce of allspice, ten cloves, some whole pepper and salt; boil all these till the meat is all to pieces. Strain and take off the fat. Make about a quart of brown beef gravy with some of your broth; then take half a pound of butter and a good handful of flour mixed together, put it into a stewpan, set it over a slow fire, keeping it stirring till very brown; have ready what herbs you design for your soup, either endive or celery; chop them, but not too small; if you wish for a fine soup add a palate and sweetbreads, the palate boiled tender, and the sweetbreads fried, and both cut into small pieces. Put these, with herbs, into brown butter; put in as much of your broth as you intend for your soup, which must be according to the size of your dish. Give them a boil or two, then put in a quart of your gravy, and put all in a pot, with a fowl, or what you intend to put in your dish. Cover it close, and, let it boil an hour or more on a slow fire. Should it not be seasoned enough, add more salt, or what you think may be necessary: a fowl, or partridge, or squab pigeons, are best boiled in soup and to lie in the dish with it.