Soup/Stew/Chowder Bologna Soup

bologna soup
(from The Universal Receipt Book, by Priscilla Homespun, 1818)

Ingredients:

15 lbs. Brisket beef​

water to cover​

3 large carrotts​

4 onions​

1 bunch sweet herbs​

bust turnips​

1/2 cabbage fried a light brown in butter​

3 to 4 lbs. lean loin of mutton​

1 head of celery​

whole pepper corns​

1 ladle of lean beef gravy​

1 French roll​

chopped parsley​

season soup to palate...​

​

serve beef with a sauce made with...​

a few capers​

carrots chopped fine​

1 egg yolk to thicken​

Instructions:

Bind close with pack thread fifteen pounds of Brisket beef, and put it into a pot with water sufficient to cover it; then add three large carrots, four onions, a bunch of sweet herbs, some of the best turnips, and half a cabbage sliced and fried of a light brown colour with good butter. The pot must be well scummed before the herbs are put in. It must boil very slowly for five or six hours, and when half boiled, have three or four pounds of loin of mutton, with all the fat taken off, put into the pot. To give a flavour to the soup throw in a head of celery, with some whole pepper; and to make it of a good colour draw the gravy from a pound of lean beef over a slow fire, and put a ladleful to the soup, first carefully taking off all the fat, having cut and dried the crust of a French roll, lay it in a stewpan with a little soup, and after stewing it over a slow fire, place it with a slice in the soup tureen, to prevent its breaking. The beef must then be untied and served up with some chopped parsley strewed over it, and accompanied by a sauce made with good gravy a few capers, and some carrots chopped fine, thickened with the yolk of an egg. The soup before it is served up must be seasoned to palate.​

Photo Public Domain​

 

[Anna Elizabeth Henry]

Goodness that's quite the crowd-sized soup recipe! Sounds interesting though. Didn't know they had capers way back in 1818 as I know people today who aren't familiar with them!

 

[JOHN42768]

That sure sounds like a lot of preparation steps with the different other meats just to come up with soup.

 

[donna]

Sounds interesting. Have to make smaller portion.

 

[mofederal]

I would like to try it, but I wouldn't need much of it at once. I reserve real judgement on it until I can taste it. thank you for posting it.

 

[grace]

Wow...thank you so much! That is a lot of soup.

 

[Stiles/Akin]

When I think of bol0gna I think of the sandwich meat in the store. 15 lbs of beef brisket sounds great.