french soup
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844)
Ingredients:
Instructions:
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844)
Ingredients:
1 scrag end of a neck of mutton, or 2 lbs. of any meat
1 large cabbage
3 lettuces
3 carrots
1 celery root
2 onions
butter for frying
Instructions:
Take the scrag end of a neck of mutton, or two pounds of any meat, and make it into very strong broth; then take one large cabbage, three lettuces, three carrots, one root of celery, and two onions; cut them all small, and fry them with butter. Pour your broth upon your vegetables a little at a time, cover it up close, and let it stew three hours or more. Serve with the vegetables.
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