Soup/Stew/Chowder French Soup

french soup
(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.​

 

[donna]

Sounds good with mutton. Another great find.

 

[Albert Sailhorst]

*bump* for Homemade Soup Day!