Allie
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- Joined
- Dec 17, 2014
Having posted a modern recipe for duck soup, I thought I would look in the 1851 Carolina Housewife cookbook for a period recipe. It turns out this cookbook does not have a duck soup recipe! However, under soups, there is this turnip recipe which uses duck. I thought it was interesting that like my modern recipe, this one starts off with a roasted duck. Or "half-roasted" in this case. But you could definitely use leftover duck to make an approximation of this. I think I may try something similar the next time I have Chinese leftovers.
TURNIP POTTAGE
Take a duck half roasted, and put it into a stew-pan with as much water as will fill your soup tureen. Put in salt, whole peppers, and a small piece of onion. Let it stew a little, and then fry four turnips (sliced thin) till they be of a light brown; put them with the duck and stew them all together, till they are very tender. Burn a quarter of a pound of butter in a frying pan, put your liquor and turnips into it, give them another boil, and pour all over the duck. You may add thin slices of bread.
TURNIP POTTAGE
Take a duck half roasted, and put it into a stew-pan with as much water as will fill your soup tureen. Put in salt, whole peppers, and a small piece of onion. Let it stew a little, and then fry four turnips (sliced thin) till they be of a light brown; put them with the duck and stew them all together, till they are very tender. Burn a quarter of a pound of butter in a frying pan, put your liquor and turnips into it, give them another boil, and pour all over the duck. You may add thin slices of bread.
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