DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, ca. 1850-1870

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Page 20

20 Soup a la Reine
Make some good Broth, with Beef, Veal, & a Fowl - skim it well, put in 3 Carrots, 3 or 4 Onions, 3 heads of Celery, & 2 leeks. Boil all together 4 or 5 hours; then strain it off clear. Take the meat of the Fowl, some of the veal, about 3  dozen of sweet almonds, & the yolks of 3 or 4 eggs boiled hard, pound them in a marble mortar as fine as possible - Take the crumb of two French Rolls and boil it in half a pint of cream for ten minutes. Put the pounded meat, Cream & bread into the Broth & let it warm till ready to boil, but take care that it does not quite boil, and run it through a soup strainer. N.B. The crust of the Rolls, must be boiled in the Broth, & served up in the Soup whole - 
Stewed Cabbage
Boil the Cabbage tender, then squeeze out all the water - chop it very fine, put it in a Stew pan with a little butter, pepper, & salt - keep stirring it about well in the pan till thoroughly hot - Take it off, & put to it a spoonful of Vinegar.

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20 Soup a la Reine Make some good Broth, with Beef, Veal, & a Fowl - skim it well, put in 3 Carrots, 3 or 4 Onions, 3 heads of Celery, & 2 leeks. Boil all together 4 or 5 hours; then strain it off clear. Take the meat of the Fowl, some of the veal, about 3 dozen of sweet almonds, & the yolks of 3 or 4 eggs boiled hard, pound them in a marble mortar as fine as possible - Take the crumb of two French Rolls and boil it in half a pint of cream for ten minutes. Put the pounded meat, Cream & bread into the Broth & let it warm till ready to boil, but take care that it does not quite boil, and run it through a soup strainer. N.B. The crust of the Rolls, must be boiled in the Broth, & served up in the Soup whole - Stewed Cabbage Boil the Cabbage tender, then squeeze out all the water - chop it very fine, put it in a Stew pan with a little butter, pepper, & salt - keep stirring it about well in the pan till thoroughly hot - Take it off, & put to it a spoonful of Vinegar.