Folio 2. Page 1. Recto.

Folio 2. Page 1. Recto.

Recipe to make Stock for Gravy Soup, and Turnip and Carrot Soup

To make stock for Gravy Soup
Take Turnips, Carrots, Onions, or Leeks, &
some Sellery, put them into a Saucepan
with your meat, and with a sufficient quantity
of water boil it up, & skim it well-
then throw it in some whole pepper &
a little salt & put it on a slow fire
to stew till all the goodness is out of the meat
then strain it off & your stock is made-
3 pounds lb of meat will make a stock enough for 10 or 12 people, but you may make
at one time as much as the weather
will allow for keeping -

Turnip & Carrot Soup
Take Turnips, carrots, & sellery, cut them
into square pieces and fry them gently over
the fire with a little bit of butter but
take care they do not burn, when tender
add your stock according to the
quantity of soup you want at table, let
it stew gently, slice a little bread into
your tureen when you serve it up-

Charlotte Starkie

Gillespie Family

1782 to 1808

Site licence

Handwritten text on a page of a paper document.
10.5cms x 20.2 cms.
Cover page of unbound folio

English

Paper document

To make stock for Gravy Soup
Take Turnips, Carrots, Onions, or Leeks, &
some Sellery, put them into a Saucepan
with your meat, and with a sufficient quantity
of water boil it up, & skim it well-
then throw it in some whole pepper &
a little salt & put it on a slow fire
to stew till all the goodness is out of the meat
then strain it off & your stock is made-
3lb of meat will make a stock enough for 10 or 12 people, but you may make
at one time as much as the weather
will allow for keeping -

Turnip & Carrot Soup
Take Turnips, carrots, & sellery, cut them
into square pieces and fry them gently over
the fire with a little bit of butter but
take care they do not burn, when tender
add your stock according to the
quantity of soup you want at table, let
it stew gently, slice a little bread into
your tureen when you serve it up -

Paper document