I HAVE SPOKEN ABOUT the Olio Cookery Book before (please see my posting for 25 December below), and the fun we've derived from some of the recipes in it.
My Good Lady brought the following soup recipe to my attention, and I suspect one would need a very hearty appetite indeed to tackle it!
Take 7 lbs of beef and 6 lbs of veal, and cut them into small pieces, lay side by side in a deep pan, and upon this a thin layer of sliced suet, and on top of that 4 onions cut in slices.
Over the whole is poured just 1 pint of water.
The pan is placed in the oven, and allowed to stand for 2 hours.
Then the pan is half filled with water, and allowed to boil gently, the scum being taken off continually.
After 2 hours more, add half a leg of mutton, half a hare or rabbit, 2 old chickens, 2 old partridges, all cut up, besides celery, parsley roots, cabbage, turnips and carrots, also cut in slices.
Then the pan is filled to the brim with water, and is allowed to boil for 5 hours.
The soup is then finished.
It is put aside to cool, so that all the fat forming a crust on the top can be taken off.
The soup is then poured through a fine wet napkin, and can be kept for days until it is used, provided that no salt has been added.
There is no mention of how many servings this Olio soup is meant to provide but it's reassuring to see that it can be kept for a few days!
Over the whole is poured just 1 pint of water.
The pan is placed in the oven, and allowed to stand for 2 hours.
Then the pan is half filled with water, and allowed to boil gently, the scum being taken off continually.
After 2 hours more, add half a leg of mutton, half a hare or rabbit, 2 old chickens, 2 old partridges, all cut up, besides celery, parsley roots, cabbage, turnips and carrots, also cut in slices.
Then the pan is filled to the brim with water, and is allowed to boil for 5 hours.
The soup is then finished.
It is put aside to cool, so that all the fat forming a crust on the top can be taken off.
The soup is then poured through a fine wet napkin, and can be kept for days until it is used, provided that no salt has been added.
There is no mention of how many servings this Olio soup is meant to provide but it's reassuring to see that it can be kept for a few days!
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