A good Gravy Soop

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Pound of Beef, a Pound of Veal, and a Pound of Mutton, cut and hacked all to Pieces, put it into two Gallons of Water, with an old Cock beat to Pieces, a Piece of Carrot, the Upper Crust of a Penny-loaf toasted very crisp, a little Bundle of Sweet Herbs, an Onion, a Tea Spoonful of black Pepper, and one of white Pepper, four or five Blades of Mace, and four Cloves. Cover it, and let it stew over a slow Fire, till half is wasted, then strain it off", and put it into a clean Sauce-pan, with two or three large Spoonfuls of Raspings clean sifted, half an Ounce of Truffles and Morels, three or four Heads of Salary washed very clean, and cut small an Ox’s Palate, first boiled tender, and cut into Pieces, a few Cock’s Combs, a few of the little Hearts of young Savoys, cover it close, and let it simmer very softly over a slow Fire two Hours; then have ready a French Role fry’d, and a few Forced-meat Balls fry’d, put them into your Dish, and pour in your Soop. You may boil a Leg of Veal, and a Leg of Beef, and as many fine Things as you please; but I believe you will find this rich and high enough.

You may leave out the Cock’s Combs, and Pallates, Truffles, &c. If you don’t like them, it will be a good Soop without them; and if you would have your Soop very clear, don’t put in the Raspings.

Observe, if it be a China-dish not to pour your Soop in boiling-hot off the Fire, but set it down half a Minute, and put a Ladleful in first to warm the Dish, then pour it in; for if it be a Frost, the Bottom of your Dish will fly out. Vermeselly is good in it, an Ounce put in just before you take it up, let it boil four or five Minutes.

You may make this Soop of Beef, or Veal alone, just as you fancy. A Leg of Beef will do without either Veal, Mutton, or Fowl.