To make Portable Soop

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take two Legs of Beef, about fifty Pounds Weight, take off all the Skin and Fat as well as you can, then take all the Meat and Sinews clean from the Bones, which Meat put into a large Pot, and put to it eight or nine Gallons of soft Water; first make it boil, then put in twelve Anchovies, an Ounce of Mace, a Quarter of an Ounce of Cloves, an Ounce of whole Pepper black and white together, six large Onions peeled, and cut in two, a little Bundle of Thyme, Sweet Margoran, and Winter-savory, the dry hard Crust of a Two-penny Loaf, stir it all together, and cover it close, lay a Weight on the Cover to keep it close down, and let it boil softly for eight or nine Hours, then uncover it, and stir it together. Cover it close again, and let it boil till it is a very rich good Jelly, which you will know by taking a little out now and then, and let it cool. When you find it is a thick Jelly, take it off and strain it through a coarse Hair-bag, and press it hard; then strain it through a Hair sieve into a large Earthen Pan, when it is quite cold, take off all the Skim and Fat, and take the fine Jelly clear from the Settlings at Bottom, and put the Jelly into a large deep well-tinned Stew-pan. Set it over a Stove with a slow Fire, keep stirring it often, take great Care it neither sticks to the Pan, or burns; and when you find the Jelly is very stiff and thick, as it will be in Lumps about the Pan, take it out, and put it into large deep China-Cups, or well-glazed Earthen Ware. Fill the Pan two Thirds full with Water, when the Water boils, set in your Cups, be sure no Water gets into the Cups, keep the Water boiling softly all the time, till you find the Jelly is like a stiff Glew; then take out the Cups, and when they are cool, turnout the Glew into coarse new Flannel. Let it lay eight or nine Hours, keeping it in a dry warm Place, and turn it on fresh Flannel till it is quite dry, and the Glew will be quite hard; then put it into clean new Stone-pots, keep it close coloured from Dust and Dirt, and in a dry Place, where no Damp can come to it.

When you use it, pour boiling Water on it, and stir it all the time till it is melted. Season it with Salt to your Palate; a Piece as big as a large Walnut, will make a Pint of Water very rich; but as to that you are to make it as good as you please; if for Soop, fry a French Role and lay in the Middle of the Dish, when the Glew is dissolved in the Water, give it a boil, and pour it into the Dish; if you chuse it for Change, you may boil either Rice, Barley, or Vermecelly, Salary cut small, Truffles or Morels; but let them be very tenderly boiled in the Water before you stir in the Glew, and then give it a boil all together. You may, when you would have it very fine, add Force-meat Balls, Cock’s Combs, or a Palate boiled very tender, and cut into little Bits; but it will be very rich and good without any of these Ingredients.

If for Gravy, pour the boiling Water on to what Quantity you think proper; and when it is dissolved, add what Ingredients you please, as in other Sauces. This is only in the room of a rich good Gravy; or you may make your Sauce either weak or strong, by adding more or less.