Soup of Soujee

Method

The soujee is of Indian origin, but is now well manufactured in England,§ and is, we think, somewhat more delicate than semoulina in flavour; and being made from wheat of the finest quality, is also quite as nutritious, or more so. For each quart of soup allow two ounces of soujee (the proportions can always be otherwise adapted to the taste after the first trial); drop it gradually into the boiling liquid, and simmer it for ten or twelve minutes. Bullock’s semola is another preparation which may be used in exactly the same manner to thicken soup; but both this and soujee are more expense at present than semoulina.

§ By Messrs. Stephens and Co., 2 White’s Row, Bishopagate.

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