To make Asparagus Soop

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 055

Herkunftsbezeichnung(en): Französische Brötchen

Originalrezept:

Take twelve Pound of lean Beef cut in Slices; then put a Quarter of a Pound of Butter in a Stew-pan over the Fire, and put in your Beef; let it boil quick till it Begins to Brown, then put in a Pint of Brown Ale, and a Gallon of Water, and cover it Close; let it stew gently for an Hour and an Half; put in what Spice you like in the Stewing; strain out the Liquor, and take off all the Fat; then put in some Sallery washed and cut small, Half a Hundred of Asparagus broke or cut small, and Palates boiled tender and cut; put these in, and let them boil gently till tender. Just as it is going to be taken up, fry a Handful of Spinage in Butter, and throw in a French Roll.

Übersetzung:

Spargelsuppe

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Asparagus Soop", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 055,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-asparagus-soop (08.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.