Mrs Beetons Soups Revisited
Regency Soup
Bones and Leftovers of any Cold Game (Pheasants, Partridges, etc.)
2.25lt (4 pints) Medium Stock or Common Stock
2 Carrots
2 Small Onions
1 Head Celery
1 Turnip
150ml (¼ pint) Cream
110g (4oz) Pearl Barley
3 Hard Boiled Egg Yolks
Salt, to taste
Place the bones or remains of game in the saucepan, with the sliced vegetables.
Pour over the stock and simmer for 2 hours.
Skim off all the fat and strain it.
Wash the barley and boil it in 2 or 3 changes of water before putting it to the soup.
Finish simmering in the soup and when the barley is done, remove half of it and pound the other half with the egg yolks.
When you have finished pounding, rub it through a clean tammy, add the cream and salt if necessary.
Bring to the boil and serve very hot, putting in the barley that was taken out first.
Time: 2½ hours.
Sufficient for 8 persons.
Seasonable from September to March.
REGENCY SOUP
182. Ingredients - Any bones and remains of any cold game, such as of pheasants, partridges, &c.; 2 carrots, 2 small onions, 1 head of celery, 1 turnip, 1/4 lb. of pearl barley, the yolks of 3 eggs boiled hard, 1/4 pint of cream, salt to taste, 2 quarts of stock No. 105, or common stock, No. 106.
Mode - Place the bones or remains of game in the stewpan, with the vegetables sliced; pour over the stock, and simmer for 2 hours; skim off all the fat, and strain it. Wash the barley, and boil it in 2 or 3 waters before putting it to the soup; finish simmering in the soup, and when the barley is done, take out half, and pound the other half with the yolks of the eggs. When you have finished pounding, rub it through a clean tammy, add the cream, and salt if necessary; give one boil, and serve very hot, putting in the barley that was taken out first.
Time - 2-1/2 hours.
Average cost, 1s. per quart, if made with medium stock, or 6d. per quart, with common stock.
Seasonable from September to March.
Sufficient for 8 persons.
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