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CABBAGE AND BACON SOUP
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CABBAGE AND BACON SOUP
Tale 1 Cabbage, 1 lb. Bacon, 1 doz. Peppercorns, 2 Turnips, 1 Carrot, 1 Onion and Pieces of Stale Bread. This soup
is not as expensive as it appears, for the bacon is served as a dish of meat, either after the soup or cold for breakfast
or tea. Put two quarts of water into a saucepan; when it boils put in a pound of bacon neither too lean nor too fat. Let
it boil slowly for one hour. The bacon must be well washed and scraped before cooking, and when it
boils skim the pot thoroughly. Well wash the cabbage and soak it in hot water for half an hour. Take all the water
away and put the cabbage into the saucepan with the bacon and vegetables cut up, and the peppercorns tied in a piece
of muslin; let them simmer together for two and a half hours, take up the cabbage, and cut it into quarters. Take one
quarter and cut it into small pieces and put it into a soup tureen. Cut some stale pieces of bread into thin slices and lay
on the top, pour over the boiling liquor, and serve. Dish the bacon, pull off the rind, and put the rest of the cabbage
round the dish.
Enjoy the CABBAGE AND BACON SOUP!
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