Recipes from, Royal Cookery, by Patrick Lamb, 1710

To make Soupe Vermiſelly.

   TAke 2 Quarts of good Broth made
of Veal and Fowl, put to it about
Half a Quarter of a Pound of Vermiſel-
ly, a Bit of Bacon ſtuck with Cloves;
take the Bigneſs of Half an Egg of But-
ter, and rub it together with Half a
Spoonful of Flower, and diſſolve it in
a little Broth to thicken your Soupe:
Boil a Pullet or Chickens for the Mid-
dle of your Soupe. Let your Garniſhing
be a Rim, on the Outſide of it Cut Le-
mon, ſoak your Bread in your Diſh
with ſome of the ſame Broth. Take
the Fat off, and put your Vermiſelly in
your Diſh. So ſerve it. You may make
a Rice-Soupe the ſame Way, only your
Rice being firſt boil'd tender in Wa-
ter, and it muſt boil an Hour in ſtrong
Broth. Whereas, Vermiſelly but half
an Hour.

To make, Soupe-Lorrainé.

HAving very good Broth made of
Veal and Fowl, and ſtrain'd clean,
take a Pound of Almonds, and blanch;
Pound them in a Mortar very fine, put-
ting to them a little Water to keep them
from Oiling as you pound them, and
the Yolks of 4 Eggs tender boil'd, and
the Lean of the Legs and Breaſt of a
roaſted Pullet or two. Pound all toge-
ther very fine; then take 3 Quarts of
very good Veal Broth, and the Cruſt of
2 French Rolls cut in Slices; let them
boil up together over a clear Fire, then
put to it your beaten Almonds, let
them juſt boil up together, ſtrain it
thro' a fine Strainer to the Thickneſs of a
Cream, as much as will ſerve the Big-
neſs of your Diſh; mince the Breaſts
of 2 roaſted Pullets, and put them into
a Loaf as big as 2 French Rolls, the Top
cut off, and the Crum cut out; ſeaſon
your Haſh with a little Pepper and
Salt, ſcrape a Nutmeg, and the Bigneſs
of an Egg of Butter, five or ſix Spoon-
fuls of your ſtrain'd Almonds: The
Bread that you put in the Bottom of
your Soupe, let it be French Bread dry'd
before the Fire, or in an Oven. So ſoak
it with clear Broth, and a little of your
ſtrain'd Soupe; Place your Loaf in the
Middle, put in your Haſh warm; you
may put 4 Sweetbreads, tender boil'd,
about your Loaf, if you pleaſe. Let
your Garniſhing be a Rim, and ſlic'd
Lemon. So ſerve it.

To make an Olio.

AT ſix a Clock in the Morning, put
over a Leg of Beef, about ſix
Pound of Brisket-Beef, cut in five or ſix
Pieces, ſeaſon'd moderately with Spices
and Salt; skim it, let it boil till your
Broth is very ſtrong; take a Neck of
Veal, a Neck of Mutton, a Piece of a
Loin of Pork; if no Pork, then take
half a Pig, or if you have neither of
them, take half a Gang of Hog's Feet,
boil them tender with good Seaſoning;
Cut your Mutton, Pork, and Veal, in
ſquare Pieces, two Ribs to a Piece, skin
your Pork, give it all two or three
Boils in boiling Water, then let it drain
in a Cullender; when drain'd, either
roaſt it or fry it of a good Colour; if
you roaſt it, you muſt do it quick, that
it loſe not its Gravy: Then take your
Brisket-Beef out of your aforeſaid Broth,
not being quite tender, becauſe it muſt
boil along with the aforeſaid Meat;
place it in a large Braſs Diſh or Stew-pan.
At the ſame time, get ready the Roots
and Herbs following; Three Savoys cut
in four Pieces each, ſix Carrots cut in
long Slices, two Parſneps cut in long
Slices, two Bunches of Sallary, ſix Leek-
heads Hand long, twelve Parſley Roots,
ſix Heads of Endive or Cabbage-Let-
tice; Put over five or ſix Dozen of Car-
rots, Turneps, and Onions, the Big-
neſs of Yolks of Eggs ; blanch all
theſe off in boiling Water, and drain
them on a Cullender ; Then tie each
ſort of the Herbs up by itſelf, ty-
ing them with a Piece of Pack-Thread
twice round ; place it into your a-
foreſaid Stew-pan, with your aforeſaid
Meat, and ſtrain your Broth from your
Leg of Beef, thro' a Sieve, on the Top
of your Meat and Herbs, as much as
barely covers, and ſet it a boiling ſoftly
three Hours before you uſe: Then fry
off your Turneps, Carrots, and Onions,
that was cut round, in Hog's Lard or
Clarify'd Butter ; place them into a
Sawce-pan; then get the Fowls follow-
ing, or what the Country can afford,
viz. Two Chickens, two Pigeons, two
Woodcocks, four Snipes, two Teals or
Widgeons, two Dozen of Larks ; let
them be all ſing'd and truſs'd up for
boiling, blanch them in boiling Water,
then throw them out on a Cullender,
when cold, lard half of them with ſmall
Lard, and either roaſt or fry them brown,
as you did your Meat aforeſaid, as quick
as you can, becauſe they may not loſe
their Goodneſs. When your Meat and
Herbs aforeſaid are half-dreſs'd, put
your Fowl on the Top of it with the
Breaſts down, with as little Broth as
barely covers all ; then put ſome Broth
and Gravy to your fry'd Roots,and ſplit
your Hog's Feet aforeſaid, and put into
them with a little Bit of Bacon ſtuck
with Cloves : Set all a ſtewing toge-
ther ; put likewiſe a Quarter of a Pound
of Middling Bacon, ſtuck with two Do-
zen of Cloves, into the Middle of your
Meat that is a ſtewing, and two or
three Cloves of Garlick, ty'd up in a
Rag, a Penyworth of Saffron; you muſt
take care in the boiling, that it take not
too much Taſte of either: Cover all
up, and let it ſtew ſoftly ; then make
your Thickning ready as followeth : If
in Summer, boil up two Quarts of Green
Peaſe, and put to them three Pints of
good ſtrong Broth, and ſtrain them
thro' a Strainer as thick as you can, and
thicken your Olio with this; but it muſt
not be ſo thick as a Cowley for any
other Soupe ; likewiſe put a little into
your fry'd Roots : Or, if in Winter,
you may uſe Blue Peaſe ; but if you
have neither of theſe, put a Quarter of
a Pound of Butter in a Sawce-pan, a
ſmall Handful of Flower, brown it ſoft-
ly over a clear Fire, rubbing it with a
Ladle ; when brown, put to it three
Pints of the ſame Broth and Gravy,
let it boil up, and ſtrain it thro' a fine
Sieve; about an Hour before you ſerve
it, pour Half of it over your Olio, and
Half over your fry'd Roots ; put into
it ſix whole Onions ; let all ſtew ſoftly
together,giving it a Shake now and then,
that it ſit not to, and take care that it
be tender boil'd, but not coming to a
Maſh : Set it off before you intend to
diſh it up, and skim the Fat off clean;
then prepare ſome dry'd Bread in the
Bottom of your Diſh,a good ſtout Rim of
lean Paſte an Inch high, ſet on with the
Yolk of an Egg, and dry'd in an Oven.
Then put ſome of the ſame Broth from
your Olio to ſoak your Bread with.
It will take half an Hour's time to diſh
it in Order ; when you diſh it up, take
up all your Meat, Fowl, and Herbs, in
another Diſh, and begin with your
coarſeſt Meat firſt, in the Bottom of
your Diſh ; ſuch as Beef, Pork, mix'd
with ſome of your Roots; lay your firſt
Row out, touching your Rim, and ſo
by degrees draw it into the Top in the
Manner of a Sugar-Loaf, the fineſt of
your Fowl next to the Top, with the
Hog's Feet and Ears : Then take the
fry'd Roots, the Fat being clean taken
off, lay them handſomely, with your
Spoon, in all the Vacancies and hollow
Places round and over your Olio; take
care you do not hide your Fowl too
much, and that you put not too much
Broth in your Diſh when you diſh it up,
becauſe you muſt leave Room for ſome
of your boiling Cowley to be pour'd
over it when you ſerve it away ; Then
ſtrain the Remainder of your Broth
that you ſtew'd your Roots in, and like-
wiſe ſome of your Stew-pan, be ſure
there is no Fat on it ; put into it the
Cruſt of half a French Roll, when it is
tender ſoak'd, put it into a Silver Cup
or China Baſon, with about a Quart of
your Broth. So ſerve it up on a Plate
with your Olio, as it goes away : Take
care you make it not too ſalt, becauſe
there comes Salt from your larded Fowl,
and from your Bacon that is ſtuck with
Cloves ; take care that none of your
Liquor run over the Rim of your Diſh;
according to your Company and Bigneſs
of your Diſh, you may put in half the
Quantity above-mention'd. So ſerve it.