Portable soup

[CrabGrassAcres]

 

"Portable Soup," from The Lady's Companion (1753)

Quote:

 

To make a Veal Glue, or Cake Soup to be carried in the Pocket Take a Leg of Veal, strip it of the Skin and the Fat, then take all the muscular or fleshy Parts from the Bones; boil this Flesh gently in such a Quantity of Water, and so long a Time, till the Liquor will make a strong Jelly when it is cold: This you may try by taking out a small Spoonful now and then, and letting it cool. Here it is to be supposed, that though it will jelly presently in small Quantities, yet all the Juice of the Meat may not be extracted; however, when you find it very strong, strain the Liquor through a Sieve, and let it settle; then provide a large Stew-pan, with Water, and some China Cups, or glazed Earthenware; fill these Cups with Jelly taken clear from the Settling, and set them in a Stew-pan of Water, and let the Water boil gently till the Jelly becomes as thick as Glue; after which, let them stand to cool, and then turn out the Glue upon a piece of new Flannel, which will draw out the Moisture; turn them once in six or eight Hours, and put them upon a fresh Flannel, and so continue to do till they are quite dry, and keep it in a dry warm Place: This will harden so much, that it will be stiff and hard as Glue in a little Time, and may be carried in the Pocket without Inconvenience.

 

You are to use this by boiling about a Pint of Water, and pouring it upon a Piece of the Glue or Cake, about the Bigness of a small walnut, and stirring it with a Spoon till the cake dissolves, which will make a very strong good Broth. As for the seasoning part, every one may add Pepper and Salt as they like it, for there must be nothing of that Kind put among the Veal when you make the Glue, for any Thing of that sort would make it moldy. As we observed above, that there is nothing of Seasoning in this Soup, so there may be always added what you desire, either of Spices or Herbs, to make it savoury to the Palate; but it must be noted, that all the Herbs that are used on this Occasion, must be boiled tender in plain Water, and that Water must be used to pour upon the Cake Gravy instead of Simple Water: So may a Dish of good Soup be made without Trouble, only allowing the Proportion of Cake Gravy answering to the abovelaid Direction: Or if Gravy be wanted for Sauce, double the Quantity may be used that is prescribed for Broth or Soup.

 

 

[CrabGrassAcres]

When you have the stock boiled down, mix some flour and/or vegetable powder with the hot liquid to make dough. Roll out the dough and cut into crackers and dry in a very warm oven till completely dry and hard. Store the crackers in an air tight container. To use, pour boiling water over a cracker to make soup. This seems to keep better, yet mix up faster than the soup glue.

[Fritz_Monroe]

Interesting.

 

I guess this was the instant soup of the time.