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Meagre Soup

Soups
Historic

Old term for meat-free soups for Lent.


Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);

Soup meagre
Take half a pound of butter, put it Into a deep stewpan, shake it about, and let it stand till it has done making a noise; then have ready six middling onions peeled and cut small, throw them in, and shake them about. Take a bunch of celery clean washed and picked, cut it in pieces half as long as your finger, a large handful of spinach clean washed and picked, a good lettuce clean washed, if you have it, and cut small, a little bundle of parsley chopped fine; shake all this well together in the pan for a quarter of an hour, then shake in a little flour, stir all together, and pour into the stewpan two quart of boiling water; take a handful of dry hard crust, throw in a tea spoonful of beaten pepper, three blades of mace beat fine, stir all together and let it boil for half an hour; then take it off the fire, and beat up the yolks of two eggs and stir in,and one spoonful of vinegar pour it into the soup and send to table. If you have any green peas, boil half a pint in the soup for change.





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