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Updated: May 23, 2025
Many persons are fond of mutton that has been boiled in soup. You may thicken this soup with rice or barley that has first been soaked in cold water; or with green peas; or with young corn, cut down from the cob; or with tomatas scalded, peeled, and cut into pieces. Cabbage Soup may be made in the same manner, of neck of mutton.
When the tomatas have stewed down soft, put the meat upon them, and let it brown till dinner time over a few coals, keeping the pot closely covered; then send it to table on a dish by itself. Let the remainder of the meat be left in the large pot till you send up the soup, as by that time it will be boiled to rags and have transferred all its flavour to the liquid.
This soup will be greatly improved by the addition of a few dozen ochras cut into very thin slices, and put in with the other vegetables. You may put Lima beans into it, green peas, or indeed any vegetables you like: or you may thicken it with ochras and tomatas only.
Take four pounds of the lean of a fresh round of beef and cut the meat into small pieces, avoiding carefully all the fat. When no more scum rises, put in half a peck of ochras, peeled and sliced, and half a peck of tomatas cut in quarters. Boil it slowly till the ochras and tomatas are entirely dissolved, and the meat all to rags.
The gardens furnish besides a few vegetables and fruits, such as pomegranates, apricots, peaches, almonds, olives, melons, pumpkins, tomatas, onions, and peppers, a few grape-trees and fig-trees in the choicest gardens, but all in small quantities. There is scarcely a flower or fancy tree but the tout. No person of my acquaintance, except my turjeman, showed much fancy for botany.
About nine o'clock, put in four carrots, one parsnip, and a large onion cut into slices, and four small turnips, and eight tomatas, also cut up; add a head of celery cut small. Put in a very small head of cabbage, cut into little pieces. If you have any objection to cabbage, substitute a larger proportion of the other vegetables.
For this purpose you must have the best and ripest tomatas, and they must be gathered on a dry day. Do not peel them, but merely cut them into slices. Repeat this till you have put in eight quarts or one peck of tomatas. Cover the tub and let it set for three days.
Send them to table hot. Tomatas are very good sliced, and fried in butter. Weigh them, and to each pound allow a pound of the best brown sugar, and the grated peel of a large lemon. Then put the whole into jars, and when cool cover and tie them up closely. This is a cheap and excellent sweetmeat; but the lemon must on no account be omitted.
Then early in the morning, put the tomatas into a large porcelain, kettle, and boil it slowly and steadily till ten at night, frequently mashing and stirring the tomatas. Then put it out to cool.
Take large ripe tomatas; wipe them, and split them in half. Broil them on a gridiron till brown, turning them when half done. Have ready in a dish some butter seasoned with a little pepper. When the tomatas are well broiled, put them into the dish, and press each a little with the back of a spoon, so that the juice may run into the butter and mix with it. This is to make the gravy.
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