Regency Dish: Gravy Soup

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To make Soup Santea or Gravy Soup TAKE fix good rathers of lean ham put it in the bottom of the stew pan then put over it three pounds of lean beef and over the beef three pounds of lean veal fix onions cut in flices two carrots and two turnips fliced two heads of celery and a bundle of sweet herbs fix cloves and two blades of mace put a little water at ihe bottom draw it very gently till it sticks then put in a gallon of boiling water let it stew for two hours season with fals and strain it off then have ready a carrot cut in fmall dices ut two inches lo and about as thick as a goose quill a turnip two heads of ks two heads of celery iwo heads of endive cut across two cabbage lectuces cut across a very litle sorrel and chervil put them in altenpan and sweat them for fiticen minutes gently then put theni in your soup boil it up gently for ten minutes put it in your turcen wish the crust of a French roll NB You may boil the herbs in two quarts of water for ten minutes if you like them best fo your soup will be the clearer or you may take one quart of the broth page 177 and one of the fowling gravy and boil the herbs that are cut fine in it for a quarter of an hour

– The Art of Cookery (1803)

I was able to find some similar, modern recipes for this hearty soup.  All the references I found to Soup Santea were from the era, with no explanation of the name., although some refer to it as Soup de Santea.

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