A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ...

A half pound of meat to a pint of water, or six pounds of meat to five quarts of water, will make sufficient soup lor a family of six for two days, meat from the breast called brisket makes the best soup. Cut up the meat; put on the fire with cold water, adding two ounces of salt, bones improve the soup, but [28] without meat, no good soup can be made. Remove the scum as fast as it rises, boil three hours, cut up two carrots, two turnips, one stalk of celery, an onion, half teaspoon whole pepper, add to the soup when skimmed, when the vegetables are cooked take them out, strain the soup in a saucepan and keep hot. Chop up one pound raw beef, half pound lean veal, add the whites of four eggs, salt, pepper, a little parsley and mix well for twenty minutes without putting on the fire, then add the soup and let it simmer for one hour, then taste for seasoning and strain into a jar. This is called Consomme or Bouillon, and all soups are made out of the same by adding the different vegetables, dumplings, etc. VEAL STOCK— Brown or Clear. Slice a few pieces of bacon, lay them in the frying pan, on top of these lay two or three pounds of lean veal, cut up, let simmer until all is nice brown and adhere to the pan without burning, then pour over onehalf gallon water and boil for two hours, adding the necessary seasoning and vegetables. Clear it with the whites of a few eggs, and it is ready for soup. JULIEN SOUP. Cut up in small fancy shape the following vegetables: Two carrots, two turnips, two celery roots and the ends of leaks; let these simmer in the frying pan with one ounce of butter, salt, a little sugar, when soft, add one cup of stock. Heat two quarts of veal stock, add the vegetables, a little parsley and fresh sorrel, taste for seasoning and serve. SOUP A LA REINE. Out of two pounds of beef, two of veal, two chickens and five quarts of water, the necessary herbs and vegetables, make a clear stock by boiling three hours; when the chickens are soft, take away the breast, out of which dumplings are made, remove vegetables when tender and cut in square pieces. For the dumplings take six ounces of soaked bread and one chopped chicken breast, two ounces of butter, three eggs, a little parsley, melt [29] the butter, add chicken finely chopped, eggs and bread, gait and pepper, boil the dumplings in salt water ; when done strain, lay in soup tureen with the vegetables and other chicken breast cut up, stir one egg with a little water, take soup from stove, strain, add the egg, pour over dumplings and serve. If no dumplings are desired, slice chicken, dip in egg and cracker and fry. Lay a piece in each plate. NOODLE SOUP. See receipt for noodles. Heat two quarts of soup stock, add two handfuls of noodles, boil for ten minutes, and add a little parsley before serving. EGG SOUP. Boil up two quarts of soup stock, take from the fire, pour in tureen, add three eggs beaten with three spoonfuls of water and serve. VEGETABLE SOUP— Plain. Boil soft in salt water the vegetables you like in the soup, then strain, add to soup stock and boil up ; serve with a few croutons in each plate (see croutons or fried bread dice). BAELEY SOUP. Out of one knuckle of veal and two pounds of lean mutton, four quarts of water, make a stock, salt, pepper, a little mace, wash one gill of barley, soak in milk half hour, strain, put in soup, let boil one hour, before serving add chopped parsley. GIBLET SOUP. Boil the necks, wings, hearts, livers and gizzard of the chickens; when soft, cut them up, add two quarts of soup stock, a few spoonfuls of rice season with pepper and salt. OKRA OR GUMBO SOUP. CREOLE RECEIPT. Out of two chickens, two slices of lean ham, two onions, make about three quarts stock, frying the [30]