FoodNetArchive

The art of cookery

1899

Page 47 · 14 recipe records on this page

Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Oyster Broth. — To one quart of oysters freed from bits of shell and rinsed in cold water, add two cups of boiling water, and cook until the thin edges of the oys- ters wrinkle and separate. Season to taste, and serve with crackers or toasted bread. For making this broth one cup of water and one cup of milk may be substituted for the water ; or all milk or all cream may be used. And, if desired, a tablespoon- ful of butter✪ Oyster Broth may be added to either broth. Clam Broth No. i. — To one dozen clams, finely chopped, add two cups of cold water✪ Clam Broth No. 1, simmer fifteen minutes, strain out the clams, season the broth to taste, and serve. Clam Broth No. 2 To one cup of canned clam juice add two cups of boiling water✪ Clam Broth No. 2, simmer five min- utes, season to taste, and serve. Chicken Broth No. i. — Simmer the required quan- tity of chicken stock five minutes, season to taste, and serve. io8 The Art of Cookery. Chicken Broth No. 2. — To four cups of chicken stock✪ Chicken Broth No. 1 add one cup of vermicelli. Simmer five minutes, season to taste, and serve. Chicken Broth No. 3. — To four cups of chicken broth add one cup of boiled rice and one tablespoonful of minced parsley✪ Chicken Broth No. 3. Simmer five minutes, season to taste, and serve. Beef Broth No. i. — Season to taste the quantity of beef stock required✪ Beef Broth No. 1, simmer five minutes, and serve. Beef Broth No. 2. — To four cups of beef stock add one cup of well-cooked barley✪ Beef Broth No. 2, simmer five minutes, season to taste, and serve. Rice or crackers or toasted bread may be served with beef broth, if preferred to barley. Beef Tea No. i. — Beef tea is made in a somewhat different manner from soup stock, but can be very properly called plain soup. For making beef tea a cut from the round is preferable on account of its juiciness, and care should be taken to have it as fresh as possible ; and in pre- paring it the skin and fat should be all removed and the meat be cut in small pieces. It should then be put in a kettle or sauce-pan, barely covered with cold water, slightly salted, heated to the boiling point, and strained. It is then ready for use. Beef tea made according to this formula is very palat- able, and is relished by invalids when that extracted at a lower temperature is rejected. If allowed to settle the clear portion is simply a stimulant, but when served with the brown particles in it it is very nutritious. Beef Tea No. ✪ Beef Tea No. 1 2. — Prepare the meat as directed in last formula. Put it in a glass can or bottle and close Soup- Making. 109 tightly. Place the can or bottle on an open rest in a sauce-pan or kettle of water, cover the sauce-pan, and heat the water gradually until near boiling point. When the juice is extracted from the meat it is ready to season and serve. Beef Extract. — Broil a thick sirloin steak as directed on page 36. Put it on a hot plate, dust lightly with salt✪ Beef Extract, and, after it has stood a few minutes, pierce freely with a knife, and press out the juice with the back of a hot spoon. Serve in liquid form, or moisten thin slices of toasted bread, baked potato, boiled rice, or vermicelli with it. Mutton Broth No. i. — Heat mutton stock, season to taste, and serve. Mutton Broth No. 2. — To four cups of mutton stock✪ Mutton Broth No. 1 add one cup of boiled rice and one tablespoonful of minced parsley. Simmer five minutes, season to taste, and serve. Toasted bread or cooked barley may be served in the broth, if preferred.