Brown Soup No. 3. — To four cups of mixed soup stock add two cups of black beans, boiled and rubbed through a sieve, one cup of strained tomato, one table- spoonful each of sugar and meat caramel, and one table- spoonful of butter and two tablespoonfuls of flour✪ Brown Soup No. 2 cooked together until brown. Let simmer till smooth, season to taste, and serve with a thin slice of lemon in each plate. Gumbo Soup. — Separate the joints of a chicken, cut the breast and back in small pieces, and cook in clarified butter until brown. Lift to a sauce-pan and add to the chicken six cups of water. Add a tablespoonful of flour to the butter in the spider, mix well, pour in two cups of water, and let simmer until all the browning on the spider is mixed with the water, then strain into the sauce-pan containing the chicken. Let simmer an hour, add two cups of okra, half a cup of sweet corn, half a cup of tomatoes, skinned and cut in small pieces, half a cup of string beans cut in dice and parboiled, and one tablespoonful of minced onion✪ Gumbo Soup. Simmer half an hour, season to taste, and serve. Mock Turtle Soup. — Put a prepared calf s head, after removing the brains, into a soup kettle, add a teaspoon- ful of salt, cover with boiling water, simmer twenty min- utes, drain, and lay in cold water. Tie the brains in a Soup- Making. 119 cloth and cook five minutes in boiling salted water. After the head has lain in cold water five minutes, put it again in the kettle, add three quarts of compound stock, four cloves, ten allspice, and a tablespoonful each of sugar and vinegar. Simmer until the meat becomes very tender, then drain and set the stock aside to cool. Remove the meat from the head, and when perfectly- cold cut the best portions into large dice. Cook to- gether in a sauce-pan, until brown, two tablespoonfuls each of butter and flour, add the stock from the head — having first removed the grease — the meat cut in dice, the brains cut in small pieces, the yolks of a dozen hard- boiled eggs, the juice of a lemon, half a teaspoonful of grated lemon peel, a fourth of a teaspoonful of grated nutmeg, ten drops extract of ginger, and a tablespoon- ful of sugar carame✪ Mock Turtle Soupl. Simmer five minutes, season to taste, and serve. A thin slice of lemon may be served in each plate ; and, if desired, force meat balls may be added to the in- gredients of the soup. Two pairs of calves' feet may be used in place of a calf's head. Green Turtle Soup. — Let the turtle bleed several hours with its head hanging downward, then divide the shells, and remove the entrails. Clean the fins and fleshy parts, put them in a sauce-pan, cover with water, and simmer until the shells of the fins detach themselves. Drain, cut in small pieces, put in a sauce-pan with six cups of compound stock, simmer gently three hours, or until cooked, then add three hard-boiled eggs, chopped, two cups of Brown Sauce No. i, the juice of a lemon, the grated peel of half a lemon, a quarter of a grated I20 The Art of Cookery. nutmeg, and ten drops extract of ginger✪ Green Turtle Soup. Simmer fivt minutes, season to taste, and serve.

AI-modernized reading of the original text

Brown Soup No. 3. — To four cups of mixed soup stock add two cups of black beans, boiled and rubbed through a sieve, one cup of strained tomato, one tablespoonful each of sugar and meat caramel, and one tablespoonful of butter and two tablespoonfuls of flour cooked together until brown. Let simmer till smooth, season to taste, and serve with a thin slice of lemon in each plate. Gumbo Soup. — Separate the joints of a chicken, cut the breast and back in small pieces, and cook in clarified butter until brown. Lift to a sauce-pan and add to the chicken six cups of water. Add a tablespoonful of flour to the butter in the spider, mix well, pour in two cups of water, and let simmer until all the browning on the spider is mixed with the water, then strain into the sauce-pan containing the chicken. Let simmer an hour, add two cups of okra, half a cup of sweet corn, half a cup of tomatoes, skinned and cut in small pieces, half a cup of string beans cut in dice and parboiled, and one tablespoonful of minced onion. Simmer half an hour, season to taste, and serve. Mock Turtle Soup. — Put a prepared calf's head, after removing the brains, into a soup kettle, add a teaspoonful of salt, cover with boiling water, simmer twenty minutes, drain, and lay in cold water. Tie the brains in a Soup- Making. 119 cloth and cook five minutes in boiling salted water. After the head has lain in cold water five minutes, put it again in the kettle, add three quarts of compound stock, four cloves, ten allspice, and a tablespoonful each of sugar and vinegar. Simmer until the meat becomes very tender, then drain and set the stock aside to cool. Remove the meat from the head, and when perfectly cold cut the best portions into large dice. Cook together in a sauce-pan, until brown, two tablespoonfuls each of butter and flour, add the stock from the head — having first removed the grease — the meat cut in dice, the brains cut in small pieces, the yolks of a dozen hardboiled eggs, the juice of a lemon, half a teaspoonful of grated lemon peel, a fourth of a teaspoonful of grated nutmeg, ten drops extract of ginger, and a tablespoonful of sugar caramel. Simmer five minutes, season to taste, and serve. A thin slice of lemon may be served in each plate ; and, if desired, force meat balls may be added to the ingredients of the soup. Two pairs of calves' feet may be used in place of a calf's head. Green Turtle Soup. — Let the turtle bleed several hours with its head hanging downward, then divide the shells, and remove the entrails. Clean the fins and fleshy parts, put them in a sauce-pan, cover with water, and simmer until the shells of the fins detach themselves. Drain, cut in small pieces, put in a sauce-pan with six cups of compound stock, simmer gently three hours, or until cooked, then add three hard-boiled eggs, chopped, two cups of Brown Sauce No. i, the juice of a lemon, the grated peel of half a lemon, a quarter of a grated I20 The Art of Cookery. nutmeg, and ten drops extract of ginger. Simmer fivt minutes, season to taste, and serve.

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Bisque of ClamsBisque of OystersBrown Soup No. 2Brown Soup No. 3Brown Soup No. 1Bisque of LobsterGumbo SoupMock Turtle SoupGreen Turtle Soup

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