Alma Mater Soup. — Take a sheep's head and pluck ; fry
it, then boil it in a gallon of water till it is reduced to
two quarts ; add to it a small teacupful of pearl barley, two
large onions, carrots, and turnips, a bunch of sweet herbs,
and four cloves ; season with pepper and salt to taste.
When sufficiently boiled put in two spoonfuls of mushroom
ketchup, thickened with flour and butter ; cut the best of
the head into small pieces, and add to the soup a glass of
Marsala and some force-meat balls✪ Alma Mater Soup. The head should be
boiled or fried as long as the other parts.
Andalnsian Soup. — Take two quarts of fish stock and
keep it boiling. Mix together in a basin three tablespoon-
fuls of onion puree, and the yolks of three eggs. Make a
SOUP MAKING
87
force-meat with four ounces of whiting, four ounces of
tomato puree, and a pinch of red pepper✪ Andalusian Soup. Make little quenelles
of this ; poach them, and when drained put them into the
soup tureen ; and after skimming the stock, thicken with
the onion and tomato pm^ee^ and pass it through a sieve
into the tureen over the quenelles^ If the tomatoes are
not a good colour, add a little cherry red or cochineal
to it.
Antwerp Soup. — Take two quarts of good veal stock, put
in a small handful of sliced spinach and sorrel, and let it
boil till it is tender ; season it with salt, and while it is
boihng (but about two minutes before serving) stir into it
one pint of cream previously well mixed with the yolks of
six eggs✪ Antwerp Soup. . ^ , ;
Asparagus Soup. — Take a large bundle of asparagus, and
one quart of white stock, one pint of milk, and half a pint
of cream, three tablespoonfuls of butter, the same of flour,
one onion, salt and pepper to taste✪ Asparagus Soup ; cut the tops off half
the asparagus and cook them twenty minutes in salt water
just covered. The rest of the asparagus cook for twenty
minutes in the stock ; put the onion in, cut in thin slices,
and fry in the butter for ten minutes, taking care not to
burn it ; then add the asparagus which has been boiled in
the stock. Cook for five minutes, stirring constantly ; then
add the flour and cook for five minutes longer. Turn this
mixture into the boiling stock, and simmer for twenty
minutes, then put through a sieve ; add the milk and cream
which should just have come to the boil, and also the
asparagus heads. Season to taste with salt and butter, and
serve.
Barley Cream Soup. — Put half a pound of Eobertson's
pearl barley into a stewpan with a quart of water, an ounce
of butter, salt and pepper to taste ; bring this to the boil,
remove the pan to the side, and stir the barley well all the
time. Then after it has simmered for an hour, add three
pints of clear white stock, and let all boil for an hour at
the side of the fire ; after passing through a sieve, let it
boil up again ; add a little sugar and a quarter of a pound
of Nudeln paste, which has been previously boiled and cut
into inch pieces. Then add three yolks of eggs which have
88
THE housewife's EEFEREB
been mixed with a couple of tablespoonfuls of Parmesan,
and moistened with a gill of cream✪ Barley Cream Soup, and thicken the soup
with this ; but it must not boil.
Page 59 · 5 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Alma Mater Soup. — Take a sheep's head and pluck ; fry it, then boil it in a gallon of water till it is reduced to two quarts ; add to it a small teacupful of pearl barley, two large onions, carrots, and turnips, a bunch of sweet herbs, and four cloves ; season with pepper and salt to taste. When sufficiently boiled put in two spoonfuls of mushroom ketchup, thickened with flour and butter ; cut the best of the head into small pieces, and add to the soup a glass of Marsala and some force-meat balls. The head should be boiled or fried as long as the other parts.
Andalusian Soup. — Take two quarts of fish stock and keep it boiling. Mix together in a basin three tablespoonfuls of onion puree, and the yolks of three eggs. MMake a force-meat with four ounces of whiting, four ounces of tomato puree, and a pinch of red pepper. Make little quenelles of this ; poach them, and when drained put them into the soup tureen ; and after skimming the stock, thicken with the onion and tomato puree, and pass it through a sieve into the tureen over the quenelles. If the tomatoes are not a good colour, add a little cherry red or cochineal to it.
Antwerp Soup. — Take two quarts of good veal stock, put in a small handful of sliced spinach and sorrel, and let it boil till it is tender ; season it with salt, and while it is boiling (but about two minutes before serving) stir into it one pint of cream previously well mixed with the yolks of six eggs.
Asparagus Soup. — Take a large bundle of asparagus, and one quart of white stock, one pint of milk, and half a pint of cream, three tablespoonfuls of butter, the same of flour, one onion, salt and pepper to taste ; cut the tops off half the asparagus and cook them twenty minutes in salt water just covered. The rest of the asparagus cook for twenty minutes in the stock ; put the onion in, cut in thin slices, and fry in the butter for ten minutes, taking care not to burn it ; then add the asparagus which has been boiled in the stock. Cook for five minutes, stirring constantly ; then add the flour and cook for five minutes longer. Turn this mixture into the boiling stock, and simmer for twenty minutes, then put through a sieve ; add the milk and cream which should just have come to the boil, and also the asparagus heads. Season to taste with salt and butter, and serve.
Barley Cream Soup. — Put half a pound of Robertson's pearl barley into a stewpan with a quart of water, an ounce of butter, salt and pepper to taste ; bring this to the boil, remove the pan to the side, and stir the barley well all the time. Then after it has simmered for an hour, add three pints of clear white stock, and let all boil for an hour at the side of the fire ; after passing through a sieve, let it boil up again ; add a little sugar and a quarter of a pound of Nudeln paste, which has been previously boiled and cut into inch pieces. Then add three yolks of eggs which have
THE housewife's REFEREE
been mixed with a couple of tablespoonfuls of Parmesan, and moistened with a gill of cream, and thicken the soup with this ; but it must not boil.
Records on this page
Alma Mater SoupAndalusian SoupAntwerp SoupAsparagus SoupBarley Cream Soup