Put a knuckle of veal into three quarts of cold water, with a small
quantity of salt, and one small tablespoonful of uncooked rice. Boil
slowly, hardly above simmering, four hours, when the liquor should be
reduced to half the usual quantity; remove from the fire. Into the tureen
put the yolk of one egg, and stir well into it a teacupful of cream, or, in
32
SOUPS.
hot weather, new milk; add a piece of butter the size of a hickory nut✪ Veal Soup; on
this strain the soup, boiling hot, stirring all the time. Just at the last,
beat it well for a minute.
SCOTCH MUTTON BROTH.
Six pounds neck of mutton, three quarts water, five carrots, five tur-
nips, two onions, four tablespoonfuls barley, a little salt✪ Scotch Mutton Broth. Soak mutton in
water for an hour, cut off scrag, and put it in stewpan with three quarts
of water. As soon as it boils, skim well, and then simmer for one and
one-half hours. Cut best end of mutton into cutlets, dividing it with two
bones in each ; take off nearly all fat before you put it into broth ; skim
the moment the meat boils, and every ten minutes afterwards ; add car-
rots, turnips and onions, all cut into two or three pieces, then put them
into soup soon enough to be thoroughly done ; stir in barley ; add salt to
taste ; let all stew together for three and one-half hours ; about one-half
hour before sending it to table, put in little chopped parsley and serve.
Cut the meat off the scrag into small pieces, and send it to table in the
tureen with the soup. The other half of the mutton should be served on
a separate dish, with whole turnips boiled and laid round it. Many per-
sons are fond of mutton that has been boiled in soup.
You may thicken the soup with rice or barley that has first been soaked
in cold water, or with green peas, or with young corn, cut down from the
cob, or with tomatoes, scalded, peeled and cut into pieces.
GAME SOUP.
Two GROUSE or partridges, or, if you have neither, use a pair of rabbits ;
half a pound of lean ham ; two medium-sized onions ; one pound of lean
beef ; fried bread ; butter for frying ; pepper, salt, and two stalks of white
celery cut into inch lengths ; three quarts of water✪ Game Soup.
Joint your game neatly; cut the ham and onions into small pieces, and
fry all in butter to a light brown. Put into a soup-pot with the beef, cut
into strips, and a little pepper. Pour on the water ; heat slowly, and stew
gently two hours. Take out the pieces of bird, and cover in a bowl ; cook
the soup an hour longer ; strain ; cool ; drop in the celery, and simmer ten
minutes. Pour upon fried bread in the tureen.
Venison soup made the same, with the addition of a tablespoonful of
brown flour wet into a paste with cold water, adding a tablespoonful of
catsup, Worcestershire, or other pungent sauce, and a glass of Madeira or
brown sherry.
SOUJ^S.
33
CONSOMME SOUP. ✪ Consomme Soup
Page 13 · 4 recipe records on this page
Presented as published in 1887. 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
Put a knuckle of veal into three quarts of cold water, with a small quantity of salt, and one small tablespoonful of uncooked rice. Boil slowly, hardly above simmering, four hours, when the liquor should be reduced to half the usual quantity; remove from the fire. Into the tureen put the yolk of one egg, and stir well into it a teacupful of cream, or, in
hot weather, new milk; add a piece of butter the size of a hickory nut; on this strain the soup, boiling hot, stirring all the time. Just at the last, beat it well for a minute.
SCOTCH MUTTON BROTH.
Six pounds neck of mutton, three quarts water, five carrots, five turnips, two onions, four tablespoonfuls barley, a little salt. Soak mutton in water for an hour, cut off scrag, and put it in stewpan with three quarts of water. As soon as it boils, skim well, and then simmer for one and one-half hours. Cut best end of mutton into cutlets, dividing it with two bones in each ; take off nearly all fat before you put it into broth ; skim the moment the meat boils, and every ten minutes afterwards ; add carrots, turnips and onions, all cut into two or three pieces, then put them into soup soon enough to be thoroughly done ; stir in barley ; add salt to taste ; let all stew together for three and one-half hours ; about one-half hour before sending it to table, put in little chopped parsley and serve.
Cut the meat off the scrag into small pieces, and send it to table in the tureen with the soup. The other half of the mutton should be served on a separate dish, with whole turnips boiled and laid round it. Many persons are fond of mutton that has been boiled in soup.
You may thicken the soup with rice or barley that has first been soaked in cold water, or with green peas, or with young corn, cut down from the cob, or with tomatoes, scalded, peeled and cut into pieces.
GAME SOUP.
Two GROUSE or partridges, or, if you have neither, use a pair of rabbits ; half a pound of lean ham ; two medium-sized onions ; one pound of lean beef ; fried bread ; butter for frying ; pepper, salt, and two stalks of white celery cut into inch lengths ; three quarts of water.
Joint your game neatly; cut the ham and onions into small pieces, and fry all in butter to a light brown. Put into a soup-pot with the beef, cut into strips, and a little pepper. Pour on the water ; heat slowly, and stew gently two hours. Take out the pieces of bird, and cover in a bowl ; cook the soup an hour longer ; strain ; cool ; drop in the celery, and simmer ten minutes. Pour upon fried bread in the tureen.
Venison soup made the same, with the addition of a tablespoonful of brown flour wet into a paste with cold water, adding a tablespoonful of catsup, Worcestershire, or other pungent sauce, and a glass of Madeira or brown sherry.
SOUPS.
CONSOMME SOUP.
Records on this page
Veal SoupScotch Mutton BrothGame SoupConsomme Soup