may be poured in : t
once, and the pan placed by the side of the fire that it may boil in
the gentlest manner for an hour. At tne end of that time turn the
* This is so simple and easy a process, that the cook may readily accomplish it
with very little attention. Let her only work the knife close to the bone always,
bo as to take the flesh clean from it, instead of leaving large fragments on. The
jaw-bone may first be removed, and the flesh turned tack from the e^go of th@
other.
CHAP. I.]
SOUPS.
25
whole into a hair-sieve placed over a large pan, and if the liquid
should not run through freely, knock the sides of the sieve, but do
not force it through with a spoon, as that would spoil the appearance
of the stock. The head in the meanwhile should have been cut up,
ready to add to it. For the finest kind of mock turtle, only the
skin, with the fat that adheres to it, should be used ; and this, with
the tongue, should be cut down into one inch squares, or if preferred
into strips of an inch wide. For ordinary occasions, the lean part ot
the flesh may be added also, but as it is always sooner done than the
skin, it is better to add it to the soup a little later. When it is quite
ready, put it with the strained stock into a clean pan, and simmer it
from three quarters of an hour to a full hour : it should be perfectly
tender, without being allowed to break. Cayenne, if needed, should
be thrown into the stock before it is strained ; salt should be used
sparingly, on account of the ham, until the whole of the other ingre-
dients have been mixed together, when a sufficient quantity must be
stirred into the soup to season it properly. A couple of glasses of
good sherry or Madeira, with a dessertspoonful of strained lemon -
juice, are usually added two or three minutes only before the soup
is dished, that the spirit and flavour of the wine may not have time
to evaporate ; but it is sometimes preferred mellowed down by longer
boiling. The proportion of lemon -juice may be doubled at will, but
much acid is not generally liked. We can assure the reader of the
excellence of the soup made by this receipt ; it is equally palatable
and delicate, and not heavy or cloying to the stomach, like many of
the elaborate compositions which bear its name. The fat, through
the whole process, should be carefully skimmed off. The ham gives
far more savour, when used as we have directed, than when, even in
much larger proportion, it is boiled down in the stock. Two dozens
of forcemeat-balls, prepared by the receipt No. 11, Chap. VIII., should
be dropped into the soup when ic is ready for table. It is no longer
customary to serve egg-balls in it.
First broth : — shin, or neck of beef, 4 lbs. ; water, 4 quarts ; carrots,
2 or 3 ; large mild onion, 1 ; celery, small head ; bunch savoury
herbs ; mace, 1 large blade ; peppercorns, \ teaspoonful ; cloves, 6 ;
salt, 1 oz. : 5 hours or more, very gently. For stock : the broth and
Page 51
Presented as published in 1884. 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
may be poured in : t once, and the pan placed by the side of the fire that it may boil in the gentlest manner for an hour. At tne end of that time turn the
* This is so simple and easy a process, that the cook may readily accomplish it with very little attention. Let her only work the knife close to the bone always, so as to take the flesh clean from it, instead of leaving large fragments on. The jaw-bone may first be removed, and the flesh turned tack from the edge of the other.
whole into a hair-sieve placed over a large pan, and if the liquid should not run through freely, knock the sides of the sieve, but do not force it through with a spoon, as that would spoil the appearance of the stock. The head in the meanwhile should have been cut up, ready to add to it. For the finest kind of mock turtle, only the skin, with the fat that adheres to it, should be used ; and this, with the tongue, should be cut down into one inch squares, or if preferred into strips of an inch wide. For ordinary occasions, the lean part ot the flesh may be added also, but as it is always sooner done than the skin, it is better to add it to the soup a little later. When it is quite ready, put it with the strained stock into a clean pan, and simmer it from three quarters of an hour to a full hour : it should be perfectly tender, without being allowed to break. Cayenne, if needed, should be thrown into the stock before it is strained ; salt should be used sparingly, on account of the ham, until the whole of the other ingredients have been mixed together, when a sufficient quantity must be stirred into the soup to season it properly. A couple of glasses of good sherry or Madeira, with a dessertspoonful of strained lemon - juice, are usually added two or three minutes only before the soup is dished, that the spirit and flavour of the wine may not have time to evaporate ; but it is sometimes preferred mellowed down by longer boiling. The proportion of lemon -juice may be doubled at will, but much acid is not generally liked. We can assure the reader of the excellence of the soup made by this receipt ; it is equally palatable and delicate, and not heavy or cloying to the stomach, like many of the elaborate compositions which bear its name. The fat, through the whole process, should be carefully skimmed off. The ham gives far more savour, when used as we have directed, than when, even in much larger proportion, it is boiled down in the stock. Two dozens of forcemeat-balls, prepared by the receipt No. 11, Chap. VIII., should be dropped into the soup when ic is ready for table. It is no longer customary to serve egg-balls in it.
First broth : — shin, or neck of beef, 4 lbs. ; water, 4 quarts ; carrots,
2 or 3 ; large mild onion, 1 ; celery, small head ; bunch savoury herbs ; mace, 1 large blade ; peppercorns, \ teaspoonful ; cloves, 6 ; salt, 1 oz. : 5 hours or more, very gently. For stock : the broth and