Boston Cooking-School cook book

2% cup raw halibut Pepper 1 egg white Cayenne Salt 4 cup heavy cream Chop fish finely, or force through food chopper. Pound in mortar, adding gradually egg white, and work until smooth. Add seasonings, rub through sieve, and add cream. SALMON FORCEMEAT V4 cup milk 1 egg, slightly beaten Y cup soft stale bread crumbs 2 tablespoons melted butter Y4 cup cold flaked salmon V teaspoon salt 2 tablespoons cream Few grains pepper Cook milk and bread crumbs 10 minutes, add salmon chopped and rubbed through sieve. Add cream, egg, butter, salt, and pepper. OYSTER OR CLAM FORCEMEAT Fish Forcemeat I (p. 138) Vg tablespoon butter l4 small onion, finely chopped 44 cup mushrooms, finely chopped \% cup soft part of oysters or clams, ¥g cup Thick White Sauce (p. 192) parboiled and finely chopped Salt, pepper, and cayenne 1 teaspoon finely chopped parsley Fry onion 5 minutes in butter. Combine ingredients. Mix thoroughly. CHICKEN OR VEAL FORCEMEAT I 1% cup fine stale bread crumbs 28 cup breast raw chicken or VY cup milk Yg pound raw veal 2 tablespoons butter Salt 1 egg white, beaten stiff Few grains cayenne Slight grating nutmeg Cook bread and milk to a paste, add butter, egg white, and seasonings; then add chicken or veal, pounded and forced through purée strainer or food chopper. Shape and cook in boiling salted water or stock. CHICKEN FORCEMEAT II Vg breast raw chicken Pepper 1 egg white Slight grating nutmeg Salt Heavy cream Chop chicken fine or force through food chopper. Pound in mortar, add gradually egg white, and work until smooth; then add heavy cream slowly until of right consistency, which can only be determined by cooking a small ball in boiling salted water. Add seasonings and rub through sieve. VEAL FORCEMEAT % cup finely chopped raw veal 1 tablespoon butter 2 tablespoons finely chopped 1 tablespoon finely chopped onion fat salt pork 4% teaspoon salt 4% cup soft bread crumbs l4 teaspoon pepper 1 egg, slightly beaten Cook crumbs and butter 3 minutes. Add veal and pork. When well blended, add other ingredients. Soup Stock is made from beef, veal, mutton, fish, poultry, or game, separately or in combination. Brown Soup Stock is made from beef (lean meat, bone, and fat). White Soup Stock is made from chicken or veal. Fish Stock is the water in which fish has been cooked or it may be made from fish bones and head, or made especially from fish or shellfish. Vegetable Stock is the water in which vegetables have been cooked. It contains valuable mineral salts and may replace water in making soup stock or be used in cream soups in place of stock. Bouillon is usually made of Brown Soup Stock delicately seasoned and cleared. Exception — clam bouillon. Consomme is a soup made from two or more kinds of meat (usually beef, veal, and chicken), highly seasoned, cleared, and strained. Broth is the liquid resulting from simmering meat in water. Bisque is generally made of shellfish, milk, and seasonings. INGREDIENTS FOR SOUP STOCK Although the list of ingredients for soup making often seems formidable, essential seasonings may easily be kept on hand. Sweet herbs, including thyme, savory, and marjoram, are dried and sold in packages. Bay leaves and spices, such as whole cloves, allspice berries, peppercorns, stick cinnamon, and celery seed are sold by the ounce. The outer stalks of celery should be saved for soup. Celery tips and roots may be saved and dried. In small families, where there are few left-overs, fresh meat must be bought for the making of soup stock, as a good soup cannot be made from a small amount of poor material. On the other hand, large families need seldom buy fresh meat, provided all left-overs