Boston Cooking-School cook book

Wipe meat, remove skin and fat, cut in small pieces, and put into kettle with bones. Cover with cold water; heat gradually to boiling point, skim, then season with salt and pepper. Cook slowly until meat is tender; strain and remove fat. Reheat to boiling point, add rice or barley, and cook until rice or barley is tender. If barley is used, soak overnight in cold water. Some of the meat may be served with broth. SCOTCH BROTH 3 pounds lamb or mutton (for V4 cup celery suitable cuts, see p. 282) Y4 cup onion 1% cup barley, soaked in cold Salt and pepper water 12 hours 2 tablespoons flour 4 tablespoons butter ½ tablespoon finely chopped V4 cup carrot parsley 14 cup turnip Cut lean meat in 1-inch cubes, put in kettle, cover with 3 pints cold water, bring quickly to boiling point, skim, add barley. Simmer 14 hours or until meat is tender. Put bones in second kettle, cover with cold water, heat slowly to boiling point, skim, and boil 14% hours. Strain water from bones and add to meat. Fry veg- etables in 2 tablespoons butter 5 minutes, add to soup with salt and pepper to taste, and cook until vegetables are soft. Thicken with remaining butter and flour cooked together. Add parsley just before serving. Rice may be used in place of barley. MOCK TURTLE SOUP 1 calf’s head Y cup carrot cut in dice 6 cloves 2 cups Brown Stock (p. 144) 4 teaspoon peppercorns 14 cup butter 6 allspice berries 1 cup flour 2 sprigs thyme 1 cup stewed and strained tomatoes 4% cup sliced onion Juice 4 lemon Madeira wine to taste, if desired Clean and wash calf’s head; soak 1 hour in cold water to cover. Cook until tender in 3 quarts boiling salted water (to which seasoning and vegetables have been added). Remove head; boil stock until reduced to 1 quart. Strainandcool. Melt and brown butter, add flour, and stir until well browned. Pour on slowly Brown Stock and bring to boiling point. Add head stock, tomato, 1 cup face meat, cut in dice, and lemon juice. Simmer 5 minutes. Season. Add Royal Custard (p. 136) cut in dice, Egg Balls, or Quenelles (p. 138). Egg Balls. Mash yolks of 3 hard-cooked eggs and add an equal measure of mashed calf’s brains. Season highly with salt and pepper and add enough slightly beaten egg to hold mixture, so that it may be shaped into small balls. Roll balls in flour and sauté in butter. TOMATO BOUILLON OR ESSENCE OF TOMATO 2 cups tomatoes, fresh or canned 6 cloves 11% quarts bouillon V% teaspoon celery seed 1 tablespoon chopped onion 14 teaspoon peppercorns Mix ingredients. Boil 20 minutes. Strain, cool, and clear (p. 143). Serve hot or cold. If desired jellied, add 11% tablespoons gelatine. For a deeper color, use vegetable coloring. Serves 8. TOMATO MADRILENE (p. 154) TOMATO SOUP WITH STOCK 1 quart Brown Stock (p. 144) 14 cup flour 1 quart can tomatoes Onion 4 teaspoon peppercorns Carrot Y4 cup each, 1 small bay leaf Celery cut in dice 3 cloves Raw ham 3 sprigs thyme Salt 4 tablespoons butter Pepper Cook onion, carrot, celery, and ham in butter 5 minutes; add flour, peppercorns, bay leaf, cloves, and thyme (2 cloves garlic, if desired) and cook 3 minutes. Add stock and tomatoes; cover, and cook slowly 1 hour. When cooked in oven, it requires less watching. Rub through strainer, add hot stock. Season to taste. Serves 8. Cream of Tomato Soup. Add 4 teaspoon soda and % tablespoon sugar. Melt 2 tablespoons butter, add 2 tablespoons cornstarch, blend, and pour on hot soup. Bring to boiling point. Just before serving, add 1 cup milk and 1 cup cream. Serve with croutons. CREOLE SOUP 1 quart Brown Stock (p. 144) Salt 1 pint tomatoes Pepper 3 tablespoons chopped green peppers Cayenne 2 tablespoons chopped onion 2 tablespoons grated YY cup butter horse-radish Vg cup flour 1 teaspoon vinegar 4 cup macaroni rings