Claret Sauce, — "Wliisk two eggs
thoroughly, and put with them a cupful of
claret. Put the mixture into a saucepan with
half a tea-spoonful of finely-grated lemon-rind,
a heaped table-spoonful of sugar, and a little
pounded cinnamon✪ Claret Sauce. WTiisk the sauce over the
lire till it is well frothed, and when it is on the
point of boiling pour it over the pudding. Claret
is an excellent wine for sauces, as it contains
very little spii-it and a great deal of flavour.
Time, ten minutes. Probable cost, 3d., exclusive
of the wine. Sufficient for a small pudding.
Clear Soup.— Clear soup may be made
either from bones and the trimmings of joints,
or from fresh meat. At the present day, when
butchers' prices are so high, the latter would be,
for many families, simply impossible. We give
a recipe for both, but we would earnestly re-
commend those who have not been accustomed
to stfiw the bones left from joints, to begin
from this time to do so. It is only ignorance,
idleness, or extravagance which insists upon
the necessity of fresh meat for soup and sauces.
Of course, there are exti-aordinary occasions
when it may l)e desirable to use fresh meat, but
for everyday family use, soup, both nourishing
and palatable, may be made from bones, with
the addition, if necessary, of a spoonful of
Liebig's extract.
Clear Soup (made from bones). — Take
the bones of a piece of roast beef, which should
weigh, before cooking, seven or eight pounds, or,
if this is not at hand, one pound of fresh bOnes;
break them into small pieces, and put them into
a stewpan, v>dth three quarts of cold water.
Let the liquid boil, then draw the saucepan to
the side of the fire, and let it simmer gently for
six hours. Yerj' carefully remove the scum as
it rises. Strain it, and leave it until the next
day. Remove every particle of fat, and
put it into the stewpan (being careful to leave
any sediment at the bottoni), with a large carrot
cut in slices, a tm-nip, an onion, and half a
drachm of bruised celery-seed tied in muslin.
Let these simmer for another hour and a half;
if the liquid is very much reduced, add a little
cold water, so as to keep up the quantity to
three pints. Season it while boiling with
pepper, salt, and a small lump of sugar. Strain
it again, and skim it carefully from time to
time. In order to make it quite clear and
bright, whisk tlio whites of two eggs with half
a pint of cold water. Stir this briskly into the
soup when it is just wami. Let it boil, and
gently lift off the scum as it rises. Draw the
stewpan back a little, and keej) it boiling
gently for half an hour. Let it stand to settle,
and strain it through a jelly-bag two or three
times if necessary. It ought to look like sherry\
The white of one egg is required for a quart
of soup. Add a tea -spoonful of Liebig's
extract, and a little bro^\'ning, if the colour is
too light, but care must be taken in browning
it. This soup may be varied to any extent.
Carrots, turnips, onions, celery, green peas,
asparagus, vermicelli, or macaroni may bo added,
and the soup -will then take the name of the
vegetable which is jiut into it. Macaroni and
veimicelli should be boiled separately, or they
will spoil the clearness. Sufficient for three
pints. Probable cost, exclusive of the bones,
and for clear soup, 2d. per pint. ✪ Clear Soup (made from fresh meat)
Page 380 · 2 recipe records on this page
Presented as published in 1892. 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
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Claret Sauce, — "Wliisk two eggs
thoroughly, and put with them a cupful of
claret. Put the mixture into a saucepan with
half a tea-spoonful of finely-grated lemon-rind,
a heaped table-spoonful of sugar, and a little
pounded cinnamon. WTiisk the sauce over the
lire till it is well frothed, and when it is on the
point of boiling pour it over the pudding. Claret
is an excellent wine for sauces, as it contains
very little spii-it and a great deal of flavour.
Time, ten minutes. Probable cost, 3d., exclusive
of the wine. Sufficient for a small pudding.
Clear Soup.— Clear soup may be made
either from bones and the trimmings of joints,
or from fresh meat. At the present day, when
butchers' prices are so high, the latter would be,
for many families, simply impossible. We give
a recipe for both, but we would earnestly re-
commend those who have not been accustomed
to stfiw the bones left from joints, to begin
from this time to do so. It is only ignorance,
idleness, or extravagance which insists upon
the necessity of fresh meat for soup and sauces.
Of course, there are exti-aordinary occasions
when it may l)e desirable to use fresh meat, but
for everyday family use, soup, both nourishing
and palatable, may be made from bones, with
the addition, if necessary, of a spoonful of
Liebig's extract.
Clear Soup (made from bones). — Take
the bones of a piece of roast beef, which should
weigh, before cooking, seven or eight pounds, or,
if this is not at hand, one pound of fresh bOnes;
break them into small pieces, and put them into
a stewpan, v>dth three quarts of cold water.
Let the liquid boil, then draw the saucepan to
the side of the fire, and let it simmer gently for
six hours. Yerj' carefully remove the scum as
it rises. Strain it, and leave it until the next
day. Remove every particle of fat, and
put it into the stewpan (being careful to leave
any sediment at the bottoni), with a large carrot
cut in slices, a tm-nip, an onion, and half a
drachm of bruised celery-seed tied in muslin.
Let these simmer for another hour and a half;
if the liquid is very much reduced, add a little
cold water, so as to keep up the quantity to
three pints. Season it while boiling with
pepper, salt, and a small lump of sugar. Strain
it again, and skim it carefully from time to
time. In order to make it quite clear and
bright, whisk tlio whites of two eggs with half
a pint of cold water. Stir this briskly into the
soup when it is just wami. Let it boil, and
gently lift off the scum as it rises. Draw the
stewpan back a little, and keej) it boiling
gently for half an hour. Let it stand to settle,
and strain it through a jelly-bag two or three
times if necessary. It ought to look like sherry\
The white of one egg is required for a quart
of soup. Add a tea -spoonful of Liebig's
extract, and a little bro^\'ning, if the colour is
too light, but care must be taken in browning
it. This soup may be varied to any extent.
Carrots, turnips, onions, celery, green peas,
asparagus, vermicelli, or macaroni may bo added,
and the soup -will then take the name of the
vegetable which is jiut into it. Macaroni and
veimicelli should be boiled separately, or they
will spoil the clearness. Sufficient for three
pints. Probable cost, exclusive of the bones,
and for clear soup, 2d. per pint.