Stock. In preparing stock, which is the basis of most
soups and meat sauces, it is not necessary to go through the
tedious processes prescribed by some. It is simply to extract
the juices of meats and bones by long and gentle simmering.
A shank or other meat bones, the carcass of a roast turkey
or chicken, the trimmings of roasts or steaks are all excellent
to prepare stock from. Put in a pot and cover with cold
water, add a handful of salt and boil gently for several hours.
Do not .dd any vegetables or spices, as all vegetables lose
their freshness and flavor by long continued cooking and
the flavor of the spice might conflict with the other in-
gredients of the soup for which the stock is intended.
2 Soups and Hozv to ^ Make ThetH
Skim off all scum that may rise and add water from time to
time as the stock boils away. When you are ready to make
the soup, take out all the meat and bones and strain the stock
through a sieve, a hair one if you have it; the stock is now
ready for use unless you want a perfectly clear soup. In that
case, after the stock is strained, put it back in the pot and
stir in one or two beaten eggs; put back on the fire and as
it boils up the Q.gg will rise; skim off and strain again and
your stock will be clear. If you have more than you need
for immediate use, put aside in a stone or earthen jar, it will
keep for several days in a cold place.
Consomme Soup. Chop one and a half pound of lean
beef, one onion and a carrot together; stir in four eggs,
shells and all, then add three quarts of cold stock✪ Consomme Soup, put in a
granite or porcelain kettle and let it come to a boil. Skim
thoroughly. Boil slowly for fifteen or twenty minutes then
strain through a cloth, and your consomme is ready to serve.
If due attention has been given to this soup, it will be as
clear as amber.
Consomme with Egg. Poach as many eggs soft as
there are people to serve; place an ^'g'g in each plate and
pour over it a ladle full of the hot consomme and serve at
once.
Consomme with Egg No. 2. Make a custard of
three eggs and half a cup of sweet milk. Bake but do not
brown. When done, cut in half inch cubes, put in thesouj);
let come to a boil and serve.
Consomme with Tapioca. Boil your tapioca in salt- .
ed water until clear, (for soups, pearled tapioca is prefer-
able), put in the soup and boil ten minutes before serving.
Consomme with Vermicelli. Boil the vermicelli in
salted water until done, add to the soup and boil five minutes
before serving. A nice seasoning is made by adding a
small handful of chopped parsley or celery leaves.
Soups and Hotv to Make Them ~^ 3
Consomme with Macaroni. Parboil the macaroni
in salted water, when done, drain and add to the soup; boil
ten or fifteen minutes and serve.
Tomato Soup. Take three quarts of
stock and let it come to a boil; add to it
one can of tomatoes, or its equivalent in
fresh tomatoes, a half cupful of rice and
boil from one and a half to two hours.
When the rice is thoroughly done, add a
lump of butter the size of an &gg, season
with pepper and salt✪ Tomato Soup and a tablespoonful of
Tomato,
sugar.
Cream Tomato (Mock Bisque Soup.) Put two ✪ Cream Tomato (Mock Bisque Soup)
Page 8 · 4 recipe records on this page
Presented as published in 1894. 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
Stock. In preparing stock, which is the basis of most soups and meat sauces, it is not necessary to go through the tedious processes prescribed by some. It is simply to extract the juices of meats and bones by long and gentle simmering. A shank or other meat bones, the carcass of a roast turkey or chicken, the trimmings of roasts or steaks are all excellent to prepare stock from. Put in a pot and cover with cold water, add a handful of salt and boil gently for several hours. Do not .dd any vegetables or spices, as all vegetables lose their freshness and flavor by long continued cooking and the flavor of the spice might conflict with the other ingredients of the soup for which the stock is intended.
2 Soups and How to Make Them
Skim off all scum that may rise and add water from time to time as the stock boils away. When you are ready to make the soup, take out all the meat and bones and strain the stock through a sieve, a hair one if you have it; the stock is now ready for use unless you want a perfectly clear soup. In that case, after the stock is strained, put it back in the pot and stir in one or two beaten eggs; put back on the fire and as it boils up the Q.gg will rise; skim off and strain again and your stock will be clear. If you have more than you need for immediate use, put aside in a stone or earthen jar, it will keep for several days in a cold place.
Consomme Soup. Chop one and a half pound of lean beef, one onion and a carrot together; stir in four eggs, shells and all, then add three quarts of cold stock, put in a granite or porcelain kettle and let it come to a boil. Skim thoroughly. Boil slowly for fifteen or twenty minutes then strain through a cloth, and your consomme is ready to serve. If due attention has been given to this soup, it will be as clear as amber.
Consomme with Egg. Poach as many eggs soft as there are people to serve; place an egg in each plate and pour over it a ladle full of the hot consomme and serve at once.
Consomme with Egg No. 2. Make a custard of three eggs and half a cup of sweet milk. Bake but do not brown. When done, cut in half inch cubes, put in thesouj); let come to a boil and serve.
Consomme with Tapioca. Boil your tapioca in salt- . ed water until clear, (for soups, pearled tapioca is preferable), put in the soup and boil ten minutes before serving.
Consomme with Vermicelli. Boil the vermicelli in salted water until done, add to the soup and boil five minutes before serving. A nice seasoning is made by adding a small handful of chopped parsley or celery leaves.
Soups and Hotv to Make Them ~^ 3
Consomme with Macaroni. Parboil the macaroni in salted water, when done, drain and add to the soup; boil ten or fifteen minutes and serve.
Tomato Soup. Take three quarts of stock and let it come to a boil; add to it one can of tomatoes, or its equivalent in fresh tomatoes, a half cupful of rice and boil from one and a half to two hours. When the rice is thoroughly done, add a lump of butter the size of an egg, season
with pepper and salt and a tablespoonful of
Tomato,
sugar.
Cream Tomato (Mock Bisque Soup.) Put two
Records on this page
Consomme SoupTomato SoupTomato SoupCream Tomato (Mock Bisque Soup)