The art of German cooking and baking

medium-sized 1 oz. cups 1 lb. cups 1 lb. cups 1 lb. cups 1 lb. cups, heaped 1 lb. 4 ozs. 1 oz. SOUPS. No. 1— BOUILLON. 4 lbs. ox-bones 1 small piece celery 6 qts. water 1 small piece kohlrabi %* of an onion 1 small piece parsley-root % of a carrot 1 tomato, salt Preparation: The soupbone is put over the fire in 6 qts. of cold water after it has been washed in cold water. Soupgreens and salt are added and the whole is boiled slowly 4 hours until it is boiled down to 2 or 3 quarts. Before using pour the bouillon through a fine sieve. If you like the bouillon very strong and of a good color add ^ teaspoonful of beef extract. No. 2— BOUILLON. The soupbone and tihe soupgreens are fried lightbrown with a piece of butter or lard. Water is then added and salt. Boil 4 hours as in the preceding recipe and strain before using. No. 3— OX-TAIL BOUILLON. 3 lbs. ox-tall 5 qts. cold water 1 tbsp. butter Salt Soupgreens Preparation: Cut the ox-tail into small pieces and together with the soupgreens, fry them in butter lightbrown. Add 5 qts. of water and salt. Let it boil 4 or 5 hours slowly down to 2 qts. This bouillon will be very strong and may be served in cups, and bread or cheese-sticks may be served with it. No. 4^BOUILLON OF MEAT EXTRACT. Soupgreens 1 tsp. extract of meat . 1 tbsp. butter or lard Salt, 1 qt. water Preparation: Stew the soupgreens in butter or lard a little while, then add water and salt and boil slowly for 20 minutes. Add the meat extract and strain. The yolk of one egg may be stirred into it. No. 5— BOUILLON OF BEEF. 3 lbs. of beef Salt 1 lb. of soupbone 4 qts. water Soupgreens Preparation: Soupbone, soupgreens, and salt and water are put over the fire to boil one hour, then the beef is added — 6- and the whole is boiled slowly for another 2 or 3% hours. Strain after boiling. This soup is very strong. Boiled in this way the meat is tender and nourishing. No. 6— BOUILLON. Made of Roastbones or Meat Remnants. 2 lbs. of roastbones Salt Soupgreens 2 qts. water Preparation: Chop the bones and put over the fire with soupgreens, salt and water; boil 2 hours, then strain. If the bouillon is not strong enough, add a little meat-extract. No. 7— DUMPLINGS FOR BOUILLON. Marrow Dumpling Soup. Quantity for 6 Persons. 3 tbsps. of melted beef marrow % tsp. chopped parsley 2 eggs 1 pinch nutmeg % pt. grated rolls 1 tbsp. cold water % tsp. salt Preparation: Boil or cook the marrow until it is melted, strain it through a fine sieve. Put 3 tablespoonfuls into a dish and let it cool off. Then beat it to foam and add the yolks of the eggs, salt, parsley, nutmeg, the grated rolls and water. Finally beat the whites of 2 eggs to stiff froth and stir into the mass. Form small dumplings, let bouillon come to a boil, put the dumplings in and boil slowly i^ hour. It is best to try one dumpling first; in case it does not hold together, add some more grated roll. The soup must be served at once. A little chopped parsley put into it is a pleasing and palatable addition. No. 8— BUTTER-DUMPLING SOUP. Quantity for 6 Persons. 2 tbsps. of butter, 2 eggs % tsp. parsley % pt. grated rolls 1 pinch nutmeg Vi tsp. of salt 1 tbsp. of cold water Preparation of butter-dumplings is the same as the marrow-dumplings in No. 7. The butter is beaten to a cream at once and less salt is added, because the butter is already salted. No. 9— LIVER-DUMPLING SOUP. Quantity for 6 Persons. Vi lb. of chopped calf's liver 5 tbsps. grated rolls 1 tsp. butter 2 eggs A little grated onion 1 tsp. salt, (scant) 1 tsp. finely chopped parsley 1 pinch nutmeg