Take one cup cold chicken, veal or fish, chopped very fine and rub to a paste with one calf or sheep brains parboiled — add one cup bread tirumbs which have been soaked in milk and squeezed dry, one tea- spoon onion juice, % teaspoon salt, a grating of nutmeg, dash of Cay- ■enne and thyme and rub well together: Have ready 1 cup spinach (which has been boiled, drained and chopped). Stir the spinach into ■the paste, add yolk of 2 eggs, and beat for ten minutes. WHITE SOUP— Mrs. Grandjean. Ingredients — iFive lbs. veal (shin), five pts. cold water, 1 tablespoon •salt, 1 onion, 6 pepper corns, a little celery, 1 pt. cream' or milk, 1 table- •spoon butter, 2 tablespoons flour, 1 egg. Wipe meat, put all ingredi- ents except cream', butter, flour, and egg, into soup kettle, bring to a "boil quickly, then cook slowly several hours, skimming when needed; strain,, add lemon peel, salt and pepper (white), cook butter and flour together add to soup stock✪ Soup Stock, beat cream, add to stock, beat egg put into ■tureen, strain in the soup carefully and serve with browned crackers. OXTAIL SOUP — Miss H. Pregge. Separate the joints of 2 oxtails; put them into a frying pan with ^ little butter and fry them nice and brown; add 1 onion and 1 carrot ■and fry brown also. Then put all into a soup kettle with about 3 qts. x)f water, let simmer slowly, add a few cloves and a -blade of mace, also a little barley, and cook well. If desired add a little sherry wine✪ Oxtail Soup :3ust before sending to the table. OXTAIL SOUP — Mrs. H. Decourtieux. 1 qt. soup stock, 2 oxtails, 1 pt. boiling water, 1 tablespoon of beef -extract, % cup each of diced carrot, onion, celery, turnip and potato, 1 teaspoon salt, % cup Madeira wine, 1 tablespoon lemon juice, •%- of a SOUPS 2$ green pepper, 6 stoned olives, 2 tablespoons butter, % cup flour. Cut the oxtails into inch pieces, wash, drain, and sprinkle with salt and pepper; dredge with the flour and fry in butter ten minutes. Then add the oxtails to the stock and simmer one and a half hours, add the- boiling water and the beef extract. Parboil all the vegetables to- gether twenty minutes and add them. Sim'mer until vegetables are- tender, then add salt, wine and lemon juice. .-Cut the olives In smalt rings and place them in tureen, pour in soup and serve hot. GlUMiBO SOUPi — Mrs. Thos. S. Bonneau. One spring chicken, 1 small slice of ham, 1 heaping tablespoon lard» 1 qt. okra, 1 or 2 large tomatoes, 1 spoon of flour, a little boiledi ric✪ Gumbo Soupe. Cut up chicken in small pieces, also the ham. Put into a pot with a tablespoon of hot lard; when fried, add tomatoes and flour; cover the whole with water and let it sim'mer over a slow fire one hour, then add okra cut up fine, simmer another hour; place a little iboiled rice in the center of a soup plate, add some gumbo. Many persons In New Or^ leans add Chili pepper. CREAM OF CHICKEN SOUP— Mrs. Chas. S. Fay. Put in a saucepan 2 tablespoons good butter, 1 sliced onion, celery^ leek and carrot; allow to fry without browning; add 2 tablespoons^ fiour, fry again, then add 1 gal. water, stirring well till It boils; jrat in fat fowl and boil 2% hours. Strain soup, season with salt and little white pepper and, if liked, a little nutmeg; add 1 pt. cream and small piece of fresh butter✪ Cream of Chicken Soup. Serve with croutons. CREAM OF BARLEY SOUP— Mrs. E. W. Newhall. 1% pints strong chicken broth or stock, %' cup barley, 1 cup cream, yolks of 4 eggs; flavor with celery, lemon or onion✪ Cream of Barley Soup. Wash the barley thoroughly, and cook slowly until soft enough to rub through a sieve. Put it into the strained chicken broth, and cook half am hour. Thei» add the yolks of 4 eggs, well beaten. Be sure and pour the broth on to the eggs, and not the eggs into the broth. Lastly add one cup of cream. Do not boil after the cream is added. If too thick, add a lit- tle hot milk to the right consistency, and salt to taste.

AI-modernized reading of the original text

Take one cup cold chicken, veal or fish, chopped very fine and rub to a paste with one calf or sheep brains parboiled — add one cup bread crumbs which have been soaked in milk and squeezed dry, one teaspoon onion juice, % teaspoon salt, a grating of nutmeg, dash of Cay- ■enne and thyme and rub well together: Have ready 1 cup spinach (which has been boiled, drained and chopped). Stir the spinach into ■the paste, add yolk of 2 eggs, and beat for ten minutes. WHITE SOUP— Mrs. Grandjean. Ingredients — iFive lbs. veal (shin), five pts. cold water, 1 tablespoon •salt, 1 onion, 6 pepper corns, a little celery, 1 pt. cream' or milk, 1 table- •spoon butter, 2 tablespoons flour, 1 egg. Wipe meat, put all ingredients except cream', butter, flour, and egg, into soup kettle, bring to a "boil quickly, then cook slowly several hours, skimming when needed; strain,, add lemon peel, salt and pepper (white), cook butter and flour together add to soup stock, beat cream, add to stock, beat egg put into ■tureen, strain in the soup carefully and serve with browned crackers. OXTAIL SOUP — Miss H. Pregge. Separate the joints of 2 oxtails; put them into a frying pan with ^ little butter and fry them nice and brown; add 1 onion and 1 carrot ■and fry brown also. Then put all into a soup kettle with about 3 qts. x)f water, let simmer slowly, add a few cloves and a -blade of mace, also a little barley, and cook well. If desired add a little sherry wine :3ust before sending to the table. OXTAIL SOUP — Mrs. H. Decourtieux. 1 qt. soup stock, 2 oxtails, 1 pt. boiling water, 1 tablespoon of beef -extract, % cup each of diced carrot, onion, celery, turnip and potato, 1 teaspoon salt, % cup Madeira wine, 1 tablespoon lemon juice, •%- of a SOUPS 2$ green pepper, 6 stoned olives, 2 tablespoons butter, % cup flour. Cut the oxtails into inch pieces, wash, drain, and sprinkle with salt and pepper; dredge with the flour and fry in butter ten minutes. Then add the oxtails to the stock and simmer one and a half hours, add theboiling water and the beef extract. Parboil all the vegetables together twenty minutes and add them. Sim'mer until vegetables aretender, then add salt, wine and lemon juice. .-Cut the olives In smalt rings and place them in tureen, pour in soup and serve hot. GlUMiBO SOUPi — Mrs. Thos. S. Bonneau. One spring chicken, 1 small slice of ham, 1 heaping tablespoon lard» 1 qt. okra, 1 or 2 large tomatoes, 1 spoon of flour, a little boiledi rice. Cut up chicken in small pieces, also the ham. Put into a pot with a tablespoon of hot lard; when fried, add tomatoes and flour; cover the whole with water and let it sim'mer over a slow fire one hour, then add okra cut up fine, simmer another hour; place a little iboiled rice in the center of a soup plate, add some gumbo. Many persons In New Or^ leans add Chili pepper. CREAM OF CHICKEN SOUP— Mrs. Chas. S. Fay. Put in a saucepan 2 tablespoons good butter, 1 sliced onion, celery^ leek and carrot; allow to fry without browning; add 2 tablespoons^ fiour, fry again, then add 1 gal. water, stirring well till It boils; jrat in fat fowl and boil 2% hours. Strain soup, season with salt and little white pepper and, if liked, a little nutmeg; add 1 pt. cream and small piece of fresh butter. Serve with croutons. CREAM OF BARLEY SOUP— Mrs. E. W. Newhall. 1% pints strong chicken broth or stock, %' cup barley, 1 cup cream, yolks of 4 eggs; flavor with celery, lemon or onion. Wash the barley thoroughly, and cook slowly until soft enough to rub through a sieve. Put it into the strained chicken broth, and cook half am hour. Thei» add the yolks of 4 eggs, well beaten. Be sure and pour the broth on to the eggs, and not the eggs into the broth. Lastly add one cup of cream. Do not boil after the cream is added. If too thick, add a little hot milk to the right consistency, and salt to taste.

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Soup StockRaviolaWhite SoupOxtail SoupGumbo SoupCream of Chicken SoupCream of Barley SoupBarley Soup

San Rafael cook book, 1906