iiig from time to time a little cold water to retard ebulli-
tion, and encourage the rising of the scum. Keep the
vessel open throughout the operations, otherwise the soup
will not be bright and clear. This having been completed,
and the pot boiling with a clean surface, you may cast in
your vegetables (the carrots first, followed by the turnip)
all nicely washed, trimmed, and cut up. In addition, you
must give the soup a tea-spoonful of caramel (burnt sugar
colouring), a dessert-spoonful of sugar, a dozen pepper
corns, and a bag containing mixed sweet herbs (a tea-
spoonfal of eac✪ Bouillonh). These additions will stop the boiling
you will find, so watch the vessel narrowly, and as soon as
boiling begins again, ease o£E the fire, and let the contents
of the kettle simmer till the vegetables are nicely done.
Now take the kettle from the fire, remove the vegetables
and put the meat broth and bone back on a low fire to
simmer slowly until you find that the first is nice and ten-
der,— done in fact. The time of this will depend upon the
size of the meat and the accuracy of the simmering : from
two to three hours is the ordinary period. As soon as the
meat is done, the soup is ready also : keeping the meat
overdoing will not give you a fraction more strength in
the broth. So strain it from the meat, and set it to
cool. Place the meat and vegetables separately on dishes.
When the broth is cold, take off any fat that may have
risen to its surface, and return the liquor to the sauce-pan.
Cut up some of the vegetables into nice pieces and place
them in the soup tureen, let the contents of your sauce-
pan come almost to the boil, and pour them over the vege-
tables. It will be a bright clear soup, with a capital
flavour : a dessert-spoonful of Madeira and a dried leaf or
two of tarragon will improve it. The colour will depend
upon the amount of caramel you put into the pot. A nice
golden yellow is easily obtained.
2. — Make an incision along the back-bone on the upper
MENU FOR A LITTLE HOME DINNER. 489
side of the sole, from and up to within
^ Jned sole a la Col- ^^ -^^^1^ ^^ ^^iQ head and tail ; slip a
knife under the flesh on each side of
the cut, and loosen it from the bones ; then egg and
bread-crumb the fish with finely sifted crumbs, and fry
it in plenty of fat, with the side bearing the incision
uppermost. The edges of this will curl outwards in
the process of frying, and the opening thus made should
be filled at the time of serving with plenty of maitre
cVhotel butter, the sole being sprinkled with fine salt.
While the fish is being drained in front of the fire, the
back-bone may be removed carefully, but this is not
essential.
3. — After draining the rolled rib meat mentioned in
, . No. 1, and letting it get cold, place it ✪ Rolled Rib Meat with Tomato Puree
Page 269 · 3 recipe records on this page
Presented as published in 1885. 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
uring from time to time a little cold water to retard ebullition, and encourage the rising of the scum. Keep the vessel open throughout the operations, otherwise the soup will not be bright and clear. This having been completed, and the pot boiling with a clean surface, you may cast in your vegetables (the carrots first, followed by the turnip) all nicely washed, trimmed, and cut up. In addition, you must give the soup a tea-spoonful of caramel (burnt sugar colouring), a dessert-spoonful of sugar, a dozen pepper corns, and a bag containing mixed sweet herbs (a teaspoonfal of each). These additions will stop the boiling you will find, so watch the vessel narrowly, and as soon as boiling begins again, ease off the fire, and let the contents of the kettle simmer till the vegetables are nicely done. Now take the kettle from the fire, remove the vegetables and put the meat broth and bone back on a low fire to simmer slowly until you find that the first is nice and tender,— done in fact. The time of this will depend upon the size of the meat and the accuracy of the simmering : from two to three hours is the ordinary period. As soon as the meat is done, the soup is ready also : keeping the meat over-long will not give you a fraction more strength in the broth. So strain it from the meat, and set it to cool. Place the meat and vegetables separately on dishes. When the broth is cold, take off any fat that may have risen to its surface, and return the liquor to the sauce-pan. Cut up some of the vegetables into nice pieces and place them in the soup tureen, let the contents of your saucepan come almost to the boil, and pour them over the vegetables. It will be a bright clear soup, with a capital flavour : a dessert-spoonful of Madeira and a dried leaf or two of tarragon will improve it. The colour will depend upon the amount of caramel you put into the pot. A nice golden yellow is easily obtained.
2. — Make an incision along the back-bone on the upper side of the sole, from and up to within [illustration: Fiened sole a la Colbert] the head and tail ; slip a
knife under the flesh on each side of the cut, and loosen it from the bones ; then egg and bread-crumb the fish with finely sifted crumbs, and fry it in plenty of fat, with the side bearing the incision uppermost. The edges of this will curl outwards in the process of frying, and the opening thus made should be filled at the time of serving with plenty of maitre cVhotel butter, the sole being sprinkled with fine salt. While the fish is being drained in front of the fire, the back-bone may be removed carefully, but this is not essential.
3. — After draining the rolled rib meat mentioned in , . No. 1, and letting it get cold, place it
Records on this page
BouillonSole Frite a la ColbertRolled Rib Meat with Tomato Puree