Cut all the meat from the beef bone in small pieces ;
slice the onions ; fry the ham (or, if preferred, a thick
slice of salt pork weighing not less than two ounces) ;
fry the onions a bright brown in this fat ; add the pieces
of beef, and brown them also. Now put all the materials,
bones included, into the soup-kettle ; add the cold water,
and let it very gradually come to a boil. Skim with the
utmost care, and then boil slowly and steadily for not less
than five hours, six: or even seven being preferable.
124 SOUPS.
Strain, and set in a cold place. Next day remove the fat,
and put the soup on the fire one hour before it will be
wanted. Break the white and shell of an egg into a
bowl ; add a spoonful of cold water, and beat a moment ;
add a little of the hot soup, that the white may mix more
thoroughly with the soup, and then pour it into the kettle.
Let all boil slowly for ten minutes ; then strain, either
through a jelly-bag, or through a thick cloth laid in a
sieve or colander. Do not stir, as this would cloud the
soup ; and, if not clear and sparkling, strain again. Re-
turn to the fire, and heat to boiling-point, putting a lemon
cut in thin slices, and, if liked, a glass of sherry, into the
tureen before serving. A poached egg, or a boiled egg
from which the shell has been peeled, is often served with
each plate of this soup, which must be clear to deserve its
name.
White Soup.
Yeal or chicken must be used for this soup ; and the
stock must always be prepared the day beforehand, having
been flavored with two chopped onions and a cup of cut
celery, or celery-seed and other seasoning, in the propor-
tions already given. On the day it is to be used, heat a
quart of milk ; stir one tablespoonful of butter to a cream ;
add a heaping tablespoonful of flour or corn-starch, a
saltspoonful of mace, and the same amount of white
pepper. Stir into the boiling milk, and add to the soup.
Let all boil a moment, and then pour into the tureen.
Three eggs, beaten very light and stirred into the hot milk
without boiling, make a still richer soup. The bones of
cold roast chicken or turkey may be used in this way ; and
the broth of any meat, if perfectly clear, can serve as
foundation, though veal or chicken is most delicate.
SOUPS. 125
Mock Turtle Soup.
A calf's head is usually taken for this soup ; but a set
of calf's feet and a pound of lean veal answer equally
well. In either case, boil the meat in four quarts of water
for five hours, reducing the amount to two quarts, and
treating as stock for clear soup. ✪ Oyster Soup
Page 62 · 4 recipe records on this page
Presented as published in 1881. 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
Cut all the meat from the beef bone in small pieces ; slice the onions ; fry the ham (or, if preferred, a thick slice of salt pork weighing not less than two ounces) ; fry the onions a bright brown in this fat ; add the pieces of beef, and brown them also. Now put all the materials, bones included, into the soup-kettle ; add the cold water, and let it very gradually come to a boil. Skim with the utmost care, and then boil slowly and steadily for not less than five hours, six: or even seven being preferable.
Strain, and set in a cold place. Next day remove the fat, and put the soup on the fire one hour before it will be wanted. Break the white and shell of an egg into a bowl ; add a spoonful of cold water, and beat a moment ; add a little of the hot soup, that the white may mix more thoroughly with the soup, and then pour it into the kettle. Let all boil slowly for ten minutes ; then strain, either through a jelly-bag, or through a thick cloth laid in a sieve or colander. Do not stir, as this would cloud the soup ; and, if not clear and sparkling, strain again. Return to the fire, and heat to boiling-point, putting a lemon cut in thin slices, and, if liked, a glass of sherry, into the tureen before serving. A poached egg, or a boiled egg from which the shell has been peeled, is often served with each plate of this soup, which must be clear to deserve its name.
White Soup.
Yeal or chicken must be used for this soup ; and the stock must always be prepared the day beforehand, having been flavored with two chopped onions and a cup of cut celery, or celery-seed and other seasoning, in the proportions already given. On the day it is to be used, heat a quart of milk ; stir one tablespoonful of butter to a cream ; add a heaping tablespoonful of flour or corn-starch, a saltspoonful of mace, and the same amount of white pepper. Stir into the boiling milk, and add to the soup. Let all boil a moment, and then pour into the tureen. Three eggs, beaten very light and stirred into the hot milk without boiling, make a still richer soup. The bones of cold roast chicken or turkey may be used in this way ; and the broth of any meat, if perfectly clear, can serve as foundation, though veal or chicken is most delicate.
Mock Turtle Soup.
A calf's head is usually taken for this soup ; but a set of calf's feet and a pound of lean veal answer equally well. In either case, boil the meat in four quarts of water for five hours, reducing the amount to two quarts, and treating as stock for clear soup.
Records on this page
Oyster SoupWhite SoupTomato Soup without MeatMock Turtle Soup