Remove all fat, and put on the fire next day, half an
hour before dinner, seasoning it with a saltspoonful each
of mace, powdered thyme, or sweet marjoram and clove.
Melt a piece of butter the size of a walnut in a small
saucepan ; add a heaping tablespoonful of flour, and stir
both till a bright brown. Add soup till a smooth thicken-
ing is made, and pour it into the soup-kettle. Cut about
half a pound of the cold meat into small square pieces, —
dice they are called, — and put into the tureen. Make
forcemeat balls by chopping a large cup of meat very fine ;
season with a saltspoonful each of pepper and thyme ;
mix in the yolk of a raw egg ; make into little balls the
size of a hickory-nut, and fiy brown in a little butter.
Squeeze the juice of half a lemon into the tureen with (or
without) a wine-glass of sherry✪ Mock Turtle Soup. Pour in the soup, and
serve. If egg-balls are desired, make them of the yolks
of two hard-boiled eggs rubbed fine. Add the yolk of a
raw egg, a tablespoonful of melted butter, a saltspoon
of salt and half a one of pepper, and flour enough to
make a dough which can be easily handled. Roll out ;
cut into little dice, and make each into a ball by rolling
between the palms of the hands. Boil five minutes in the
soup.
Mutton Broth.
Prepare and boil as directed for stock. The broth
from a boiled leg of mutton can be used, or any cheap
126 SOUPS.
pieces and trimmings from chops. One small turnip and
an onion will give flavoring enough. On the day it is to
be used, add to two quarts of broth half a cup of rice✪ Mutton Broth,
and boil for half an hour.
Chicken Broth.
Even an old fowl which is unusable in any other way
makes excellent broth. Prepare as in any stock, and,
when used, add a tablespoonful of rice✪ Chicken Broth to each quart of
broth, boiling till tender. A white soup will be found the
most savory mode of preparation, the plain broth with
rice being best for children and invalids.
Tomato Soup without Meat.
Materials for this soup are : one large can, or twelve
fresh tomatoes ; one quart of boiling water ; two onions ;
a small carrot ; half a small turnip ; two or thi-ee sprigs
of parsley, or a stalk of celery, — all cut fine, and boiled
one hour. As the water boils away, add more to it,
so that the quantity may remain the same. Season with
one even tablespoonful each of salt and sugar, and half
a teaspoonful of pepper. Cream a tablespoonful of but-
ter with two heaping ones of flour, and add hot soup till
it will pour easily. Pour into the soup ; boil all together
for five minutes ; then strain through a sieve, and serve
with toasted crackers or bread.
Hasty Tomato Soup.
Simple but excellent. One large can of tomatoes and
one pint of water brought to the boiling-point, and
rubbed through a sieve. Return to the fire. Add half a
teaspoonful of soda, and stir till it stops foaming. Sea-
SOUBS. 127
son with one even tablespoonful of salt, two of sugar,
one saltspoonful of cayenne. Thicken with two heaping
tablespoonfuls of flour, and one of butter rubbed to a
* cream, with hot soup added till it pours easily. Boil a pint
of milk✪ Hasty Tomato Soup separately, and, when ready to use, pour into the
boiling tomato, and serve at once, as standing long makes
the milk liable to curdle.
Page 63 · 6 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
Remove all fat, and put on the fire next day, half an hour before dinner, seasoning it with a saltspoonful each of mace, powdered thyme, or sweet marjoram and clove. Melt a piece of butter the size of a walnut in a small saucepan ; add a heaping tablespoonful of flour, and stir both till a bright brown. Add soup till a smooth thickening is made, and pour it into the soup-kettle. Cut about half a pound of the cold meat into small square pieces, — dice they are called, — and put into the tureen. Make forcemeat balls by chopping a large cup of meat very fine ; season with a saltspoonful each of pepper and thyme ; mix in the yolk of a raw egg ; make into little balls the size of a hickory-nut, and fry brown in a little butter. Squeeze the juice of half a lemon into the tureen with (or without) a wine-glass of sherry. Pour in the soup, and serve. If egg-balls are desired, make them of the yolks of two hard-boiled eggs rubbed fine. Add the yolk of a raw egg, a tablespoonful of melted butter, a saltspoon of salt and half a one of pepper, and flour enough to make a dough which can be easily handled. Roll out ; cut into little dice, and make each into a ball by rolling between the palms of the hands. Boil five minutes in the
soup.
Mutton Broth.
Prepare and boil as directed for stock. The broth from a boiled leg of mutton can be used, or any cheap
pieces and trimmings from chops. One small turnip and an onion will give flavoring enough. On the day it is to be used, add to two quarts of broth half a cup of rice, and boil for half an hour.
Chicken Broth. Even an old fowl which is unusable in any other way makes excellent broth. Prepare as in any stock, and, when used, add a tablespoonful of rice to each quart of broth, boiling till tender. A white soup will be found the most savory mode of preparation, the plain broth with rice being best for children and invalids.
Tomato Soup without Meat. Materials for this soup are : one large can, or twelve fresh tomatoes ; one quart of boiling water ; two onions ; a small carrot ; half a small turnip ; two or thi-ee sprigs of parsley, or a stalk of celery, — all cut fine, and boiled one hour. As the water boils away, add more to it, so that the quantity may remain the same. Season with one even tablespoonful each of salt and sugar, and half a teaspoonful of pepper. Cream a tablespoonful of butter with two heaping ones of flour, and add hot soup till it will pour easily. Pour into the soup ; boil all together for five minutes ; then strain through a sieve, and serve with toasted crackers or bread.
Hasty Tomato Soup.
Simple but excellent. One large can of tomatoes and
one pint of water brought to the boiling-point, and
rubbed through a sieve. Return to the fire. Add half a
teaspoonful of soda, and stir till it stops foaming. Sea-
SOUBS. 127
son with one even tablespoonful of salt, two of sugar, one saltspoonful of cayenne. Thicken with two heaping tablespoonfuls of flour, and one of butter rubbed to a * cream, with hot soup added till it pours easily. Boil a pint of milk separately, and, when ready to use, pour into the boiling tomato, and serve at once, as standing long makes the milk liable to curdle.
Records on this page
Oyster SoupTomato Soup without MeatMock Turtle SoupMutton BrothChicken BrothHasty Tomato Soup