After the head is thorooghly oleaned, pot it over the fire
with foor quarts of oold water, season with eayenne and blaok
pepper, add ten whole eloves, the same of allspioe, a small piee«
of onion, a bonoh of parsley and one of sweet basil ; bring it tr
a boil, skim well and set aside to simmer foor hoars ; then strain
it throogh a oollender, return it to the soop-kettle, thioken it
with two teaspoonsfol of sea-moss &rina mixed in oold water to
a paste, gi«^ it a boil op, add a tableepoonfiil of browning, a
wine-glass ^/ walnot oatsop; eot a lem<m in slices and lay them
in the toreen, poor over them a teaoop of Port or Sherry wine✪ Plain Calf's-head Soup,
poor the soop over them and serve.
• Calf s-head Soop.
After thorooghly eleansing the head, pot it in a soop-kettle
with a knookle of veal which has been eot into several pieces,
season with pepper and salt, foor whole cloves and a blade of
mace ; poor over all foor qoarts of cold water, bring to a boil,
skim well and set aside to simmer, closely covered, for foor or
five hoars; boil two ^gs fifteen minotes, lay them in oold water
for five minotes, then chop them and pot them in the toreen in
which yoo will serve the soop, with foor or five slices of lemon ;
strain the soop, add a tablespoonfol of browning and two glasses
of Madeira or Sherry wine, and serve.
These three soaps, all prepared from calves' heads, are entirely
different fironr each other.
10 OOOKEBT FBOM MZFEBIENCS.
* Chunbo Soup.
Two poundfl of beef eat bduJI.
Half a peek of okrasi waabed and out in slieea
Tbree onions eat in ringa.
Twc earrota grated.
Six tomatoes oat small.
Five eloyes ; salt and pepper; a baneb of obopped paralej.
Five quarts of eold water.
Bring to a boil, skim off all ibe &t and set aside to simmes
slowly four boars, keeping it elosely oovered.
* Oombo Soap, So. S.
Two pounds of tbe neok of matton.
A quarter of a peck of tomatoes, peeled and eat small.
A quart of okras in slices.
A few Lima beans.
Two ears of sugar com (tbe corn cut off).
A small onion.
A bunob of parsley and tbyme, and pepper and salt to taste^
Four quarts of cold water.
Proceed as above.
* Oumbo Soup, Ho. 3.
Procure a knuckle of veal weigbing five or six pounds, out it
in small pieces and brown it in a soup-kettle, witb two ounces
of butter ; wben quite brown, add to it balf a pound of lean
bam, cut in small pieces ; two large onions witb tbree cloves
stuck in eacb ; two small red peppers, two grated carrots, two
turnips cut in small pieces, a bead of celery ditto, and salt to
your taste. Pour over tbem a pint of cold water, let all come to
a boil; stir tbem frequently wben tbe vegetables begin to
brown; add a quart of okras cut in slices, eigbt tomatoes peeled
and sliced, and a gallon of eold water; bring to a boil, skim il
well and set aside to simmer four bours, and serve.
aoups. 11
*Beef Soup.
Six pounds of shin of oeef, out into pieoes ; put it in a ptn
with ihree ounoea of butter, brown over a good fire; take out
the meat and put it in a aonp-ketUe, with four onions, four ear-
rots and two heads of eelerji all chopped fine ; add a bnnoh of
thyme, one of sweet maijoram, a few whole allspioe, four whole
cloves, two blades of maoe, and salt and pepper to yoor taste ;
pour on all fimr quarts of eold water, bring to a boil, skim well ;
then set aside to simmer, elosely oovered, six or eight hours ;
then strain ofT and set away. Next day take all the &t from
the top, and bring it to a boil half an hour before dinner ; add
to it a tablespoonfiil of browning and thicken with two teaspoons
of sea-moss fiurina; boU three minutes and serve.
*Amb«r Soupi ✪ Chunbo Soup
Page 3 · 11 recipe records on this page
Presented as published in 1905. 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
After the head is thoroughly cleaned, put it over the fire with four quarts of cold water, season with cayenne and black pepper, add ten whole cloves, the same of allspice, a small piece of onion, a bonoh of parsley and one of sweet basil ; bring it to a boil, skim well and set aside to simmer four hours ; then strain it through a colander, return it to the soop-kettle, thicken it with two teaspoonfuls of sea-moss farina mixed in cold water to a paste, give it a boil up, add a tablespoonful of browning, a wine-glass of walnut catsup; eot a lemon in slices and lay them in the toreen, pour over them a teacup of Port or Sherry wine, pour the soup over them and serve.
• Calf's-head Soup.
After thoroughly cleansing the head, put it in a soup-kettle with a knuckle of veal which has been cut into several pieces, season with pepper and salt, four whole cloves and a blade of mace ; pour over all four quarts of cold water, bring to a boil, skim well and set aside to simmer, closely covered, for four or five hours; boil two eggs fifteen minutes, lay them in cold water for five minutes, then chop them and put them in the tureen in which you will serve the soup, with foor or five slices of lemon ; strain the soop, add a tablespoonful of browning and two glasses of Madeira or Sherry wine, and serve.
These three soups, all prepared from calves' heads, are entirely different from each other.
10 COOKERY FROM EXPERIENCE.
* Gumbo Soup.
Two pounds of beef cut small. Half a peck of okra washed and cut in slices Three onions cut in rings. Two carrots grated. Six tomatoes cut small.
Five cloves ; salt and pepper; a baneb of chopped parsley. Five quarts of eold water.
Bring to a boil, skim off all ibe &t and set aside to simmes slowly four boars, keeping it closely covered.
* Gumbo Soup, No. 2.
Two pounds of tbe neok of mutton.
A quarter of a peck of tomatoes, peeled and cut small.
A quart of okras in slices.
A few Lima beans.
Two ears of sugar com (tbe corn cut off).
A small onion.
A bunob of parsley and thyme, and pepper and salt to taste.
Four quarts of cold water.
Proceed as above.
* Gumbo Soup, No. 3.
Procure a knuckle of veal weigbing five or six pounds, out it in small pieces and brown it in a soup-kettle, with two ounces of butter ; when quite brown, add to it balf a pound of lean bam, cut in small pieces ; two large onions with three cloves stuck in each ; two small red peppers, two grated carrots, two turnips cut in small pieces, a bead of celery ditto, and salt to your taste. Pour over tbem a pint of cold water, let all come to a boil; stir them frequently wben tbe vegetables begin to brown; add a quart of okras cut in slices, eight tomatoes peeled and sliced, and a gallon of eold water; bring to a boil, skim il well and set aside to simmer four bours, and serve.
soups. 11
*Beef Soup. Six pounds of shin of beef, cut into pieces ; put it in a pan with three ounces of butter, brown over a good fire; take out the meat and put it in a soup-kettle, with four onions, four carrots and two heads of celery all chopped fine ; add a bnnoh of thyme, one of sweet marjoram, a few whole allspioe, four whole cloves, two blades of mace, and salt and pepper to your taste ; pour on all four quarts of eold water, bring to a boil, skim well ; then set aside to simmer, closely covered, six or eight hours ; then strain ofT and set away. Next day take all the &t from the top, and bring it to a boil half an hour before dinner ; add to it a tablespoonfiil of browning and thicken with two teaspoons of sea-moss farina; boU three minutes and serve.
*Amber Soup.
Records on this page
Clam SoupPlain Calf's-head SoupCalf's-head SoupChunbo SoupOumbo Soup No. 2Beef SoupKnuckle of Veal SoupOumbo Soup No. 3Pepper PotBrown Soup of ChickensAmber Soup