White Stock. — Take a shank of beef and veal weighing 3
pounds each ; remove the breast, legs, and thighs of a well-cleaned
chicken (reserve them for other purposes) ; chop the body of the
chicken into pieces, also the beef and veal ; place them in a soup
kettle ; add the giblets and the well-cleaned feet of the chicken, and
cover all with cold water ; place the kettle over a slow fire, let it
heat gradually until it begins to boil; then add 2 leeks, 1 white
turnip, 3 onions, 1 carrot, a large bouquet, and Vg tablespoonful
salt ;✪ White Stock cover the kettle tightly, and let the stock simmer gently till
the meat separates from the bone ; then remove the meat ; strain
the stock into a clean saucepan ; free it from every particle of fat.
Beat the whites of 3 eggs to a stiff froth, mix with Vs giU of cold
SOUPS, Etc. 8
wateri add it to the stock ; place the saucepan over the fire, stir and
boil 5 minutes; then draw the saucepan to side of stove; let it
remain 10 minutes; then strain the stock through a napkin. If
not used at once, put away in glass jars, and keep in a cool place.
Care must be taken to have the soup stock perfectly cold before the
jars are closed, and it will then keep for several days. This stock is
used for all fine soups.
Chleken Broth,— Procure a nice plump chicken weighing
about 3 V, pounds ; singe, draw, and wash it quickly in cold water j
or, in place of washing, wipe the chicken in and outside with a
damp towel. Pour boiling water over the feet, let them lay 1 min-
ute, take out, remove the skin, and place them with the chicken
and giblets in a large saucepan ; cover with cold water, add Y^ table-
spoonful salt ; cover the saucepan, and place it over a moderate fire,
and as it comes to a boil remove all the scum ; then add 2 leeks, 2
white onions, 2 sprigs of parsley, and 1 blade of mace ; keep the
saucepan tightly covered, and boil slowly till the chicken is tender.
When done take out the chicken, remove the meat, return the bones
to saucepan, and continue the boiling y, hour longer ; then strain
the broth through a napkin, remove all the fat, and season to taste
with salt If not used at once, put away in glass jars for general
use. The broth should be perfectly cold before the jars are closed.
The chicken may be served whole, with egg sauce, or Sauce &
I'Allemande, etc.
Mntton Broth. — Place 2 necks of mutton in a saucepan,
cover with cold water, add 1 teaspoonf ul salt, and as it comes to a
boil remove all the scum; add y, cupful fine-cut soup celery, 1
onion, 1 sprig of parsley, and a small carrot cut into pieces ; cover
tightly and boil until the meat falls from the bones ; then strain it
through a napkin into a bowl ; remove every particle of fat, and sea-
son to taste with salt This broth is mostly used for invalids. One
tablespoonful of barley or rice may be boiled with the broth. An-
other way is to add to y^ pint of broth the yolk of 1 egg and 2
tablespoonfuls sweet cream.
4 SOUPS, Etc. ✪ Chicken Broth
Page 3 · 4 recipe records on this page
Presented as published in 1914. 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
White Stock. — Take a shank of beef and veal weighing 3 pounds each ; remove the breast, legs, and thighs of a well-cleaned chicken (reserve them for other purposes) ; chop the body of the chicken into pieces, also the beef and veal ; place them in a soup kettle ; add the giblets and the well-cleaned feet of the chicken, and cover all with cold water ; place the kettle over a slow fire, let it heat gradually until it begins to boil; then add 2 leeks, 1 white turnip, 3 onions, 1 carrot, a large bouquet, and Vg tablespoonful salt ; cover the kettle tightly, and let the stock simmer gently till the meat separates from the bone ; then remove the meat ; strain the stock into a clean saucepan ; free it from every particle of fat. Beat the whites of 3 eggs to a stiff froth, mix with Vs giU of cold
wateri add it to the stock ; place the saucepan over the fire, stir and boil 5 minutes; then draw the saucepan to side of stove; let it remain 10 minutes; then strain the stock through a napkin. If not used at once, put away in glass jars, and keep in a cool place. Care must be taken to have the soup stock perfectly cold before the jars are closed, and it will then keep for several days. This stock is used for all fine soups.
Chleken Broth,— Procure a nice plump chicken weighing about 3 V, pounds ; singe, draw, and wash it quickly in cold water j or, in place of washing, wipe the chicken in and outside with a damp towel. Pour boiling water over the feet, let them lay 1 minute, take out, remove the skin, and place them with the chicken and giblets in a large saucepan ; cover with cold water, add Y^ tablespoonful salt ; cover the saucepan, and place it over a moderate fire, and as it comes to a boil remove all the scum ; then add 2 leeks, 2 white onions, 2 sprigs of parsley, and 1 blade of mace ; keep the saucepan tightly covered, and boil slowly till the chicken is tender. When done take out the chicken, remove the meat, return the bones to saucepan, and continue the boiling y, hour longer ; then strain the broth through a napkin, remove all the fat, and season to taste with salt If not used at once, put away in glass jars for general use. The broth should be perfectly cold before the jars are closed. The chicken may be served whole, with egg sauce, or Sauce & I'Allemande, etc.
Mntton Broth. — Place 2 necks of mutton in a saucepan, cover with cold water, add 1 teaspoonf ul salt, and as it comes to a boil remove all the scum; add y, cupful fine-cut soup celery, 1 onion, 1 sprig of parsley, and a small carrot cut into pieces ; cover tightly and boil until the meat falls from the bones ; then strain it through a napkin into a bowl ; remove every particle of fat, and season to taste with salt This broth is mostly used for invalids. One tablespoonful of barley or rice may be boiled with the broth. Another way is to add to y^ pint of broth the yolk of 1 egg and 2 tablespoonfuls sweet cream.
Records on this page
ConsomméWhite StockChicken BrothMutton Broth