35. English Mutton Broth. Take half a
pound of cold mutton and an onion, cut each in
very small pieces, and put in a saucepan with half an
ounce of butter. When beginning to color slightly,
add three pints of consomme (or stock, Art. 1), a
carrot, and a turnip, cut in small even pieces. Boil
an hour, skim off the grease, and just before serving
add two ounces of barley✪ English Mutton Broth previously boiled.
36. Mullagatawny Soup. Cut into small pieces
an onion, a carrot, a few pieces of celery, and a slice
of ham, which put in a saucepan on a moderate
fire, with half an ounce of butter, until they begin
to color slightly. Add one quart of consomme (or
stock, Art. 1) and boil for an hour ; add a pinch of
curry, a little mullagatawny paste, which moisten
with a little cold stock, and, after adding a pint of
stock✪ Mullagatawny Soup, boil for five minutes, and serve. Cold mut-
ton, veal, or chicken, cut in small pieces, may be
added to this if desired.
37. French Ox-tail Soup. Cut an ox-tail in
small pieces, also an onion, and put in a saucepan
with a little butter. When they begin to color slight-
ly, add three pints of consomme (or stock) and boil
gently for two hours. Skim off the grease, add one
SOUPS.
19
ounce of barley which you have previously boiled,
and about an eighth of a can of tomatoes ; boil ten
minutes, and serve.
38. English Ox-tail Soup. Proceed as for the
foregoing, except instead of consomme add three
pints of Spanish sauce (see Art. 80), with very little
thickening. Boil for two hours, and add a little
barley, a little salt, a carrot, previously boiled and
cut in slices, and four tablespoonfuls of tomatoes.
Twenty minutes before serving add a good glass of
sherry, boil for a moment, and serve.
39. Mock-Turtle Soup. Take a scalded calf's
head, boil it in hot water for twenty minutes, drain,
and put it in cold water. Then place it in a sauce-
pan with three quarts of water, a carrot, an onion✪ English Ox-tail Soup,
four cloves, three cloves of garlic, a few branches of
parsley, a tablespoonful of vinegar, and a little salt.
Mix well three tablespoonfuls of flour in a little wa-
ter, which add to the other ingredients and boil gent-
ly for an hour and a half. Drain, and when cold
cut the calf's head into small pieces. Then add
three pints Spanish sauce (see Art. 80), boil gently
twenty minutes, and, just before serving, also add
one good glass of sherry, a little red pepper, and two
hard-boiled eggs chopped up, the yolks and whites
separately, and the peel of a lemon cut in small
pieces.
40. Calf s-feet Soup. Blanch two calf's feet
for ten minutes, then put them in cold water for a
moment. Afterward place them in a saucepan, with
an onion, a carrot, a pinch of thyme, a bay-leaf, a
20 FRENCH DISHES.
clove of garlic, a little parsley, the juice of a lemon,
and a little salt. Boil about an hour, or until very
tender, and let them cool. Then cut the calf's feet
in small pieces, which put in three pints of boiling
consomme (or stock), with the addition of two wine-
glasses of sherr✪ Calf's-feet Soupy, and serve.
Page 6 · 6 recipe records on this page
Presented as published in 1886. 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
35. English Mutton Broth. Take half a pound of cold mutton and an onion, cut each in very small pieces, and put in a saucepan with half an ounce of butter. When beginning to color slightly, add three pints of consomme (or stock, Art. 1), a carrot, and a turnip, cut in small even pieces. Boil an hour, skim off the grease, and just before serving add two ounces of barley previously boiled.
36. Mullagatawny Soup. Cut into small pieces an onion, a carrot, a few pieces of celery, and a slice of ham, which put in a saucepan on a moderate fire, with half an ounce of butter, until they begin to color slightly. Add one quart of consomme (or stock, Art. 1) and boil for an hour ; add a pinch of curry, a little mullagatawny paste, which moisten with a little cold stock, and, after adding a pint of stock, boil for five minutes, and serve. Cold mutton, veal, or chicken, cut in small pieces, may be added to this if desired.
37. French Ox-tail Soup. Cut an ox-tail in small pieces, also an onion, and put in a saucepan with a little butter. When they begin to color slightly, add three pints of consomme (or stock) and boil gently for two hours. Skim off the grease, add one
ounce of barley which you have previously boiled, and about an eighth of a can of tomatoes ; boil ten minutes, and serve.
38. English Ox-tail Soup. Proceed as for the foregoing, except instead of consomme add three pints of Spanish sauce (see Art. 80), with very little thickening. Boil for two hours, and add a little barley, a little salt, a carrot, previously boiled and cut in slices, and four tablespoonfuls of tomatoes. Twenty minutes before serving add a good glass of sherry, boil for a moment, and serve.
39. Mock-Turtle Soup. Take a scalded calf's head, boil it in hot water for twenty minutes, drain, and put it in cold water. Then place it in a saucepan with three quarts of water, a carrot, an onion, four cloves, three cloves of garlic, a few branches of parsley, a tablespoonful of vinegar, and a little salt. Mix well three tablespoonfuls of flour in a little water, which add to the other ingredients and boil gently for an hour and a half. Drain, and when cold cut the calf's head into small pieces. Then add three pints Spanish sauce (see Art. 80), boil gently twenty minutes, and, just before serving, also add one good glass of sherry, a little red pepper, and two hard-boiled eggs chopped up, the yolks and whites separately, and the peel of a lemon cut in small pieces.
40. Calf s-feet Soup. Blanch two calf's feet for ten minutes, then put them in cold water for a moment. Afterward place them in a saucepan, with an onion, a carrot, a pinch of thyme, a bay-leaf, a
clove of garlic, a little parsley, the juice of a lemon, and a little salt. Boil about an hour, or until very tender, and let them cool. Then cut the calf's feet in small pieces, which put in three pints of boiling consomme (or stock), with the addition of two wineglasses of sherry, and serve.
Records on this page
English Mutton BrothFrench Ox-tail SoupMullagatawny SoupEnglish Ox-tail SoupMock-Turtle SoupCalf's-feet Soup