Cut from the bone two pounds of soup beef, crack the bone to release the marrow, and
put both meat and bone over the fire in a large saucepan with eight quarts of cold water,
a level tablespoon of salt, a small dried red pepper finely chopped or grated, and the fol-
lowing named vegetables : six fresh tomatoes and one medium sized onion peeled and
sliced ; one large green pepper finely chopped, four dozen okras washed and sliced, the
stems being rejected, and one cup of shelled Lima beans✪ Beef and Okra Soup ; in the winter all these vegeta-
bles can be bought in cans ; cover the saucepan closely, and gently simmer all these in-
gredients together for four hours, taking care that they do not burn. While the soup is
being cooked boil two large hard-shell crabs, and remove the meat from the shells, or, if
live crabs are not available, use the canned crab-meat. After the soup has been boiled
for four hours remove the beef bones, leaving all the meat and marrow in the soup, add
the prepared crab-meat, and if the soup is too thick to be palatable, a little boiling water;
see that it is nicely seasoned, and then serve it hot.
BOUILLON SERVED IN CUPS. \
Bouillon is made the same as the clear stock, using a pint of water to a pound of meat✪ Bouillon Served in Cups,
chicken or other poultry, and seasoning with salt and pepper. Serve in large cups with
handles.
CONSOMME.
Eight pounds of a shin of veal, eight pounds of the lower part of the round of beer,
half a cup of butter, twelve quarts of water, half a small carrot, two large onions, hair a
head of celery, thirty pepper-corns, six whole cloves, a small piece each of mace and cm-
SOUP. 73
namon, four sprigs of parsley, sweet marjoram, summer savory and thyme, four leaves of
sage, four bay leaves, about two ounces of ham✪ Consomme. Put half of the butter in the soup-pot
and then put in the meat, which has been cut into very small pieces. Stir over a hot fire
until the meat begins to brown ; then add one quart of the water, and cook until there is
a glaze on the bottom of the kettle (this will be in about an hour). Add the remainder of
the water and let it come to a boil. Skim carefully and set back where it will simmer for
six hours. Fry the vegetables, which have been cut very small, in the remaining butter
for half an hour, being careful not to burn them. When done, turn into the soup-pot, and
at the same time add the herbs and spice. Cook one hour longer, salt to taste, and strain.
Set it in a very cold place till morning, when skim off all the fat. Turn the soup into the,
pot, being careful not to turn in the sediment, and set on the fire. Beat the whites and
shells of two eggs with one cup of cold water. Stir into the soup, and when it comes to a
boil, set back where it will simmer twenty minutes. Strain through a fine sieve, put away
in a cold place. This will keep a week in winter, but not more than four days in summer.
It is a particularly fine-flavored soup, and is the foundation for any clear soup, the soup
taking the name of the solid used with it as Consomme, au Riz, consomme with macaroni, etc.
CREOLE SOUP. ✪ Creole Soup
Page 62 · 4 recipe records on this page
Presented as published in 1891. 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 from the bone two pounds of soup beef, crack the bone to release the marrow, and put both meat and bone over the fire in a large saucepan with eight quarts of cold water, a level tablespoon of salt, a small dried red pepper finely chopped or grated, and the following named vegetables : six fresh tomatoes and one medium sized onion peeled and sliced ; one large green pepper finely chopped, four dozen okras washed and sliced, the stems being rejected, and one cup of shelled Lima beans ; in the winter all these vegetables can be bought in cans ; cover the saucepan closely, and gently simmer all these ingredients together for four hours, taking care that they do not burn. While the soup is being cooked boil two large hard-shell crabs, and remove the meat from the shells, or, if live crabs are not available, use the canned crab-meat. After the soup has been boiled for four hours remove the beef bones, leaving all the meat and marrow in the soup, add the prepared crab-meat, and if the soup is too thick to be palatable, a little boiling water; see that it is nicely seasoned, and then serve it hot.
BOUILLON SERVED IN CUPS. \
Bouillon is made the same as the clear stock, using a pint of water to a pound of meat, chicken or other poultry, and seasoning with salt and pepper. Serve in large cups with
handles.
CONSOMME.
Eight pounds of a shin of veal, eight pounds of the lower part of the round of beer, half a cup of butter, twelve quarts of water, half a small carrot, two large onions, hair a head of celery, thirty pepper-corns, six whole cloves, a small piece each of mace and cinnamon, four sprigs of parsley, sweet marjoram, summer savory and thyme, four leaves of sage, four bay leaves, about two ounces of ham. Put half of the butter in the soup-pot and then put in the meat, which has been cut into very small pieces. Stir over a hot fire until the meat begins to brown ; then add one quart of the water, and cook until there is a glaze on the bottom of the kettle (this will be in about an hour). Add the remainder of the water and let it come to a boil. Skim carefully and set back where it will simmer for six hours. Fry the vegetables, which have been cut very small, in the remaining butter for half an hour, being careful not to burn them. When done, turn into the soup-pot, and at the same time add the herbs and spice. Cook one hour longer, salt to taste, and strain. Set it in a very cold place till morning, when skim off all the fat. Turn the soup into the pot, being careful not to turn in the sediment, and set on the fire. Beat the whites and shells of two eggs with one cup of cold water. Stir into the soup, and when it comes to a boil, set back where it will simmer twenty minutes. Strain through a fine sieve, put away in a cold place. This will keep a week in winter, but not more than four days in summer. It is a particularly fine-flavored soup, and is the foundation for any clear soup, the soup taking the name of the solid used with it as Consomme, au Riz, consomme with macaroni, etc.
CREOLE SOUP.
Records on this page
Beef and Okra SoupBouillon Served in CupsConsommeCreole Soup