When both of these sauce-
pans are ready, strain the contents of the first, containing the herbs and wine, through a
sieve, and this done, add both to the large stew-pan, containing the broth, then add the
meat, the green fat and mucilage. Add the yoke of a dozen hard boiled eggs, the juice
of two or three lemons and a dessert spoon of cayenne. Make all very hot and serve.
If you have more than you require, pour the balance into stoneware crocks, and when cold
cover and put in a cool place. It will keep a good while, and improve in flavor as the in-
gredients have a chance to more thoroughly amalgamate and blend. When wanted for
use, take especial care to make very hot, but without allowing it to boil, as that would spoil
its true flavor. In the re-v:arming more wine may be added if desired. This soup is de-
licious without the wine. The lemons should have a very thin rind ; should be put into
the tureen and the soup poured over it. Cooking the lemon in this or any other soup
often gives it a bitter taste.
MUTTON BROTH.
Take the fat from the liquor in which the leg of mutton has boiled. Add pepper, and
a little salt, bearing in mind that mutton will not bear as much salt as beef or veal ; half a
cup of raw rice, and half an onion. Boil all together half an hour. This is a delicious
broth, and very easily digested.
MUTTON SOUP.
An excellent mutton soup : Take a leg of mutton, trim off all the fat you can get at ;
put it, whole, in a kettle, cover it well with cold water, and set over the fire. When it
boils, add salt enough to taste well ; half a cup of pearl barley ; let it boil four hours, keep-
ing it covered with water all the time. About an hour before dinner-time, add two medium-
sized onions, a sprig of sage, about eight or ten leaves. Some add celery, but it does not
improve it for us. If you dislike the flavor the onions and sage give the meat, remove tne
meat before putting them in. The cold meat, if made into a salad, the same as chicxeu
salarf. is very good, the only soup-meat there is any taste left in that I know of.
*S HOME DISSERTATIONS.
MOCK TURTLE SOUP.
S. R. AUSTIN, CHIEF COOK.
The Stock. — Make from bones of any description, beef preferable. Eight gallons
water, ten pounds meat bones, six carrots, onions and turnips, four blades of mace,
one ounce cloves, one ounce of allspice, four laurel leaves, one-fourth ounce whole pep-
pers, allspice whole, about two pounds block bones.
To color stock and assist to flavor, take four pounds small scraps of meat or bones,
eight leaves of sage and summer savory, with one pound butter. Put this in the oven
and let brown slowly, with five carrots, five turnips, five onions, cut fine; when brown,
put in the same two pounds of flour, stir up, and let all brown together; after brown,
scrape it into the stock that is boiling on the fire, with the addition of a large spoon of
salt and a teaspoon of pepper, and carimel enough to color a nice brown. Let all boil
from ten to fifteen hours on a slow fire, until morning, then strain off ; use a very fine
sieve ; let cool ; skim off all grease, then put on the fire and let boil slow ; season with
pepper and salt to taste✪ Lobster Soup with Milk, and thicken to the consistency of heavy cream.
Page 67 · 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
When both of these saucepans are ready, strain the contents of the first, containing the herbs and wine, through a sieve, and this done, add both to the large stew-pan, containing the broth, then add the meat, the green fat and mucilage. Add the yoke of a dozen hard boiled eggs, the juice of two or three lemons and a dessert spoon of cayenne. Make all very hot and serve. If you have more than you require, pour the balance into stoneware crocks, and when cold cover and put in a cool place. It will keep a good while, and improve in flavor as the ingredients have a chance to more thoroughly amalgamate and blend. When wanted for use, take especial care to make very hot, but without allowing it to boil, as that would spoil its true flavor. In the rewarming more wine may be added if desired. This soup is delicious without the wine. The lemons should have a very thin rind ; should be put into the tureen and the soup poured over it. Cooking the lemon in this or any other soup often gives it a bitter taste.
MUTTON BROTH.
Take the fat from the liquor in which the leg of mutton has boiled. Add pepper, and a little salt, bearing in mind that mutton will not bear as much salt as beef or veal ; half a cup of raw rice, and half an onion. Boil all together half an hour. This is a delicious broth, and very easily digested.
MUTTON SOUP.
An excellent mutton soup : Take a leg of mutton, trim off all the fat you can get at ; put it, whole, in a kettle, cover it well with cold water, and set over the fire. When it boils, add salt enough to taste well ; half a cup of pearl barley ; let it boil four hours, keeping it covered with water all the time. About an hour before dinner-time, add two mediumsized onions, a sprig of sage, about eight or ten leaves. Some add celery, but it does not improve it for us. If you dislike the flavor the onions and sage give the meat, remove tne meat before putting them in. The cold meat, if made into a salad, the same as chicken salad. is very good, the only soup-meat there is any taste left in that I know of.
MOCK TURTLE SOUP.
S. R. AUSTIN, CHIEF COOK.
The Stock. — Make from bones of any description, beef preferable. Eight gallons water, ten pounds meat bones, six carrots, onions and turnips, four blades of mace, one ounce cloves, one ounce of allspice, four laurel leaves, one-fourth ounce whole peppers, allspice whole, about two pounds block bones.
To color stock and assist to flavor, take four pounds small scraps of meat or bones, eight leaves of sage and summer savory, with one pound butter. Put this in the oven and let brown slowly, with five carrots, five turnips, five onions, cut fine; when brown, put in the same two pounds of flour, stir up, and let all brown together; after brown, scrape it into the stock that is boiling on the fire, with the addition of a large spoon of salt and a teaspoon of pepper, and carimel enough to color a nice brown. Let all boil from ten to fifteen hours on a slow fire, until morning, then strain off ; use a very fine sieve ; let cool ; skim off all grease, then put on the fire and let boil slow ; season with pepper and salt to taste, and thicken to the consistency of heavy cream.
Records on this page
Lobster Soup with MilkMutton BrothMutton SoupMock Turtle Soup