The Fillings. — Take one calf's head and feet ; skin it, wash clean, and boil the skin.
Use the bones of the head in the above stock. Cook soft the day before wanting ;
when wanted, cut up in dice-sized pieces and put in the above stock one hour before the
soup is used.
Take two pounds lean veal, cut small and fry brown ; then put it in the soup.
The Balls. — Take two dozen eggs, boil hard. Separate the whites from the yoik ;
mash the yolk up, and all the yolk of three raw eggs with flour to make a stiff paste ;
take three-fourths of this and make balls about the size of marbles ; the other one-fourth
mix with a pound of chopped veal, fine, and make into large-sized balls. Boil all in water
about fifteen minutes; strain off, and put the balls into the soup. Cut the whites in thin
pieces and put them in also. The balls can be made the day before cooked, and put in
cold water until wanted to use.
Peel three lemons, slice in thin slices, cut the skin up in small shreds, throw in the
soup fifteen minutes before ready to use, and one pint of port wine. Be sure and have
the soup thick enough, and a nice brown color.
MULLIGATAWNY SOUP.
Cut the meat off three pounds of veal into small pieces, and make a strong gelatinous
stock of the trimmings, gristle and bones, along with a knuckle of veal broken in pieces,
and simmered in about three quarts of water. Fry (saute) the pieces of meat in butter,
in a deep stew-pan, along with some sliced onions and a slice of lean ham. When these
are slightly browned, mix in two tablespoons of flour, and pour over them the stock pre-
viously strained. Simmer this gently for an hour, skimming off the fat as it rises. Then
add two or three dessertspoons of curry powder, with salt and cayenne, and continue the
simmering till the veal is thoroughly cooked. Before serving, remove the ham. Carrot
and turnip may be used in this soup, being sliced and sauted along with the meat aiiL
SOUP. 79
onion; apples also are sometimes employed in the same way. The remains of cooked
fowls or rabbits✪ Mulligatawny Soup, cut into small pieces, may be warmed up in this soup and served along
with the veal. Chicken or turkey bones, scraps from roast veal, lamb or mutton may be
used instead of the veal.
OX-TAIL SOUP.
Ox-tail soup may be made of two or three ox-tails divided into joints, slightly sauted
in butter, and then simmered in about three quarts of good beef stock, or brown soup,
till the meat becomes quite tender and loose upon the bones. If water is used instead of
stock, another tail may be required, and some of the smaller pieces left unsauted, to yield
their juice. Season it with whole black pepper and salt at the beginning of the prepara-
tion. Vegetables, namely: carrot, turnip, onions or leeks, and celery sliced, and parsley
and thyme, may be boiled in it, especially if it is made without stock, the onions being
sauted with the meat, and it may be thickened with browned flour✪ Ox-Tail Soup.
PALESTINE SOUP. ✪ Palestine Soup
Page 68 · 3 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
The Fillings. — Take one calf's head and feet ; skin it, wash clean, and boil the skin. Use the bones of the head in the above stock. Cook soft the day before wanting ; when wanted, cut up in dice-sized pieces and put in the above stock one hour before the soup is used.
Take two pounds lean veal, cut small and fry brown ; then put it in the soup.
The Balls. — Take two dozen eggs, boil hard. Separate the whites from the yoik ; mash the yolk up, and all the yolk of three raw eggs with flour to make a stiff paste ; take three-fourths of this and make balls about the size of marbles ; the other one-fourth mix with a pound of chopped veal, fine, and make into large-sized balls. Boil all in water about fifteen minutes; strain off, and put the balls into the soup. Cut the whites in thin pieces and put them in also. The balls can be made the day before cooked, and put in cold water until wanted to use.
Peel three lemons, slice in thin slices, cut the skin up in small shreds, throw in the soup fifteen minutes before ready to use, and one pint of port wine. Be sure and have the soup thick enough, and a nice brown color.
MULLIGATAWNY SOUP.
Cut the meat off three pounds of veal into small pieces, and make a strong gelatinous stock of the trimmings, gristle and bones, along with a knuckle of veal broken in pieces, and simmered in about three quarts of water. Fry (saute) the pieces of meat in butter, in a deep stew-pan, along with some sliced onions and a slice of lean ham. When these are slightly browned, mix in two tablespoons of flour, and pour over them the stock previously strained. Simmer this gently for an hour, skimming off the fat as it rises. Then add two or three dessertspoons of curry powder, with salt and cayenne, and continue the simmering till the veal is thoroughly cooked. Before serving, remove the ham. Carrot and turnip may be used in this soup, being sliced and sauted along with the meat and
onion; apples also are sometimes employed in the same way. The remains of cooked fowls or rabbits, cut into small pieces, may be warmed up in this soup and served along with the veal. Chicken or turkey bones, scraps from roast veal, lamb or mutton may be used instead of the veal.
OX-TAIL SOUP.
Ox-tail soup may be made of two or three ox-tails divided into joints, slightly sauted in butter, and then simmered in about three quarts of good beef stock, or brown soup, till the meat becomes quite tender and loose upon the bones. If water is used instead of stock, another tail may be required, and some of the smaller pieces left unsauted, to yield their juice. Season it with whole black pepper and salt at the beginning of the preparation. Vegetables, namely: carrot, turnip, onions or leeks, and celery sliced, and parsley and thyme, may be boiled in it, especially if it is made without stock, the onions being sauted with the meat, and it may be thickened with browned flour.
PALESTINE SOUP.
Records on this page
Mulligatawny SoupOx-Tail SoupPalestine Soup