raw ones, cut finely; add 1 quart of water and cook thoroughly —
about ^ hour; then add 1 teaspoon of soda, which causes it to foam.
Immediately add 1 pint of sweet milk with a little salt and butter.
When this boils, add 8 small crackers, rolled fine✪ Tomato Soup No. 2, and serve.
MOCK TURTLE SOUP — Soak over night 1 pint of black
beans. The next day boil them in 2 quarts of water, until soft
enough to rub through a colander; return them to the soup=kettle.
Tie in a bit of strainer cloth (which must be perfectly clean) a
bit each of thyme, parsley and summer savory; let it boil in the
soup. Add 1 tablespoon of butter, cut in bits and rolled in flour;
also salt and pepper to taste. Cut the yolks of
hard boiled eggs in quarters and add to the
soup, with one sliced lemon✪ Mock Turtle Soup, A good imitation
of real turtle soup.
The Thyme is a native of Spain and Italy, and was
well known to the Romans. Its leaves possess an agree-
able and highly aromatic flavor, and are used, in both a
green and a dried state, to season soups, sauces, stuflBngs,
etc., but a little of it goes a long ways. The Lemon Thyme
is a variety of the wild thyme, remarkable for its smell,
which closely resembles the rind of a lemon,
LEMON THYME,
VEGETABLE MARROW SOUP— Pare and cut in quarters a
large vegetable marrow, and remove the seeds from it. Dissolve a
slice of fresh butter in a stew pan, and put in the
marrow with a little salt, pepper, a lump of loaf
sugar and a little nutmeg. Stew in water to cover
it✪ Vegetable Marrow Soup until it will jjass through a fine colander, or ^>J^, tVill2\'^
hair-sieve; then add enough scalding hot milk to f^mf \W^
make it the consistency of cream; serve with fried
bread cut in small dice.
Vegetable Mabeow belongs to the gourd tribe, and was
first introduced from Persia. It has a delicate flavor and is
easily digested. One of the simplest and best ways of cook-
ing is to boil them and serve with a sauce poured over them. vegetable makrow.
VICTORIA SOUP.— Wash and scald I pound of pearl barley;
put it in the soup pot with 3 pints of white veal stock, and simmer
gently over a slow fire for 1^ hours, by which time the barley will be
nearly dissolved; remove \ of it to a small soup^pot, rub the remain-
MEAT, POULTRY AND GAME SOUPS 39
der through a tammy or sieve, pour over the whole barley, add half a
pint of cream season with a little salt✪ Victoria Soup, stir it over the fire until hot,
and serve.
This soup may be made with rice, and these were the only soups
eaten by Queen Victoria during the time Francatelli was chef in her
household.
WHITE SOUP. — White soup is in reality white sauce, only in
larger quantities and not quite so strong. White soups, such as cel-
ery, cauliflower, Palestine, potato, vegetable marrow, have all the
same basis, viz., reduced stock and boiling milk, and only differ as to
which stewed vegetable is rubbed through the wire sieve and added,
MEAT, POULTRY AND GAME SOUPS.
Page 26 · 4 recipe records on this page
Presented as published in 1902. 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
raw ones, cut finely; add 1 quart of water and cook thoroughly — about ^ hour; then add 1 teaspoon of soda, which causes it to foam. Immediately add 1 pint of sweet milk with a little salt and butter. When this boils, add 8 small crackers, rolled fine, and serve.
MOCK TURTLE SOUP — Soak over night 1 pint of black beans. The next day boil them in 2 quarts of water, until soft enough to rub through a colander; return them to the soup=kettle. Tie in a bit of strainer cloth (which must be perfectly clean) a bit each of thyme, parsley and summer savory; let it boil in the soup. Add 1 tablespoon of butter, cut in bits and rolled in flour; also salt and pepper to taste. Cut the yolks of hard boiled eggs in quarters and add to the soup, with one sliced lemon, A good imitation of real turtle soup.
The Thyme is a native of Spain and Italy, and was well known to the Romans. Its leaves possess an agreeable and highly aromatic flavor, and are used, in both a green and a dried state, to season soups, sauces, stuflBngs, etc., but a little of it goes a long ways. The Lemon Thyme is a variety of the wild thyme, remarkable for its smell, which closely resembles the rind of a lemon,
LEMON THYME,
VEGETABLE MARROW SOUP— Pare and cut in quarters a large vegetable marrow, and remove the seeds from it. Dissolve a slice of fresh butter in a stew pan, and put in the marrow with a little salt, pepper, a lump of loaf sugar and a little nutmeg. Stew in water to cover it until it will pass through a fine colander, or hair-sieve; then add enough scalding hot milk to make it the consistency of cream; serve with fried bread cut in small dice.
Vegetable Mabeow belongs to the gourd tribe, and was first introduced from Persia. It has a delicate flavor and is easily digested. One of the simplest and best ways of cooking is to boil them and serve with a sauce poured over them. vegetable makrow.
VICTORIA SOUP.— Wash and scald I pound of pearl barley; put it in the soup pot with 3 pints of white veal stock, and simmer gently over a slow fire for 1^ hours, by which time the barley will be nearly dissolved; remove \ of it to a small soup-pot, rub the remain-
der through a tammy or sieve, pour over the whole barley, add half a pint of cream season with a little salt, stir it over the fire until hot, and serve.
This soup may be made with rice, and these were the only soups eaten by Queen Victoria during the time Francatelli was chef in her household.
WHITE SOUP. — White soup is in reality white sauce, only in larger quantities and not quite so strong. White soups, such as celery, cauliflower, Palestine, potato, vegetable marrow, have all the same basis, viz., reduced stock and boiling milk, and only differ as to which stewed vegetable is rubbed through the wire sieve and added,
Records on this page
Tomato Soup No. 2Mock Turtle SoupVegetable Marrow SoupVictoria Soup