While the soup is doing, prepare for each tureen a dozen
and a half of mock-turtle forcemeat balls, and put them into
the tureen. Brain balls, or cakes, are a very elegant addition,
and are made by boiling the brains for ten minutes, then put-
ting them in cold water and cutting them into pieces about as
big as a large nutmeg; take savory or lemon thyme dried and
finely powdered nutmeg grated, and pepper and salt, and
pound them all together; beat up an egg, dip the brains in it,
and then roll them in this mixture, and make as much of it
as possible stick to them; dip them in the egg again, and then
in finely grated and sifted bread crumbs; fry them in hot fat,
and send them up as a side-dish.
A veal sweet-bread, not too much done or it will break, cut
into pieces the same size as you cut the calfs head, and put in
the soup just to get warm before it goes to the table, is a superb
*^ bonne bouc he/* 3Jid pickled tongue, stewed till very tender,
and cut into mouthfuls, is a favorite addition. We order the
meat to be cut into mouthfuls that it may be eaten with a spoon;
the knife and fork have no business in a soup plate.
N. B. — In helping this soup, the distributer of it should
serve out the meat, forcemeat and gravy in equal parts; how-
ever trifling and needless this remark may appear, the writer
has often suffered from the want of such a hint being given to
the soup-server, who has sometimes sent a plate of more gravy
without meat, at others, of meat without gravy, and sometimes
scarcely anything but forcemeat balls.
HOUSEHOLD. Ill
Observations. — This is a delicious soup within the reach
of those who "eat to live;" but if it had been composed
expressly for those who only " live to eat," I do not know how
it could have been more agreeable; as it is, the lover of good
eating will "wish his throat a mile long, and every inch of
it a palate."
Summer or Winter Corn Soup. — Boil a leg of mutton
or shank of beef in six quarts of water for four hours.
After the meat and fat have been removed (it is better to stand
over one day to cool, so that the grease may all be taken off),
add a quart or more of sweet corn nicely cut from the cob, and
boil twenty or thirty minutes. In cutting the corn (with a sharp
knife) take off only the point of the kernels, and scrape the
milk or pulp^ thus avoiding the hull or skin, which is indigesti-
ble and unpalatable. Just before serving, add to the soup a
coffee-cup of cream, with two tablespoonfuls of flour✪ Summer or Winter Corn Soup stirred
smoothly in and boil for a minute. This can be made in win-
ter by using the Yarmouth canned corn or the dried corn soaked
over night, and boiled till tender.
Corn Soup. — Cut the grains from twelve ears of sweet
corn and scrape the milk; add one pint of water. Let it boil
until quite done — thirty to forty minutes — then add two quarts
of new milk, and when it boils stir in one-quarter pound of
butter rubbed into two tablespoonfuls of flour, pepper and salt.
Beat the yolks of two eggs in the tureen and pour the soup in
boiling, stirring all the time.
Page 73 · 2 recipe records on this page
Presented as published in 1883. 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
While the soup is doing, prepare for each tureen a dozen and a half of mock-turtle forcemeat balls, and put them into the tureen. Brain balls, or cakes, are a very elegant addition, and are made by boiling the brains for ten minutes, then putting them in cold water and cutting them into pieces about as big as a large nutmeg; take savory or lemon thyme dried and finely powdered nutmeg grated, and pepper and salt, and pound them all together; beat up an egg, dip the brains in it, and then roll them in this mixture, and make as much of it as possible stick to them; dip them in the egg again, and then in finely grated and sifted bread crumbs; fry them in hot fat, and send them up as a side-dish.
A veal sweet-bread, not too much done or it will break, cut into pieces the same size as you cut the calfs head, and put in the soup just to get warm before it goes to the table, is a superb "bonne bouche" 3Jid pickled tongue, stewed till very tender, and cut into mouthfuls, is a favorite addition. We order the meat to be cut into mouthfuls that it may be eaten with a spoon; the knife and fork have no business in a soup plate.
N. B. — In helping this soup, the distributer of it should serve out the meat, forcemeat and gravy in equal parts; however trifling and needless this remark may appear, the writer has often suffered from the want of such a hint being given to the soup-server, who has sometimes sent a plate of more gravy without meat, at others, of meat without gravy, and sometimes scarcely anything but forcemeat balls.
HOUSEHOLD. Ill
Observations. — This is a delicious soup within the reach of those who "eat to live;" but if it had been composed expressly for those who only " live to eat," I do not know how it could have been more agreeable; as it is, the lover of good eating will "wish his throat a mile long, and every inch of it a palate."
Summer or Winter Corn Soup. — Boil a leg of mutton or shank of beef in six quarts of water for four hours. After the meat and fat have been removed (it is better to stand over one day to cool, so that the grease may all be taken off), add a quart or more of sweet corn nicely cut from the cob, and boil twenty or thirty minutes. In cutting the corn (with a sharp knife) take off only the point of the kernels, and scrape the milk or pulp^ thus avoiding the hull or skin, which is indigestible and unpalatable. Just before serving, add to the soup a coffee-cup of cream, with two tablespoonfuls of flour stirred smoothly in and boil for a minute. This can be made in winter by using the Yarmouth canned corn or the dried corn soaked over night, and boiled till tender.
Corn Soup. — Cut the grains from twelve ears of sweet corn and scrape the milk; add one pint of water. Let it boil until quite done — thirty to forty minutes — then add two quarts of new milk, and when it boils stir in one-quarter pound of butter rubbed into two tablespoonfuls of flour, pepper and salt. Beat the yolks of two eggs in the tureen and pour the soup in boiling, stirring all the time.
Records on this page
Summer or Winter Corn SoupCorn Soup