TURKEY AND CHICKEN.
Turkey soup may be made from the bones
of a cold roast turkey with the addition of
about half a pound of nice fat bacon, but
the nicest soup is made from the water in
which a turkey is boiled. After the turkey
is cooked sufficiently, take it out and skim
off the oily particles to dress the turkey
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JANE HAMILTON'S RECIPES
with — they spoil the soup if allowed to re-
main. Then add a little thickening, salt,
and half a pint of rich milk. Some persons
like rice✪ Turkey and Chicken Soup in this soup, in which case the rice
must be boiled in the soup before the turkey
is taken out. If the turkey is not very fat
put half a pound of good fat bacon on with
the turkey, to make the soup rich enough.
Two quarts of very fine soup can be made
from a boiled turkey.
Chicken soup is sometimes made from the
water in which half-grown chickens are
boiled, but the usual and best way is to take
a large fat chicken and put it on in water
sufficient to cover about two hours before
dinner. You may put in a little rice if you
choose. About fifteen or twenty minutes
before serving up the soup put in a bunch
of thyme to season it. Ten minutes before
it is done add about a pint of rich cream,
a little thickening, and season with salt✪ Chicken Soup and
black pepper. The above will make two
quarts of rich chicken soup.
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JANE HAMILTON'S RECIPES
VEGETABLE.
Take a slice of good fat ham and put it
on to boil in water with some tender cym-
blings and ears of corn, enough to make
two quarts of soup; the quantity will de-
pend upon the size of the cymblings and
how thick you like the soup. V/hen the
cymblings are done pass them through a
sieve and return them into the pot in which
they were boiled with the ham, cut off the
corn carefully and put back with the cym-
blings, etc. The corn may be cut off the
cob before it is boiled and put in the soup.
Put a little thickening in the soup, a pint
of cream, a slice of butter, and season with
salt and black pepper. This is for two
quarts of soup. Four good ears of corn and
three cymblings would be quite sufficient
for this quantity of soup.
VERMICELLI.
Take a lar^e fat chicken, or about two
pounds of veal or lamb, and two or three
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JANE HAMILTON'S RECIPES
slices of fat ham; the chicken should be cut
in pieces, the lamb or veal in small slices,
and put on to boil in sufficient cold water;
let it boil until the meat is boiled to shreds.
About half an hour before the soup is done,
wash well in cold water one and a half or
two ounces of vermicelli, and put it in the
soup with some thyme tied in a bunch.
Season with salt and black pepper. You
do not put any thickening in this soup. The
above will make two quarts of rich soup.
Color the soup a rich brown with burnt
sugar.
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FISH
FISH
HERRING, HOW TO PUT UP.
Page 5 · 4 recipe records on this page
Presented as published in 1909. 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
TURKEY AND CHICKEN.
Turkey soup may be made from the bones of a cold roast turkey with the addition of about half a pound of nice fat bacon, but the nicest soup is made from the water in which a turkey is boiled. After the turkey is cooked sufficiently, take it out and skim off the oily particles to dress the turkey
(23)
with — they spoil the soup if allowed to remain. Then add a little thickening, salt, and half a pint of rich milk. Some persons like rice in this soup, in which case the rice must be boiled in the soup before the turkey is taken out. If the turkey is not very fat put half a pound of good fat bacon on with the turkey, to make the soup rich enough. Two quarts of very fine soup can be made from a boiled turkey.
Chicken soup is sometimes made from the water in which half-grown chickens are boiled, but the usual and best way is to take a large fat chicken and put it on in water sufficient to cover about two hours before dinner. You may put in a little rice if you choose. About fifteen or twenty minutes before serving up the soup put in a bunch of thyme to season it. Ten minutes before it is done add about a pint of rich cream, a little thickening, and season with salt and black pepper. The above will make two quarts of rich chicken soup.
(24)
VEGETABLE.
Take a slice of good fat ham and put it on to boil in water with some tender cymblings and ears of corn, enough to make two quarts of soup; the quantity will depend upon the size of the cymblings and how thick you like the soup. When the cymblings are done pass them through a sieve and return them into the pot in which they were boiled with the ham, cut off the corn carefully and put back with the cymblings, etc. The corn may be cut off the cob before it is boiled and put in the soup. Put a little thickening in the soup, a pint of cream, a slice of butter, and season with salt and black pepper. This is for two quarts of soup. Four good ears of corn and three cymblings would be quite sufficient for this quantity of soup.
VERMICELLI.
Take a large fat chicken, or about two pounds of veal or lamb, and two or three
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slices of fat ham; the chicken should be cut in pieces, the lamb or veal in small slices, and put on to boil in sufficient cold water; let it boil until the meat is boiled to shreds. About half an hour before the soup is done, wash well in cold water one and a half or two ounces of vermicelli, and put it in the soup with some thyme tied in a bunch. Season with salt and black pepper. You do not put any thickening in this soup. The above will make two quarts of rich soup. Color the soup a rich brown with burnt sugar.
(26)
FISH
FISH
HERRING, HOW TO PUT UP.
Records on this page
Turkey and Chicken SoupChicken SoupVegetable SoupStewed Oysters