Kentucky receipt book

For every pound of lean meat and bone, allow 1 quart of cold water. Crush bones and dice the meat, bring slowly to boiling point, add 1 slice of onion, 1 teaspoon salt, % saltspoon pepper. Simmer until meat is reduced to a pulp. Strain broth and when cold remove fat. For each quart of broth, use 2% tablespoons of rice which has been soaked 30 minutes. A few leaves of fresh mint, or a dash of celery salt may be added to the broth. A simple mode to prepare mutton broth is to take 1 pound of lean mutton, chop fine, cover with cold water and let it steep 1 hour. Simmer 20 minutes, season to taste, strain and serve hot. Chicken Broth. Prepare chicken in usual way, then separate at the joints, and remove skin and fat. Put in soup pot, cover with cold water, add 1 small onion sliced, 1 tablespoon of salt, 1 saltspoon of pepper. Simmer until chicken is tender. Remove chicken, cut meat in small pieces, return bones and gristle to kettle, and simmier until free of all substance. Soak 2% tablespoons of rice 30 minutes. Strain broth and remove all grease, then put back in pot, adding the diced meat and the rice. Cook until rice is tender ; if required, add more seasoning. Serve at once. Three tablespoons of cream may be added, which enriches the broth. Julienne Soup. Take 2 carrots, 3 celery leaves, 1 leek, % onion, 1 small turnip and 4 cabbage leaves, cut all into shreds, brown in a saucepan, with 1 tablespoon of butter. Add 1 quart of rich soup stock, pepper and salt. Cook 1½ hour, then add 4 tablespoons of cooked peas, 1 tablespoon of string beans ; let boil again and serve. Noodles. Beat 1 egg slightly, add flour enough to make a stiff dough, a little salt ; knead on a floured board, and roll very thin. Cover and let stand % hour, then use sharp knife to cut in fancy shapes. Dry, and when needed cook 20 minutes in boiling salted water, drain and add to soup. They may be used as a vegetable. Mock Turtle Soup. Take 2 gallons of cold water and put in it 1 calf's head or 4 veal shanks, 1 tablespoon of cloves and allspice mixed (put in a muslin bag), pepper and salt, carrots, onions and tomatoes, cook well. After the meat is done, take it out, chop fine and return to the soup; thicken with a little browned flour. Have % teacup brown sugar toasted, mix with it 1 pint boiling water, and add to the soup. Have 4 hard boiled eggs, and 2 lemons sliced in tureen, pour in the soup. Can add 1 cup of wine. Serve at once. ¥:bktucky receipt book. 21 French Gumbo. Take 1 good size chicken, and fry a nice brown, add to it 2 quarts of cold water, 1½ pints of okra sliced thin, 1 slice of middling, 1 pod of red pepper, salt to taste. Let it simmer 2 hours. Always serve rice with gumbo. Chicken Soup. One large chicken, 4 quarts of cold water, 1 tablespoon butter, pepper and salt. Wash the chicken and put in soup pot with cold water ; boil slowly 4 hours. Season with pepper and salt. Add butter a short while before it is done. If stock is not thick enough, add 1 tablespoon of flour made into a paste with cold water. Stir rapidly to prevent lumping. If preferred % teacup uncooked rice may be added after chicken has cooked 2 hours. Skim soup often, when beginning to boil. Chicken Soup. Take a roasted chicken and cut all meat from the bone, put bones in soup pot with 2 quarts of cold water and boil slowly for 2 hours. Add 1 teacup of boiled rice to the meat, and pound to a paste. Strain broth over this; stir well and rub through a puree sieve. When ready to serve bring to boiling point, add %. cup of cream and season with white pepper and salt. Serve hot. If preferred, the rice may be omitted, leaving it a delicious soup. Noodle Soup.