Take 2 pounds of lean beef chopped finely, put this in double boiler with enough cold water to cover it. Let it steep 1 hour, then simmer for 3 hours; season with salt✪ Beef Tea and pepper. Strain through a cloth that has been dipped in cold water. For invalids, heat the quantity required and serve. KENTUCKY RECEIPT BOOK. 13 Beef Tea. One pouiid of lean beef, 1 large soup bone, 1 small onion with 14 cloves stuck in it, 1 bunch of celery, or celery seed. Wash beef and soup bone, and put in kettle with 1 gallon of cold water. Boil until reduced to 3 pints. When done set away to cool. Skim off grease. When ready to serve return to kettle and add 1 dessert spoon of toasted brown sugar, salt and pepper. Crab Oumbo. One knuckle of veal, 2 large onions, 1 heaping pint okra, 6 large crabs, 1 gallon water, salt and pepper to taste. Slice onions and okra and fry in butter; add a little pepper and salt. When a chestnut brown put in kettle with the boiling water, and when half done, have the crabs fried in butter and add to soup. Let it cook 4% hours, then serve. Beef Tea. One pound of lean beef, 1 soup bone, 1 small onion with 14 cloves stuck in it, bunch of celery or some celery seed. Wash beef and soup bone, and add to it one gallon of water. Boil until re- duced to three pints. When done set away to cool; skim off all grease. Just before serving return to kettle and add 1 dessert spoon of toasted brown sugar, salt and pepper. Beef for the Invalid. Take a piece of lean beefsteak and put it in a kettle of hot water for 1 minute, or until seared ; then chop very fine and spread on thin slices of bread ; add a little pepper✪ Beef for the Invalid and salt. Consomme. Two pounds of lean beef, 2-pound knuckle of veal, 3 quarts of cold water, 2 stalks of celery, 1 small onion, 2 slices of carrot, a little parsley, 2 pepper corns, 6 cloves, salt and pepper. Cut beef in small pieces, also the veal. Put 1 tablespoon of butter in sauce- pan with the meat ; cook a nice brown. Add 1 quart of water and cook 1 hour, then add 2 quarts of cold water and cook slowly ; sim- mer for 6 hours, skimming often. One hour before soup is done put in the vegetables that have been nicely browned in butter, add also the herbs, spices and salt. Remove from fire and strain. Put back on fire and add 2 tablespoons of caramel, the shells and whites of 2 partially beaten eggs. Serve hot. Bouillon. Take 2 large soup bones very lean, 2 onions with 1 dozen cloves stuck in them, 2 carrots, 2 parsnips, 1 pint of tomatoes or 1 teacup of tomato catsup, 1 teaspoon of black pepper, a dash of cayenne pepper, salt and 6 quarts of water✪ Bouillon. Let boil 6 hours ; as it is re- duced, add more water, keeping always the original quantity. When 14 KENTUCKY RECEIPT BOOK. the meat and vegetables are thoroughly done strain, without mash- ing, through a double cloth. Set away until next day. Skim off grease and put in a porcelain kettle to cook. Add a caramel made of 1 teacup of brown sugar melted, the juice of 2 lemons, the grated rind of 1 lemon, whites and shells of 3 eggs. Let this boil half an hour, or until it looks clear; have cotton well rinsed and strain again. Add 1 teacup of best sherry wine just before serving. Clear Soup. One large chicken, 2 pounds lean beef, enough cold water to cover it, 1 carrot sliced✪ Clear Soup. Boil until thoroughly done. Let stand 12 hours, skim off grease and strain the liquid. Put in porcelain kettle with a caramel, and the frothed white of 1 egg with shell; boil about 10 minutes and strain through flannel bag. Qumbo Fille. ✪ Qumbo Fille

AI-modernized reading of the original text

Take 2 pounds of lean beef chopped finely, put this in double boiler with enough cold water to cover it. Let it steep 1 hour, then simmer for 3 hours; season with salt and pepper. Strain through a cloth that has been dipped in cold water. For invalids, heat the quantity required and serve. Beef Tea. One pound of lean beef, 1 large soup bone, 1 small onion with 14 cloves stuck in it, 1 bunch of celery, or celery seed. Wash beef and soup bone, and put in kettle with 1 gallon of cold water. Boil until reduced to 3 pints. When done set away to cool. Skim off grease. When ready to serve return to kettle and add 1 dessert spoon of toasted brown sugar, salt and pepper. Crab Oumbo. One knuckle of veal, 2 large onions, 1 heaping pint okra, 6 large crabs, 1 gallon water, salt and pepper to taste. Slice onions and okra and fry in butter; add a little pepper and salt. When a chestnut brown put in kettle with the boiling water, and when half done, have the crabs fried in butter and add to soup. Let it cook 4% hours, then serve. Beef Tea. One pound of lean beef, 1 soup bone, 1 small onion with 14 cloves stuck in it, bunch of celery or some celery seed. Wash beef and soup bone, and add to it one gallon of water. Boil until reduced to three pints. When done set away to cool; skim off all grease. Just before serving return to kettle and add 1 dessert spoon of toasted brown sugar, salt and pepper. Beef for the Invalid. Take a piece of lean beefsteak and put it in a kettle of hot water for 1 minute, or until seared ; then chop very fine and spread on thin slices of bread ; add a little pepper and salt. Consomme. Two pounds of lean beef, 2-pound knuckle of veal, 3 quarts of cold water, 2 stalks of celery, 1 small onion, 2 slices of carrot, a little parsley, 2 pepper corns, 6 cloves, salt and pepper. Cut beef in small pieces, also the veal. Put 1 tablespoon of butter in saucepan with the meat ; cook a nice brown. Add 1 quart of water and cook 1 hour, then add 2 quarts of cold water and cook slowly ; simmer for 6 hours, skimming often. One hour before soup is done put in the vegetables that have been nicely browned in butter, add also the herbs, spices and salt. Remove from fire and strain. Put back on fire and add 2 tablespoons of caramel, the shells and whites of 2 partially beaten eggs. Serve hot. Bouillon. Take 2 large soup bones very lean, 2 onions with 1 dozen cloves stuck in them, 2 carrots, 2 parsnips, 1 pint of tomatoes or 1 teacup of tomato catsup, 1 teaspoon of black pepper, a dash of cayenne pepper, salt and 6 quarts of water. Let boil 6 hours ; as it is reduced, add more water, keeping always the original quantity. When the meat and vegetables are thoroughly done strain, without mashing, through a double cloth. Set away until next day. Skim off grease and put in a porcelain kettle to cook. Add a caramel made of 1 teacup of brown sugar melted, the juice of 2 lemons, the grated rind of 1 lemon, whites and shells of 3 eggs. Let this boil half an hour, or until it looks clear; have cotton well rinsed and strain again. Add 1 teacup of best sherry wine just before serving. Clear Soup. One large chicken, 2 pounds lean beef, enough cold water to cover it, 1 carrot sliced. Boil until thoroughly done. Let stand 12 hours, skim off grease and strain the liquid. Put in porcelain kettle with a caramel, and the frothed white of 1 egg with shell; boil about 10 minutes and strain through flannel bag. Qumbo Fille.

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ConsommeCrab OumboBeef TeaBeef for the InvalidBouillonClear SoupQumbo Fille

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