Broil rare, in slices, four pounds of lean hip or rump
steak. Then cut it in small pieces, and press out all the
juice. This juice may be heated by placing the cup in
hot water.
Four pounds of beef will make only one cup of juice.
20
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
FISH SOUPS AND SHELLFISH SOUPS
FISH CHOWDER -- BOSTON STYLE ^
Split, skin, and bone half a codfish (the head end.) Cut
the meat into pieces two inches square. Put the head,
bones, and skin into a saucepan with a garnishing of
vegetables, like any other stock. Add three quarts of
water, let it boil for half an hour, and then strain. Cut
one-quarter of a pound of fat salt pork and a big onion
into very small dice. Fry them together, until the pork
is nearly melted. Add two tablespoonfuls of flour, and
then moisten with two quarts of the fish stock. Add a
pint of raw potatoes cut in cubes, and boil until cooked.
Then add the pieces of fish, and boil for six or eight
minutes more. Before serving add one pint of milk
and cream mixed. Season to taste and serve with pilot
crackers✪ Fish Chowder - Boston Style. The crackers may be served separately, or
broken up in the soup.
CLAM SOUP DUXBURY ^
Boil two quarts of Duxbury clams in three pints of
water for ten minutes. Strain the broth. Melt in a
saucepan a piece of butter the size of an egg. Add two
tablespoonfuls of flour. Stir well, and add the clam
broth. Let it boil for fifteen minutes. Pick the clams
out of the shells, and remove the hard parts. The soft
parts should be washed well, as they may be sandy.
Add them to the soup. Lastly, mix thoroughly one pint
of milk and cream with the yolks of two eggs and stir
it into the soup, also add a small piece of table butter.
Season with salt and pepper✪ Clam Soup Duxbury. Do not let it boil any more
before serving.
MOUSSELINE OF CLAMS ^
Thicken three pints of boiling clam broth with one
tablespoonful of cornstarch, diluted in water. Let it
boil for a few minutes. Have the yolks of three eggs
21
HE
r
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
LOUIS' EVERY WOMAN'S COOK BOOK
well mixed with one pint of cream, and stir this into
the broth. Remove from the fire. Add a wine-glass-
ful of sauterne wine, salt, and Cayenne pepper✪ Mousseline of Clams. Serve
with thin slices of French bread browned slightly in the
oven.
BISQUE OF LOBSTER ^
Slice a small carrot, an onion, and a little celery. Fry
them slightly in butter, and then add to the vegetables a
medium-sized live lobster, cut into pieces, and fry together
for a few minutes, until the shell of the lobster turns red.
Add two ponies of brandy and set fire to it. When the
brandy has burned out add one tablespoonful of flour
and a quarter of a cup of raw rice. Moisten it with two
quarts of ordinary white stock and let it boil for forty
minutes. Take the lobster out of the soup, and remove
the meat from the shell, reserving the meat of the
claws. Pound the remainder of the lobster meat to a
pulp, rub the whole through a wire sieve, and put it back
into the soup. Try to get as much rice and meat through
as possible. Heat the soup again to the boiling point,
and add one cup of heavy cream✪ Bisque of Lobster. Cut the meat of the
lobster claws into small dice, and add to the soup.
When serving put a few small bread croutons into each
plate.
BISQUE OF OYSTERS, FAMILY STYLE *% ✪ Bisque of Oysters, Family Style
Page 11 · 6 recipe records on this page
Presented as published in 1910. 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
Broil rare, in slices, four pounds of lean hip or rump steak. Then cut it in small pieces, and press out all the juice. This juice may be heated by placing the cup in hot water.
Four pounds of beef will make only one cup of juice.
When Served.
Guests.
Remarks.
FISH SOUPS AND SHELLFISH SOUPS
FISH CHOWDER -- BOSTON STYLE ^
Split, skin, and bone half a codfish (the head end.) Cut the meat into pieces two inches square. Put the head, bones, and skin into a saucepan with a garnishing of vegetables, like any other stock. Add three quarts of water, let it boil for half an hour, and then strain. Cut one-quarter of a pound of fat salt pork and a big onion into very small dice. Fry them together, until the pork is nearly melted. Add two tablespoonfuls of flour, and then moisten with two quarts of the fish stock. Add a pint of raw potatoes cut in cubes, and boil until cooked. Then add the pieces of fish, and boil for six or eight minutes more. Before serving add one pint of milk and cream mixed. Season to taste and serve with pilot crackers. The crackers may be served separately, or broken up in the soup.
CLAM SOUP DUXBURY ^
Boil two quarts of Duxbury clams in three pints of water for ten minutes. Strain the broth. Melt in a saucepan a piece of butter the size of an egg. Add two tablespoonfuls of flour. Stir well, and add the clam broth. Let it boil for fifteen minutes. Pick the clams out of the shells, and remove the hard parts. The soft parts should be washed well, as they may be sandy. Add them to the soup. Lastly, mix thoroughly one pint of milk and cream with the yolks of two eggs and stir it into the soup, also add a small piece of table butter. Season with salt and pepper. Do not let it boil any more before serving.
MOUSSELINE OF CLAMS ^
Thicken three pints of boiling clam broth with one tablespoonful of cornstarch, diluted in water. Let it boil for a few minutes. Have the yolks of three eggs
When Served.
Guests.
Remarks.
well mixed with one pint of cream, and stir this into the broth. Remove from the fire. Add a wine-glassful of sauterne wine, salt, and Cayenne pepper. Serve with thin slices of French bread browned slightly in the oven.
BISQUE OF LOBSTER ^
Slice a small carrot, an onion, and a little celery. Fry them slightly in butter, and then add to the vegetables a medium-sized live lobster, cut into pieces, and fry together for a few minutes, until the shell of the lobster turns red. Add two ponies of brandy and set fire to it. When the brandy has burned out add one tablespoonful of flour and a quarter of a cup of raw rice. Moisten it with two quarts of ordinary white stock and let it boil for forty minutes. Take the lobster out of the soup, and remove the meat from the shell, reserving the meat of the claws. Pound the remainder of the lobster meat to a pulp, rub the whole through a wire sieve, and put it back into the soup. Try to get as much rice and meat through as possible. Heat the soup again to the boiling point, and add one cup of heavy cream. Cut the meat of the lobster claws into small dice, and add to the soup. When serving put a few small bread croutons into each plate.
BISQUE OF OYSTERS, FAMILY STYLE *%
Records on this page
Fish Chowder - Boston StyleClam Soup DuxburyMousseline of ClamsBisque of LobsterScotch CanapesBisque of Oysters, Family Style