POTAGE D'ARTAGNAN, OR CALF'S FOOT SOUP &£
Split and parboil three calf's feet, and wash off the scum.
Put them in a saucepan with one fowl, cleaned and
parboiled. Add the same garnishing of vegetables as for
plain stock. Cover this with three or four quarts of
water, and boil until tender. Remove the bones of the
feet, and press the meat between two plates. Strain
the stock, and skim off the fat. Heat a piece of butter,
the size of an egg, and to this add two tablespoonfuls of
flour, with the stock, which should have boiled down to
two quarts. Let this boil for twenty minutes, and then
add a Julienne of white vegetables (onion, celery, and
leek, previously cooked in butter and a little stock),
also the feet cut in short thin slices. Season to taste✪ Potage D'Artagnan, or Calf's Foot Soup.
Before serving add the yolks of two eggs mixed with a
half cup of cream.
The fowl may be used for other purposes.
The term " cut in Julienne " means that the vegetables
or any other articles are cut in strips about the thickness
of a match, and one and a hah* or two inches long.
OX JOINT CLEAR ^
Cut an ox tail into pieces about an inch thick. Wash
them well in hot water. Fry these pieces in a little
butter with a " Mirpoix " of vegetables. Stir the pieces
occasionally, until nicely coloured. Moisten with two
quarts of water and one quart of stock or consomme.
Let it simmer slowly, so as to remain clear until well
done. Strain the stock. Remove the meat from the
bones, and cut it into small pieces. Cut a small carrot,
one turnip, one onion, and one-quarter of a stalk of
celery into small cubes. Parboil these in water until
more than half cooked. Then finish boiling them in the
soup. Add, also, a little pearl barley, which has been
cooked in water and well rinsed, so that the floury sub-
stance has been removed. Then add the pieces of ox
16
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
LOUIS' EVERY WOMAN'S COOK BOOK
r
tail. Season to taste. Before serving add one table-
spoonful of Worcestershire sauce and some sherry wine.
OX JOINT THICK, OR A L'ANGLAISE ^5
Prepare this recipe in the same manner as Ox Joint Clear,
but thicken the stock with a little flour, which has been
slightly browned in butter. Also add one tablespoonful
of Harvey sauce and four tablespoonfuls of tomato
ketchup.
CHICKEN GUMBO -- SOUTHERN STYLE ^
Clean and wash a young fowl, and then cut it into four
pieces. (Two legs and two breasts.) Fry the fowl in a
spider with a few slices of fat salt pork until it becomes
a light brown colour. Fry also in the same fat two
large onions cut in thick slices, four scalded and peeled
tomatoes cut in halves, and two green peppers cut in
small pieces. Put the whole into a saucepan. Cover it
with three quarts of water and let it boil for an hour.
(Have the saucepan covered.) Then add one-half a
cup of rice and twenty fresh okra cut in pieces about an
inch long✪ Chicken Gumbo - Southern Style. Boil for another half an hour, or more, until
the fowl is tender. Take the fowl and the pork out of
the soup. Tear the white meat of the fowl into shreds,
and add these shreds to the soup. Season with salt,
pepper, and Cayenne, and serve.
This soup is not very attractive-looking because the
ingredients have been cooked a great deal, but in flavour
it is much superior to common chicken gumbo.
SCOTCH COCKIE-LEEKIE ^2 ✪ Scotch Cockie-Leekie
Page 9 · 4 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
POTAGE D'ARTAGNAN, OR CALF'S FOOT SOUP Split and parboil three calf's feet, and wash off the scum. Put them in a saucepan with one fowl, cleaned and parboiled. Add the same garnishing of vegetables as for plain stock. Cover this with three or four quarts of water, and boil until tender. Remove the bones of the feet, and press the meat between two plates. Strain the stock, and skim off the fat. Heat a piece of butter, the size of an egg, and to this add two tablespoonfuls of flour, with the stock, which should have boiled down to two quarts. Let this boil for twenty minutes, and then add a Julienne of white vegetables (onion, celery, and leek, previously cooked in butter and a little stock), also the feet cut in short thin slices. Season to taste. Before serving add the yolks of two eggs mixed with a half cup of cream.
The fowl may be used for other purposes.
The term " cut in Julienne " means that the vegetables or any other articles are cut in strips about the thickness of a match, and one and a half or two inches long.
OX JOINT CLEAR
Cut an ox tail into pieces about an inch thick. Wash them well in hot water. Fry these pieces in a little butter with a " Mirpoix " of vegetables. Stir the pieces occasionally, until nicely coloured. Moisten with two quarts of water and one quart of stock or consomme. Let it simmer slowly, so as to remain clear until well done. Strain the stock. Remove the meat from the bones, and cut it into small pieces. Cut a small carrot, one turnip, one onion, and one-quarter of a stalk of celery into small cubes. Parboil these in water until more than half cooked. Then finish boiling them in the soup. Add, also, a little pearl barley, which has been cooked in water and well rinsed, so that the floury substance has been removed. Then add the pieces of ox
When Served.
Guests.
Remarks.
r
tail. Season to taste. Before serving add one tablespoonful of Worcestershire sauce and some sherry wine.
OX JOINT THICK, OR A L'ANGLAISE
Prepare this recipe in the same manner as Ox Joint Clear, but thicken the stock with a little flour, which has been slightly browned in butter. Also add one tablespoonful of Harvey sauce and four tablespoonfuls of tomato ketchup.
CHICKEN GUMBO -- SOUTHERN STYLE Clean and wash a young fowl, and then cut it into four pieces. (Two legs and two breasts.) Fry the fowl in a spider with a few slices of fat salt pork until it becomes a light brown colour. Fry also in the same fat two large onions cut in thick slices, four scalded and peeled tomatoes cut in halves, and two green peppers cut in small pieces. Put the whole into a saucepan. Cover it with three quarts of water and let it boil for an hour. (Have the saucepan covered.) Then add one-half a cup of rice and twenty fresh okra cut in pieces about an inch long. Boil for another half an hour, or more, until the fowl is tender. Take the fowl and the pork out of the soup. Tear the white meat of the fowl into shreds, and add these shreds to the soup. Season with salt, pepper, and Cayenne, and serve.
This soup is not very attractive-looking because the ingredients have been cooked a great deal, but in flavour it is much superior to common chicken gumbo.
SCOTCH COCKIE-LEEKIE
Records on this page
Ox Joint ClearPotage D'Artagnan, or Calf's Foot SoupChicken Gumbo - Southern StyleScotch Cockie-Leekie