Manual for army cooks

Put veal in kettle with three quarts of water. Simmer two hours. Add sprig of parsley, carrot, and bay leaf (optional), and simmer one hour longer. Strain and stand away to cool. When cold take fat from top and turn soup carefully into the kettle, leaving all sediment behind, and place over fire to heat. Put suet in dish, add flour, mix, add salt and enough ice water to moisten ; make into dumplings the size of a marble. When all are done place in soup, boil ten minutes, add grated onion and salt and pepper to taste. Serve while hot. 9281 6 OX-TAIL SOUP. 2 ox tails, 1 tablespoon salt. 1 large onion. 1 tablespoon mixed herbs. 4 quarts cold water. 4 cloves. 1 tablespoon beef dripping. 4 peppercorns. Wash and cut up ox tails, separating at joints. Cut the onion fine and fry it in beef dripping. When browned slightly, draw it to side of pan and brown half the ox tails. Put fried onion and ox tails in soup kettle and cover with four quarts cold Avater. Tie herbs, cloves, and peppercorns in a strainer cloth and add to soup. Add salt and simmer three or four hours or until meat separates from the bone and gristly parts are soft. Select nicest joints to serve with soup. Skim off fat and add more salt and pepper if needed. Strain and serve very hot. Vegetables may be served with this soup. If so, cut one pint mixed onions, carrots, turnips, and celery into small pieces or fancy shapes. Add them to liquor after straining and boil twenty minutes or until tender. CONSOMME. 4 pounds beef. 4 cloves. 1 ounce suet. 3 quarts cold water. 1 small onion. 1 small carrot. Piece of celery. Cut up four pounds lean beef into dice. Put one ounce suet and onion, sliced, into kettle and cook until brown. Add the meat and cook without covering thirty minutes. Add the cold water, cover kettle, and simmer for three hours. At end of time add the carrots, cloves, celery, and simmer one hour longer. Strain and stand away to cool. When cold remove all grease from top and turn into kettle. Boil one minute and strain through cheese cloth. Season and serve. TOMATO AND RICE SOUP. 4 pounds fresh lean beef. 1 onion, sliced. 1 or 3 pounds soup bone. i pound rice. 1 gallon cold water. Pepper and salt. 4 pounds fresh or canned tomatoes. Time, five and one-half to six hours. Put the meat and bones in a pot with the water, jne tablespoonful of salt and the sliced onion, and cook as directed in Remarks on Souj). One hour and a quarter before the soup is cooked strain it through a colander and return soup and good meat to the pot, leaving out bones, skin, gristle, etc. Prepare the tomatoes and rice as directed in Remarks on Soup. Put the tomatoes into the soup directly after it is strained, and the rice thirty minutes before the soup is cooked. Stir frequently that the tomatoes may dissolve thoroughly and the rice be jjrevented from scorching or sticking to the bottom of the pot. When cooked season lightly and serve. BEAN SOUP. 2 quarts beans. 6 quarts cold water. 1 pound salt pork. Pepper. 1 teaspoonful bicarbonate of soda. Time, three hours.