LOBSTER SOUP.
Procure a large ben fish, boiled, and with all its ootid, if
possible. Cat away from it all the meat in neat little pieeesi
. beat np the fins and minor claws in a mortar, then stew the
results in a stew-pan, slowly, along with a little white stock ;
season this with a bunch of sweet herbs; a small onion, a
little bit of celery, and a carrot may be placed in the stock
as also the toasted crust of a French roll. Season to taste
with salt and a little Cayenne✪ Lobster Soup. Simmer the whole for abont
an hour; then strain and return the liquor to the saucepan;
place in it the pieces of lobster, and having beat np the
coral in a little floor and gravy, stir it in. Let the soup re-
main on the fire for a few minutes without baling and serve
hot. A small strip of the rind of a lemon may be boiled in
the stock, and a little nutmeg may be added to the season-
ing. This is a troublesome soup to prepare, bnt there are
many who like it when it is well made.
EGG BALLS FOR SOUP.
Boil four eggs; put into cold water; mash yolks with yolk
of one raw egg, and one teaspoonful of flour, pepper, salt
and parsley✪ Egg Balls for Soup; make into balls and boil two minutes.
NOODLES FOR SOUP.
Rub into two eggs as much sifted flour as they will ab-
Borb; then roll out until thin as a wafer; dust over a little
flour, and then roll over and over into a roll, cut off thii
slices from the edge of the roll, and shake oat into long
strips; pit them into the soup lightly and boil for ten min-
utes; salt should be added while mixing with the floor —
abont a saltspoonful✪ Noodles for Soup.
Mother's Cook Boos.
IRISH STEW.— STOVED POTATOES.
These form excellent and nutritious dishes. ' The former
dish can be made from a portion of the back ribs or neck of
mutton, the fleshy part of which must be cat into cutlets.
Flatten these pieces of meat with a roller, and dip them in a
composition of pepper, salt and flour. Peel potatoes and
slice them to the extent of two pounds of potatoes for every
pound of meat. An onion or two sliced into small bits will
be required. Before building the materials into a goblet,
melt a little Buet or dripping in it, then commence by lay-
ing in the pot a layer of potatoes, which dust well with pep-
per and salt, then a layer of meat sprinkled with the chop-
ped onions, and so on till the goblet is pretty full. Fill in
about a breakfast-cupful of gravy✪ Irish Stew, if there be any in the
house; if not, water will do. Finish off with a treble row
of potatoes on the top. Let the mess stew slowly for about
three hours, taking great care to keep the lid so tight that
none of the virtue can escapo — letting away the steam is
just letting away the flavor. Shake' the pot occasionally
with some force, to prevent burning. Some cooks in pre-
paring this dish, boil the potatoes for some time, and then
pour and dry them well; others add a portion of kidney to
the stew; while extravagent people throw in a few oysters,*
slice or two of lean ham, or a ham shank. Irish stew should
be served as hot as possible. It is a savory and inexpen-
sive dish for eold weather. — Slaved potatoes are prepared
much in the same way. Cut down what of the Sunday's
roast is left, and proceed with it just as you would with the
neck of mutton. Some cooks would stew the bones of the
roast, in order to make a gravy in which to stove the meat
and potatoes, but the bones will make excellent potato soup.
Irish stew is an excellent dish for skaters and curlers. It
is sometimes known as "hot pot."
Motheb'b Coos Bool 88
Page 15 · 4 recipe records on this page
Presented as published in 1902. 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
LOBSTER SOUP.
Procure a large boiled fish, boiled, and with all its coral, if possible. Cat away from it all the meat in neat little pieces . beat np the fins and minor claws in a mortar, then stew the results in a stew-pan, slowly, along with a little white stock ; season this with a bunch of sweet herbs; a small onion, a little bit of celery, and a carrot may be placed in the stock as also the toasted crust of a French roll. Season to taste with salt and a little Cayenne. Simmer the whole for abont an hour; then strain and return the liquor to the saucepan; place in it the pieces of lobster, and having beat np the coral in a little flour and gravy, stir it in. Let the soup remain on the fire for a few minutes without boiling and serve hot. A small strip of the rind of a lemon may be boiled in the stock, and a little nutmeg may be added to the seasoning. This is a troublesome soup to prepare, bnt there are many who like it when it is well made.
EGG BALLS FOR SOUP.
Boil four eggs; put into cold water; mash yolks with yolk of one raw egg, and one teaspoonful of flour, pepper, salt and parsley; make into balls and boil two minutes.
NOODLES FOR SOUP.
Rub into two eggs as much sifted flour as they will absorb; then roll out until thin as a wafer; dust over a little flour, and then roll over and over into a roll, cut off thin slices from the edge of the roll, and shake out into long strips; pit them into the soup lightly and boil for ten minutes; salt should be added while mixing with the floor — abont a saltspoonful.
Mother's Cook Book.
IRISH STEW.— STOVED POTATOES. These form excellent and nutritious dishes. ' The former dish can be made from a portion of the back ribs or neck of mutton, the fleshy part of which must be cut into cutlets. Flatten these pieces of meat with a roller, and dip them in a composition of pepper, salt and flour. Peel potatoes and slice them to the extent of two pounds of potatoes for every pound of meat. An onion or two sliced into small bits will be required. Before building the materials into a pot, melt a little suet or dripping in it, then commence by laying in the pot a layer of potatoes, which dust well with pepper and salt, then a layer of meat sprinkled with the chopped onions, and so on till the pot is pretty full. Fill in about a breakfast-cupful of gravy, if there be any in the house; if not, water will do. Finish off with a treble row of potatoes on the top. Let the mess stew slowly for about three hours, taking great care to keep the lid so tight that none of the virtue can escape — letting away the steam is just letting away the flavor. Shake the pot occasionally with some force, to prevent burning. Some cooks in preparing this dish, boil the potatoes for some time, and then pour and dry them well; others add a portion of kidney to the stew; while extravagant people throw in a few oysters,* slice or two of lean ham, or a ham shank. Irish stew should be served as hot as possible. It is a savory and inexpensive dish for cold weather. — Slaved potatoes are prepared much in the same way. Cut down what of the Sunday's roast is left, and proceed with it just as you would with the neck of mutton. Some cooks would stew the bones of the roast, in order to make a gravy in which to stove the meat and potatoes, but the bones will make excellent potato soup. Irish stew is an excellent dish for skaters and curlers. It is sometimes known as "hot pot."
Mother's Cook Book 88
Records on this page
Lobster SoupEgg Balls for SoupNoodles for SoupIrish Stew