TO GET UP A SOUP IN HASTE.
Chop some cold cooked meat fine, and pat a pint into a
stew-pan with eome gravy, season with pepper and salt and a
little butter if the gravy is not rich.add a little floor moisten-
ed with cold water, and three pints boiling water✪ To Get Up a Soup in Haste, boil moder-
ately half an honr. Strain over some rice or nicely toasted
bread, and serve. Uncooked meat may be used by using
one quart of cold water to a pound of chopped meat, and
letting it stand half before boiling. Celery root may be
grated in as seasoning, or a bunch of parsley thrown in.
TO COLOR SOUPS.
A fine amber color is obtained by adding finely-grated
carrot to the clear stock when it is quite free from scum.
Bed is obtained by using redskinnedtomatoesfrom which
the skin and seeds have been strained out.
Only white vegetables should be used in white soups, as
ohicken.
Spinach leaves, pounded in a mortar, and the juice ex-
pressed, and added to the soups, will give a green color.
Black beans make an excellent brown soup. The same
color can be gotten by adding burnt sugar or browned flour
to clear stock.
FISH.
Fish are good, when the gills are red, eyes are full, and
the body of the fish is firm and stiff. After washing them
well, they should be allowed to remain for a short time in
salt water sufficient to cover them; before cooking wipe
them dry, dredge lightly with flour, and season with Bait and
U Haras's Cook Book.
pepper. Salmon trout and other small fish are usually fried
or broiled; all large fish should be pat in a cloth, tied close-
ly with twins, and placed in cold water, whan they may be
pot OTer the fire to boil. When fish are baked, prepare the
fish the same as for boiling, and pat in the oven on a wire
gridiron, over a dripping pan.
BOILED SALMON.
The middle slice of salmon is the best. Sew tip neatly in
a mosquito-net bag, and boil a quarter of an honr to the
pound in hot, salted water. When done, onwrap with care,
and lay upon a hot dish, taking care not to break it. Have
ready a large cupful of drawn butter, very rich, in which has
been stirred a tablespoonful of minced parsley and the juice
of a lemon✪ Boiled Salmon. Pour half upon the salmon, and serve the rest
in a boat. Garnish with parsley and sliced eggs.
Here is a recipe for a nice piciJe/or cold salmon made out
of the liquor iu which the fish has been boiled, of which take
as mnch as you wish, say three breakfast-oupfuls, to which
add vinegar to taste (perhaps a teaoupful will be enough), a
good pinch of pepper, a dessert-spoonful of salt. Boil for a
few minutes with a sprig or two of parsley and a little
thyme. After it has become quite cold, pour it over the
fish.
BROILED SALMON.
Cat some slices about an inch thick, and broil them over
a gentle bright fire of coals, for ten or twelve minutes.
When both sides are done, take them on to a hot dish;
butter each slice well with sweet butter; strew over each
a vary little salt and pepper to taste, and serve.
BAKED SALMON.
Clean the fish, rinse it, and wipe it dry; nib it well out-
side and in, with a mixture of pepper and salt, and fill it
Motkeb'b Com Boos. SG
Page 16 · 2 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
TO GET UP A SOUP IN HASTE. Chop some cold cooked meat fine, and put a pint into a stew-pan with eome gravy, season with pepper and salt and a little butter if the gravy is not rich.add a little flour moistened with cold water, and three pints boiling water, boil moderately half an hour. Strain over some rice or nicely toasted bread, and serve. Uncooked meat may be used by using one quart of cold water to a pound of chopped meat, and letting it stand half before boiling. Celery root may be grated in as seasoning, or a bunch of parsley thrown in.
TO COLOR SOUPS.
A fine amber color is obtained by adding finely-grated carrot to the clear stock when it is quite free from scum.
Bed is obtained by using red-skinned tomatoes from which the skin and seeds have been strained out.
Only white vegetables should be used in white soups, as chicken.
Spinach leaves, pounded in a mortar, and the juice expressed, and added to the soups, will give a green color.
Black beans make an excellent brown soup. The same color can be gotten by adding burnt sugar or browned flour to clear stock.
FISH.
Fish are good, when the gills are red, eyes are full, and the body of the fish is firm and stiff. After washing them well, they should be allowed to remain for a short time in salt water sufficient to cover them; before cooking wipe them dry, dredge lightly with flour, and season with Bait and
Mother's Cook Book.
pepper. Salmon trout and other small fish are usually fried or broiled; all large fish should be put in a cloth, tied closely with twins, and placed in cold water, when they may be put over the fire to boil. When fish are baked, prepare the fish the same as for boiling, and pat in the oven on a wire gridiron, over a dripping pan.
BOILED SALMON.
The middle slice of salmon is the best. Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot, salted water. When done, unwrap with care, and lay upon a hot dish, taking care not to break it. Have ready a large cupful of drawn butter, very rich, in which has been stirred a tablespoonful of minced parsley and the juice of a lemon. Pour half upon the salmon, and serve the rest in a boat. Garnish with parsley and sliced eggs.
Here is a recipe for a nice pickle for cold salmon made out of the liquor iu which the fish has been boiled, of which take as much as you wish, say three breakfast-oupfuls, to which add vinegar to taste (perhaps a teacupful will be enough), a good pinch of pepper, a dessert-spoonful of salt. Boil for a few minutes with a sprig or two of parsley and a little thyme. After it has become quite cold, pour it over the fish.
BROILED SALMON.
Cat some slices about an inch thick, and broil them over a gentle bright fire of coals, for ten or twelve minutes. When both sides are done, take them on to a hot dish; butter each slice well with sweet butter; strew over each a very little salt and pepper to taste, and serve.
BAKED SALMON.
Clean the fish, rinse it, and wipe it dry; nib it well outside and in, with a mixture of pepper and salt, and fill it
Mother's Cook Book. SG
Records on this page
To Get Up a Soup in HasteBoiled Salmon