Skin and clean two fat wild rabbits and wipe them with a
wet towel. Remove the fillets and free them from ali the thin
skin and sinews. Draw and clean two partridges, remove ali
the breast meat, lift up the skin and free the meat of the small
sinews. Put the fillets aside for future use. Cut ali the car-
casses in small pieces. Place them in a soup kettle with a scant
fi ve quarts of beef stock. Place over a hot fire and watcb until
it begins to boil and remove ali the scum and grease. Season
Boupa 85
with two white onions, three medium-sized carrots, two leeks
tied with a Binali bay leaf and a very small bunch of thyme, one
tablespoonful of salt, and half a teaspoonful of black pepper.
After adding the seasoning, lei the mixture boil slowly for one
hour and a half. Leave the kettle partly uncovered. Wben
it has boiled the given time, strain through a colander into a
large bowl. Let it become partially cool, then skim ali the f at
from the surface, remove the broth from the bowl with a cup,
leaving a little in the bottom of the bowl to avoid the dregs.
Strain the second time through a wet cloth. Put two table-
spoonfuls of batter and two of flour in a saucepan. After it
has cooked for five minutes pour the broth over it, a cupful
at a time. Stir constantly. Let it simmer twenty minutes.
Remove the pan to the side of range and pour in slowly, con-
stantly stirring, one-half pint of rich cream. Do not boil after
this is in. Place the partridge and rabbit fillets as foUows :
cover the bottom of a roasting pan with thin slices of larding
pork. Season each one of the fillets with a little salt and pepper.
Place them side by side in the pan and cover them with a thin
layer of pork. Pour over them five tablespoonfuls of the game
broth✪ Puree of Game. Bake in hot oven for fifteen minutes. Baste twice dur-
ing the cooking. Remove from the pan. Cut the rabbit fillets
in very small squares, partridge fillets in thin square slices one-
half inch wide. Serve the puree very hot after adding the
minced fillets.
Oreen Turtle Soup
Green turtle when prepared can be kept for weeks, and
dealers are not willing to retail it. The best way is to buy a
small turtle weighing about twenty-five pounds. If your
dealer will not prepare it, hang it by the hind legs or fins, cut
off its head and let it bleed ali day. Then with a sharp knife
port the two shells, remove the intestines, take ali the meat
from the shells, bones, and fins. Cut each shell in four pieces,
and piange — for a moment (m7y — *the fins and shells in boiling
86 MBS. SEELT'a COOK BOOK ✪ Green Turtle Soup
Page 49 · 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
Skin and clean two fat wild rabbits and wipe them with a wet towel. Remove the fillets and free them from ali the thin skin and sinews. Draw and clean two partridges, remove ali the breast meat, lift up the skin and free the meat of the small sinews. Put the fillets aside for future use. Cut ali the carcasses in small pieces. Place them in a soup kettle with a scant fi ve quarts of beef stock. Place over a hot fire and watcb until it begins to boil and remove ali the scum and grease. Season
Soups 85
with two white onions, three medium-sized carrots, two leeks tied with a small bay leaf and a very small bunch of thyme, one tablespoonful of salt, and half a teaspoonful of black pepper. After adding the seasoning, lei the mixture boil slowly for one hour and a half. Leave the kettle partly uncovered. Wben it has boiled the given time, strain through a colander into a large bowl. Let it become partially cool, then skim ali the f at from the surface, remove the broth from the bowl with a cup, leaving a little in the bottom of the bowl to avoid the dregs. Strain the second time through a wet cloth. Put two tablespoonfuls of butter and two of flour in a saucepan. After it has cooked for five minutes pour the broth over it, a cupful at a time. Stir constantly. Let it simmer twenty minutes. Remove the pan to the side of range and pour in slowly, constantly stirring, one-half pint of rich cream. Do not boil after this is in. Place the partridge and rabbit fillets as follows : cover the bottom of a roasting pan with thin slices of larding pork. Season each one of the fillets with a little salt and pepper. Place them side by side in the pan and cover them with a thin layer of pork. Pour over them five tablespoonfuls of the game broth. Bake in hot oven for fifteen minutes. Baste twice during the cooking. Remove from the pan. Cut the rabbit fillets in very small squares, partridge fillets in thin square slices one-half inch wide. Serve the puree very hot after adding the
minced fillets.
Oreen Turtle Soup
Green turtle when prepared can be kept for weeks, and dealers are not willing to retail it. The best way is to buy a small turtle weighing about twenty-five pounds. If your dealer will not prepare it, hang it by the hind legs or fins, cut off its head and let it bleed ali day. Then with a sharp knife part the two shells, remove the intestines, take ali the meat from the shells, bones, and fins. Cut each shell in four pieces, and plunge for a moment the fins and shells in boiling
Records on this page
Puree of GameGreen Turtle Soup