BoU one quart of opened clams for twenty minutes in three
pints of good veal consommé. Strain and add two tablespoon-
fuls of butter, two tablespoonf uls of blended flour, and one pint
of cream. Cook for a few minutes. Then stir in the well-
beaten yolks of four eggs. Cook a few minutes longer. Sea-
son with salt and white pepper to taste.
Clam Ohowder
One quart of opened hard clams, drained and chopped very
fine, two dozen soft-shell clams, chopped in the same way, with
88 MB8. BEELT'a COOK BOOK
the hard part removed. Cut one quart of peeied potatoes in
small squares. Bruise and steep one-half pound of hard crackers
in cold water. Chop two large white onions and two ounces of
salt pork very fine. Put the pork and onion in a stewpan with
one ounce of butter. Fry until a light brown, add the potatoes,
six peeied and sliced tomatoes, one quart of water, three pinta
of white broth, veal or chicken, ground thyme, mace, sage, and
white pepper to taste. Boil thirty minutes. Then put in the
clams with their liquor and the crackers. Boil thirty minutes
longer. Skim the fat, add four ounces of butter and chopped
parsley, mix thoroughly, and serve at once.
Fish Broth
Fry four ounces of butter with the foUowing vegetables
sliced fine : two onions, two carrots, and two leeks. Fry until
quite dry. Then add four pounds of fish, — such as bass, black
fish, flounder, or any bony fish, — the head of a fresh cod, one
quart of white wine, and six quarts of water. Season with
salt, peppercoms, bunch of parsley, and a few blades of mace.
Cover the stewpan and boil one-half hour. Strain the broth
and free it from its fat. Chop up two pounds of cod or bass,
mix with two eggs, add the broth and a few more sliced vege-
tables. Set on the fìre and stir constantly until it begins to
boil. Then let it simmer for ten minutes and strain through a
wet cloth. Pour in a tureen with three or four dozen veal
forcemeat balls fried in hot lard.
Fish Ghowder
Skin a four-pound haddock, wash thoroughly, and cut the
flesh from the bones in pieces about two inches square. Cover
the head and bones with cold water and boil one>half hour.
Slice two small white onions in a pan with four slices of thin,
fat, salt pork. When tender, skim out the pork and onions and
add the strained bone liquor and one quart of sliced raw potato.
aoups 89
Cook for ten miimtes, then add the fìsh, one tablespoonful of
sali, and one-half teaspoonful of white pepper. When the
potatoes are tender, add one quai-t of hot milk which has been
thickened wìth two ounces of butter✪ Oyster Bisque and flour mixed together.
Do not break the fish by needless stirring. Split six butter
crackers, arrange in a tureen, and pour the fish chowder over
them.
Crab Bisque ✪ Crab Bisque
Page 51 · 7 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
BoU one quart of opened clams for twenty minutes in three pints of good veal consommé. Strain and add twotablespoonfuls of butter, two tablespoonfuls of blended flour, and one pint of cream. Cook for a few minutes. Then stir in the wellbeaten yolks of four eggs. Cook a few minutes longer. Season with salt and white pepper to taste.
Clam Ohowder
One quart of opened hard clams, drained and chopped very fine, two dozen soft-shell clams, chopped in the same way, with
the hard part removed. Cut one quart of peeled potatoes in small squares. Bruise and steep one-half pound of hard crackers in cold water. Chop two large white onions and two ounces of salt pork very fine. Put the pork and onion in a stewpan with one ounce of butter. Fry until a light brown, add the potatoes, six peeled and sliced tomatoes, one quart of water, three pinta of white broth, veal or chicken, ground thyme, mace, sage, and white pepper to taste. Boil thirty minutes. Then put in the clams with their liquor and the crackers. Boil thirty minutes longer. Skim the fat, add four ounces of butter and chopped parsley, mix thoroughly, and serve at once.
Fish Broth
Fry four ounces of butter with the following vegetables sliced fine : two onions, two carrots, and two leeks. Fry until quite dry. Then add four pounds of fish, — such as bass, black fish, flounder, or any bony fish, — the head of a fresh cod, one quart of white wine, and six quarts of water. Season with salt, peppercoms, bunch of parsley, and a few blades of mace. Cover the stewpan and boil one-half hour. Strain the broth and free it from its fat. Chop up two pounds of cod or bass, mix with two eggs, add the broth and a few more sliced vegetables. Set on the fire and stir constantly until it begins to boil. Then let it simmer for ten minutes and strain through a wet cloth. Pour in a tureen with three or four dozen veal forcemeat balls fried in hot lard.
Fish Chowder
Skin a four-pound haddock, wash thoroughly, and cut the flesh from the bones in pieces about two inches square. Cover the head and bones with cold water and boil one-half hour. Slice two small white onions in a pan with four slices of thin, fat, salt pork. When tender, skim out the pork and onions and add the strained bone liquor and one quart of sliced raw potato.
Soups 89
Cook for ten minutes, then add the fìsh, one tablespoonful of sali, and one-half teaspoonful of white pepper. When the potatoes are tender, add one quart of hot milk which has been thickened wìth two ounces of butter and flour mixed together. Do not break the fish by needless stirring. Split six butter crackers, arrange in a tureen, and pour the fish chowder over them.
Crab Bisque
Records on this page
Oyster BisqueCrab Bisque (Alternative)Clam BisqueClam ChowderFish BrothFish ChowderCrab Bisque