Bouillon. — Put a three or four pound soup bone, selecting one
with plenty of meat, in four quarts of cold water with level table-
spoon salt ; let come to a boil, skim thoroughly ; then add one whole
medium^sized turnip and onion pared, with latter stuck with half
dozen cloves ; a scraped carrot and a Bunch of Herbs as given in
meats ; or it may be composed of parsley, small stalk of celery, half a
bay leaf, blade mace and five pepper-corns (if pepper is used) ; or the
bunch may be omitted entirely, or use only parsley. But all these
little seasonings add greatly to the flavor and when one becomes ac-
customed to keep them on hand, the expense and extra trouble are
comparatively nothing. Let cook three hours✪ Bouillon, if cooked too long
it will npt be so clear ; and the bone can be recooked, so it is fully
as economical, and secures better results. Strain and set away,
without covering, excepting with a thin cloth. When wanted for
use remove fat, heat and strain; then reheat. This second strain
ing generally prevents necessity of clarifying, but if cloudy, clarify
as directed. This gives Plain Bouillon to which add Caramel till of
color desired, as the more added the deeper the shade, but too high
a flavor does not want to be given. When making it just for the
Bouillon, for three i)ints of latter put tablespoon sugar in frying pan
and let brown, stirring all the time. Then add gradually cup of
the bouillon or water, as if added all at once it would boil over ;
cook a few m.oments, and add to kettle ; if any sugar is left in pan
add a little more bouillon, cook a moment or two and add. Serve
very hot in bouillon cups. For Philadelphia Bouillon add to the
soup bone a chicken, a pound of shin of veal and a small slice ham ;
if the meat is cut from bone, in order to break the latter up, place
bones in kettle first then put the meat on them, fry the whole onion
in little ham fat add with other ingredients and cook four hours.
True Bouillon is served as above for company dinners, receptions,
and evening parties, and should be used at many a home ainner ;
but additions may be made to it and one of the nicest is the Sweed^
ish DumplingSj rub tablespoon butter with two (heaping) of flour,
smoothly in saucepan over the fire, add pinch salL pint cream, or
pint cream and milk, and stir till thick as mush, add two teaspoons
sugar, and tablespoon grated almonds or cocoa-nut ; remove from
stove and add beaten yolks of two eggs. Aft^r dishing bouillon
Elace a spoonful or two in each cup ; or a slice of lemon or yolk of a
ard-boiled egg and serve. Or sago, tapioca, macaroni, or vermi-
celli may be added, cooking them first, or a poached egg to each
cup. Some like the addition of a few cooked tomatoes, which give
a delicious flavor. Bouillon will keep for several days in cool
weather, so one can vary the soup each day.
/
SODP8. 696 ✪ Cauliflower Soup
Page 515 · 3 recipe records on this page
Presented as published in 1890. 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
Bouillon. — Put a three or four pound soup bone, selecting one with plenty of meat, in four quarts of cold water with level tablespoon salt ; let come to a boil, skim thoroughly ; then add one whole medium-sized turnip and onion pared, with latter stuck with half dozen cloves ; a scraped carrot and a Bunch of Herbs as given in meats ; or it may be composed of parsley, small stalk of celery, half a bay leaf, blade mace and five pepper-corns (if pepper is used) ; or the bunch may be omitted entirely, or use only parsley. But all these little seasonings add greatly to the flavor and when one becomes accustomed to keep them on hand, the expense and extra trouble are comparatively nothing. Let cook three hours, if cooked too long it will not be so clear ; and the bone can be recooked, so it is fully as economical, and secures better results. Strain and set away, without covering, excepting with a thin cloth. When wanted for use remove fat, heat and strain; then reheat. This second strain ing generally prevents necessity of clarifying, but if cloudy, clarify as directed. This gives Plain Bouillon to which add Caramel till of color desired, as the more added the deeper the shade, but too high a flavor does not want to be given. When making it just for the Bouillon, for three i)ints of latter put tablespoon sugar in frying pan and let brown, stirring all the time. Then add gradually cup of the bouillon or water, as if added all at once it would boil over ; cook a few m.oments, and add to kettle ; if any sugar is left in pan add a little more bouillon, cook a moment or two and add. Serve very hot in bouillon cups. For Philadelphia Bouillon add to the soup bone a chicken, a pound of shin of veal and a small slice of ham ; if the meat is cut from bone, in order to break the latter up, place bones in kettle first then put the meat on them, fry the whole onion in little ham fat add with other ingredients and cook four hours. True Bouillon is served as above for company dinners, receptions, and evening parties, and should be used at many a home ainner ; but additions may be made to it and one of the nicest is the Swedish Dumplings, rub tablespoon butter with two (heaping) of flour, smoothly in saucepan over the fire, add pinch salL pint cream, or pint cream and milk, and stir till thick as mush, add two teaspoons sugar, and tablespoon grated almonds or cocoa-nut ; remove from stove and add beaten yolks of two eggs. After dishing bouillon
Place a spoonful or two in each cup ; or a slice of lemon or yolk of a ard-boiled egg and serve. Or sago, tapioca, macaroni, or vermicelli may be added, cooking them first, or a poached egg to each cup. Some like the addition of a few cooked tomatoes, which give a delicious flavor. Bouillon will keep for several days in cool weather, so one can vary the soup each day.
/
SODP8. 696
Records on this page
BouillonCauliflower SoupCorn Soup