Add four tablespoons of brown roux (No. 138) to three
pints of boiling stock; when thickened slightly add five
tablespoons of clean, dry currants, a slice of lemon, a piece
of stick cinnamon, scant tablespoon of sugar and two of
rice✪ CURRANT SOUP— BELGIAN. Simmer for half an hour, flavor with sherry and
serve.
38. FISH SOUP— RUSSIAN
Cut the fillets from two pounds of any kind of fish and
lay aside ; place the head, skin, bones and trimmings into
a kettle with soup greens, kitchen bouquet, green pepper,
cloves, etc. ; cover with three pints of water, boil for an hour
and strain ; add a cup of vegetables (cut in thin slices, fried
slightly in butter, and a little sugar and simmered in water
until tender), add the fillets to the fish stock and cook for
fifteen minutes more.
39. FRUIT SOUP— NORWEGIAN
Rub through a sieve half a pound each of strawberries and
raspberries and sweeten ; add a quart of water and bring to
a boil, then flavor with sherry and chill thoroughly. Serve
\vith a few berries in each plate on a very hot day.
SOUPS 23
40. GARBURE AUX CHOUX— BOURGEOISE
Remove stalk and outside leaves from a small cabbage,
cut in quarters and stand in water for fifteen minutes ; drain,
cover with boiling water and boil for a quarter of an hour ;
remove to a kettle with the legs and wings of a roast goose,
three slices of raw ham and a sliced carrot, onion, pepper
and celery ; cover with a quart of stock, or water, and sim-
mer until tender, then season. Serve with some of the
goose, cabbage, ham, etc., in each plate and a ladle of the
broth.
41, LENTIL PUREE— BAVARIAN
I
Simmer a pint of lentils (soaked over-night) in two quarts
of stock, with a slice of ham or bacon, soup greens and
herbs until soft enough to be rubbed through a sieve ; add
a spoonful of roux (137), bring to a boil and serve.
42. MEXICAN SOUP
Chop fine half a pound of meat, a carrot, turnip, onion,
pieces of celery, parsley and green pepper; stir into a
quart of boiling water; cover and simmer for half an hour,
skimming occasionally, then strain ; return to the saucepan
with half a cup of boiled rice or vermicelli and a scant tea-
spoon of chile powd✪ MEXICAN SOUPer dissolved in a half cup of cold water.
Heat and serve. Use the minced meat for meat balls or
hash.
43. MINESTRONE— ITALIAN
Take a few slices of bacon or ham with soup greens, a cup
of cabbage, string beans, peas, a few tomatoes and a table-
spoon of vermicelli ; chop all together fine ; cover with two
quarts of any kind of broth✪ Minestrone— Italian and boil quickly for an hour or
more. Serve with grated Parmesan and Italian bread toasted
dry.
44. NOODLE SOUP— GERMAN
Make a thin batter of two beaten eggs, half a cup of milk,
pinch of salt, half a cup of grated cheese and enough flour
to hold it together. It should be as thick as double cream.
Heat three pints of clear soup✪ Noodle Soup— German and when boiling strain this
batter into it slowly through a small sieve with rather large
holes. Boil for ten or fifteen minutes and serve.
24 SOUPS
45. NORWEGIAN SOUP ✪ Norwegian Soup
Page 10 · 5 recipe records on this page
Presented as published in 1915. 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
Add four tablespoons of brown roux (No. 138) to three pints of boiling stock; when thickened slightly add five tablespoons of clean, dry currants, a slice of lemon, a piece of stick cinnamon, scant tablespoon of sugar and two of rice. Simmer for half an hour, flavor with sherry and serve.
38. FISH SOUP— RUSSIAN
Cut the fillets from two pounds of any kind of fish and lay aside ; place the head, skin, bones and trimmings into a kettle with soup greens, kitchen bouquet, green pepper, cloves, etc. ; cover with three pints of water, boil for an hour and strain ; add a cup of vegetables (cut in thin slices, fried slightly in butter, and a little sugar and simmered in water until tender), add the fillets to the fish stock and cook for fifteen minutes more.
39. FRUIT SOUP— NORWEGIAN
Rub through a sieve half a pound each of strawberries and raspberries and sweeten ; add a quart of water and bring to a boil, then flavor with sherry and chill thoroughly. Serve \vith a few berries in each plate on a very hot day.
40. GARBURE AUX CHOUX— BOURGEOISE
Remove stalk and outside leaves from a small cabbage, cut in quarters and stand in water for fifteen minutes ; drain, cover with boiling water and boil for a quarter of an hour ; remove to a kettle with the legs and wings of a roast goose, three slices of raw ham and a sliced carrot, onion, pepper and celery ; cover with a quart of stock, or water, and simmer until tender, then season. Serve with some of the goose, cabbage, ham, etc., in each plate and a ladle of the broth.
41. LENTIL PUREE— BAVARIAN
Simmer a pint of lentils (soaked over-night) in two quarts of stock, with a slice of ham or bacon, soup greens and herbs until soft enough to be rubbed through a sieve ; add a spoonful of roux (137), bring to a boil and serve.
42. MEXICAN SOUP
Chop fine half a pound of meat, a carrot, turnip, onion, pieces of celery, parsley and green pepper; stir into a quart of boiling water; cover and simmer for half an hour, skimming occasionally, then strain ; return to the saucepan with half a cup of boiled rice or vermicelli and a scant teaspoon of chile powder dissolved in a half cup of cold water. Heat and serve. Use the minced meat for meat balls or hash.
43. MINESTRONE— ITALIAN
Take a few slices of bacon or ham with soup greens, a cup of cabbage, string beans, peas, a few tomatoes and a tablespoon of vermicelli ; chop all together fine ; cover with two quarts of any kind of broth and boil quickly for an hour or more. Serve with grated Parmesan and Italian bread toasted dry.
44. NOODLE SOUP— GERMAN
Make a thin batter of two beaten eggs, half a cup of milk, pinch of salt, half a cup of grated cheese and enough flour to hold it together. It should be as thick as double cream. Heat three pints of clear soup and when boiling strain this batter into it slowly through a small sieve with rather large holes. Boil for ten or fifteen minutes and serve.
45. NORWEGIAN SOUP
Records on this page
CURRANT SOUP— BELGIANMEXICAN SOUPMinestrone— ItalianNoodle Soup— GermanNorwegian Soup