This soup can also be made with crawfish or lobster,
but in neither will the delicacy and flavour of the above
be found.
124. RICE AND CHESNUTS.
Peel and boil one pound of chesnuts as in No. 51.
Meantime boil one pound of rice in three pints of broth.
When the chesnuts are cooked, strain and mix them well
with the rice, salt and pepper to taste, add two ounces of
grated cheese and one ounce of butter✪ Rice and Chestnuts divided into four or
five pieces, and spread on the rice, cover the stewpan for a
few minutes, then sprinkle with a little grated nutmeg,
pour it into a hot dish, and serve.
This dish can be altered by cooking the rice with milk
instead of broth, and by adding half a pint of cream at the
same time as the chesnuts.
PRACTICAL HOUSEHOLD COOKERY. 71
125. RISOTTO (GENOA STYLE).
Put a gill of fine olive-oil into a stewpan with a carrot,
an onion, a little celery, and one clove of garlic, all minced
very fine. Fry the lot till nicely browned, then add one
pound of rice, previously blanched in salt water for a few
minutes, and strained ; fry and stir for five minutes longer,
pour three pints of good broth over it, season with salt and
pepper to taste, boil for ten minutes on a brisk fire, stir
often to prevent burning, then add four tablespoonfuls of
tomato sauce, or better still, three fresh tomatoes peeled
and cut in small slices ; stir well, and boil for five minutes
longer ; after which, sprinkle over it two ounces of grated
cheese and two tablespoonfuls of anchovy butter✪ Risotto (Genoa Style) ; stir well,
cover the stewpan ; draw it away from the fire, and after
two or three minutes pour it into a hot dish and serve.
I might go on with more recipes, but, after due con-
sideration, I think the number already given will meet
the general requirements. On the other hand, it is advis-
able to give cooks and amateurs in gastronomy oppor-
tunities of showing their ability and power of imagination
in eooking fancy dishes of their own invention.
126. PEARL BARLEY SOUP.
Put in a saut^-pan one fowl and two pounds of leg of
veal, together with two quarts and a half of broth and the
usual sorts and quantity of vegetables as for a soup ; let it
boil for forty minutes ; take the fowl and veal out, skim,
and pass the broth through a fine cloth, return it to the
sant^pan with a quarter of a pound of pearl barley, stir
ooeasioiially with a wooden spoon to prevent the barley
sticking together ; boil on a slow fire for five hours, then
skim off the scum that rises to the surface ; after which,
72 PRACTICAL HOUSEHOLD COOKERY.
add a piece of sugar; and just before serving, dilute in a
basin three tablespoon fuls of chicken pure✪ Pearl Barley Soup^ with a pint of
broth hy stirring ; pour this afterwards in the saut^-pan,
mix it well with the barley, and serve, properly seasoned.
127. OYSTER SOUP.
Blanch two dozen oysters in their own liquor, to which
add a glass of Marsala. When firm take them away from
the foam with a small flat skimmer and place them on a
cloth ; draw the stewpan to the side of the fire, and let the
liquor deposit and clarify itself. Meanwhile boil three
pints of fish broth, to which add as soon as ready the
clarified liquor above mentioned, and when boiling draw to
the side of the fire and skim. Whisk the yolks of three
eggs with two tablespoonfuls of B^hamel sauce, a little
grated nutmeg, and one ounce of fresh butter✪ Oyster Soup; mix Veil
with the broth in the usual way, pour it into the soup-
tureen with the oysters, and serve.
128. BEER AND WINE SOUP.
Fry in butter a few small slices of the crumbs of bread,
then pour a bottle each of pale ale and red wine with
the peel of half a lemon; shred three cloves and a little
cinnamon✪ Beer and Wine Soup, and add them to the liquor. Boil for five
minutes, and serve.
129. STURGEON SOUP (ENGLISH STYLE). ✪ Sturgeon Soup (English Style)
Page 33 · 7 recipe records on this page
Presented as published in 1891. 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
This soup can also be made with crawfish or lobster, but in neither will the delicacy and flavour of the above be found.
124. RICE AND CHESTNUTS.
Peel and boil one pound of chestnuts as in No. 51. Meantime boil one pound of rice in three pints of broth. When the chestnuts are cooked, strain and mix them well with the rice, salt and pepper to taste, add two ounces of grated cheese and one ounce of butter divided into four or five pieces, and spread on the rice, cover the stewpan for a few minutes, then sprinkle with a little grated nutmeg, pour it into a hot dish, and serve.
This dish can be altered by cooking the rice with milk instead of broth, and by adding half a pint of cream at the same time as the chestnuts.
125. RISOTTO (GENOA STYLE).
Put a gill of fine olive-oil into a stewpan with a carrot, an onion, a little celery, and one clove of garlic, all minced very fine. Fry the lot till nicely browned, then add one pound of rice, previously blanched in salt water for a few minutes, and strained ; fry and stir for five minutes longer, pour three pints of good broth over it, season with salt and pepper to taste, boil for ten minutes on a brisk fire, stir often to prevent burning, then add four tablespoonfuls of tomato sauce, or better still, three fresh tomatoes peeled and cut in small slices ; stir well, and boil for five minutes longer ; after which, sprinkle over it two ounces of grated cheese and two tablespoonfuls of anchovy butter ; stir well, cover the stewpan ; draw it away from the fire, and after two or three minutes pour it into a hot dish and serve.
I might go on with more recipes, but, after due consideration, I think the number already given will meet the general requirements. On the other hand, it is advisable to give cooks and amateurs in gastronomy opportunities of showing their ability and power of imagination in eooking fancy dishes of their own invention.
126. PEARL BARLEY SOUP.
Put in a saute-pan one fowl and two pounds of leg of veal, together with two quarts and a half of broth and the usual sorts and quantity of vegetables as for a soup ; let it boil for forty minutes ; take the fowl and veal out, skim, and pass the broth through a fine cloth, return it to the saute-pan with a quarter of a pound of pearl barley, stir occasionally with a wooden spoon to prevent the barley sticking together ; boil on a slow fire for five hours, then skim off the scum that rises to the surface ; after which,
add a piece of sugar; and just before serving, dilute in a basin three tablespoonfuls of chicken puree with a pint of broth by stirring ; pour this afterwards in the saute-pan, mix it well with the barley, and serve, properly seasoned.
127. OYSTER SOUP.
Blanch two dozen oysters in their own liquor, to which add a glass of Marsala. When firm take them away from the foam with a small flat skimmer and place them on a cloth ; draw the stewpan to the side of the fire, and let the liquor deposit and clarify itself. Meanwhile boil three pints of fish broth, to which add as soon as ready the clarified liquor above mentioned, and when boiling draw to the side of the fire and skim. Whisk the yolks of three eggs with two tablespoonfuls of Bechamel sauce, a little grated nutmeg, and one ounce of fresh butter; mix well with the broth in the usual way, pour it into the soup-tureen with the oysters, and serve.
128. BEER AND WINE SOUP.
Fry in butter a few small slices of the crumbs of bread, then pour a bottle each of pale ale and red wine with the peel of half a lemon; shred three cloves and a little cinnamon, and add them to the liquor. Boil for five minutes, and serve.
129. STURGEON SOUP (ENGLISH STYLE).
Records on this page
Rice and ChestnutsRice and ChesnutsRisotto (Genoa Style)Pearl Barley SoupOyster SoupBeer and Wine SoupSturgeon Soup (English Style)