Take four pounds of good lean meat, either veal or
mutton, and only just boil in five quarts of cold water
for three hours. Peel, slice and brown in one table-
spoon of butter, and boil the last hour in the soup, six
small onions. Wash and cut in half-inch pieces three
small heads of celery and put in at same time. When it
is done, beat well one egg, take one tablespoon of milk,
and thicken with flour till stiff, then cut off bullet-like
pieces and drop in the soup; let soak fifteen minutes,
then boil five minutes; if not the right thickness add
flour to make it creamy thickness. A little salt in the
dumplings. Salt and pepper to taste.
Mutton Soup.
Six pounds of neck, four quarts of cold water, one*
half cup of rice, parsley; salt and pepper to taste✪ Mutton Soup.
Prepare the same as other soups. Thicken.
44 T^^^ Queen Cook Book
Clam Soup.
30 clams 4 tablespoons butter
3 quarts water 3 fresh eggs
4 tablespoons flour i pint milk or cream
Pepper and salt✪ Clam Soup
Add the native liquor to the water; bring to a boil
and skim it. Chop up the clams very fine and stir in
with butter and flour worked together, and boil just
three minutes; if much boiled they will be tough; add
thre^ fresh eggs well beaten; stir well. Pour on crou-
tons if you like. Very delicious.
Jenny Lind Soup.
I J^ pounds lean veal i quart chicken broth
3 pints water 2 cups cream
% cup rice 4 yolks of eggs
Pepper and salt✪ Jenny Lind Soup
Chop the lean veal fine and put into the water cold
with salt, and simmer for two hours, or to cook the
veal tender; do not boil. Boil the rice tender in a pint
of water. Strain the veal broth through a soup
strainer; add your chicken broth, rice, salt and pepper,
and one cup of cream; beat the yolks well; add the
other cup of cream to them. Pour on to rolled cracker.
Ox Tail Soup.
2 ox tails I onion, i turnip
2 quarts cold water or stock i bay leaf, i carrot
2 tablespoons butter 4 cloves, salt, pepper✪ Ox Tail Soup
Wash and wipe the ox tails. Cut them in pieces
about the fourth of an inch long. Put the butter int6
a frying-pan; when hot, throw in the ox tails and stir
until they turn brown, then skim them out and brown
the onion; then put all the ingredients in the soup
The Queen Cook Book 45
kettle and simmer about two hours or till the tails are
tender, removing the vegetables; season right.
Oyster Soup. (Have good oysters.)
50 oysters or i quart 2 heaping tablespoons but-
I cup hot water ter
4 tablespoons sifted rolled J^ pint each of milk and
cracker cream
Salt and pepper
Pour the oysters into a colander, pour on slowly the
cup of hot water, stirring with the hand, to take out
the shells, and wash off all the liquor. Put the liquor
in the soup kettle, heat slowly to let the scum
rise; when it is near boiling skim it well, taking
off every speck, then put in milk and cream✪ Oyster Soup; bring to
a boil; put in butter; put salt and pepper on the
oysters; set the kettle out of stove, where it will
not boil, and pour the oysters in the kettle and
stir lightly for ten minutes, till hot through, tasting
to see if seasoned right, as on this depends their
beauty with the cream. If you can not get cream, use
milk and one tablespoon of corn starch, which must
be cooked in the milk before adding the oysters. As
soon as they begin to shrink pour it all slowly in the
tureen, stirring the cracker, so it will hot be lumpy.
Oysters must not be allowed to boil, as it makes them
tough and tasteless. Be equally careful that the
oysters are heated through, as an uncooked oyster in
a hot soup is unacceptable; serve immediately. De-
licious.
Chicken Soup.
For one chicken cut up, put two quarts of cold
water; let it simmer for five hours. When half done
add two tablespoons boiled rice, salt and pepper;
J
4^ The Queen Cook Book ✪ Chicken Soup
Page 15 · 6 recipe records on this page
Presented as published in 1895. 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
Take four pounds of good lean meat, either veal or mutton, and only just boil in five quarts of cold water for three hours. Peel, slice and brown in one tablespoon of butter, and boil the last hour in the soup, six small onions. Wash and cut in half-inch pieces three small heads of celery and put in at same time. When it is done, beat well one egg, take one tablespoon of milk, and thicken with flour till stiff, then cut off bullet-like pieces and drop in the soup; let soak fifteen minutes, then boil five minutes; if not the right thickness add flour to make it creamy thickness. A little salt in the dumplings. Salt and pepper to taste.
Mutton Soup.
Six pounds of neck, four quarts of cold water, one* half cup of rice, parsley; salt and pepper to taste. Prepare the same as other soups. Thicken.
44 The Queen Cook Book
Clam Soup.
30 clams 4 tablespoons butter
3 quarts water 3 fresh eggs
4 tablespoons flour i pint milk or cream
Pepper and salt Add the native liquor to the water; bring to a boil and skim it. Chop up the clams very fine and stir in with butter and flour worked together, and boil just three minutes; if much boiled they will be tough; add three fresh eggs well beaten; stir well. Pour on croutons if you like. Very delicious.
Jenny Lind Soup.
I J^ pounds lean veal i quart chicken broth
3 pints water 2 cups cream
% cup rice 4 yolks of eggs
Pepper and salt Chop the lean veal fine and put into the water cold with salt, and simmer for two hours, or to cook the veal tender; do not boil. Boil the rice tender in a pint of water. Strain the veal broth through a soup strainer; add your chicken broth, rice, salt and pepper, and one cup of cream; beat the yolks well; add the other cup of cream to them. Pour on to rolled cracker.
Ox Tail Soup.
2 ox tails I onion, i turnip
2 quarts cold water or stock i bay leaf, i carrot 2 tablespoons butter 4 cloves, salt, pepper
Wash and wipe the ox tails. Cut them in pieces about the fourth of an inch long. Put the butter into a frying-pan; when hot, throw in the ox tails and stir until they turn brown, then skim them out and brown the onion; then put all the ingredients in the soup
The Queen Cook Book 45
kettle and simmer about two hours or till the tails are tender, removing the vegetables; season right.
Oyster Soup. (Have good oysters.)
50 oysters or i quart 2 heaping tablespoons but-
I cup hot water ter
4 tablespoons sifted rolled J^ pint each of milk and
cracker cream
Salt and pepper
Pour the oysters into a colander, pour on slowly the cup of hot water, stirring with the hand, to take out the shells, and wash off all the liquor. Put the liquor in the soup kettle, heat slowly to let the scum rise; when it is near boiling skim it well, taking off every speck, then put in milk and cream; bring to a boil; put in butter; put salt and pepper on the oysters; set the kettle out of stove, where it will not boil, and pour the oysters in the kettle and stir lightly for ten minutes, till hot through, tasting to see if seasoned right, as on this depends their beauty with the cream. If you can not get cream, use milk and one tablespoon of corn starch, which must be cooked in the milk before adding the oysters. As soon as they begin to shrink pour it all slowly in the tureen, stirring the cracker, so it will hot be lumpy. Oysters must not be allowed to boil, as it makes them tough and tasteless. Be equally careful that the oysters are heated through, as an uncooked oyster in a hot soup is unacceptable; serve immediately. Delicious.
Chicken Soup.
For one chicken cut up, put two quarts of cold water; let it simmer for five hours. When half done add two tablespoons boiled rice, salt and pepper;
J
4^ The Queen Cook Book
Records on this page
Mutton SoupClam SoupJenny Lind SoupOx Tail SoupOyster SoupChicken Soup