a spoonful of flour and butter when done.✪ Chicken Soup If one
likes onions or parsley in, put them in, but I prefer the
relishable chicken flavor. Remember to skim it well.
Put croutons in the tureen.
Perfect Mock Turtle Soup,
Endeavor to have the head and the stock-meat ready
for the soup, the day before it is to be eaten. It will
take eight hours to prepare it properly.
Cleaning and soaking the head i hour.
To parboil it to cut up i "
Cooling nearly i "
Making the broth and finishing the soup 5 , "
8 "
Get a fresh calf *s head; have it skinned. Clean
out the eye and ear sockets, take out the brains, cut
off the entire jaw, wash the head in several waters,
let it soak for about an hour in soft water, then lay it
in a stew pan, and cover it with cold water and add two
quarts over; as it becomes warm a great deal of scum
will rise, which remove as fast as it rises, let it boil
gently for one hour, take it up, and when almost cold,
cut the meat into pieces about an inch and a half by
an inch and a quarter, and the tongue into mouthfuls,
or rather make a side dish of the tongue and brains.
When the head is taken out, put in the stock meat
about five pounds of knuckle of veal, and the same of
beef; add to the stock all the trimmings and bones of
the head, skini it well, then cover it close and let it
simmer five hours (reserve a couple of quarts of this for
gravy stock of other meats) ; then strain it off and let
it stand till next morning; take off the fat, set a large
stewpan on the fire with half a pound of good fresh
butter, two ounces of sliced onions, and one-foiurth
The Queen Coak Boek 47
ounce of green sage; chop fine; let these simmer one
hour, then rub in half a pound of browned flour, by
degrees add the broth till it is the thickness of cream :
season it with a quarter of an ounce of finely ground
allspice, half an ounce of black pepp^ very fine. (Salt
it when you first put it over.) The rind of one lemon
pealed very thin; let it simmer gently for one hour and
a half, then strain it through a soup sieve, do not rub
it through, but have it thin enough to shake through;
put it in a clean stewpan with the head and season it
by adding to. each gallon of soup four tablespoons of
vinegar and four tablespoons of lemon juice, let it sim-
mer gently till the meat is tender; this may take from
half an hour to an hour; take care that it is not over
done; stir it frequently to prevent the meat from sticking
to the bottom of the kettle. When the meat is quite
tender the soup is ready. A head weighing twenty
pounds with the ten pounds of stock meat, will make
ten quarts of excellent soup, besides the two quarts of
stock, you have put by for gravies. You can add the
yolks of four hard boiled eggs✪ Perfect Mock Turtle Soup if you like. If there is
more meat on the head than you wish to put in the
soup, save it, it will make an excellent ragout or meat
pie. If there is a good deal of meat left from the
soup put with a cup of the stock thickened as for gravy,
and make a crust the same as for chicken pie, and you
have a good mock turtle pie.
Obs. — This is a delicious soup, within the reach of
every one. The lover of good eating will only wish
for more when he is through. Home Messenger.
MEATS.
boiled meats, all fresh meats should be put in
hot water with salt, and skimmed as often as any
scum rises, letting it just boil and no more, covered
48 The Queen Cook Book
Page 16 · 2 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
a spoonful of flour and butter when done. If one likes onions or parsley in, put them in, but I prefer the relishable chicken flavor. Remember to skim it well. Put croutons in the tureen.
Perfect Mock Turtle Soup,
Endeavor to have the head and the stock-meat ready for the soup, the day before it is to be eaten. It will take eight hours to prepare it properly.
Cleaning and soaking the head i hour.
To parboil it to cut up i "
Cooling nearly i "
Making the broth and finishing the soup 5 , "
8 " Get a fresh calf *s head; have it skinned. Clean out the eye and ear sockets, take out the brains, cut off the entire jaw, wash the head in several waters, let it soak for about an hour in soft water, then lay it in a stew pan, and cover it with cold water and add two quarts over; as it becomes warm a great deal of scum will rise, which remove as fast as it rises, let it boil gently for one hour, take it up, and when almost cold, cut the meat into pieces about an inch and a half by an inch and a quarter, and the tongue into mouthfuls, or rather make a side dish of the tongue and brains. When the head is taken out, put in the stock meat about five pounds of knuckle of veal, and the same of beef; add to the stock all the trimmings and bones of the head, skini it well, then cover it close and let it simmer five hours (reserve a couple of quarts of this for gravy stock of other meats) ; then strain it off and let it stand till next morning; take off the fat, set a large stewpan on the fire with half a pound of good fresh butter, two ounces of sliced onions, and one-foiurth
The Queen Cook Book 47
ounce of green sage; chop fine; let these simmer one hour, then rub in half a pound of browned flour, by degrees add the broth till it is the thickness of cream : season it with a quarter of an ounce of finely ground allspice, half an ounce of black pepper very fine. (Salt it when you first put it over.) The rind of one lemon peeled very thin; let it simmer gently for one hour and a half, then strain it through a soup sieve, do not rub it through, but have it thin enough to shake through; put it in a clean stewpan with the head and season it by adding to. each gallon of soup four tablespoons of vinegar and four tablespoons of lemon juice, let it simmer gently till the meat is tender; this may take from half an hour to an hour; take care that it is not over done; stir it frequently to prevent the meat from sticking to the bottom of the kettle. When the meat is quite tender the soup is ready. A head weighing twenty pounds with the ten pounds of stock meat, will make ten quarts of excellent soup, besides the two quarts of stock, you have put by for gravies. You can add the yolks of four hard boiled eggs if you like. If there is more meat on the head than you wish to put in the soup, save it, it will make an excellent ragout or meat pie. If there is a good deal of meat left from the soup put with a cup of the stock thickened as for gravy, and make a crust the same as for chicken pie, and you have a good mock turtle pie.
Obs. — This is a delicious soup, within the reach of every one. The lover of good eating will only wish for more when he is through. Home Messenger.
MEATS.
boiled meats, all fresh meats should be put in hot water with salt, and skimmed as often as any scum rises, letting it just boil and no more, covered
48 The Queen Cook Book
Records on this page
Chicken SoupPerfect Mock Turtle Soup