Scientific cooking with scientific methods

from middle of round. Turnip I }^ cup each, 2 pounds bone, cut up well. Onion j cut fine. 1 teaspoon peppercorns. Celery j 1 tablespoon salt. Water to cover all about 1 inch above meat and bones, meat being cut and placed in compact. Brown one-third of the meat in some butter or fat from marrowbone. Put the browned meat and bones in the kettle with the other two-thirds of meat. Bring to the boiling-point slowly, and remove to slow fire, where it keeps at boiling-point for four hours, adding seasoning and vegetables the last hour of cooking. Strain, cool and clear. Serve hot in bouillon cups. White Stock. 3 pounds knuckle of veal. 2 stalks celery. 1 pound lean beef. 1 dozen peppercorns. 1 onion. 1^ bay leaf. 1 small carrot. 2 sprigs thyme. 2 cloves (pinch out end). Wipe meat, cut from bone in small pieces, cut beef in pieces, and put in soup-kettle; cover with cold water, add tablespoon salt. Cook slowly for four hours, keeping it below the boiling-point. Add vegetable and seasoning last hour. The stock should reduce one-third if kept at proper degree of heat. Chicken Soup. 3-pound fowl. 1 onion, cut in slices. 5 pints water. 3^ small carrot. 1 tablespoon salt. 1 cup cream. 1 stalk celery. 1 egg. 34 teaspoon peppercorn. Boil fowl whole or cut up just as you please. Bring quickly to the boiling-point, then let simmer until meat is tender, when you stick fork in second joint. Remove meat, add seasonings and vegetables, cut very fine, and continue simmering for about twenty minutes. Strain, cool and remove the fat ; thicken with two tablespoons butter (level) and two tablespoons flour. Beat egg very light, add cream, and just as you are ready to send to table turn in eggs and cream to soup ; heat, but do not boil or the egg may curdle. You can add two tablespoons sherry wine with cream and egg. Chicken Broth. This same stock is served as chicken broth without the thickening or egg. Serve in bouillon cups. Turkey Soup. Break the carcass in pieces, with anj^ bits of meat left over. Remove all dressing. Cover with cold water and simmer one and a half hours. Strain, cool and remove fat. Season with salt, pepper and a stalk of celery. Cook the celery with the carcass. This is very good. Potage a la Reine. 4 cups white chicken 3^ cup cream. stock. I3 cup cracker crumbs. 12 peppercorns. 2 cups scalded milk. Slice of onion. 1^ cup cold milk. Stalk of celery. 2 tablespoons flour. 2 tablespoons butter. Yolks of 3 hard-boiled eggs. Cook stock with seasonings fifteen minutes, chop, and rub the breast meat of the fowl as fine as it can be made. Rub the eggs through a sieve. Soak the cracker crumbs in the cold milk until soft. Add two eggs. Mix thoroughly, and add the chopped meat to egg and cracker mixture, then pour on the hot milk slowly. Turn all into the strained stock, boil two or three minutes, and bind with the butter and flour. Turn in the" half cup cream and serve at once. This was Queen Victoria's favorite soup. Cream of Cauliflower Soup, 4 cups white stock. I4 cup butter. 1 stalk celery. i/^ cup flour. Small piece of onion. 2 cups milk. 2 yolks of eggs. }^ cup cream. 1 cauliflower, boiled until tonder.