Once a chef, always a chef, and Nicolas Soyer is no exception
to the rule. He looks upon his Paper-Bag System as a mere
interlude in his life — important and beneficent to mankind
though it may be — and since, in the hundreds of popular
demonstrations which he has personally conducted in both
Europe and -America, he has been urged to give to the world a
book of General Cookery, he has felt it incumbegft upon him to
accede to these insistent requests and the result is this present
volume.
As its title indicates, it is a complete guide to the art of
cooking dainty, varied and economical dishes for the household.
Within these pages is embodied the experience of a life-
x INTRODUCTION.
time as chef in many of the great homes of England, and every
one of the recipes is thoroughly recommended by Monsieur
Soyer as worthy of careful consideration and equally careful
preparation.
It is not a household guide. M. Soyer has too great a respect
for the housewife to presume to teach her how to manage her
household, a task which she has reduced to a fine art.
With a view to making the work as complete as possible, the
bulk of the recipes contained in the brochure, Paper Bag Cook-
ery, have been incorporated, thus bringing within the scope
of a handy volume as complete a guide to present day cookery
as could be conceived.
W. J. R.
CONSOMMES — SOUPS.
Clear Soup.
Procure five pounds of shin of beef, one pound of knuckle
of veal, and soak for six hours in plenty of cold water.
Procure vegetables as follows : — three medium-sized carrots,
two turnips, two leeks, four onions, all of which should be
blanched.
Into a stock-pot place the meat and vegetables and two gal-
lons of water, into which drop a teaspoonful of peppercorns
and two cloves; bring to boil and after they have boiled to-
gether for one hour, carefully remove vegetables for use with
your soup, after being cut into fancy shapes.
Continue boiling the meat for a further three hours, occa-
sionally skimming off fat, and taking care to fill up the stock-
pot with BOILING WATER should the liquor show signs of dimin-
ishing. The fat skimmed off should be dropped into a bowl
and, after clarifying, can be used for frying. The meat should
be removed from the stock and placed on a flat dish.
CLARIFYING SECOND STOCK. — If you have any cold meat you
desire to be used up, place it on a dish and leave in oven un-
til a light brown. Place this in a stock-pot with the meat left
from stock-pot (see above) on top. Fill up with cold water
and bring to boil, skimming thoroughly and always replenishing
the liquor by addition of BOILING WATER. Add two onions, two
carrots, one leek, one turnip and a sprig of parsley, all pre-
viously blanched; to these add a teaspoonful of peppercorns
and salt to taste. Boil for five hours, after which strain through
a muslin into a large bowl and leave until next day, when skim
off fat which may have collected.
Now pass through a meat chopper three pounds of lean gravy
beef. Place this in a large bowl, adding whites of two eggs,
squeezing together so as to compact. Add two quarts of
water, glass by glass, squeezing the mass all the while. Now
add the stock as above, place in a very clean stock-pot, and
bring to boil, continually stirring. When boiling, place stock-
pot on side of stove and let simmer slowly for one hour. ✪ Clear Soup
Page 4 · 1 recipe record on this page
Presented as published in 1912. 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
Once a chef, always a chef, and Nicolas Soyer is no exception to the rule. He looks upon his Paper-Bag System as a mere interlude in his life — important and beneficent to mankind though it may be — and since, in the hundreds of popular demonstrations which he has personally conducted in both Europe and -America, he has been urged to give to the world a book of General Cookery, he has felt it incumbent upon him to accede to these insistent requests and the result is this present volume.
As its title indicates, it is a complete guide to the art of cooking dainty, varied and economical dishes for the household.
Within these pages is embodied the experience of a life-
x INTRODUCTION.
time as chef in many of the great homes of England, and every one of the recipes is thoroughly recommended by Monsieur Soyer as worthy of careful consideration and equally careful preparation.
It is not a household guide. M. Soyer has too great a respect for the housewife to presume to teach her how to manage her household, a task which she has reduced to a fine art.
With a view to making the work as complete as possible, the bulk of the recipes contained in the brochure, Paper Bag Cookery, have been incorporated, thus bringing within the scope of a handy volume as complete a guide to present day cookery as could be conceived.
W. J. R.
CONSOMMES — SOUPS.
Clear Soup.
Procure five pounds of shin of beef, one pound of knuckle of veal, and soak for six hours in plenty of cold water.
Procure vegetables as follows : — three medium-sized carrots, two turnips, two leeks, four onions, all of which should be blanched.
Into a stock-pot place the meat and vegetables and two gallons of water, into which drop a teaspoonful of peppercorns and two cloves; bring to boil and after they have boiled together for one hour, carefully remove vegetables for use with your soup, after being cut into fancy shapes.
Continue boiling the meat for a further three hours, occasionally skimming off fat, and taking care to fill up the stockpot with BOILING WATER should the liquor show signs of diminishing. The fat skimmed off should be dropped into a bowl and, after clarifying, can be used for frying. The meat should be removed from the stock and placed on a flat dish.
CLARIFYING SECOND STOCK. — If you have any cold meat you desire to be used up, place it on a dish and leave in oven until a light brown. Place this in a stock-pot with the meat left from stock-pot (see above) on top. Fill up with cold water and bring to boil, skimming thoroughly and always replenishing the liquor by addition of BOILING WATER. Add two onions, two carrots, one leek, one turnip and a sprig of parsley, all previously blanched; to these add a teaspoonful of peppercorns and salt to taste. Boil for five hours, after which strain through a muslin into a large bowl and leave until next day, when skim off fat which may have collected.
Now pass through a meat chopper three pounds of lean gravy beef. Place this in a large bowl, adding whites of two eggs, squeezing together so as to compact. Add two quarts of water, glass by glass, squeezing the mass all the while. Now add the stock as above, place in a very clean stock-pot, and bring to boil, continually stirring. When boiling, place stockpot on side of stove and let simmer slowly for one hour.
Records on this page
Clear Soup