Beef Soup. — Select a shin of beef of five
or six pounds' weight, crack the bone,
thoroughly wash and place it in a kettle to
boil, with five or six quarts of cold water.
Let it boil very slowly for about six hours.
In this way the stock is prepared, which
may be set away for use the next day. Set
it on an hour before dinner, add salt and
pepper, and one carrot, two turnips, two
tablespoonfuls of rice or pearl barley, one
head of celery and a teaspoonful of summer
savory powdered fine ; the vegetables to be
minced up in small pieces. After these in-
gredients have boiled a quarter of an hour,
put in two potatoes✪ Beef Soup cut up in small pieces ;
let it boil half an hour longer, take the meat
from the soup, and, if intended to be served
with it, take out the bones and lay it closely
and neatl}'' on a dish, and garnish with sprigs
of parsley.
The seasoning of this soup is a matter of
taste. Some use only salt and pepper, others
put in a little mace and some small herbs.
Serve very hot.
To make a simpler stock omit the spices
and herbs, also the vegetables.
Veal Soup. — Put a three-pound knuckle
of veal into three quarts of cold water, with
salt and one small tablespoonful of uncooked
rice. Boil slowly for three hours, or until
the liquor is reduced to half its original
quantity ; remove from the fire. Into the
tureen put the yolk of one '^'g%, and stir in a
teacupful of cream, or new milk ; add a small
piece of butter✪ Veal Soup; on this strain the soup,
boiling hot, stirring it all the time.
Chicken Cream Soup — Take two young
or one full-grown chicken. Cut it into pieces
and put these into a soup kettle with half a
pound of ham, and an onion ; add four
quarts of cold water. Bring slowly to a
gentle boil, and keep this up until the liquid
has diminished one-third, and the meat
drops from the bones ; then add half a cup
of rice. Season with salt, pepper, and a
bunch of chopped parsley.
Cook slowly until the rice is tender, then
the meat should be taken out. Now, stir
in two cups of rich milk thickened with a
little flour✪ Chicken Cream Soup. A chicken at least a year old is
better for soup than a younger fowl.
Mutton or Lamb Broth. — Take four
pounds of lean mutton or lamb, and cut into
small pieces, which boil slowly in a gallon
of wa'er, in a covered vessel, for two hours.
Soak a half teacupful of rice in enough
warm water to cover it, and add to the boil-
ing soup. Cook another hour, stirring from
time to time, to keep the rice from settling
to the bottom.
Beat an ^%% to a froth, and stir into it a
cup of milk, into which has been rubbed a
tablespoonful of flour. Mix with this a little
of the hot liquid, until the &%% is cooled
sufficientl}^ to prevent danger of curdling.
Then, after taking out the meat, pour this
into the pot, season with parsley, thyme,
salt and pepper✪ Mutton or Lamb Broth ; let boil and serve.
This soup is nutritious and palatable for
the sick with the rice left in. When strained
it makes an excellent white table soup.
Mock Turtle or Calf's Head Soup.^
Scald a well-cleaned call's head, remove the
brain, and boil the head until the meat will
easily slip from the bone. Then take out
the head ; cut it in small, square pieces, and
throw them into cold water ; when cool, i)ut
it into a stewpan, and cover with some of
the broth ; boil until quite tender, set aside. ✪ Mock Turtle or Calf's Head Soup
Page 3 · 6 recipe records on this page
Presented as published in 1901. 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
Beef Soup. — Select a shin of beef of five or six pounds' weight, crack the bone, thoroughly wash and place it in a kettle to boil, with five or six quarts of cold water. Let it boil very slowly for about six hours. In this way the stock is prepared, which may be set away for use the next day. Set it on an hour before dinner, add salt and pepper, and one carrot, two turnips, two tablespoonfuls of rice or pearl barley, one head of celery and a teaspoonful of summer savory powdered fine ; the vegetables to be minced up in small pieces. After these ingredients have boiled a quarter of an hour, put in two potatoes cut up in small pieces ; let it boil half an hour longer, take the meat from the soup, and, if intended to be served with it, take out the bones and lay it closely and neatly on a dish, and garnish with sprigs of parsley.
The seasoning of this soup is a matter of taste. Some use only salt and pepper, others put in a little mace and some small herbs. Serve very hot.
To make a simpler stock omit the spices and herbs, also the vegetables.
Veal Soup. — Put a three-pound knuckle of veal into three quarts of cold water, with salt and one small tablespoonful of uncooked rice. Boil slowly for three hours, or until the liquor is reduced to half its original quantity ; remove from the fire. Into the tureen put the yolk of one '^'g%, and stir in a teacupful of cream, or new milk ; add a small piece of butter; on this strain the soup, boiling hot, stirring it all the time.
Chicken Cream Soup — Take two young or one full-grown chicken. Cut it into pieces and put these into a soup kettle with half a pound of ham, and an onion ; add four quarts of cold water. Bring slowly to a gentle boil, and keep this up until the liquid has diminished one-third, and the meat drops from the bones ; then add half a cup of rice. Season with salt, pepper, and a bunch of chopped parsley.
Cook slowly until the rice is tender, then the meat should be taken out. Now, stir in two cups of rich milk thickened with a
little flour. A chicken at least a year old is better for soup than a younger fowl.
Mutton or Lamb Broth. — Take four pounds of lean mutton or lamb, and cut into small pieces, which boil slowly in a gallon of wa'er, in a covered vessel, for two hours. Soak a half teacupful of rice in enough warm water to cover it, and add to the boiling soup. Cook another hour, stirring from time to time, to keep the rice from settling to the bottom.
Beat an ^%% to a froth, and stir into it a cup of milk, into which has been rubbed a tablespoonful of flour. Mix with this a little of the hot liquid, until the egg is cooled sufficiently to prevent danger of curdling. Then, after taking out the meat, pour this into the pot, season with parsley, thyme, salt and pepper ; let boil and serve.
This soup is nutritious and palatable for the sick with the rice left in. When strained it makes an excellent white table soup.
Mock Turtle or Calf's Head Soup.
Scald a well-cleaned call's head, remove the brain, and boil the head until the meat will easily slip from the bone. Then take out the head ; cut it in small, square pieces, and throw them into cold water ; when cool, i)ut it into a stewpan, and cover with some of the broth ; boil until quite tender, set aside.
Records on this page
Beef SoupVeal SoupVeal SoupChicken Cream SoupMutton or Lamb BrothMock Turtle or Calf's Head Soup