Fish Soup. — Select a large, fine fish,
clean thoroughly, and put over the fire in
water, allowing one quart for each pound
of fish. Add an onion cut fine, and a bunch
of sweet herbs. When the fish is cooked,
and is quite tasteless, strain all through a
cullender, return to the fire and add some
butter ; then salt and pepper to taste. A
small tablespoonful of Worcestershire sauce✪ Fish Soup
may be added. Serve with small squares
of fried bread and thin slices of lemon.
Oyster Soup. — Strain the juice from two
quarts of oysters, add to it a teacupful of
water, and heat slowly in a covered ves.sel.
When near boiling, season with salt and
pepper, add the oysters, and let them stew
for about five minutes. Heat in a separate
vessel a quart of milk with two tablespoon-
fuls of butte✪ Oyster Soupr, pour in, and stir well for two
minutes.
Be very careful that the soup is cooked
just enough. Too much cooking ruins the
oysters, while they are equally ruined for
the taste by being underdone. The plump-
ness of the body and the ruffling of the edge
are indications of their being in the right
condition. Serve with sliced lemon and
oyster or cream crackers. Mace and nut-
meg may be used for seasoning.
Oyster Bouillon. — Wash and chop fifty
good-sized oysters, put them in a double
boiler, cover and cook slowly for an hour ;
add a pint of water, a level teaspoonful of
celery seed, and strain through two thick-
nesses of cheesecloth ; reheat, add a level
tablespoonful of butter, a little salt✪ Oyster Bouillon, and
serve in cups.
Clam Soup. — Take twenty-five clams,
and chop fine. Put over the fire the liquor
that was drained from them, pour in a cup
of water, and let boil ten minutes ; then add
the chopped clams, and boil half an hour.
Season to taste with pepper and salt and
two tablespoonfuls of butter ; let it boil
again and add one quart of milk heated to
scalding, stir in a tablespoonful of flour✪ Clam Soup made
THE MODEL COOK BOOK
to a cream with a little cold milk, or two
crackers rolled fine. Some like a little
mace and lemon juice in the seasoning.
Serve without delay.
Green Turtle Soup. — Chop the coarser
meat of the turtle, with the bones, add four
quarts of water, with salt, pepper, two
onions, and a bunch of sweet herbs. Stew
slowly for four hours, keeping it at a boil.
Then strain the soup, and add the finer
meat and the green fat of the turtle, which
have been simmering for an hour in a quart
of water. Thicken with brown flour and
boil for an hour more. If there are turtle
eggs, boil them separately for four hours, then
throw into the soup. Use force-meat balls
if there are no eggs. Then put in the juice
of one lemon and a glass of Madeira wine✪ Green Turtle Soup.
Beat up once and pour out. Any private
family can now obtain green turtle meat for
soup, it being preserved in air-tight cans.
Page 5 · 8 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
Fish Soup. — Select a large, fine fish, clean thoroughly, and put over the fire in water, allowing one quart for each pound of fish. Add an onion cut fine, and a bunch of sweet herbs. When the fish is cooked, and is quite tasteless, strain all through a cullender, return to the fire and add some butter ; then salt and pepper to taste. A small tablespoonful of Worcestershire sauce may be added. Serve with small squares of fried bread and thin slices of lemon.
Oyster Soup. — Strain the juice from two quarts of oysters, add to it a teacupful of water, and heat slowly in a covered ves.sel. When near boiling, season with salt and pepper, add the oysters, and let them stew for about five minutes. Heat in a separate vessel a quart of milk with two tablespoonfuls of butter, pour in, and stir well for two minutes.
Be very careful that the soup is cooked just enough. Too much cooking ruins the oysters, while they are equally ruined for the taste by being underdone. The plumpness of the body and the ruffling of the edge are indications of their being in the right condition. Serve with sliced lemon and oyster or cream crackers. Mace and nutmeg may be used for seasoning.
Oyster Bouillon. — Wash and chop fifty good-sized oysters, put them in a double boiler, cover and cook slowly for an hour ; add a pint of water, a level teaspoonful of celery seed, and strain through two thicknesses of cheesecloth ; reheat, add a level tablespoonful of butter, a little salt, and serve in cups.
Clam Soup. — Take twenty-five clams, and chop fine. Put over the fire the liquor that was drained from them, pour in a cup of water, and let boil ten minutes ; then add the chopped clams, and boil half an hour. Season to taste with pepper and salt and two tablespoonfuls of butter ; let it boil again and add one quart of milk heated to scalding, stir in a tablespoonful of flour made
to a cream with a little cold milk, or two crackers rolled fine. Some like a little mace and lemon juice in the seasoning. Serve without delay.
Green Turtle Soup. — Chop the coarser meat of the turtle, with the bones, add four quarts of water, with salt, pepper, two onions, and a bunch of sweet herbs. Stew slowly for four hours, keeping it at a boil. Then strain the soup, and add the finer meat and the green fat of the turtle, which have been simmering for an hour in a quart of water. Thicken with brown flour and boil for an hour more. If there are turtle eggs, boil them separately for four hours, then throw into the soup. Use force-meat balls if there are no eggs. Then put in the juice of one lemon and a glass of Madeira wine. Beat up once and pour out. Any private family can now obtain green turtle meat for soup, it being preserved in air-tight cans.
Records on this page
Fish SoupOyster SoupOyster BouillonThick Vegetable SoupBean SoupBlack Bean SoupClam SoupGreen Turtle Soup