The Swedish, French, American cook book

Four pounds shin of beef and some bones, one pound of clearing meat. Put one tablespoon butter in a frying pan; add four cut-up onions and two carrots; stir until they are nice and brown; add two tablespoons flour, pepper, and salt. Add one quart boiling water. Put this in a soup kettle with the shin of beef, the bones, salt, and pepper; add four quarts boiling water; let simmer on stove and when it comes to a boil draw aside and let cook slowly from seven to eight hours. During that time have the pound of clearing meat cut in small pieces and put a piece in now and then, during the time of boiling. Strain the soup; skim, and clear. When ready to serve, have some large macaroni cooked and cut in short pieces about quarter of an inch long and rinsed in hot water. Garnish the soup with the macaroni and in each plate put a thin slice of tomato. Consomme with Rice ( Consomme au Riz ) a la Mathilda Half a shin of beef, some chicken cooked or raw, pepper, salt, onions, carrots, and tomato juice. How to Make It. Put the meat in the soup pot with four quarts of boiling water. Let come to a boil, and then let simmer about five or six hours. Strain up from the pot; skim well and clear in the usual way. Add to two quarts of consomme three tablespoons rice that has been soaked in three different hot waters; let simmer slowly until the rice has cooked. Then skim the con¬ somme well and garnish with one tablespoon chopped parsley. Consomme a l’ltalienne Make a rich clear consomme flavored with sherry and garnished with little balls of Italian paste. How to Make the Italian Paste. Put a half cup milk and half cup flour in a saucepan; add one tablespoon butter, three tablespoons grated Parmesan cheese, a little salt, a pinch nutmeg; stir over the fire until it becomes a smooth paste. Take from the fire; when cold add two yolks and one white of egg and half tea- spoon of chopped parsley. Put in a paper bag, press out on a baking sheet that has been buttered, in the size of a large pea, not to be put too close to one another. Warm the baking sheet over the soup pot and slide them gently into the soup. Let simmer for about ten minutes; skim the soup well, and serve. Consomme a la Prince de Galles Make a rich consomme as for the Consomme au Riz. When ready to serve, garnish it with chicken enveloped in forcemeat, small pieces of custard cut in same shapes, and asparagus tips. Consomme a la Colbert Make a rich consomme from beef and veal; flavor with different vegetables and tomato; when clear and ready to serve, flavor with Madeira. Garnish with lettuce cut in large diamonds, celery in strips, and Jerusalem artichokes in dices, and tiny button onions. This soup must be of a light shade of sherry. Consomme with Beans a la Octavious Consomme aux Haricots, a la Octavious Make a rich consomme from beef and veal; flavor with different vegetables and tomato, and clear. When ready to serve, flavor with sherry and garnish with French beans or string beans that have been cut in small threads about two inches long and cooked separately, very green. Consomme a la Jerusalem Make a consomme from beef and chicken; flavor with different vegetables; clear and flavor with wine and color a golden shade. Garnish with tiny round balls of Jerusalem artichokes. Consomme a la Duchesse