Garnish with mock-turtle eggs, small dices of the whitest
part of the meat from the calf’s head, and small strips of white of
egg. Calf’s tail and calf’s feet soup are made the same way as
the calf’s head in clear, thick, or cream soup. Serve, separately,
a dish of boiled rice, with curry powder dissolved and put over the
rice when serving.
Ox-tail Soup (Potage aux Queues de Bceuf) a l’Anglaise
Cut four ox tails in pieces; select the nicest pieces for the garnish¬
ing of the soup and cook these separately with water flavored with
onion, pepper, and salt. The rest of the ox tail, put on the stove
with hot water, carrots, onions, pepper, and salt, and cook four hours
until well done. Strain the soup up and skim. Take two quarts
of the stock, two cups of tomato juice; leave on the stove, and,
when boiling, thicken with two tablespoons flour dissolved in one
and a half cups of water. Color with kitchen bouquet and some
beef extract (if at hand). Let stand on the stove to simmer for
one to one and a half hours. Skim now and then. The soup
should be cooked until golden and clear. When ready, add half
cup of wine✪ Ox-tail Soup (Potage aux Queues de Bceuf) a l’Anglaise, and serve one piece of ox tail in each plate.
THE SWEDISH, FRENCH,
Barley Ox-tail Soup (Pot age aux Queues de Bceuf, a l’Orge )
Cut four ox tails in pieces and select the nicest pieces for the
garnishing of the soup and cook separately with water flavored
with onion, pepper, and salt. The rest of the ox tail put on the
stove with hot water, carrots, onions, pepper, and salt and cook four
hours until well done. Strain the soup up and skim. During
the time cook four tablespoons whole barley; skim and add to the
soup. Let cook for one to one and a half hours. Skim now and
then; add from six to eight shallots. When ready add some wine✪ Barley Ox-tail Soup
and serve one piece of ox tail in each plate with some shallots and
carrots.
Goose Giblet Soup (Pot age aux Abattis d’Oie)
Giblet soup is convenient to have when breasts, legs, and second
joints of poultry have been used for other dishes. 1 ake the back¬
bones, necks, etc., and put in the stock pot with the giblets that
have been well cleaned. Add some onions, pepper, salt, carrots, and
hot water according to the amount of meat. Let simmer for
about three hours. Strain the broth from the bones. Dissolve
one tablespoon flour in half cup water✪ Goose Giblet Soup to each quart of stock and
thicken the soup; let come to a boil; season with salt and pepper to
taste. Let simmer for half hour; skim constantly. In the mean¬
time, color with beef extract, if at hand, or with kitchen bouquet
to a clear brown shade. When ready to serve, add some Madeira
and port wine — two tablespoons of each to the quart. Garnish
with the livers (that have been cut in small dices and cooked in
butter and sherry carefully so as not to get hard) and the soft
part of the giblet with some strips of poultry.
Grouse Soup (Pot age au Coq de Bruy ere)
A soup of grouse is one of the most excellent soups that could
be had when made in the right way. It has an excellent game
flavor, besides a flavor of vegetables and wine, and should always
be made when grouse is obtainable. ✪ Grouse Soup
Page 52 · 4 recipe records on this page
Presented as published in 1918. 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
Garnish with mock-turtle eggs, small dices of the whitest part of the meat from the calf’s head, and small strips of white of egg. Calf’s tail and calf’s feet soup are made the same way as the calf’s head in clear, thick, or cream soup. Serve, separately, a dish of boiled rice, with curry powder dissolved and put over the rice when serving.
Ox-tail Soup (Potage aux Queues de Boeuf) a l’Anglaise
Cut four ox tails in pieces; select the nicest pieces for the garnish¬ ing of the soup and cook these separately with water flavored with onion, pepper, and salt. The rest of the ox tail, put on the stove with hot water, carrots, onions, pepper, and salt, and cook four hours until well done. Strain the soup up and skim. Take two quarts of the stock, two cups of tomato juice; leave on the stove, and, when boiling, thicken with two tablespoons flour dissolved in one and a half cups of water. Color with kitchen bouquet and some beef extract (if at hand). Let stand on the stove to simmer for one to one and a half hours. Skim now and then. The soup should be cooked until golden and clear. When ready, add half cup of wine, and serve one piece of ox tail in each plate.
Barley Ox-tail Soup (Pot age aux Queues de Boeuf, a l'Orge )
Cut four ox tails in pieces and select the nicest pieces for the garnishing of the soup and cook separately with water flavored with onion, pepper, and salt. The rest of the ox tail put on the stove with hot water, carrots, onions, pepper, and salt and cook four hours until well done. Strain the soup up and skim. During the time cook four tablespoons whole barley; skim and add to the soup. Let cook for one to one and a half hours. Skim now and then; add from six to eight shallots. When ready add some wine and serve one piece of ox tail in each plate with some shallots and carrots.
Goose Giblet Soup (Pot age aux Abattis d’Oie)
Giblet soup is convenient to have when breasts, legs, and second joints of poultry have been used for other dishes. Take the back¬
oness, necks, etc., and put in the stock pot with the giblets that have been well cleaned. Add some onions, pepper, salt, carrots, and hot water according to the amount of meat. Let simmer for about three hours. Strain the broth from the bones. Dissolve one tablespoon flour in half cup water to each quart of stock and thicken the soup; let come to a boil; season with salt and pepper to taste. Let simmer for half hour; skim constantly. In the mean¬ time, color with beef extract, if at hand, or with kitchen bouquet to a clear brown shade. When ready to serve, add some Madeira and port wine — two tablespoons of each to the quart. Garnish with the livers (that have been cut in small dices and cooked in butter and sherry carefully so as not to get hard) and the soft part of the giblet with some strips of poultry.
Grouse Soup (Pot age au Coq de Bruy ere)
A soup of grouse is one of the most excellent soups that could be had when made in the right way. It has an excellent game flavor, besides a flavor of vegetables and wine, and should always be made when grouse is obtainable.
Records on this page
Ox-tail Soup (Potage aux Queues de Bceuf) a l’AnglaiseBarley Ox-tail SoupGoose Giblet SoupGrouse Soup