Take three pounds of the neck of veal, cut it in pieces and put
it with the bones (which must be broken up), into a kettle with two
quarts of water. Stew it till the meat is done to rags, and skim
it well; strain it and return to the kettle. Blanch and pound to
a smooth paste a quarter of a pound of sweet almonds, and mix
them with the yolks of six hard boiled eggs mashed smooth, and
a pint of cream, which must first have been boiled or it will cur-
dle the soup, and let it boil afterwards about three minutes, stir-
ring all the time. Lay in the bottom of the tureen some slices
of toast✪ Rich Veal Soup, pour the soup on it and send it to the table.
12 SOUPS.
TOMATO SOUP. (No. 1.)
Six pounds of beef (shank bone is the best), sixteen medium-
sized tomatoes, one onion, four potatoes✪ Tomato Soup. Put the meat over to
boil at seven o'clock A. M. (if you wish your dinner at one o'clock).
Add the onion when you put the meat on to boil. At ten o'clock
put in your tomatoes and potatoes nicely sliced. At twelve
o'clock take out the meat, chop up enough to thicken the soup
and put back into the kettle to boil. Half an hour before din-
ner strain all through a colander; put back into the kettle, season
with salt and pepper to suit taste; give the soup a lively boil. Put
in a tureen and send to the table.
MEATLESS TOMATO SOUP. (No. 2.)
One quart tomatoes, one of water; stew till soft; add teaspoon-
ful soda, allow to effervesce and add a quart of boiling milk, salt,
butter, and pepper to taste, with a little rolled cracker✪ Meatless Tomato Soup; boil a few
minutes and serve.
TURNIP SOUP.
Knuckle of veal, well cracked; five quarts of water. Cover
closely and stew gently for four hours, the day before the soup
is wanted. On the morrow, skim off the fat and warm the stock
gradually to a boil. Have ready an onion and six large winter or
a dozen small summer turnips, sweet marjoram or thyme minced
very finely. Put these into the soup and let them simmer to-
gether for an hour. Strain, return to the fire and add a cup of
milk, in which has been stirred a tablespoonful of butter. Sea-
son with salt and pepper✪ Turnip Soup; let it boil up once, stirring all the
time, as is necessary in all soups where milk is added at the last,
and remove instantly, or it will scorch.
VEGETABLE OYSTER SOUP.
Three dozen oysters pared and sliced thin; cook in one quart
of water one hour; add pepper, salt and butter to taste. Let the
soup boil fifteen minutes longer; then add one quart of rich milk;
let it come to a boil; add three tablespoonfuls of rolled cracker✪ Vegetable Oyster Soup.
Serve hot.
SOOTS. 13
CORN SOUP.
One-lialf dozen ears of corn, and with a sharp knife score each
row of grains, then with the back of the knife scrape out the niilk.
Have a quart of boiling water, put in the cobs and let them boil
a few minutes, just to give the soup the sweetness of the cob.
Lift them out and pour in the scraped corn, and let it boil ten or
fifteen minutes, then add a pint of milk, a piece of butter about
the size of an egg, let it just come to a boil; season with pepper
and salt✪ Corn Soup.
GREEN PEA SOUP. ✪ Green Pea Soup
Page 6 · 8 recipe records on this page
Presented as published in 1887. 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
Take three pounds of the neck of veal, cut it in pieces and put it with the bones (which must be broken up), into a kettle with two quarts of water. Stew it till the meat is done to rags, and skim it well; strain it and return to the kettle. Blanch and pound to a smooth paste a quarter of a pound of sweet almonds, and mix them with the yolks of six hard boiled eggs mashed smooth, and a pint of cream, which must first have been boiled or it will curdle the soup, and let it boil afterwards about three minutes, stirring all the time. Lay in the bottom of the tureen some slices of toast, pour the soup on it and send it to the table.
TOMATO SOUP. (No. 1.)
Six pounds of beef (shank bone is the best), sixteen mediumsized tomatoes, one onion, four potatoes. Put the meat over to boil at seven o'clock A. M. (if you wish your dinner at one o'clock). Add the onion when you put the meat on to boil. At ten o'clock put in your tomatoes and potatoes nicely sliced. At twelve o'clock take out the meat, chop up enough to thicken the soup and put back into the kettle to boil. Half an hour before dinner strain all through a colander; put back into the kettle, season with salt and pepper to suit taste; give the soup a lively boil. Put in a tureen and send to the table.
MEATLESS TOMATO SOUP. (No. 2.)
One quart tomatoes, one of water; stew till soft; add teaspoonful soda, allow to effervesce and add a quart of boiling milk, salt, butter, and pepper to taste, with a little rolled cracker; boil a few minutes and serve.
TURNIP SOUP.
Knuckle of veal, well cracked; five quarts of water. Cover closely and stew gently for four hours, the day before the soup is wanted. On the morrow, skim off the fat and warm the stock gradually to a boil. Have ready an onion and six large winter or a dozen small summer turnips, sweet marjoram or thyme minced very finely. Put these into the soup and let them simmer together for an hour. Strain, return to the fire and add a cup of milk, in which has been stirred a tablespoonful of butter. Season with salt and pepper; let it boil up once, stirring all the time, as is necessary in all soups where milk is added at the last, and remove instantly, or it will scorch.
VEGETABLE OYSTER SOUP.
Three dozen oysters pared and sliced thin; cook in one quart of water one hour; add pepper, salt and butter to taste. Let the soup boil fifteen minutes longer; then add one quart of rich milk; let it come to a boil; add three tablespoonfuls of rolled cracker. Serve hot.
SOUPS. 13
CORN SOUP.
One-lialf dozen ears of corn, and with a sharp knife score each row of grains, then with the back of the knife scrape out the niilk. Have a quart of boiling water, put in the cobs and let them boil a few minutes, just to give the soup the sweetness of the cob. Lift them out and pour in the scraped corn, and let it boil ten or fifteen minutes, then add a pint of milk, a piece of butter about the size of an egg, let it just come to a boil; season with pepper and salt.
GREEN PEA SOUP.
Records on this page
Venison SoupRich Veal SoupTomato SoupMeatless Tomato SoupTurnip SoupVegetable Oyster SoupCorn SoupGreen Pea Soup