To from three to six pounds of beef or mutton, according
to the quantity of broth wanted, put cold water in the pro-
]portion of a quart to a pound ; a quarter of a pound of Scotch
barley, more or less, as may suit the meat and the water;
and a spoonful of salt. To this add a large cupful of soaked
SOUFS. 120
white peas, or split grey peas. Skim very carefully as long as
any scum rises ; tlien draw aside the pot, and let the broth
boil slowly for an hour ; after which time add to it two young
carrots and turnips cut into dice, and two or three onions
sliced. A quarter of an hour before the broth is ready, add a
little parsley picked and chopped✪ Scotch Barley Broth with Boiled Mutton or Beef ; or the bottom part of three
leeks may be used instead of onions, and a head of celery
sliced, instead of the parsley seasoning; but celery requires
longer boiling.
If there is danger of the meat being overdone before the
broth is properly completed, it may be taken wp, covered
for a half-hour, and returned into the pot to heat through
before it is dished. Garnish with the carrots and turnips
boiled in the broth ; or with nasturtiums heated in melted
butter or in a little clear broth. Serve the broth in a tureen,
removing any film of fat that may gather upon the surface.
98. Chestnut Nesselrode Soup.
The broth being prepared as usual, take fifty chestnuts,
boil them for a few minutes in salt and water, and as soon
as the under-skin quits Avith the pressure of the finger, skin
them ; simmer them gently with some broth, a little butter,
and a pinch of sugar; after boiling two hours, run them
down to a glaze, and put them into the tureen with crusts
dried as usual. Add the broth, in which you have boiled an
onion cut into dice✪ Chestnut Nesselrode Soup and previously fried of a light colour
in fresh butter. Add blanched parsley and a little pepper.
It is necessary to add a little sugar to soups of roots
and vegetables, to mollify their sharpness, and to render
them more agreeable. To such soups as this many others
may be added, according to fiincy, such as those of leeks,
radishes, endive, artichoke bottoms, etc. ; but they are very
J
130 THE TEOBOUGH GOOD COOK.
rarely served, and wlien asked for, their flavour is given
by boiling tliem gently in some broth, and jDouring it
afterwards into the tureen, garnished with crusts as usual.
99. Cocoa-nut Soup.
Scrape or grate the inside of a couple of ripe cocoa-nuts
very fine, place it in a saucepan, adding to it a couple of
quarts of clear white stock, with a blade of inace ; set it to
simmer gently for half an hour, and then strain it through
a fine sieve ; have ready beaten the yolks of four eggs,
with a little stock and sufficient arrowroot or ground rice
to thicken the soup ; mix this into a smooth batter,
Adding it by degrees to the soup, and let simmer gently,
stirring it carefully till it is done. It should not be allowed
to boil, or it may curdle. Half a pint of cream may be
used instead of eggs.
100. Macaroni and Cheese Soup.
Boil macaroni in plenty of salted water until quite soft.
Drain and cut it into smaller lengths, and throw it into
good soup. To give additional richness, have the yolks of
two or three eggs in the tureen, and stir them as the boil-
ing soup is poured in. Hand grated cheese at table.
101. Cheese Soup a la Biberon. ✪ Cocoa-nut Soup
Page 82 · 5 recipe records on this page
Presented as published in 1895. 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
To use from three to six pounds of beef or mutton, according to the quantity of broth wanted, put cold water in the pro- ]portion of a quart to a pound ; a quarter of a pound of Scotch barley, more or less, as may suit the meat and the water; and a spoonful of salt. To this add a large cupful of soaked
SOUFS. 120
white peas, or split grey peas. Skim very carefully as long as any scum rises ; then draw aside the pot, and let the broth boil slowly for an hour ; after which time add to it two young carrots and turnips cut into dice, and two or three onions sliced. A quarter of an hour before the broth is ready, add a little parsley picked and chopped ; or the bottom part of three leeks may be used instead of onions, and a head of celery sliced, instead of the parsley seasoning; but celery requires longer boiling.
If there is danger of the meat being overdone before the broth is properly completed, it may be taken up, covered for a half-hour, and returned into the pot to heat through before it is dished. Garnish with the carrots and turnips boiled in the broth ; or with nasturtiums heated in melted butter or in a little clear broth. Serve the broth in a tureen, removing any film of fat that may gather upon the surface.
98. Chestnut Nesselrode Soup.
The broth being prepared as usual, take fifty chestnuts, boil them for a few minutes in salt and water, and as soon as the under-skin quits Avith the pressure of the finger, skin them; simmer them gently with some broth, a little butter, and a pinch of sugar; after boiling two hours, run them down to a glaze, and put them into the tureen with crusts dried as usual. Add the broth, in which you have boiled an onion cut into dice and previously fried of a light colour in fresh butter. Add blanched parsley and a little pepper.
It is necessary to add a little sugar to soups of roots and vegetables, to mollify their sharpness, and to render them more agreeable. To such soups as this many others may be added, according to fancy, such as those of leeks, radishes, endive, artichoke bottoms, etc. ; but they are very J
rarely served, and when asked for, their flavour is given by boiling tliem gently in some broth, and pouring it afterwards into the tureen, garnished with crusts as usual.
99. Cocoa-nut Soup.
Scrape or grate the inside of a couple of ripe cocoa-nuts very fine, place it in a saucepan, adding to it a couple of quarts of clear white stock, with a blade of mace; set it to simmer gently for half an hour, and then strain it through a fine sieve ; have ready beaten the yolks of four eggs, with a little stock and sufficient arrowroot or ground rice to thicken the soup ; mix this into a smooth batter, adding it by degrees to the soup, and let simmer gently, stirring it carefully till it is done. It should not be allowed to boil, or it may curdle. Half a pint of cream may be used instead of eggs.
100. Macaroni and Cheese Soup.
Boil macaroni in plenty of salted water until quite soft. Drain and cut it into smaller lengths, and throw it into good soup. To give additional richness, have the yolks of two or three eggs in the tureen, and stir them as the boiling soup is poured in. Hand grated cheese at table.
101. Cheese Soup a la Biberon.
Records on this page
Scotch Barley Broth with Boiled Mutton or BeefChestnut Nesselrode SoupCocoa-nut SoupMacaroni and Cheese SoupCheese Soup a la Biberon