Fry a chicken with two or three slices of middling
(which must by no means be rusty) or a table-spoonful of
lard, not donCj but only a little brown. In the same
gravy fry two quarts of sliced okra until it is of a dark
green color ; also fry an onion with the okra ; put gravy
and all in as early after breakfast as you can, and add
one gallon of boiling water; then set it in a place on the
fire where it will cook slowly without boiling. As soon
as you can get them ready add on« quart of tomatoes,
after the juice is strained off, a good deal of corn cut off
the cob, a pod of red pepper, and salt to your taste✪ Corn Soup. It
must be simmered until you cannot distinguish the vege-
tables ; then pick out the bones, and serve in a tureen,
like soup. The corn should be cut the length of the ear
and scraped off.
Mock-turtle Soup.
Have a large calf's head cleaned, without taking off the
skin; divide the lower half from the front of the head; put
the head on to boil in a gallon of water, the hock of a
ham or a small piece of pork, four or five onions, a bunch
TO VIROmU COOKERY-BOOK.
of parsley, a teaspoonful of cloves, half a nutmeg, a tea-
spoonful of pepper, a table-spoonful of salt. Boil all to-
gether until the flesh on the head is quite tender, so that
the bones can be easily removed ; put it on a board and
chop up into small pieces ; take the eyes out carefully
and lay them aside ; strain the water in which the head
was boiled, and just before dishing up add one glass of
wine and one gill of mushroom or walnut catsup. Let
the soup boil till reduced to two quarts ; thicken with
two spoonfuls of browned flour, stirred into two ounces
or a large table-spoonful of butter ; put half the meat in
just so after being chopped, or make it into force-meat
balls, with bread-crumbs and yolk of egg, if you prefer
it that way; let the soup boil a short while longer after
the meat is added, and serve up hot. The eyes are es-
teemed a great delicacy by epicures. Add a sliced lemon
when ready for table.
LiTTLB Eggs foe Turtle ob Mock-turtle Soup.
Mash up the yolks of three hard-boiled eggs, and make
them into a paste with a raw one✪ Little Eggs for Turtle or Mock-turtle Soup ; roll bits of it up into
the shape of little balls, and throw them into boiling
water to harden, which will be in about two minutes ;
drop into the tureen of soup just before it is sent to
table, and dainty morsels they furnish.
Oyster Soup, No. 1.
Wash two quarts of oysters from their own liquor, and
put them on the fire in a kettle with about three quarts
of water ; boil till they are done, which may be told by
the shrinking of the outer gills ; then take them off the
fire, and put into them the yolks of six beaten eggs, and
from a half to a whole pint of new milk or sweet cream,
with a quarter of a pound of butter, and salt and pepper
VmOINlA COOKERY-BOOK, TO
to suit the taste. Better put very little salt. Return the
kettle to the fire, and let the soup remain there only just
long enough to thicken; add a table-spoonful of flour for
thickening, as in other soups.
Otstbb Soup, No. 2.
Strain three quarts of oysters from their liquor, and
put the liquor on the fire to boil, with half a pint of cel-
ery cut into small dice, two or* three blades of mace, a
little pepper and salt, with a suspicion of made mustard.
If there should not be liquor enough to make two quarts,
fill up that amount with pure water. After the liquor has
boiled for about five minutes add the oysters. Just be-
fore taking it ofE add a large table-spoonful of butter
rul)bed up with flour and a quart of rich milk, or cream
and milk mixed✪ Oyster Soup, No. 2. Instead of flour, one may use for thick-
ening the beaten yolks of four eggs, which makes the
soup very rich and nice; but if eggs are scarce and high,
they are not regarded as indispensable. In the same way
all seasoning but that of a little pepper and salt may be
omitted, and the plain oysters found good enough.
Okba Soup
Page 41 · 7 recipe records on this page
Presented as published in 1884. 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
Fry a chicken with two or three slices of middling (which must by no means be rusty) or a table-spoonful of lard, not done but only a little brown. In the same gravy fry two quarts of sliced okra until it is of a dark green color ; also fry an onion with the okra ; put gravy and all in as early after breakfast as you can, and add one gallon of boiling water; then set it in a place on the fire where it will cook slowly without boiling. As soon as you can get them ready add one quart of tomatoes, after the juice is strained off, a good deal of corn cut off the cob, a pod of red pepper, and salt to your taste. It must be simmered until you cannot distinguish the vegetables ; then pick out the bones, and serve in a tureen, like soup. The corn should be cut the length of the ear and scraped off.
Mock-turtle Soup.
Have a large calf's head cleaned, without taking off the skin; divide the lower half from the front of the head; put the head on to boil in a gallon of water, the hock of a ham or a small piece of pork, four or five onions, a bunch
TO VIRGINIA COOKERY-BOOK.
of parsley, a teaspoonful of cloves, half a nutmeg, a teaspoonful of pepper, a table-spoonful of salt. Boil all together until the flesh on the head is quite tender, so that the bones can be easily removed ; put it on a board and chop up into small pieces ; take the eyes out carefully and lay them aside ; strain the water in which the head was boiled, and just before dishing up add one glass of wine and one gill of mushroom or walnut catsup. Let the soup boil till reduced to two quarts ; thicken with two spoonfuls of browned flour, stirred into two ounces or a large table-spoonful of butter ; put half the meat in just so after being chopped, or make it into force-meat balls, with bread-crumbs and yolk of egg, if you prefer it that way; let the soup boil a short while longer after the meat is added, and serve up hot. The eyes are esteemed a great delicacy by epicures. Add a sliced lemon when ready for table.
Little Eggs for Turtle or Mock-turtle Soup.
Mash up the yolks of three hard-boiled eggs, and make them into a paste with a raw one ; roll bits of it up into the shape of little balls, and throw them into boiling water to harden, which will be in about two minutes ; drop into the tureen of soup just before it is sent to table, and dainty morsels they furnish.
Oyster Soup, No. 1.
Wash two quarts of oysters from their own liquor, and put them on the fire in a kettle with about three quarts of water ; boil till they are done, which may be told by the shrinking of the outer gills ; then take them off the fire, and put into them the yolks of six beaten eggs, and from a half to a whole pint of new milk or sweet cream, with a quarter of a pound of butter, and salt and pepper
to suit the taste. Better put very little salt. Return the kettle to the fire, and let the soup remain there only just long enough to thicken; add a table-spoonful of flour for thickening, as in other soups.
Oyster Soup, No. 2.
Strain three quarts of oysters from their liquor, and put the liquor on the fire to boil, with half a pint of celery cut into small dice, two or three blades of mace, a little pepper and salt, with a suspicion of made mustard. If there should not be liquor enough to make two quarts, fill up that amount with pure water. After the liquor has boiled for about five minutes add the oysters. Just before taking it off add a large table-spoonful of butter rubbed up with flour and a quart of rich milk, or cream and milk mixed. Instead of flour, one may use for thickening the beaten yolks of four eggs, which makes the soup very rich and nice; but if eggs are scarce and high, they are not regarded as indispensable. In the same way all seasoning but that of a little pepper and salt may be omitted, and the plain oysters found good enough.
Okba Soup
Records on this page
Corn SoupOkra SoupMock-turtle SoupGumboLittle Eggs for Turtle or Mock-turtle SoupOyster Soup, No. 2Oyster Soup, No. 1