The white ribbon cook book

Cut up the beef, mutton and veal into small pieces, and throw into a stewpan with 10 quarts of cold water; add a little salt, and then place on the stove to boil; take off the scum, add a little cold water, and take off the second scum; then cut up the carrots, onions and celery and throw in the pot; add a little more salt, a few allspice, and coriander seeds; let it simmer 6 hours, color the soup with a little soy, and strain it through a fine cloth; take off any fat that may be on the soup with a sheet of paper; before sending to table boil the soup, and place in the tureen a little fried lean ham cut into small pieces. Giblet Soup — 3 sets of ducks' giblets, 2 lbs. beef, some bones, shank bones of two legs of mutton, 3 onions, some herbs, pepper and salt, carrots, 3 quarts water, }^ pint cream, 1 oz. butter, 1 spoonful flour. Thoroughly clean 3 sets of ducks' giblets, cut them in pieces, and stew with 2 lbs. of beef, some bones, the shank bones of 2 legs of mutton, 3 small onions, some herbs, pepper and salt to taste, and carrots, for 3 hours in 3 quarts of water. Strain and skim, add i^ pint of cream mixed with one ounce of butter kneaded with a spoonful of flour, and serve with the giblets. (Only the gizzard should be cut.) Potato Soup — 2 lbs. potatoes, a pinch of celery seed, a sprig of parsley, 2 quarts white stock, pepper and salt to taste. Boil or steam the potatoes very dry, mash them very finely with a fork, and add them gradually to the boiling stock. Pass through a sieve, add the seasoning, and simmer 5 minutes, 20 White Ribbon Cook Book. adding 1 oz. of butter and i^ pint of milk. Serve with fried bread or toast. Oyster Soup a la Reiiie— 2 or 3 doz. small oysters, some pale veal stock, mace, cayenne, 1 pint boiling cream. Two or 3 dozen small oysters to each pint of soup should be prepared. Take the beards and simmer them separately in a little very pale veal stock 30 minutes. Heat 2 quarts of the stock, flavor with mace and cayenne, and add the strained stock from the oyster beards. Simmer the fish in their own liquor, add to it the soup and 1 pint of boiling cream. Put the oysters in a tureen, pour over the soup and serve. If not thick enough thicken with arrowroot or butter mixed with flour. Chicken Soup (Brown) — 1 or 2 fowls, a bunch of herbs, 1 carrot, 1 onion, 2 oz. lean ham, 2 oz. butter, pepper and salt, 2 quarts good stock, and a little roux, a few allspice, a little grated nutmeg and mace. Cut up the carrot and onion, and fry in 2 oz. of good butter, a nice light brown; add the ham and fowls cut up small, taking care to break up the bones with a chopper, add the stock, and boil until the fowl is cooked to rags; thicken with a little roux, add the allspice and mace and a little grated nutmeg, color with a little soy, add seasoning to taste. Serve with the soup some plain boiled rice. Beef Orayy Soup — Some beef water, 2 oz. salt to every gallon of water, 4 turnips, 2 carrots, some celery, 4 young leeks, 6 cloves, 1 onion, 3^ teaspoonful peppercorns, some savory herbs. Various parts of beef are used for this; if the meat, after the soup is made, is to be sent to the table, rump steak or the best parts of the leg Soups. 21