Amber Soup

Ingredients

• Slice a medium-sized onion
• carrot
• half a white turnip
• some ham or salt pork, cut in dice
• a gallon of any stock made without vegetables
• teaspoon Caramel

Method

1. 1

   Fry the onion, carrot, and turnip with ham for fifteen minutes.

2. 2

   Add to a soup kettle with stock, cook for three-quarters of an hour, strain, clarify, reheat, and season before serving.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 513. The excerpt below is the record exactly as published.

carrots, tablespoon salt, bunch of herbs as given in Meats, teaspoon sugar and cola water in proportion given. Let simmer gently and strain and finish as directed. For a Medium Stock tsike four pounds shin of beef or four of knuckle of vejd or two pounds each with trimmings' of poultrv, etc., and quarter pound lean bacon or ham, with vegetables as above, adding half dozen stalks of celery, and a tomato or two gives a delicious flavor. Make as above or cut up meat and bacon or ham into two-inch squares ; rub two tablespoons butter on bottom of kettle, add meat and other ingredients with half pint cold water ; cover and cook till the bottom has become linea with a pale jelly-like substance; then add four quarts cold water, skim as needed and simmer gently four or five hours and fin- ish as above. For a Hich Stock take four pounds each shin of beef and knuckle of veal, half pound lean ham or a ham bone and a calf s foot, with the vegetables given above, or not, as wished. For a White Stocky cut up five pounds shin of veal and one chicken, put in pot with the bone andTb gallon and a half water. Some fry the meat in the pot with a little butter fifteen or twenty minutes before adding water. Skim as directed, then simmer two or three hours, add three stalks celery, one onion, white turnip, blade mace and any other vegetables wished that are given in the list used in White Stock or Soup. The chicken can be omitted, but veaL chicken, fish, oysters, etc., either singly or two or more combined always form the basis of above. Clarifying Stock. — To clarify a sallon of stock, take whites and shells of two or three eggs with tablespoon cold water to each egg ; break up shells an^ beat with the whites and cold water, place in saucepan, pour the cold stock upon them, set over fire, ana let slowlv reach boiling point, stirring it four or five times to loosen the egg from the bottom ; as it boils the egg will harden and rise to surface in a thick scum. When stock appears quite clear under the scum pour it very gently into a folded towel laid in a colander, which must be set over a large bowl, and allow it to run through the towel without squeezing it. This clarified stock is also called Clear Soup or Consomme. Alm/md Soup. — Boil four pounds beef, or veal, and half a neck ef mutton, gently in water to cover till stock is strong and meat very tender ; strain, and set it on fire, adding ingredients in proportion •f half pound vermicelli, four blades mace, and six cloves, to two quarts stock. Let it boil till it has the flavor of the spices. Have leady half pound almonds, blanched and pounded very fine, yolks 80UPS. 693 of six eggs boiled hard ; mixing the almonds, whilst pounding, with a little of the soup, lest the former should grow oily ; pound them till they are a mere pulp, and keep addins to them, by degrees, a little soup until they are thoroughly mixed together. Let soup be cool while adding above and stir till perfectly smooth. Just before serving add gill thick cream. Or take a quart of jellied White Stock ; let heat and add to it water if needed, and a pint of cream made hot in custard kettle flavored with rind of a lemon. Add the almonds and a thickening of two tablespoons butter and three of flour, with a seasoning of salt and pepper and a little mace. Let cook twenty minutes, and serve. Apple Soup, — Peel, quarter and core about two pounds good cooking apples and stew gently in three quarts stock till tender; rub all through a puree sieve, add six cloves, white pepper, cayenne and ginger to taste, boil up once and serve. Or slice half dozen pared apples and cook till tender in a very little water adding tea- cup sugar and juice of one lemon; take off and let cool. Slice twelve apples and put into two quarts water with third of a pound each currants and seeded raisins and cook till soft, add cup sugar and strain through a cloth or puree sieve ; pour this over the cooked sliced apples, adding juice of another lemon, if wished, and serve when cold, with a piece of ice in each dish. Or With Dried Apples j to three quarts water add cup prunes or part raisins ; cook an hour, add cup dried apples, soaked if necessary, two tablespoons sago and a small stick cinnamon ; when apples are tender, in about an hour, add juice of one lemon, or slices of a pared lemon ; sweeten to taste and serve hot in winter or iced in summer. Corn-starch mav be used instead of the sago, adding it just before serving ; if too tnick add water till consistency of good cream. Can be made same with fresh apples, and is a delicious soup with either. ^ Aniber Soup. — Slice a medium-sized onion, carrot and half a white turnip and fry with some ham or salt pork, cut in dice, fif- teen minutes ; put in soup kettle, add a bunch of sweet herbs and a gallon of any stock made without vegetables. Cook three-quarters of an hour, strain, clarify, reheat, add teaspoon Caramel

Cook this with the app: pantry check, scaling, and the assistant.