Beef and Veal Soup

Ingredients

• shank of beef
• some veal bones
• some poultry trimming
• V, tablespoonful salt
• 2 large onions
• 1 small carrot
• 1 leek
• a bouquet
• 3 well-beaten eggs
• 3 tablespoonfuls of water
• 3 tablespoonfuls milk
• Ya teaspoonful nutmeg
• the same of salt

Method

1. 1

   Cover the beef and veal bones with cold water, add salt, and bring to a boil.

2. 2

   Brown the onions in a hot oven, then add them with the carrot, leek, and bouquet to the soup.

3. 3

   Boil slowly for 2 hours.

4. 4

   Mix eggs, water, and milk; season with nutmeg and salt.

5. 5

   Pour into a buttered bowl and bake in a water bath until firm.

6. 6

   Strain the soup, remove fat, adjust seasoning, and serve with custard pieces.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 9. The excerpt below is the record exactly as published.

shank of beef, some veal bones, and, if handy, some poultry trimming ; cover with cold water, add V, tablespoonful salt; then place the kettle over the fire. While this comes to a boil out 2 large onions into thick slices, lay them on a tin pan, set the pan in a hot oven until the onions are dark brown ; then add them with 1 small carrot, 1 leek, and a bouquet to the soup ; cover the kettle and boil slowly 2 hours. In the meantime mix 3 well-beaten eggs with 3 tablespoonfuls of water and 3 tablespoonfuls milk ; season with Ya teaspoonf ul nut- meg and the same of salt; pour the mixture into a small buttered 13 SOUPS, Etc. bowl. Twenty minutes before serving place the bowl in a pan of water, so it reaches half way up the bowl ; set it in the oven to bake until the custard is firm to the touch; then remove. Strain the soup through a napkin; remove the fat; add, if necessary, more salt ; pour the soup in a tureen ; cut with a teaspoon small portions from the custard ; drop them into the soup, and serve. In case the oven is not hot enough to brown the onions, lay them on top of the stove and brown them on both sides. Julienne Soup. — One large carrot, some white celery, 1 white turnip, 1 leek, 1 white onion, some Savoy cabbage, the white part of a head of lettuce, and, if handy, take 2 leaves of sorrel and little chervil ; cut the carrot into slices 1 inch in thickness ; peel off the red part, lay the red strips over one another, and cut them into fine strips like straws ; peel and cut the turnips into slices, lay 3 or 4 slices over one another and cut them the same way ; cut the remain^ ing vegetables in the same manner. Place the fine-cut onion and leek in a saucepan with Ys ounce butter over the fire, and cook 5 minutes without browning; place the remaining vegetables in a saucepan, cover with boiling water, boil 5 minutes, drain in a sieve, and then add them to the onion and leek. Shake to and fro for a few minutes, and add sufficient consomme to cover; add Y, tea- spoonful sugar, and let it cook slowly. When done add 3 pints con- somme, cook 10 minutes longer ; season with the necessary salt, and serve. Spring Soup. — Gut 1 leek, 1 head of lettuce, and 1 white onion into' fine slices ; cover with boiling water, and boil them 2 minutes; then drain off the water; return the vegetables to the saucepan ; add 1 tablespoonful butter, cook 5 minutes ; then add 1 cupful cauliflower roses, 1 cupful asparagus tops, Yb cupful fine-cut carrots, Yi cupful fine-cut white turnips, Yt cupful fine-cut young wax beans, 1 cupful fresh green peas ; cover with consomm^ ; season with 1 teaspoonf ul salt and Ys teaspoonful sugar, and boil till ten- der; then add 3 pints of consomm^, a little Cayenne pepper, and season to taste with salt and pepper. SOUPS, Etc. 18 ^^ » Soup ft la Printaniire. — Pat a small knuckle of veal and some poultry giblets into a soup kettle ; add y, tablespoonf ul salt, coTer with cold water ; place the kettle over the fire ; as soon as it boils add 1 onion, 2 leeks, 1 carrot, 1 white turnip, and a bouquet, corer and boil 2 hours. In the meantime place a saucepan with 1 tablespoonful batter over the fire ; add 1 capful fine-shredded cab- bage, Vs cupful fine-cut leeks, the same of celery, white turnips, white onions, and carrots, cook and stir 5 minutes ; then strain the broth ; add it to the vegetables, with 1 tablespoonful rice, iVs cupful tomatoes; cook 40 minutes; add Ys pint fine-cut Teal meat, and serve. Asparagus Soup. — Place a saucepan with 1 pint fine-cut aspara- gus over the fire; add y, tablespoonful butter and 1 cup white broth, of veal or chicken ; boil gently till done ; add 3 pints broth, boil 2 minutes ; season to taste, and serve. Spring Herb Soap. — Place a saucepan with a shank of veal over the fire, cover with cold water (if at hand, add some poultry trimmings) ; as soon as it boils add y^ tablespoonful salt, 1 carrot, a little celery, 2 onions, 1 leek, and 1 white turnip ; cook slowly 2 hours ; then strain, and remove all the fat. In the meantime wash and cut fine a small handful of sorrel, 1 head of lettuce, small hand- ful of chervil and dandelion, and a little balm; place them in a saucepan with 1 tablespoonful butter ; cook 10 minutes, stirring all the time; then add ly^ quart of the veal broth; cook slowly 30 minutes; and, if necessary, add more salt Five minutes before serving mix the yolks of 2 eggs with y, cup cream, add them to the soup with y^ teaspoonf ul grated nutmeg and y^ teaspoonful sugar. (Do not allow the soup to boil after the yolks have been added.) Serve with duchess crust prepared as follows : Cut the crust from a loaf of bread into strips, then cut into rounds with a small cutter the size of a 25-cent piece, and dry them in the oven. Soup iL la Chesterfield. — Semove the meat from the breast of a well-cleaned chicken, chop it fine, and set aside ; cut the remain- 14 SOUPS, Etc. ing chicken into pieces ; place it in a soup kettle, with 1 pound of beef and 1 pound of veal; cover with cold water; set the kettle over a moderate fire ; as soon as it commences to boil add 1 onion, 1 leek, a bouquet, and V, tablespoonf ul salt ; cover and boil slowly. In the meantime put into a small saucepan Yg pint sherry wine, 9 cloves, Va teaspoonful of thyme or 1 sprig of thyme, 1 blade of mace, cover tightly, and simmer 30 minutes; place in another small saucepan 2 ounces of tapioca, previously soaked in cold water ; cover with cold water; add 1 teaspoonful butter, Va teaspoonful salt ; set over moderate fire, and cook till soft Soak 2 ounces of bread in cold water, press it out in a towel, put it with 1 ounce butter in a small saucepan, stir this over the fire 5 minutes ; trans- fer it to a dish, and when cold add the chopped chicken meat men- tioned above ; season with 1 even teaspoonful salt, y^ even teaspoon- ful pepper, V4 teaspoonful nutmeg ;

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