Broth

Ingredients

• a brisket of beef
• a piece of smoked bacon
• two quarts of the stock
• a quarter of a white cabbage head
• a piece of celery root
• salt to taste

Method

1. 1

   Prepare stock with beef, vegetables, and blanched bacon.

2. 2

   Strain stock, add fried vegetables, and small pieces of meat.

3. 3

   Boil gently, thicken with sour cream and beetroot juice, and finish with chopped fennel.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 224. The excerpt below is the record exactly as published.

salt to taste. Serve with boiled Keng Sieng Chee. (Kidney Soup.) Cut up four sheep's kidneys, a heart, and half a pound of liver into small dice, season with a good pinch each of pounded cumin, coriander, and rosemary seeds, also a pinch of ground cloves and cinnamon, pepper and salt, a large onion chopped up, and some minced parsley ; fry all these for about ten minutes in five ounces of lard ; add two quarts of well-seasoned brown stock, bring to the boil, skim very carefully, put in three tablespoonfuls of rice, and boil till quite tender, then strain ; pound the heart and liver and half of the rice in a mortar, which pass through a fine hair sieve ; stir this into the stock along with the pieces of kidneys and the other half of the rice ; make it very hot, but do not boil, and serve at once. It must be rather thick. For European cookery leave out the rice, cumin, cinnamon, and pounded heart and liver, but add other four kidneys cooked and cut in dice. Before dishing, strain and clear, then put in the pieces of kidneys. Seang Kaya Phak Thang. (Custard Pumpkin.) Remove the top of a small pumpkin, scoop out the inside, and fill with the following mixture : — Scrape S64 SI AM half a cocoanut, and soak in three breakfastcupfuls of boiling water for fifteen minutes. Strain into a bowl and beat up with three teacupfuls of sugar and three duck's eggs. Put the top on the pumpkin again, and steam slowly till cooked. Kanom Kruey. (Banana Fritters.) Pound the pulp of ten bananas, and mix with half a teacupful of sugar and two teacupfuls of ground rice. Divide into small portions, and wrap up in banana leaves. Steam until cooked. Serve hot. Kan Sai Sai. (Cocoanut and Rice Croquettes.) Mix two teacupfuls of ground glutinous rice and a quarter teacupful of ordinary ground rice with a little water into a stiff batter. Cook half a grated cocoanut and half a teacupful of sugar with a little water till it thickens. Form this into small balls, and cover each ball with the rice batter. Now mix one teacupful of ordinary ground rice with four teacupfuls of cocoanut milk, and boil till it thickens. Put each of the balls on pieces of banana leaves, spread a little of the above sauce over each one, wrap up, and fasten with a small piece of wood, and steam until cooked. Serve cold. Kanam Plung. (Sweet Cake.) Put half a pint of flour in a basin, and mix with it two ounces of sugar, the grated rind of half a lemon, 565 BANQUETS OF THE NATIONS half teaspoonful of powdered cinnamon, and a very small quantity of powdered cloves. Put half a pound of honey into a lined saucepan, place it over the fire till hot, but without letting it boil, then stir it in with the in- gredients in the basin, flavoured with attar of roses, and knead all well together. Cover the basin with a cloth and leave the paste for an hour. At the end of that time dredge a small quantity of flour over the table, put the paste on it, and roll it out about one inch thick, first mixing a quarter of a pound of chopped almonds in the dough. Lay the paste on a greased baking dish, and bake in a moderate oven with blanched and halved almonds spread on top. Kanam San Kaja. (Cocoanut Custard.) Grate a cocoanut and pour over a pint of boiling water, and after it has steeped for fifteen minutes strain off all the moisture. Again pour a pint of water over the grated cocoanut and strain after fifteen minutes. Make a custard in the ordinary way with sugar and eggs, only using the cocoanut milk instead of the cow's. Fai Thong. (Golden Hair.) Boil six eggs hard. Remove the whites so that the yolks are not broken. Make a strong sweet syrup and pour over. 566 LXXIV.— SIBERIA Menu Caviare Lasosina (Sturgeon Roe) (Smoked Salmon) 'Pechouaju Seleotka (Pickled Fillets of Herring) Stchie (Broth) Beluga (Stewed Sturgeon) Shahrenoe Olene Bigos (Grilled Fillets of Deer) (Stewed Meats) Goviadinoe Leposhkie (Meat Dumplings) Shahrenoe Teter e Kapousta (Braised Blackcock and Stewed Cabbage) Leposhkie Sira (Cheese Pastry) Tvorog s Varainie (Curd Dumplings) Iagodee (Fruit) 567 BANQUETS OF THE NATIONS Stchie. (Broth.) Prepare a little stock with a brisket of beef, some vegetables, and a piece of smoked bacon which has first been blanched. The meat being nearly done, strain two quarts of the stock, add some minced and lightly seasoned raw beetroots, onions, leeks, a quarter of a white cabbage head, and a piece of celery root

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