Clear Soup
From Cookery for beginners, 1884
Can color with caramel-water for a fine amber color.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 18. The excerpt below is the record exactly as published.
the raw white and the shell of an egg, and, stirring frequently to prevent the egg from catching on the bottom of the pot, boil fast ten minutes. Take off and strain through a clean thick cloth, wrung out in hot water and laid like a lining in your colander. Do not squeeze the cloth, 'or you will muddy the soup. Return the liquid, when strained, to the saucepan, which must be perfectly clean ; stir in the soaked tapioca and a teaspoonful of minced parsley, and simmer half an hour on the side of the range. If necessary, add a little more seasoning. When you have made nice clear soup once, you may, if you like, color the second supply with a little " caramel-water." This is made by putting a tablespoonful of sugar in a tin cup and setting it over the fire until it breaks up into brown bubbles, then DINNER DISHES. 87 pouring a few tablespoonfuls of boiling water on it and stirring it until dissolved. A table- spoonful of this in a quart of clear soup will give a fine amber color and not injure the flavor. Send all soups in to table very hot. Julienne Sonp. One quarter of a firm white cabbage, shred as for cold slaw. One small turnip, peeled and cut into thin dice. One carrot, peeled and cut into strips like inch-long straws. One teaspoonful of onion shred fine. Three raw tomatoes, peeled and cut into bits. One tablespoonful of minced parsley, and, if you can get it, three stalks of cel- ery cut into thin slices. Use a sharp knife for this work and bruise the vegetables as little as possible. 88 COOKERY FOR BEGINNERS. When all are prepared, put them in hot water enough to cover them, throw in a tea- spoonful of salt and cook gently half an hour. Clear a quart of soup-stock as directed in the last receipt, and color it with a teaspoon- ful of Worcestershire sauce, or walnut catsup. When the vegetables are tender, turn them into a colander to drain, taking care not to mash or break them. Throw away the water in which they were boiled, and add the vege- tables to the clear hot soup. Taste, to determine if it needs more pepper or salt, and simmer all together gently twenty minutes before turning into the tureen. Wliite Ohicken Soup (Delicious). A tough fowl can be converted into very delicious dishes by boiling it first for soup and mincing it, when cold, for croquettes. In boiling it, allow a quart of cold water for each pound of chicken, and set it where it will heat very slowly. DINNER DISHES. 89 If the fowl be quite old do not let it reach a boil under two hours, then boil very gently four hours longer. Throw in a tablespoonful of salt when you take it from the fire, turn chicken and liquor into a bowl and set in a cold place all night. Next day skim off the fat, strain the broth from the chicken, shaking the colander to do this well, and put aside the meat for cro- quettes or a scallop. Set three pints of the broth over the fire with a teaspoonful of chopped onion, season with salt arid pepper, and let it boil half an hour. Line a colander with a thick cloth, and strain the liquid, squeezing the cloth to get the flavor of the onion. Return the strained soup to the saucepan, with a tablespoonful of minced parsley, and bring to a boil. Meanwhile, scald in a farina kettle a cupful of milk, dropping into it a bit of soda the size of a pea. Stir into this when hot, a tablespoonful of 90 COOKERY FOR BEGINNERS. cornstarch wet up with cold milk. When it thickens scrape it out into a bowl in which you have two eggs whipped light. Beat all together well, and stir in, spoonful by spoonful, a cupful of the boiling soup. Draw the soup pot to one side of the range, stir in the contents of the bowl, and let it stand — but not boil — three minutes before pouring into the tureen. Ohioken and Sice Soup Is made as white chicken soup, but with the addition of four tablespoonfuls of rice, boiled soft, and added to the chicken liquor at the same time with the parsley. Then proceed as directed, with milk, eggs, etc. Tomato Soup. Add a quart of raw tomatoes, peeled and sliced, or a can of stewed tomatoes, and half a small onion to a quart of stock, and stew slowly one hour. DINNER DISHES. 91 Strain and rub through a colander and set again over the fire. Stir in a tablespoonful of butter cut up and rubbed into a tablespoonful of flour. A tablespoonful of cornstarch
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