Green Corn Soup

Ingredients

• One large fowl
• or four pounds veal
• put over fire in one gallon cold water
• grate one dozen ears of green corn
• Set aside with the meat a cup of the liquor
• add salt
• add pepper
• a little parsley
• add a tablespoon flour
• a tablespoon butter

Method

1. 1

   Simmer fowl or veal in cold water until meat slips from bones.

2. 2

   Strain soup, add grated corn, season, and simmer.

3. 3

   Before serving, add flour and butter mixture.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 178. The excerpt below is the record exactly as published.

GREEN Corn Soup. One large fowl, or four pounds veal (the knuckle or neck will do), put over fire in one gallon cold water without salt, cover tightly and simmer slowly till meat slips from the bones, not allowing it to. boil to rags, as the meat will make a nice dish for breakfast or lunch, or even for dinner. Set aside with the meat a cup of the liquor ; strain the soup to remove all bones and rags of meat; grate one dozen ears of green corn, scraping cobs to remove the heart of the kernel, add corn to soup, with salt, pepper, and a little parsley, and simmer slowly half an hour. Just before serving add a table- _ spoon flour beaten very thoroughly with a table-spoon butter. Serve hot. To serve chicken or veal, put broth (which was reserved) in a clean sauce-pan, beat one egg, a table-spoon butter and a tea- spoon flour together very thoroughly, and add to the broth with salt, pepper, and a little chopped parsley. Arrange meat on eon pour over dressing, boiling hot, and serve at once. GUMBO. _ Slice a large onion and put it with a slice of bacon or fat hie SOUPS, ; 313 Soa 314 By go UPS. into a skillet and brown it; skin and cut up two quarts tomatoes, : cut thin one quart okra, pu all together with a little parsley into a stew-kettle, adding about three quarts water, and cook slowly two or three hours, adding salt and pepper to taste.—Mrs. EF. A. W. Mock TuRTLE OR CALF'S-HEAD SOUP. Lay one large calf’s head well cleaned and washed, and four pig’s feet, in bottom of a large pot, and cover with a gallon-of water; boil three hours, or until flesh will slip from bones; take out head, _ leaving the feet to be boiled steadily while the meat is cut from the head ; select with care enough of the fatty portions in the top of the head and the cheeks to fill a tea-cup, and set aside to cool; remove brains to a saucer, and also set aside; chop the rest of the meat with the tongue very fine, season with salt, pepper, powdered mar- _ joram and thyme, a teaspoon of cloves, one of mace, half as much allspice and a grated nutmeg. When the flesh falls from the bones. of the feet, take out bones, leaving the gelatinous meat; boil all together slowly, without removing the cover, for two Wes more ; take the soup from the fire and set it away until the next day. An hour before dinner set the stock over the fire, and when it boils strain carefully and drop in the meat reserved, which should have been cut, when cold, into small squares. Have these all ready as well as the force-meat balls, to prepare which rub the yolks of five hard-boiled eggs to a paste in a wedgewood mortar, or in a bowl with the back of a silver spoon, adding gradually the brains to moisten them, also a little butter and salt. Mix with these, two eggs beaten very light, flour the hands and make this paste into balls about the size of a pigeon’s egg; throw them into the soup five minutes before taking it from the fire; stir in a large table- spoon browned flour rubbed smooth in a little cold water, and finish the seasoning by the addition of a glass and a half of sherry ‘or _ Maderia wine, and the juice of a lemon. It should not boil more than half an hour on the second day. Serve with sliced lemons. Murron Soup. Boil a nice leg of mutton, and take the water for the soup, add two onions chopped fine, potato, half a cup of barley, and two large tomatoes; season with pepper and salt, boil one hour, stir often (as harley is apt to burn), and, before taking from the fire, add one — i ee : * ot ae an ee “tablespoon fous wet Fi cold ee E R. ee New York ee NoopLe Sovp. Add noodles to beef or any other soup after straining ; they Se cock in fifteen or twenty minutes, and are prepared in the follow- ing manner: To one egg add as much sifted flour as it will absorb, with a little salt; roll out as thin as a wafer, dredge very lightly — with flour, roll over and over into a large roll, slice from the ends, : a, . shake out the strips loosely and drop into the soup. . OxRA SOvp. Take a nice joint of beef filled ‘with marrow, one gallon water, one onion cut fine, two sprigs parsley, half a peck of okra, one quart tomatoes; boil the meat six hours, add vegetables: and. boil” two Hort more.—Mrs. E. L. F. vi OystER Soup with Mrx. Pour one quart cold water over one quart oysters if solid; if not solid, use one pint of water, drain through a colander into the soup- kettle, and when it boils skim; add pepper

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