Lark Soup

Ingredients

• 6 roasted larks
• 2 quarts of boiling water
• 1 tablespoonful flour
• the butter in which the larks were roasted
• some of the bouillon from the birds

Method

1. 1

   Chop the breast from the larks and place bones in boiling water.

2. 2

   Fry flour in butter until absorbed, add bouillon, boil, and pour into the soup.

3. 3

   Strain and boil small sponge dumplings in it.

4. 4

   Serve lark pieces in the tureen with soup.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 18. The excerpt below is the record exactly as published.

^ tablespoonful flour, stir until the butter has absorbed all the flour, add it to the soup ; as soon as the soup boils again sprinkle in y^ the nudles described below, boil 10 minutes, and serve. Nudles. — Mix 1 egg with y, teaspoonful melted butter (meas- ured after it is melted), 1 small tablespoonful water ; add sufficient flour to make a stifF paste ; work it 5 minutes on a floured board, until it does not stick to the hands any more ; then divide it into 4 equal parts ; roll each part as thin as a sheet of paper ; cut them in strips lyt inch in width ; dust the strips with flour ; lay 4 strips over one another, and cut them fine with a sharp knife like straws. When they are all cut in this way sprinkle them over the board and let them lay 1 hour ; then sprinkle as many nudles as wanted into the boiling soup. This quanity of nudles is sufficient for 4 quarts of soup. If not wanted all at one time they may be put away in a box. Einlanf Sonp* — Place a soup kettle over the fire with a small shank of beef, about 2 pounds, or a shank of veal ; cover with cold water ; add yg tablespoonful salt; cover and let it come to a boil ; then add 2 onions, 1 small carrot, 1 white turnip, 1 leek, a little celery, and a bouquet ; cover and boil slowly till the meat is done ; then strain the soup into a clean saucepan, return it to the fire ; melt y^ tablespoonful butter, add y^ tablespoonful fiour, stir for few minutes ; add it to the soup ; season with a little nutmeg, and if necessary add more salt ; boil 5 minutes ; then beat up 1 egg until SOUPS, KTa 85 light; add Vs teaspoonful melted batter, 1 tablespooaful floury 1 tablespoonf ul milk, a pinch of salt ; hold this over the soup, let it ran slowly into the boiling soup, cook 3 minutes ; remove from flroi add 1 tablespoonf ul fine-chopped parsley, and serve. Turkish Soup. — Melt 2 ounces butter in a saucepan ; add 1 fine-chopped onion, 7* chopped green pepper, 2 tablespoonf uls fine- cat raw ham ; cook and stir 6 minutes ; then add the breast of a young chicken cut into small pieces, and 1 teaspoonful curry ; cook 10 minutes ; then add 2 quarts chicken broth (mentioned below), 1 tablespoonful rice, 1 cupful canned tomatoes, 1 even teaspoonful salt, a little white pepper ; boil slowly about 45 minutes, then serve. Chicken Bboth. — Put the remaining chicken into a saucepan ; cover with cold water ; add 1 teaspoonful salt ; place the saucepan over the fire ; as soon as it begins to boil add 2 leeks, 1 onion, 1 blade of mace, and 2 sprigs of parsley; cover and boil till the chicken is tender ; then strain through a sieve and use as directed above. Chieken Sonp* — Place a well-cleaned chicken in a soup kettle covered with cold water over the fire ; as soon as it boils add some salt, 1 onion, a bouquet, and 2 leeks ; cover the kettle up tightly and let it boil until the chicken is tender, which will take about 3 or 4 hours if the chicken is old, otherwise about 2 hours. When the chicken is done take it out and strain the soup ; put the soup back into the kettle again and boil in it either parboiled rice, farina, nudles, or small dumplings ; shortly before serving add a little fine-chopped parsley. The chicken may be served with egg sauce or may be used for chicken salad. Another way is to melt a tablespoonful butter in a saucepan, add 2 tablespoonfuls flour, and stir until the flour has absorbed all the butter ; then add it to the soup. Place also small dnmplings in the soup and let them boil for 6 minutes, and add shortly before serving a little chopped parsely ; cut the chicken into 8 pieces ; season with salt and pepper ; dip in beaten egg and bread crumbs, and fry in butter and lard to a light brown ; pour 1 pint 26 SOUPS, Etc. of Bechamel sauce on a hot dish, arrange the chicken over it^ and serve. Or prepare a batter of 7^ cup flour, 2 eggs (yolks and whites beaten separately), 1 cup of milk, and a little salt ; dip the pieces of chicken into the batter, fry light brown in boiling fat or Vs ^^^ ^^^ Y» butter, and serve with maitre (Thdtel butter. Turkey Soup. — This soup is made the same as chicken soup and is only recommended when the turkey is too old to be roasted. Lark Soup. — Out the breast from 6 roasted larks ; chop the bone into fine pieces and place them with 2 quarts of boiling water in a soup kettle over the fire ; fry 1 tablespoonf ul flour in the butter in which the larks were roasted, and keep stirring until the flour has absorbed all the butter ; then add some of the bouillon from the birds

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