Meat and Egg Soup

Ingredients

• 2 pints Water
• ½ lb. Beef and Veal
• 2 Eggs
• ½ oz. Cox’s Gelatine

Method

1. 1

   Mince the meat and cook it in a pint of the water for two hours, then strain.

2. 2

   Soak the Gelatine in the rest of the water, dissolve, and strain it into the liquor.

3. 3

   Beat the yolks of the eggs and add the liquor gradually while beating well.

4. 4

   Re-heat and serve hot with toast or plain biscuits.

Nutrition per serving

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 37. The excerpt below is the record exactly as published.

MEAT AND EGG SOUP. pints Water. ^ lb. Beef and Veal. 2 Egg.s. Seasoning if allowed. ^ 02. Cox’s Gelatine. Mince the meat (lean and />rs/ij,and cook it beef-tea fashion in a pint of the water for two hours, then strain. Soak the Gelatine in the rest of the water, dissolve and strain it into the liquor. Beat the yolks of egg.s, removing the specks, and add the liquor a spoonful at a time at first, beating well. When blended, re-heat, and serve hot or trepid, with toast or plain biscuits. This is useful where nourishment is required, but where only weak meat dishes are allowed. 53 Another way. — Proceed as before, but at the time of serving, instead of cooking eggs in the liquor, pour a cupful of it over a lightly poached egg in the soup plate. And if more body is pre- ferred, a little boiled rice may be added. A mild flavouring of curry powder or paste (for convalescents) is often relished for this class ot soup ; so is tomato sauce or catsup ; even a few drops add zest to the dish. (139) PHEASANT PUREE. lb. of Raw Pheasant, prefer- i Egg. ably the breast. • ^ oz. Butter. 5 pint of Stock and Milk mixed. \ oz. Cox’s Gelatine. Mince the meat and pound it with the yolk of egg and butter, and a little seasoning of salt, pepper, and a drop or two of Cox’s Essence of Cloves. Sieve this. Soak the Gelatine in the stock, add the milk, and stir over the fire until the Gelatine is melted ; put in the meat, and cook in a double pan for twent5' minutes or more. Serve with dry toast or plain biscuits. Another way. — Reduce the stock and milk to the third of a pint, and cook the mixture in little moulds for cold seiwice, or to use for sandwiches. Other game, or game and poultry can be used similarly, and cream may replace butter. (140) RAW BEEF SANDWICHES. A New Mode. A Beef Steak (about 2 or 3 ozs.) Seasoning if allowed. 1 gill of Water. i gill of Cream. 5- oz. Cox’s Gelatine. Scrape the pulp from a lean fresh steak by laying it flat on a plate. Use a sharp knife, and scrape from you, leaving nothing behind but the skin. Soak and then dissolve the Gelatine in the water, and when cool mix in the cream, then the meat, which should be prepared the last thing. About two or three ounces will be wanted. Pour out on a flat dish to get quite cold, then either stamp it out in rounds and place between thin slices of bread and butter the same size and shape, or cut it in dice and make the sandwiches in the usual way. note. — In extreme illness this mode is not suitable; but con- valescents will find it very acceptable. A few drops of Cox's Essence of Cloves or Cinnamwn inipo'ove the flavoxir. (141) TASTY FISH SAUCE. ^ pint Milk. I oz. Cox’s Gelatine. I Egg. 4 pint Fish Stock. J oz. Butter or one tablespoonful of Cream. Seasoning as below. 54 Soak the Gelatine in the strained stock (made from the bones and trimmings of any white fish), then dissolve it, and add the milk heated with the butter or cream. The egg should be beaten and strained, and the hot mixture added by degrees, and well beaten. Salt and pepper if allowed, and a drop or two of Cox’s Lemon Essence, with a few drops of Anchovy Essence complete the sauce. A slice of onion or a sprig of parsley may be simmered in the stock for further flavour if desired. NOTE. — Re-htat carefully after adding the egg. Useful to serve with fish, or to re-heat cold fish . For a hetter sauce, use one egg to a gill of the mixed stock a/nd milk. SWEETS. (142) PORT WINE JELLY. to 2 ozs. Cox’s Gelatine (according to temperature). 1 pint Water. I pint Port Wine. Strained juice ot 2 Lemons, and the thinly cut rind of I Lemon. 5 ozs. Sugar. White of I Egg whisked, the shell crushed. Soak the Gelatine in the water for ten minutes, then put all the ingredients into a stewpan and whisk together until it boils, allow to boil up well for about ten minutes without stirring, let simmer for ten minutes. Take off the fire, and let stand five minutes, and strain through a coarse cloth scalded. When clear, set in a mould rinsed in cold water, and let stand until firm. It is recommended that this jelly should be set in ice Turn out quickly on to a cold dish, and serve with a little slightly sweetened whipped cream. This jelly is better flavoured if the wine is added at the moment of .straining, and if left uncleared. The sugar here, and elsewhere in this section, should be regarded as approximate ; invalids having sometimes a great aversion to much sugar. 3 ozs. .Sugar. The grated rind and strained juice of 1 Lemon. (14.3) EGG JELLY. f oz. Cox’s Gelatine. I pint Water. Well-beaten yolks of 4 Eggs. Soak the Gelatine in the water for about ten minutes. Then place it in a stewpan with the sugar and lemon, and stir over the fire until the mixture comes to the simmering point. Have ready the well-beaten yolks of the eggs in a basin, and add to them the contents of the stewpan. Stir over the fire for a few seconds, but do not let it boil. When nearly cold, strain into a mould previously rinsed in cold water. If wanted for an invalid, set in little moulds, in order that it may be served in conveniently small quantities, so ess^mtial in sick-room cookery. This is a soothing drink in a liquid warm state. (144) GRAPE JELLY. ^ pint Water. ^ lb. Loaf Sugar. lbs. Ripe Purple Grapes. 2 tablespoonfuls of Brandy, f oz. Cox’s Gelatine

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