Onmbo Soup

Ingredients

• Put a shank of veal
• and some poultry trimmings
• Yg tablespoonful salt
• add 1 carrot
• 1 onion
• 1 leek
• fry 1 fine-cut onion in 1 tablespoonful butter
• add 2 tablespoonfuls fine-cut raw ham
• 2 tablespoonfuls fine-cut green peppers
• season with 1 teaspoonful salt
• % teaspoonful pepper
• add 1 tablespoonf ul rice
• Y, pint sliced ocher
• 1 fine-cut tomato
• cover with 3 pints of soup stock
• add about 1 cupful fine-cut frog meat

Method

1. 1

   Put veal and poultry trimmings in a soup kettle; cover with cold water; add salt; set over moderate fire; when it boils, add carrot, onion, leek, and a bouquet; cover and boil slowly for 3 hours.

2. 2

   Strain the soup and remove the fat.

3. 3

   Fry onion in butter until light brown; add ham and green peppers; season with salt and pepper.

4. 4

   Add rice, okra, tomato, cover with soup stock, and boil for 30 minutes; add frog meat and cook for 10 minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 12. The excerpt below is the record exactly as published.

Onmbo Soup. — Put a shank of veal and some poultry trim' mings in a soup kettle ; cover with cold water ; add Yg tablespoon- fal salt ; set the kettle over moderate fire ; as soon as it boils add 1 carrot, 1 onion^ 1 leek, and a bouquet ; cover and boil slowly 3 16 SOUPS, Era hours ; when the soup is done, strain it and remove the fat, fry 1 fine-cut onion in 1 tablespoonf ul butter light brown ; add 2 table- spoonfuls fine-cut raw ham, 2 tablespoonfuls fine-cut green pep- pers ; season with 1 teaspoonf ul salt, % teaspoonf ul pepper ; add 1 tablespoonf ul rice, Y, pint sliced ocher, 1 fine-cut tomato; cover with 3 pints of soup stock, described above, and boil 30 minutes ; add about 1 cupful fine-cut frog meat, cook 10 minutes. In place of frog meat, crab, lobster, or shrimp meat may be taken, and sometimes chicken or veal is used. Soup & ritalienne.— Gut y, of a young chicken into inch- sized pieces, place the meat in a saucepan over the fire; add 2 ounces butter, 1 fine-cut carrot, 1 small green pepper without the seeds, 1 onion, and y, cupful fine-cut raw ham; fry and stir for 10 minutes; cover y^, cupful rice with boiling water, let stand 3 minutes; drain off the water and again put the rice into boiling water for 2 minutes; then drain, add it to the soup with y^ cupful * canned tomatoes, and cover the whole with 2 quarts of soup stock. Put 2 ounces of macaroni into boiling water, cook 2 minutes; drain, cut into pieces, and add it to the soup with y^ teaspoonful pepper and 1 teaspoonful salt, and cook slowly 40 minutes. Before sending to table taste, and if necessary add more salt. Spinach Cream Soup. — Cook 2 quarts well-washed spinach 2 minutes in salted water; drain and press out all the water; chop fine and rub it through a sieve; melt 2 ounces butter; add 2 ounces flour; stir and cook 2 minutes; add y^ pint milk, stir 2 minutes; add the spinach, mix and dilute it with 3 pints white stock ; stir till it boils ; put y^ pint of whipped cream in a soup tureen ; pour in the soup and serve. Tomato Potato Soup. — Boil 6 large peeled potatoes in salted water ; when done, drain and put them through a potato press ; melt 2 ounces butter ; add 2 ounces flour, stir and cook 2 minutes ; add 1 pint milk and cook to a smooth sauce ; add the potatoes ; SOUPS, Etc. 17 mix all together; then add 3 pints of white stock or broth ; season with salt) and cook slowly 5 minutes ; then add Ys pint of cooked strained tomatoes and serve. If too thick, add more broth or more milk. Tomato Sonp. — Place a saucepan with 1 tablespoonful drip- pings, poultry fat, or butter, over the fire; add 2 tablespoonfuls fine-cut carrots, the same of fine-cut onions and celery ; add also 3 cloves, 6 whole peppers, 1 bay leaf, and a small sprig of thyme ; stir this for 10 minutes over the fire ; then add 1 tablespoonful flour, continue the stirring for a few minutes ; then add 1 can tomatoes, stir, and let it cook 15 minutes ; season with 1 even tablespoonful salt, 1 even teaspoonful pepper,

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