Sago Soup
From Harper's cook book encyclopædia, 1902
Serves 8
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 421. The excerpt below is the record exactly as published.
Sago Soup a different thickness or thinness is required; not uniform, but varying according to the materials. For in- stance, apple and tomato sauces are to be thicker than celery or chestnut sauces. Practice and discriminating taste must adjust rules and excep- tions. Puree soups should be of the con- sistency of cream, and perfectly smooth and free from lumps. The addition of cream gives greater smooth- ness to all purees, and is necessary when they are made without meat; but these soups will keep sweet for only twelve hours. The time for simmering and the quantity of water differ according as the vegetable is young and tender or old and hard. Dried pease, etc., must be soaked be- forehand. The simmering must pro- duce a pulp which will pass through the tamis or wire sieve, and the broth must be added and stirred in to the requisite consistency. Beware of salt, as the simmering in this, as in all cases where the liquid reduces, makes the stock or soup increasingly salt. This class of soups may be made with carrots, turnips, green pease, dried pease, string beans, lentils, po- tatoes, barley, rice, tomatoes, chest- nuts, spinach, asparagus, celery, or a mixture of carrots, turnips, pota- toes, etc. They all require onions and celery to give flavor. They must all be passed through a sieve, and the vegetables or cereals may be stewed in weak broth, or in water with some butter if for maigre soups. Serve with crofitons. Pur6e of Game, Chicken, or Rab- bit Soup. — The remains of roast grouse, partridge, etc., should be carefully saved to make puree of game soup. The meat is to be care- fully scraped away from the bones, pounded in a mortar, diluted with stock, and passed through a tamis. This puree is to be mixed with well- seasoned stock ; the soup ought to be the consistence of double cream. If the game puree is not quite enough, a small amount of rice stewed in broth may be passed through the tamis with the game. Queen’s Soup.— Wash the fowl in warm water; stew for an hour with sufficient strong veal broth to cover the meat, and a bunch of parsley. Take out the fowl and soak bread- crumb in the liquor; cut the meat off; take away the skin, and pound the flesh in a mortar, adding the soaked crumb and the yolks of five hard-boiled eggs; rub this through a coarse sieve or tamis, and put into it a quart of cream that has been previously boiled. Rice Soup. — Wash well 4 ozs. of rice, and boil it in two quarts of veal stock till tender ; drain it, and put the stock with half the rice back into thestewpan; rub the rest through a fine sieve, then stir it into the soup and let it boil up. Beat the yolks of three eggs with half a pint of cream, take the soup off the fire for two min- utes, then add the eggs and cream gradually, and stir the soup unceas- ingly for three or four minutes until it is thoroughly hot ; but it must not boil again or the eggs will curdle. Time, two hours. Roux, or Thickening for Soups. See Gravies. Russian Soup. — The cabbage is to be cut in shreds an inch long. One onion (a Spanish onion preferred), to be cut in shreds, and a few fine herbs. Fry in butter, but do not brown; drain, and add to the soup, with one table - spoonful of flour. Have ready small balls of beef sau- sage, made of 2 ozs. of beef chopped very small, 2 ozs. of suet chopped very small, one egg, pepper and salt. Fry, and place in the soup, with a squeeze of lemon, just before serving up. Sago Soup. — Wash 6 ozs. of sago, and add it gradually to two quarts of well- flavored stock. Let it simmer gently till the sago is quite clear, and 371 J Sago Soup SOUPS Squirrel Soup put in further seasoning if necessary. Before serving the soup mix with it either the strained juice of a lemon and a glass of light wine, or the yolks of two eggs beaten up with a little cream
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