Turkish Soup

Ingredients

• One quart of white stock
• one-half teacupful of whole rice
• the yolks of two eggs
• one tablespoonful, of jcream
• one-half saltspoonful of salt
• an equal amount of pepper

Method

1. 1

   Boil the rice in the stock for twenty minutes.

2. 2

   Pass the mixture through a wire sieve, rubbing the rice through with a wooden spoon.

3. 3

   Stir in the beaten yolks of egg, cream, pepper, and salt, and heat gently for two minutes without boiling.

4. 4

   Serve very hot.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 5. The excerpt below is the record exactly as published.

Turkish Soup.— Furnish for this : One quart of white stock, one-half teacupful of whole rice, the yolks of two eggs, one tablespoonful, of jcream, one-half saltspoonful of salt and an equal amouift of pepper. In preparing this soup boil first the rice in the stock for twenty minutes. At the end of this time pass the whole through a wire sieve, rubbing such of the rice as may stick through with a wooden spoon, then stir it thoroughly to beat out such lumps as the rice may have formed, and return all to the saucepan. The yolks of egg, cream, pepper and salt must now be well beaten together and added to the stock and rice, and the whole stirred over the fire for two minutes, care being taken to prevent boiling after the eggs are put in, for reasons already given. This soup should also be served very hot. Soup &-la-Reine. — For this there will be required : One young fowl, one Bermuda onion, one and one- half quarts of cold water, one sprig of parsley, one bay leaf, one sprig of thyme, three gills of cream, one-half a dessert spoonful of salt, and one-half teaspoonful of white pepper, one-half dozen celery tops. Begin the preparation of this soup by putting the fowl into a. large saucepan and covering it with the given lO SOUPS. quantity of water. When this boils and has been skimmed, add the vegetables and the herbs, also the pep- per and salt^ and allow the whole to boil slowly for one hour. After boiling this length of time, the fowl must be taken out, the white meat cut from the' breast, and put aside to be used later. This being done, return the fowl to the saucepan and let it boil for two hours longer, then draw off the liquor and strain it through a sieve. Take now the white meat and chop it very fine, or pound it in a mortar as may be most convenient, mix well with it the cream, pour the compound into the strained liquor, put the whole into a clean saucepan, and allow it just to come to the boiling when it is ready for use. Note — Bj celery-tops the small tender leaves at the top of the stalk are meant, which are delicious as a flavoring agent. Rabbit Soup. — Materials and quantities must be provided as follows : Two rabbits, three ounces of butter, two quarts of boiling water, one and one^half ounces of flour of rice, one grain of grated nutmeg, three Bermuda onions, one teaspoonful of salt, one quarter of \a teaspoonful of pepper. Preparatory to the making of this soup the rabbits should be soaked for an hour in strong salt and water for the purpose of draining out the blood and also taking from them the strong, wild, gamey flavor peculiar to them ; then cut them into pieces convenient for the sauce- pan, and wash them well in boiling water to whiten the meat. Now put them so prepared, into the saucepan and pour the two quarts of boiling water over them, adding the MULLIGA TA 1¥N£ Y SO UP. 1 1 onions, pepper and salt, and allow all to boil, until the meat of the game will separate readily from the bone. In a separate saucepan then melt the butter, stir into it the flour of rice, and strain the liquor from the rabbits into it. Add to this the nutmeg and cook slowly for fifteen minutes. When it is ready for serving. Note — In departing from the usual mode of using either cold water or cold stock as above, it is to be noted that the boiling water is here used to keep the meat from darkening, which it has a ten- dency to do. Note — If it should be desired, the small, nice pieces of meat may be added to this soup, and also a soup of squirrel may be made after this same method. Miilligata'wney Soup. — Materials and quantities: one fowl, two quarts of cold water, two onions, two ounces of butter, two ouiices of flour, one tablespoonful of curry- powder, one teaspoonful of sugar, one-half teacupful of whole rice, one desserts poonful of salt, one teaspoonful of whole white pepper. Begin this preparation by first covering the fowl with the two quarts of water, and bring it to boiling over a quick fire. When it boils up and has been skimmed, add the pepper-corns, salt and onions, then boil slowly until the meat of the fowl becomes tender. Now removing the fowl from the saucepan, cut the meat from the breast and legs, making the same into small pieces to thicken the soup with later, and return the bones and remaining fowl to the stock, when all must be allowed to boil for one hour longer, and then strained. The butter has then to be melted in a fresh saucepan, and the flour, curry-powder and sugar added, with which put the strained stock, and whole rice, and boil the whole for twenty minutes. 12 SOUPS. Just before serving add the small pieces of chicken cut from the breast and legs, andsiend to table very hot. Oxtail Soup. — Ingredients to be used in the follow- ing proportions: two oxtails, two quarts of second stock, ten cloves, one teaspoonful of pepper-corns, one dessert spoon- ful of salt, one large carrot, one turnip. First cut the oxtails into pieces about two inches in length, wash them well in cold 'water, put them together with the stock into a saucepan, and bring quickly to the , boiling point. When boiling, skim well and add the salt, also the pepper-corns and cloves secured in a piece of muslin or bag, after which allow it to boil slowly for two hours. Then the carrot and turnip should be cut into dice, or with a French cutter into balls, and added to the soup, boiled therein half an hour, when removing the cloves and pepper-corns, the soup is ready for use. PUREES. Furde a,-la-Oo?id6.— For this will be required: one pint of haricot beans, three pints of white stock, one car- rot, one small turnip, one Bermuda onion and a bouquet gam^e, two ounces of butter, one-half pint of cream, two tablespoonfuls of tomato sauce. The beans must have' been soaked over night in cold water, and when ready to begin the preparation of the pur6e, the w^ter must be drained of^ and the soaked beans put on to boil in the stock. When the stock boils, the vegetables, the bouquet ' garnfee and the butter must be added, and these togethei allowed to boil for two hours, when it should be taken from the fire and passed twice through a fine sieve. The cream and the tomato sauce should now be put in, also PVR£e Of GREEN PEAS-^TOMA TO PUR$R. 13 the pepper and salt, of which one-half saltspoonful of each is sufficient, and the whole be brought to the boiling point, great care being taken to take it from the fire the instant this point is reached or the cream will curdle and the dish be spoiled. Note. — Tq prepare a ' bouquet ganufe '' tie a mprsel of celery and a sprig of thyme into a bay leaf. The small dry white bean, such as is commonly used for baking, may be used in making this puree. Purge of G-reen Pease.— Take for this : One quart of shelled peas, one and one-half pints of white stock, one Bermuda onion, two ounces of butter, three tablespoonfuls of cream, one teaspoonful of sugar, one-half saltspoonful of salt and an equal amount of pepper

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