Eemove the fat, and allow the white and shell of one egg
for every quart of stock. If you wish to flavor the stock
more highly, add half a saltspoonful of celery seed and the
thinnest possible shavings from the rind of half a lemon.
Add also the lemon juice, and more salt and pepper if
needed. Mix celery seed, lemon, egg, etc. with the cold
stock, and beat it well. If the stock be hot when the egg
is added, the egg will harden before it has done its work.
This is a point where many fail. Set it over the fire and
stir it all the time, until it is hot, to keep the egg from
settling. Then leave it, and let it boil ten minutes. By
this time a thick scum will have formed, and as it breaks
the liquid will be clear and sparkling, like wine, and darker
than before. Draw it back on the stove, and add half a
cup of cold water. Let it stand ten minutes, while you
get 3'our jar, colander, and fine napkin readj^ for straining.
Wring your napkin out of hot water, and la}^ it over the
colander. Put the finest wire strainer on the napkin and
then pour it all through. This strainer will catch the scum
9
I30
The Boston Cook Book.
and shells which would otherwise clog the napkin. Let it
take its own time to drain ; but if you must hasten it, raise
the napkin first at one corner, and then at another, and let
the liquid run down to a clean place. This is better than
squeezing. This is all ready to serve as a clear soup by
simply heathig to the boiling-point. Serve with it, in the
tureen, thin slices of lemon, a glass of sherr}^ yolks of
hard-boiled eggs, or delicate flavored force-meat balls ; or
put on each plate a poached egg, or a spoonful of grated
Parmesan cheese.
In making soups from this stock, bear this fact in mind :
Do not waste the stock by boiling in it an}^ material
which requires long boiling. Vegetables, rice, sago, tapi-
oca, macaroni, vermicelli, etc., should be cooked separately
and then added to the stock, which should be brought to
the boiling-point.
The following are some of the principal varieties.
These soups are all supposed to have no meat served
with them. The broth is clear and thin, and every particle
of vegetable or cereal should be distinct, except in the
soups called Mixed Vegetable and Tomato.
Concise rules for Common Brown Stock and Consomme
are given for the benefit of those who do not need to read
all the preliminary remarks.
1 large tablespoonf ul salt.
Wipe and cut the meat and bones into small pieces.
Put the marrow, bones, half of the meat, and the cold
water into the kettle. Soak half an hour before heating.
Add spices and herbs. Brown the onions and the remain-
der of the meat, and add them to the stock ; add the veg-
etables cut fine. Simmer six or seven hours and strain.
Brown Soup Stock.
6 pounds hind shin of beef.
6 quarts cold water.
10 whole cloves.
10 whole peppercorns.
Bouquet of sweet herbs.
3 small onions.
1 carrot.
1 turnip.
2 stalks celery.
2 sprigs parsley✪ Brown Soup Stock. ■
The Boston Cook Book.
Bouillon.
4 pounds beef, from the middle of 1 tablespoonful salt.
the round. 4 pex)^ercorns.
2 pounds bone. 4 cloves,
2 quarts cold water. 1 tablespoonful mixed herbs. ✪ Bouillon
Page 81 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Remove the fat, and allow the white and shell of one egg for every quart of stock. If you wish to flavor the stock more highly, add half a saltspoonful of celery seed and the thinnest possible shavings from the rind of half a lemon. Add also the lemon juice, and more salt and pepper if needed. Mix celery seed, lemon, egg, etc. with the cold stock, and beat it well. If the stock be hot when the egg is added, the egg will harden before it has done its work. This is a point where many fail. Set it over the fire and stir it all the time, until it is hot, to keep the egg from settling. Then leave it, and let it boil ten minutes. By this time a thick scum will have formed, and as it breaks the liquid will be clear and sparkling, like wine, and darker than before. Draw it back on the stove, and add half a cup of cold water. Let it stand ten minutes, while you get your jar, colander, and fine napkin readj^ for straining. Wring your napkin out of hot water, and la}^ it over the colander. Put the finest wire strainer on the napkin and then pour it all through. This strainer will catch the scum
The Boston Cook Book.
and shells which would otherwise clog the napkin. Let it take its own time to drain ; but if you must hasten it, raise the napkin first at one corner, and then at another, and let the liquid run down to a clean place. This is better than squeezing. This is all ready to serve as a clear soup by simply heating to the boiling-point. Serve with it, in the tureen, thin slices of lemon, a glass of sherry yolks of hard-boiled eggs, or delicate flavored force-meat balls ; or put on each plate a poached egg, or a spoonful of grated Parmesan cheese.
In making soups from this stock, bear this fact in mind : Do not waste the stock by boiling in it an}^ material which requires long boiling. Vegetables, rice, sago, tapioca, macaroni, vermicelli, etc., should be cooked separately and then added to the stock, which should be brought to the boiling-point.
The following are some of the principal varieties. These soups are all supposed to have no meat served with them. The broth is clear and thin, and every particle of vegetable or cereal should be distinct, except in the soups called Mixed Vegetable and Tomato.
Concise rules for Common Brown Stock and Consomme are given for the benefit of those who do not need to read all the preliminary remarks.
1 large tablespoonful salt.
Wipe and cut the meat and bones into small pieces. Put the marrow, bones, half of the meat, and the cold water into the kettle. Soak half an hour before heating. Add spices and herbs. Brown the onions and the remainder of the meat, and add them to the stock ; add the vegetables cut fine. Simmer six or seven hours and strain.
Brown Soup Stock.
6 pounds hind shin of beef.
6 quarts cold water.
10 whole cloves.
10 whole peppercorns.
Bouquet of sweet herbs.
3 small onions. 1 carrot.
1 turnip.
2 stalks celery.
2 sprigs parsley. ■
The Boston Cook Book.
Bouillon.
4 pounds beef, from the middle of 1 tablespoonful salt.
the round. 4 pex)^ercorns.
2 pounds bone. 4 cloves,
2 quarts cold water. 1 tablespoonful mixed herbs.
Records on this page
Brown Soup StockBouillon