Cut up the meat and bacon, or ham, into pieces of about three inches
square; break the bones into small pieces, rub the butter on the bottom of
the stewpan; put in one-half a pint of water, the broken bones, then meat
and all other ingredients. Cover the stewpan, and place it on a sharp fire,
occasionally stirring its contents. When the bottom of the pan becomes
covered with a pale, jelly-like substance, add the four quarts of cold water,
and simmer very gently for five or six hours. As we have said before, do
not let it boil quickly. When nearly cooked, throw in a tablespoonful of
salt to assist the scum to rise. Eemove every particle of scum whilst it is
doing, and strain it through a fine hair sieve; when cool remove all grease.
This stock will keep for many days in cold weather.
Stock is the basis of many of the soups afterwards mentioned, and this
will be found quite strong enough for ordinary purposes. Keep it in small
jars, in a cool place. It makes a good gravy for hash meats; one table-
spoonful of it is sufficient to impart a fine flavor to a dish of macaroni and
various other dishes. Good soups of various kinds are made from it at
short notice; slice off a portion of the jelly, add water, and whatever vege-
tables and thickening preferred. It is best to partly cook the vegetables
before adding to the stock, as much boiling injures the flavoring of the
soup. Season and boil a few moments and serve hot.
SOUPS.
31
WHITE STOCK.
White stock is used in the preparation of white soups, and is made by
boiling six pounds of a knuckle of veal, cut up in small pieces, poultry
trimmings, and four slices of lean ham. Proceed according to directions
given in Stock, on opposite page.
TO CLARIFY STOCK.
Place the stock in a clean saucepan, set it over a brisk fire* When
boiling, add the white of one egg to each quart of stock, preceding as fol-
lows: beat the whites of the eggs up well in a little water; then add a lit-
tle hot stock; beat to a froth, and pour gradually into the pot; then beat
the whole hard and long; allow it to boil up once, and immediately re-
move and strain through a thin flannel cloth.
BEEF SOUP.
Select a small shin of beef of moderate size, crack the bone in small
pieces, wash and place it in a kettle to boil, with flve or six quarts of cold
water. Let it boil about two hours, or until it begins to get tender, then
season it with a tablespoonful of salt, and a teaspoonful of pepper; boil it
one hour longer, then add to it one carrot, two turnips, two tablespoonfuls
of rice or pearl barley, one head of celery, and a teaspoonful of summer
savory powdered fine; the vegetables to be minced up in small pieces like
dice. After these ingredients have boiled a quarter of an hour, put in two
potatoes✪ Beef Soup cut up in small pieces; let it boil half an hour longer; take the
meat from the soup, and if intended to be served with it, take out the
bones and lay it closely and neatly on a dish, and garnish with sprigs of
parsley.
Serve made mustard and catsup with it. It is very nice pressed and
eaten cold with mustard and vinegar, or catsup. Four hours are required
for making this soup. Should any remain over the first day, it may be
heated, with the addition of a little boiling water, and served again. Some
fancy a glass of brown sherry added just before being served. Serve very
hot.
VEAL SOUP. (ExceUent.) ✪ Veal Soup
Page 12 · 2 recipe records on this page
Presented as published in 1887. 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
Cut up the meat and bacon, or ham, into pieces of about three inches square; break the bones into small pieces, rub the butter on the bottom of the stewpan; put in one-half a pint of water, the broken bones, then meat and all other ingredients. Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents. When the bottom of the pan becomes covered with a pale, jelly-like substance, add the four quarts of cold water, and simmer very gently for five or six hours. As we have said before, do not let it boil quickly. When nearly cooked, throw in a tablespoonful of salt to assist the scum to rise. Eemove every particle of scum whilst it is doing, and strain it through a fine hair sieve; when cool remove all grease. This stock will keep for many days in cold weather.
Stock is the basis of many of the soups afterwards mentioned, and this will be found quite strong enough for ordinary purposes. Keep it in small jars, in a cool place. It makes a good gravy for hash meats; one tablespoonful of it is sufficient to impart a fine flavor to a dish of macaroni and various other dishes. Good soups of various kinds are made from it at short notice; slice off a portion of the jelly, add water, and whatever vegetables and thickening preferred. It is best to partly cook the vegetables before adding to the stock, as much boiling injures the flavoring of the soup. Season and boil a few moments and serve hot.
WHITE STOCK.
White stock is used in the preparation of white soups, and is made by boiling six pounds of a knuckle of veal, cut up in small pieces, poultry trimmings, and four slices of lean ham. Proceed according to directions
given in Stock, on opposite page.
TO CLARIFY STOCK.
Place the stock in a clean saucepan, set it over a brisk fire. When boiling, add the white of one egg to each quart of stock, preceding as follows: beat the whites of the eggs up well in a little water; then add a little hot stock; beat to a froth, and pour gradually into the pot; then beat the whole hard and long; allow it to boil up once, and immediately remove and strain through a thin flannel cloth.
BEEF SOUP.
Select a small shin of beef of moderate size, crack the bone in small pieces, wash and place it in a kettle to boil, with flve or six quarts of cold water. Let it boil about two hours, or until it begins to get tender, then season it with a tablespoonful of salt, and a teaspoonful of pepper; boil it one hour longer, then add to it one carrot, two turnips, two tablespoonfuls of rice or pearl barley, one head of celery, and a teaspoonful of summer savory powdered fine; the vegetables to be minced up in small pieces like dice. After these ingredients have boiled a quarter of an hour, put in two potatoes cut up in small pieces; let it boil half an hour longer; take the meat from the soup, and if intended to be served with it, take out the bones and lay it closely and neatly on a dish, and garnish with sprigs of parsley.
Serve made mustard and catsup with it. It is very nice pressed and eaten cold with mustard and vinegar, or catsup. Four hours are required for making this soup. Should any remain over the first day, it may be heated, with the addition of a little boiling water, and served again. Some fancy a glass of brown sherry added just before being served. Serve very hot.
VEAL SOUP. (Excellent.)
Records on this page
Beef SoupVeal Soup