scrape with a knife till nothing but the fibre remains ; put it in a mortar,
pound it 10 minutes or until in a puree ; pass it through a wire sieve (use
the remainder in stock) ; then take 1 lb. of good fresh beef suet, which skin,
shred and chop very fine ; put it in a mortar and pound it, then add 6 oz.
of panada (that is, bread soaked in milk, and boiled till nearly dry) with
the suet ; pound them well together, and add the veal, season with 1 tea-
spoonful of salt, J teaspoonful of pepper, \ that of nutmeg ; work all well
together ; then add four eggs by degrees, continually pounding the contents
of the mortar. When well mixed, take a small piece in a spoon, and poach
it in some boiling water, and if it is delicate, firm, and of a good flavor, it
is ready for use.
CROUTONS FOR SOUP,
In a frying pan have the depth of an inch of boiling fatj also have pre-
pared slices of stale bread cut up into little half -inch squares; drop into
the frying pan enough of these bits of bread to cover the surface of the
fat. When browned, remove with a skimmer and drain; add to the hot
soup and serve.
Some prefer them prepared in this manner:
Take very thin slices of bread, butter them well; cut them up into little
squares three-fourths of an inch thick, place them in a baking pan, but-
tered side up, and brown in a quick oven.
FISH STOCK.
Place a saucepan over the fire with a good-sized piece of sweet butter
and a sliced onion ; put into that some sliced tomatoes, then add as many
different kinds of small fish as you can get — oysters, clams, smelts, pawns,
crabs, shrimps and all kinds of pan-fish ; cook all together until the
onions are well browned ; then add a bunch of sweet herbs, salt and pep-
per, and sufficient water to make the required amount of stock. After
this has cooked for half an hour pound it with a wooden pestle, then
strain and cook again until it jellies.
FISH SOUP.
Select a large, fine fish, clean it thoroughly, put it over the fire with a
sufficient quantity of water, allowing for each pound of fish one quart of
water ; add an onion cut fine and a bunch of sweet herbs. When the fish
so UPS WIT HO UT ME A T.
45
is cooked, and is quite tasteless, strain all through a colander, return to
the fire, add some butter, salt and pepper✪ Fish Stock to taste. A small tablespoonful
of Worcestershire sauce may be added if liked. Served with small squares
of fried bread and thin slices of lemon.
LOBSTER SOUP, OR BISOUE.
Have ready a good broth made of three pounds of veal boiled slowly in
as much water as will cover it, till the meat is reduced to shreds. It must
then be well strained.
Having boiled one fine middle-sized lobster, extract all the meat from
the body and claws. Bruise part of the coral in a mortar, and also an
equal quantity of the meat. Mix them well together. Add mace, cay-
enne, salt and pepper, and make them up into force meat balls, binding the
mixture with the yolk of an egg✪ Lobster Soup, or Bisque slightly beaten.
Page 22 · 3 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
scrape with a knife till nothing but the fibre remains ; put it in a mortar, pound it 10 minutes or until it is a puree ; pass it through a wire sieve (use the remainder in stock) ; then take 1 lb. of good fresh beef suet, which skin, shred and chop very fine ; put it in a mortar and pound it, then add 6 oz. of panada (that is, bread soaked in milk, and boiled till nearly dry) with the suet ; pound them well together, and add the veal, season with 1 teaspoonful of salt, 1/2 teaspoonful of pepper, 1/2 that of nutmeg ; work all well together ; then add four eggs by degrees, continually pounding the contents of the mortar. When well mixed, take a small piece in a spoon, and poach it in some boiling water, and if it is delicate, firm, and of a good flavor, it is ready for use.
CROUTONS FOR SOUP,
In a frying pan have the depth of an inch of boiling fatj also have prepared slices of stale bread cut up into little half -inch squares; drop into the frying pan enough of these bits of bread to cover the surface of the fat. When browned, remove with a skimmer and drain; add to the hot soup and serve.
Some prefer them prepared in this manner:
Take very thin slices of bread, butter them well; cut them up into little squares three-fourths of an inch thick, place them in a baking pan, buttered side up, and brown in a quick oven.
FISH STOCK.
Place a saucepan over the fire with a good-sized piece of sweet butter and a sliced onion ; put into that some sliced tomatoes, then add as many different kinds of small fish as you can get — oysters, clams, smelts, pawns, crabs, shrimps and all kinds of pan-fish ; cook all together until the onions are well browned ; then add a bunch of sweet herbs, salt and pepper, and sufficient water to make the required amount of stock. After this has cooked for half an hour pound it with a wooden pestle, then strain and cook again until it jellies.
FISH SOUP.
Select a large, fine fish, clean it thoroughly, put it over the fire with a sufficient quantity of water, allowing for each pound of fish one quart of water ; add an onion cut fine and a bunch of sweet herbs. When the fish
is cooked, and is quite tasteless, strain all through a colander, return to the fire, add some butter, salt and pepper to taste. A small tablespoonful of Worcestershire sauce may be added if liked. Served with small squares of fried bread and thin slices of lemon.
LOBSTER SOUP, OR BISOUE.
Have ready a good broth made of three pounds of veal boiled slowly in as much water as will cover it, till the meat is reduced to shreds. It must then be well strained.
Having boiled one fine middle-sized lobster, extract all the meat from the body and claws. Bruise part of the coral in a mortar, and also an equal quantity of the meat. Mix them well together. Add mace, cayenne, salt and pepper, and make them up into force meat balls, binding the mixture with the yolk of an egg slightly beaten.
Records on this page
Fish StockFish SoupLobster Soup, or Bisque