An easy English mode of making rice-soup is this : put the rice
into plenty of cold water ; when it boils throw in a small quantity of
salt, let it simmer for ten minutes, drain it well, throw it into the
boiling soup, and simmer it gently from ten to fifteen minutes
longer.* An extra quantity of stock must be allowed for the reduc-
tion of this soup which is always considerable.
WHITE RICE SOUP.
Throw four ounces of well-washed rice into boiling water, and in
fi ye minutes after pour it into a sieve, drain it well, and put it into a
couple of quarts of good white boiling stock ; let it stew until tender ;
season the soup with salt, cayenne, and pounded mace; stir to it
three quarters of a pint of very rich cream✪ White Rice Soup, give it one boil, and
serve it quickly.
Rice, 4 oz. : boiled 5 minutes Soup, 2 quarts : f hour or more.
Seasoning of salt, mace, and cayenne ; cream, f pint : 1 minute.
RICE-FLOUR SOUP.
Mix to a smooth batter, with a little cold broth, eight ounces of
fine rice-flour, and pour it into a couple of quarts of fast-boiling
broth or gravy soup. Add to it a seasoning of mace and cayenne,
with a little salt if needful✪ Rice-Flour Soup. It will require but ten minutes’ boiling.
Soup, 2 quarts; rice -flour, 8 oz. : 10 minutes.
Obs. — Two dessertspoonsful of currie-powder, and the strained
juice of half a moderate-sized lemon will greatly improve this soup :
it may also be converted into a good common white soup (if it be
made of veal stock), by the addition of three quarters of a pint of
thick cream to the rice.
STOCK FOR WHITE SOUP.
Though a knuckle of veal is usually preferred for this stock, part
of the neck will answer for it very well. Whichever joint be chosen,
let it be thoroughly washed, once or twice divided, and laid into a
delicately clean soup-pot, or well-tinned large stout iron saucepan,
upon a pound of lean ham, freed entirely from skin and fat, and cut
into thick slices ; or, instead of this, on half a pound of the Jewish
smoked beef, of which we have already spoken, and from which the
smoked surface, and all fat, must be carefully carved away.
Dutch or hung beef also will answer the same purpose, but similar
precautions must be observed with regard to the smoked portions of
either ; as they would impart a very unpleasant flavour to any pre-
paration. Should very rich soup be wished for, pour in a pint only
of cold water for each pound of meat, but otherwise a pint and a half
* The Patna requires much less boiling than the Carolina.
16
MODERN COOKERY.
[chap. i.
may be allowed. When the soup has been thoroughly cleared fr-om
scum, which should be carefully taken off from the time of its first
beginning to boil, throw in an ounce of salt to the gallon (more can
be added afterwards if needed), two mild onions, a moderate-sized
head of celery, two carrots, a small teaspoonful of whole white
pepper, and two blades of mace✪ Stock for White Soup ; and let the soup stew very softly
from five to six hours, if the quantity be large : it should simmer
until the meat falls from the bones. The skin of a calf’s head, a
calf s foot, or an old fowl may always be added to this stock with
good effect. Strain it into a clean deep pan, and keep it in a cool
place till wanted for use.
Lean ham, 1 lb.; veal, 7 lbs; water, 4 to 6 quarts; salt, 1| oz.
(more if needed) ; onions, 2 ; celery, 1 head ; carrots, 2 ; pepper-
corns, 1 teaspoonful ; mace, 2 blades : 5 to 6 hours.
Page 42 · 3 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
An easy English mode of making rice-soup is this : put the rice into plenty of cold water ; when it boils throw in a small quantity of salt, let it simmer for ten minutes, drain it well, throw it into the boiling soup, and simmer it gently from ten to fifteen minutes longer.* An extra quantity of stock must be allowed for the reduction of this soup which is always considerable.
WHITE RICE SOUP.
Throw four ounces of well-washed rice into boiling water, and in five minutes after pour it into a sieve, drain it well, and put it into a couple of quarts of good white boiling stock ; let it stew until tender ; season the soup with salt, cayenne, and pounded mace; stir to it three quarters of a pint of very rich cream, give it one boil, and serve it quickly.
Rice, 4 oz. : boiled 5 minutes Soup, 2 quarts : f hour or more. Seasoning of salt, mace, and cayenne ; cream, f pint : 1 minute.
RICE-FLOUR SOUP.
Mix to a smooth batter, with a little cold broth, eight ounces of fine rice-flour, and pour it into a couple of quarts of fast-boiling broth or gravy soup. Add to it a seasoning of mace and cayenne, with a little salt if needful. It will require but ten minutes’ boiling.
Soup, 2 quarts; rice -flour, 8 oz. : 10 minutes.
Obs. — Two dessertspoonsful of currie-powder, and the strained juice of half a moderate-sized lemon will greatly improve this soup : it may also be converted into a good common white soup (if it be made of veal stock), by the addition of three quarters of a pint of thick cream to the rice.
STOCK FOR WHITE SOUP.
Though a knuckle of veal is usually preferred for this stock, part of the neck will answer for it very well. Whichever joint be chosen, let it be thoroughly washed, once or twice divided, and laid into a delicately clean soup-pot, or well-tinned large stout iron saucepan, upon a pound of lean ham, freed entirely from skin and fat, and cut into thick slices ; or, instead of this, on half a pound of the Jewish smoked beef, of which we have already spoken, and from which the smoked surface, and all fat, must be carefully carved away.
Dutch or hung beef also will answer the same purpose, but similar precautions must be observed with regard to the smoked portions of either ; as they would impart a very unpleasant flavour to any preparation. Should very rich soup be wished for, pour in a pint only of cold water for each pound of meat, but otherwise a pint and a half
* The Patna requires much less boiling than the Carolina.
[chap. i.
may be allowed. When the soup has been thoroughly cleared fr-om scum, which should be carefully taken off from the time of its first beginning to boil, throw in an ounce of salt to the gallon (more can be added afterwards if needed), two mild onions, a moderate-sized head of celery, two carrots, a small teaspoonful of whole white pepper, and two blades of mace ; and let the soup stew very softly from five to six hours, if the quantity be large : it should simmer until the meat falls from the bones. The skin of a calf’s head, a calf s foot, or an old fowl may always be added to this stock with good effect. Strain it into a clean deep pan, and keep it in a cool place till wanted for use.
Lean ham, 1 lb.; veal, 7 lbs; water, 4 to 6 quarts; salt, 1| oz. (more if needed) ; onions, 2 ; celery, 1 head ; carrots, 2 ; peppercorns, 1 teaspoonful ; mace, 2 blades : 5 to 6 hours.
Records on this page
White Rice SoupRice-Flour SoupStock for White Soup