Should there be no strong veal broth, nor any white stock in
readiness, stew four pounds of the scrag or knuckle of veal, with a
thick slice or two of lean ham, a faggot of sweet herbs, two moderate-
sized carrots, and the same of onions, a large blade of mace, and a
half-teaspoonful of white peppercorns, in four quarts of water✪ Potage à la Reine until
reduced to about five pints ; then strain the liquor, and set it by until the
fat can be taken entirely from it. Skin and wash thoroughly, a couple
of fine fowls, or three young pullets, and take away the dark spongy
substance which adheres to the insides ; pour the veal broth to them,
and boil them gently from three quarters of an hour to an hour; then
lift them out, take off all the white flesh, mince it small, pound it to
the fiiest paste, and cover it with a basin until wanted for use. In
the mean time let the bodies of the fowls be put again into the stock,
and stewed gently for an hour and a half ; add as much salt and
30
MODERN COOKERY.
[chip. I.
cayenne, as will season the soup properly, strain it off when sufficiently
boiled, and let it cool ; skim off every particle of fat ; steep, in a small
portion of it, which should be boiling, four ounces of. the crumb of
light stale bread sliced thin, and when it has simmered a few minutes,
drain or wring the moisture from it in a clean cloth, add it to the flesh
of the chickens, and pound them together until they are perfectly
blended ; then pour the stock to them in very small quantities at
first, and mix them smoothly with it ; pass the whole through a
sieve or tammy, heat it in a clean stewpan, stir to it from a pint to
a pint and a half of boiling cream, and add, should it not be suffi-
ciently thick, an ounce and a half of arrow-root, quite free from lumps,
and moistened wTkh a few spoonsful of cold milk or stock.
Remark. — This soup, and the two which immediately follow it, if
made with care and great nicety by the exact directions given here for
them, will be found very refined and excellent.
For stock: veal, 4 lbs.; ham, 6 oz. ; water, 4 quarts; bunch of
herbs ; carrots, 2 ; onions, 2 : mace, large blade ; peppercorns, * tea-
spoonful ; salt : 5 hours. Fowls, 2, or pullets, 3 : f to 1 hour ; stewed
afterwards 1 to 1| hour. Crumb of bread, 4 oz. ; cream, 1 to 1|
pint ; arrow- root (if needed), \\ oz.
Obs. — Some cooks pound with the bread and chickens the yolks of
three or four hard-boiled eggs, but these improve neither the colour
nor the flavour of the potage.
WHITE OYSTER SOUP.
(or Oyster Soup a la Heine.)
When the oysters are small, from two to three dozens for each
pint of soup should be prepared, but tills number can of course
be diminished or increased at pleasure. Let the fish (which
should be finely conditioned natives) be opened carefully ; pour the
liquor from them, and strain it ; rinse them in it well, and beard
them ; strain the liquor a second time through a lawn sieve or folded
muslin, and pour it again over the oysters. Take a portion from two
quarts of the palest veal stock, and simmer the beards in it from
twenty to thirty minutes. Heat the soup, flavour it with mace and
cayenne, and strain the stock from the oyster-beards into it.
Page 56 · 1 recipe record 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
Should there be no strong veal broth, nor any white stock in readiness, stew four pounds of the scrag or knuckle of veal, with a thick slice or two of lean ham, a faggot of sweet herbs, two moderatesized carrots, and the same of onions, a large blade of mace, and a half-teaspoonful of white peppercorns, in four quarts of water until reduced to about five pints ; then strain the liquor, and set it by until the fat can be taken entirely from it. Skin and wash thoroughly, a couple of fine fowls, or three young pullets, and take away the dark spongy substance which adheres to the insides ; pour the veal broth to them, and boil them gently from three quarters of an hour to an hour; then lift them out, take off all the white flesh, mince it small, pound it to the fiiest paste, and cover it with a basin until wanted for use. In the mean time let the bodies of the fowls be put again into the stock, and stewed gently for an hour and a half ; add as much salt and
[chip. I.
cayenne, as will season the soup properly, strain it off when sufficiently boiled, and let it cool ; skim off every particle of fat ; steep, in a small portion of it, which should be boiling, four ounces of. the crumb of light stale bread sliced thin, and when it has simmered a few minutes, drain or wring the moisture from it in a clean cloth, add it to the flesh of the chickens, and pound them together until they are perfectly blended ; then pour the stock to them in very small quantities at first, and mix them smoothly with it ; pass the whole through a sieve or tammy, heat it in a clean stewpan, stir to it from a pint to a pint and a half of boiling cream, and add, should it not be sufficiently thick, an ounce and a half of arrow-root, quite free from lumps, and moistened with a few spoonsful of cold milk or stock.
Remark. — This soup, and the two which immediately follow it, if made with care and great nicety by the exact directions given here for them, will be found very refined and excellent.
For stock: veal, 4 lbs.; ham, 6 oz. ; water, 4 quarts; bunch of herbs ; carrots, 2 ; onions, 2 : mace, large blade ; peppercorns, * teaspoonful ; salt : 5 hours. Fowls, 2, or pullets, 3 : f to 1 hour ; stewed afterwards 1 to 1| hour. Crumb of bread, 4 oz. ; cream, 1 to 1| pint ; arrow- root (if needed), \\ oz.
Obs. — Some cooks pound with the bread and chickens the yolks of three or four hard-boiled eggs, but these improve neither the colour nor the flavour of the potage.
WHITE OYSTER SOUP.
(or Oyster Soup a la Heine.)
When the oysters are small, from two to three dozens for each pint of soup should be prepared, but tills number can of course be diminished or increased at pleasure. Let the fish (which should be finely conditioned natives) be opened carefully ; pour the liquor from them, and strain it ; rinse them in it well, and beard them ; strain the liquor a second time through a lawn sieve or folded muslin, and pour it again over the oysters. Take a portion from two quarts of the palest veal stock, and simmer the beards in it from twenty to thirty minutes. Heat the soup, flavour it with mace and cayenne, and strain the stock from the oyster-beards into it.
Records on this page
Potage à la Reine