stewed down to a smooth pulp put in the seasoning. Stir well,
and when it has simmered for five minutes pass it through a
strainer. Pour it back into the saucepan, let it again simmer for
five minutes, taking care to skim it well, and stir to it the cream
or milk, which must be warmed before it is added. Serve with
crofitons of fried bread.
Beef Tea.— Beefsteak or shin of beef i lb., water x pint, salt,
i small onion stuck with 2 cloves, 6 peppercorns✪ Beef Tea. Ever)' bit of
skin and fat must be cut away from beef that is used for beef tea.
It must then be shredded quite fine with a sharp knife and mixed
thoroughly with the water in an earthenware stew-pot. If the
beef tea is for a very delicate invalid it is best to use no seasoning
but a little salt, which is added after it is cooked, but other-
wise it will be greatly improved by the addition of a small onion
stuck with two cloves, and six peppei-corns. Then the lid is
replaced and the stew-pot put on the side of the stove to heat very
slowly. It must be stirred from time to time. It should stand
thus two or three hours and not even be allowed to simmer;
it should then be gently boiled for fifteen minutes. The salt is
added when the boiling commences. The beef tea should be
strained into a basin and left to get cold. Then the fat, should
there be any, can easily be skimmed off, and the beef tea can be
heated in a clean saucepan when it is wanted.
Celery Soup, Thick Brown. — 3 heads of celery, I onion,
1 carrot, a very small bit of turnip, 1 egg, xT pints of stock,
pepper, salt, sugar, 1 oz. of butter✪ Celery Soup, Thick Brown. Cut up the celery into pieces
about an inch long and boil in salt and water till tender. Cut up
the other vegetables small and fry them lightly in the butter.
Add the celery and moisten with a little stock. Season with
pepper and salt and a pinch of sugar, and rub through a sieve.
Put the puree back into the saucepan with the rest of the stock
and make it boiling hot, take it off the fire and stir in the yolk of
an egg beaten up with a little cold stock. Serve with crofitons of
fried bread.
sours.
9
Celery Soup, Cream of. — 2 heads of celery, 2 oz. of butter,
2 quarts chicken broth, 2 oz. flour, 1 pint boiling cream, cayenne
pepper, salt, nutmeg✪ Celery Soup, Cream of. Wash the celery, and cut the stalks into
pieces about an inch long and boil them in salt and water for
ten minutes, then strain off the water and put back the
celery into a saucepan with the butter, salt, pepper, and a little
nutmeg ; cover the saucepan and boil slowly till the celery is quite
soft, then rub it through a sieve and mix it with the chicken
broth, and thicken it with 4 oz. of flour cooked in the butter. Boil
it for about ten minutes, stirring constantly ; skim it and pass
through a fine sieve. Put it over the fire again, and add a pint
of boiling cream and a very small piece of butter. The stock
that a fowl has been boiled in is quite sufficiently good for this
soup. Crofitons of fried bread should be served with it. ✪ Chicken Broth
Page 10 · 4 recipe records on this page
Presented as published in 1901. 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
stewed down to a smooth pulp put in the seasoning. Stir well, and when it has simmered for five minutes pass it through a strainer. Pour it back into the saucepan, let it again simmer for five minutes, taking care to skim it well, and stir to it the cream or milk, which must be warmed before it is added. Serve with croutons of fried bread.
Beef Tea.— Beefsteak or shin of beef i lb., water x pint, salt, i small onion stuck with 2 cloves, 6 peppercorns. Ever)' bit of skin and fat must be cut away from beef that is used for beef tea. It must then be shredded quite fine with a sharp knife and mixed thoroughly with the water in an earthenware stew-pot. If the beef tea is for a very delicate invalid it is best to use no seasoning but a little salt, which is added after it is cooked, but otherwise it will be greatly improved by the addition of a small onion stuck with two cloves, and six peppei-corns. Then the lid is replaced and the stew-pot put on the side of the stove to heat very slowly. It must be stirred from time to time. It should stand thus two or three hours and not even be allowed to simmer; it should then be gently boiled for fifteen minutes. The salt is added when the boiling commences. The beef tea should be strained into a basin and left to get cold. Then the fat, should there be any, can easily be skimmed off, and the beef tea can be heated in a clean saucepan when it is wanted.
Celery Soup, Thick Brown. — 3 heads of celery, I onion, 1 carrot, a very small bit of turnip, 1 egg, xT pints of stock, pepper, salt, sugar, 1 oz. of butter. Cut up the celery into pieces about an inch long and boil in salt and water till tender. Cut up the other vegetables small and fry them lightly in the butter. Add the celery and moisten with a little stock. Season with pepper and salt and a pinch of sugar, and rub through a sieve. Put the puree back into the saucepan with the rest of the stock and make it boiling hot, take it off the fire and stir in the yolk of an egg beaten up with a little cold stock. Serve with crofitons of fried bread.
sours.
Celery Soup, Cream of. — 2 heads of celery, 2 oz. of butter, 2 quarts chicken broth, 2 oz. flour, 1 pint boiling cream, cayenne pepper, salt, nutmeg. Wash the celery, and cut the stalks into pieces about an inch long and boil them in salt and water for ten minutes, then strain off the water and put back the celery into a saucepan with the butter, salt, pepper, and a little nutmeg ; cover the saucepan and boil slowly till the celery is quite soft, then rub it through a sieve and mix it with the chicken broth, and thicken it with 4 oz. of flour cooked in the butter. Boil it for about ten minutes, stirring constantly ; skim it and pass through a fine sieve. Put it over the fire again, and add a pint of boiling cream and a very small piece of butter. The stock that a fowl has been boiled in is quite sufficiently good for this soup. croutons of fried bread should be served with it.
Records on this page
Beef TeaCelery Soup, Thick BrownCelery Soup, Cream ofChicken Broth