Wisdom Soup. — Take a pound of beef, a
pound of veal, and a pound of mutton, cut and
hacked all to pieces, put it into two gallons of
water with an old cock beat to pieces, a piece
of carrot, the upper crust of a penny loaf
toasted very crisp, a little bundle of sweet
herbs, an onion, a tea-spoonful of black and one
of white pepper, four or five blades of mace,
and four cloves ; cover it and stew over a slow
fiire until half is wasted, then strain it off and
put it into a clean saucepan with two or three
large spoonfuls of raspings clean sifted, half an
ounce of trufSes and morels, three or four heads
of celery cut small, an ox's palate first boiled
tender and cut into small pieces, a few cocks'-
combs, and a few of the little hearts of young
savoys✪ Wisdom Soup ; cover it close, and let it simmer very
softly over a slow fire two hours ; then have
ready a French roU fried, and a few forcemeat
balls fried, put them in your dish and pour in
your soup. You may boil a leg of veal, and
a leg of beef, and as many fine things as
you Uke, but this is likely to be rich and high
enough. You may leave out the cocks'-combs,
palates, and truffles, &c., if you don't like them
— it will be good soup 'without them ; and if you
would have your soup very clear don't put in
the raspings. Vermicelli is good in it — an ounce
put in just before you take it up ; let it boil
four or five minutes. You may make this soup
of beef or veal alone, just as you fancy. A
leg of beef will do without either veal, mutton,
or fowl. — Ude.
Witches, Bermuda {see Bermuda
Witches).
Wolfram Ketchup.— Into two gallons
of very stale ale — the stronger the better — put
a pound and a half of anchovies washed and
cleansed from the entrails, half an ounce of
mace, the same quantity of cloves, a quarter of
an ounce of allspice, the same quantity of long
pepper, four chillies, half a dozen lumps of
ginger, a pound of shallots, six lumps of sugar,
and two quarts and a haK of large mushrooms✪ Wolfram Ketchup
well rubbed and picked. Boil all this slowly
in a well-tinned stewpai^ during an hour, then
run the liquor through a jelly-bag. Let it
stand tintil cold, then bottle it, cork the bottles
well, tie a bit of bladder over each cork, and
cover the bladder with sealing-wax. This is
the most delicious of fish sauces, and one table-
spoonful of it will suffice for a pint of melted
butter. This ketchup will keep good more than
twenty years.
Wonders. — These cakes are made thus:
Take one table-spoonful of butter, one of sugar,
one egg, and a little spice. Mix stiff with
flour✪ Wonders, and boil in lard.
Wood, Bread made from.— That it
is i>ossiblo to make a palatable and nutritious
bread from the dry ligneous part of wood, was
shown many years ago by Professor Autenrietb.
woo
( 1146 )
WOO
Page 2325 · 3 recipe records on this page
Presented as published in 1892. 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
Wisdom Soup. — Take a pound of beef, a pound of veal, and a pound of mutton, cut and hacked all to pieces, put it into two gallons of water with an old cock beat to pieces, a piece of carrot, the upper crust of a penny loaf toasted very crisp, a little bundle of sweet herbs, an onion, a tea-spoonful of black and one of white pepper, four or five blades of mace, and four cloves ; cover it and stew over a slow fire until half is wasted, then strain it off and put it into a clean saucepan with two or three large spoonfuls of raspings clean sifted, half an ounce of truffles and morels, three or four heads of celery cut small, an ox's palate first boiled tender and cut into small pieces, a few cocks'- combs, and a few of the little hearts of young savoys ; cover it close, and let it simmer very softly over a slow fire two hours ; then have ready a French roU fried, and a few forcemeat balls fried, put them in your dish and pour in your soup. You may boil a leg of veal, and a leg of beef, and as many fine things as you Uke, but this is likely to be rich and high enough. You may leave out the cocks'-combs, palates, and truffles, &c., if you don't like them — it will be good soup 'without them ; and if you would have your soup very clear don't put in the raspings. Vermicelli is good in it — an ounce put in just before you take it up ; let it boil four or five minutes. You may make this soup of beef or veal alone, just as you fancy. A leg of beef will do without either veal, mutton, or fowl. — Ude.
Witches, Bermuda {see Bermuda Witches).
Wolfram Ketchup.— Into two gallons of very stale ale — the stronger the better — put a pound and a half of anchovies washed and cleansed from the entrails, half an ounce of mace, the same quantity of cloves, a quarter of an ounce of allspice, the same quantity of long pepper, four chillies, half a dozen lumps of ginger, a pound of shallots, six lumps of sugar, and two quarts and a haK of large mushrooms well rubbed and picked. Boil all this slowly in a well-tinned stewpan during an hour, then run the liquor through a jelly-bag. Let it stand until cold, then bottle it, cork the bottles well, tie a bit of bladder over each cork, and cover the bladder with sealing-wax. This is the most delicious of fish sauces, and one tablespoonful of it will suffice for a pint of melted butter. This ketchup will keep good more than twenty years.
Wonders. — These cakes are made thus: Take one table-spoonful of butter, one of sugar, one egg, and a little spice. Mix stiff with flour, and boil in lard.
Wood, Bread made from.— That it
is possible to make a palatable and nutritious bread from the dry ligneous part of wood, was shown many years ago by Professor Autenrietb.
woo
( 1146 )
WOO
Records on this page
Wisdom SoupWolfram KetchupWonders