VEAL BROTH.-^Cut 4 lbs. of scrag of veal into small pieces,
and put into a stewpan. Pour over 3 qts. of water and place over
the fire. Skim carefully. Add an onion, a turnip, 3 blades of
mace and a little salt. Stew all slowly for 2 hrs. Then strain
through a sieve and add % lb. of rice✪ Veal Broth that has been boiled tender.
Boil 10 minutes longer, and serve. — Mrs. E. D. Kelley, Winnetka,
111.
KNUCKLE OF VEAL SOUP.— Cut in slices J4 lb. ham, and
put in bottom of pot; crack the bones of a knuckle and cut up 1
set of calf's feet and put on top of ham; let this brown a little,
then add 2 gals, cold water, and boil slowly 4 hrs. Chop fine, 3
onions, 2 turnips, 1 bunch of celery and 2 carrots and add. Season
with salt and pepper✪ Knuckle of Veal Soup, strain, and serve. — Mabel Sturtevant, 105 S.
Dearborn St., Chicago, 111.
VEGETABLE SOUP.— 1 soup bone, 1 qt. of canned tomatoes,
3 Irish potatoes, 1 gallon of cold water. Wash bone and put in
soup pot with water. Simmer for 3 hrs., skimming constantly;
then press tomatoes through a sieve, and add to soup; also pota-
toes diced, season with black pepper and salt. Cook 2 hrs., longer;
then add 2 tablespoons of sifted flour✪ Vegetable Soup, made into a paste, with
COOK COUNTY COOK BOOK 213
cold water. Stir well to prevent lumping. Cook about 15 minutes.
Serve soup in hot tureen. — Mrs. P. A. Hughes, 3230 Park Ave.,
Chicago, 111.
VARIATION I. — Use a shank soup bone, put on in cold water,
salted, and cook until tender. Remove bone and meat, put in
handful rice, 4 potatoes cut into dice, 1 cup finely cut up onions, 1
cup diced celery, 1 pt. tomatoes, 1 carrot cut up fine, a few leaves
of parsley, 1 bay leaf, 2 whole cloves. Let cook 1 hr. Put in noo-
dles, if liked, and cook 15 minutes longer. Also the meat cut up
in small pieces, taken from the bone. — Mrs. Jennie Kendall, 425 S.
20th Ave., Maywood, 111.
VARIATION II. — Wash 2 tablespoons of pearl barley and
cook slowly in a pt. of water for 2 hrs. Add 1 medium-sized tur-
nip, 3 stalks celery, 1 carrot, 1 onion, %. head of cabbage, all cut
fine; boil slowly for Ij^ hrs., then add 2 potatoes, 2 qts. rich soup
stock and salt and pepper to taste. Cook another J^ hr., and
serve. — Mrs. Henry Hubbard, 3513 Armour Ave., Chicago, 111.
VARIATION III. — Cover equal size veal and beef soup-bone
with water and bring to a boil, skim and set back on stove to sim-
mer for 3 hrs. Add more water, as needed, and add 4 medium-
sized potatoes, 2 small turnips, 2 carrots, 2 onions, and % head
cabbage, chopped fine, chopped parsley, leek, celery, and any other
desired vegetables, greens. Add 1 can tomatoes and J/^ hr. before
serving add ^ cup of rice. Season with salt and pepper to taste.
Serve hot. — ^^Mrs. John Murray, Jr., 1414 S. 8th Ave., Maywood, III.
VARIATION IV. — 1 qt. of stock, 1 good-sized onion, chopped,
1 sliced carrot, J^ cup of split peas, salt and pepper to taste, 2
tablespoons of flour, mixed with water to thicken. Parsley makes
an improvement, if desired. Put the stock on the stove about 2
hrs. before using. Let come to a boil, then add vegetables, and
when ready for use stir in the flour and water, and when it boils
again, serve. — Mrs. K. Harrington, 56 E. Elm St., Chicago, 111.
Page 143 · 3 recipe records on this page
Presented as published in 1912. 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
VEAL BROTH.—Cut 4 lbs. of scrag of veal into small pieces, and put into a stewpan. Pour over 3 qts. of water and place over the fire. Skim carefully. Add an onion, a turnip, 3 blades of mace and a little salt. Stew all slowly for 2 hrs. Then strain through a sieve and add % lb. of rice that has been boiled tender. Boil 10 minutes longer, and serve. — Mrs. E. D. Kelley, Winnetka,
KNUCKLE OF VEAL SOUP.— Cut in slices J4 lb. ham, and put in bottom of pot; crack the bones of a knuckle and cut up 1 set of calf's feet and put on top of ham; let this brown a little, then add 2 gals, cold water, and boil slowly 4 hrs. Chop fine, 3 onions, 2 turnips, 1 bunch of celery and 2 carrots and add. Season with salt and pepper, strain, and serve. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
VEGETABLE SOUP.— 1 soup bone, 1 qt. of canned tomatoes, 3 Irish potatoes, 1 gallon of cold water. Wash bone and put in soup pot with water. Simmer for 3 hrs., skimming constantly; then press tomatoes through a sieve, and add to soup; also potatoes diced, season with black pepper and salt. Cook 2 hrs., longer; then add 2 tablespoons of sifted flour, made into a paste, with
cold water. Stir well to prevent lumping. Cook about 15 minutes. Serve soup in hot tureen. — Mrs. P. A. Hughes, 3230 Park Ave., Chicago, 111.
VARIATION I. — Use a shank soup bone, put on in cold water, salted, and cook until tender. Remove bone and meat, put in handful rice, 4 potatoes cut into dice, 1 cup finely cut up onions, 1 cup diced celery, 1 pt. tomatoes, 1 carrot cut up fine, a few leaves of parsley, 1 bay leaf, 2 whole cloves. Let cook 1 hr. Put in noodles, if liked, and cook 15 minutes longer. Also the meat cut up in small pieces, taken from the bone. — Mrs. Jennie Kendall, 425 S. 20th Ave., Maywood, 111.
VARIATION II. — Wash 2 tablespoons of pearl barley and cook slowly in a pt. of water for 2 hrs. Add 1 medium-sized turnip, 3 stalks celery, 1 carrot, 1 onion, %. head of cabbage, all cut fine; boil slowly for Ij^ hrs., then add 2 potatoes, 2 qts. rich soup stock and salt and pepper to taste. Cook another J^ hr., and serve. — Mrs. Henry Hubbard, 3513 Armour Ave., Chicago, 111.
VARIATION III. — Cover equal size veal and beef soup-bone with water and bring to a boil, skim and set back on stove to simmer for 3 hrs. Add more water, as needed, and add 4 mediumsized potatoes, 2 small turnips, 2 carrots, 2 onions, and % head cabbage, chopped fine, chopped parsley, leek, celery, and any other desired vegetables, greens. Add 1 can tomatoes and J/^ hr. before serving add ^ cup of rice. Season with salt and pepper to taste. Serve hot. — ^^Mrs. John Murray, Jr., 1414 S. 8th Ave., Maywood, III.
VARIATION IV. — 1 qt. of stock, 1 good-sized onion, chopped, 1 sliced carrot, J^ cup of split peas, salt and pepper to taste, 2 tablespoons of flour, mixed with water to thicken. Parsley makes an improvement, if desired. Put the stock on the stove about 2 hrs. before using. Let come to a boil, then add vegetables, and when ready for use stir in the flour and water, and when it boils again, serve. — Mrs. K. Harrington, 56 E. Elm St., Chicago, 111.
Records on this page
Veal BrothKnuckle of Veal SoupVegetable Soup