of parsley, a bay-leaf, a stalk of celery, a sprig
of any sweet herb except sage, a dozen whole cloves, and
peppercorns, or a small pod of red pepper. Cover the
kettle, after adding a tablespoonful of salt✪ Mock Turtle Soup, and boil the soup
gently for two hours ; then take out the head and tongue,
and wrap them in a wet cloth, and continue the boiling for
four hours, keeping the kettle closely covered to prevent the
evaporation of the soup-stock. When it is done, strain it
and cool it as directed in the recipe for clear soup-stock.
When the stock is cool, take off the fat ; cut the thinnest
parts of the head in small dice ; make some egg-balls as
directed in the proper recipe ; allow half a cupful of egg-
balls and a cupful of calf s head for each quart of soup ;
SOUPS (potage). 175
for each quart mix together over the fire a tablespoonful
each of butter and flour, and stir them until they brown ;
then gradually stir in a quart of stock ; when the soup is
quite smooth, and begins to boil, add the egg-balls and
calPs head ; put a glass of Madeira and the juice of half a
lemon, or half a lemon sliced, into the soup-tureen ; see that
the soup is palatably seasoned, pour it into the tureen, and
serve it at once. The best parts of the calf s head may be
broiled, fried, or stewed, and the tongue and brains served
boiled, with some sharp sauce ; the tongue alone may be
served boiled with any kind of boiled "greens; " and the
brain made into fritters or croquettes.
BROWN TURKEY SOUP.
Use for this soup the carcass of a cold roast turkey ; cut all
the scraps of meat from it, and mince them fine ; mince also
any bits of heart, liver, or gizzard v'lich may be available ;
put two tablespoonfuls of butter in the soup-kettle, and set it
over the fire to get smoking hot ; peel and slice an onion,
and when the butter is hot add the onion to it, together with
the minced turkey-meat and any cold stuffing on hand, and
let all these ingredients brown together; when they are
brown, stir among them two heaping tablespoonfuls of flour,
and let that brown ; then pour in four quarts of boiling water,
add two teaspoonfuls of salt and a level saltspoonful of pep-
per✪ Brown Turkey Soup ; stir the soup thoroughly, put in the carcass of the tur-
key without breaking it, cover the soup-kettle, and let the
soup cook slowly for at least two hours ; then remove the
carcass of the turkey, and 'serve the soup hot with all
the other ingredients in it. A glass of wine poured into the
tureen containing the soup is a great addition to it when
the flavor of wine is liked ; but the soup is excellent without
it.
176 PRACTICAL AMERICAN COOKERY.
CHICKEN SOUP. ✪ Chicken Soup
Page 101 · 6 recipe records on this page
Presented as published in 1885. 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
of parsley, a bay-leaf, a stalk of celery, a sprig of any sweet herb except sage, a dozen whole cloves, and peppercorns, or a small pod of red pepper. Cover the kettle, after adding a tablespoonful of salt, and boil the soup gently for two hours ; then take out the head and tongue, and wrap them in a wet cloth, and continue the boiling for four hours, keeping the kettle closely covered to prevent the evaporation of the soup-stock. When it is done, strain it and cool it as directed in the recipe for clear soup-stock. When the stock is cool, take off the fat ; cut the thinnest parts of the head in small dice ; make some egg-balls as directed in the proper recipe ; allow half a cupful of eggballs and a cupful of calf s head for each quart of soup ;
SOUPS (potage). 175
for each quart mix together over the fire a tablespoonful each of butter and flour, and stir them until they brown ; then gradually stir in a quart of stock ; when the soup is quite smooth, and begins to boil, add the egg-balls and calPs head ; put a glass of Madeira and the juice of half a lemon, or half a lemon sliced, into the soup-tureen ; see that the soup is palatably seasoned, pour it into the tureen, and serve it at once. The best parts of the calf s head may be broiled, fried, or stewed, and the tongue and brains served boiled, with some sharp sauce ; the tongue alone may be served boiled with any kind of boiled "greens; " and the brain made into fritters or croquettes.
BROWN TURKEY SOUP.
Use for this soup the carcass of a cold roast turkey ; cut all the scraps of meat from it, and mince them fine ; mince also any bits of heart, liver, or gizzard which may be available ; put two tablespoonfuls of butter in the soup-kettle, and set it over the fire to get smoking hot ; peel and slice an onion, and when the butter is hot add the onion to it, together with the minced turkey-meat and any cold stuffing on hand, and let all these ingredients brown together; when they are brown, stir among them two heaping tablespoonfuls of flour, and let that brown ; then pour in four quarts of boiling water, add two teaspoonfuls of salt and a level saltspoonful of pepper ; stir the soup thoroughly, put in the carcass of the turkey without breaking it, cover the soup-kettle, and let the soup cook slowly for at least two hours ; then remove the carcass of the turkey, and 'serve the soup hot with all the other ingredients in it. A glass of wine poured into the tureen containing the soup is a great addition to it when the flavor of wine is liked ; but the soup is excellent without it.
CHICKEN SOUP.
Records on this page
Mock Turtle SoupBrown Turkey SoupTurkey SoupCream of AsparagusOnion SoupChicken Soup