Kidney Soup. — Cut 1 beef kidney into slices ; season with */,
tablespoonf nl salt, ^/^ teaspoonf ul pepper ; dust over some flour ;
melt Y, tablespoonful butter and Yg tablespoonful lard or fat in a
saucepan ; add the kidneys and Y2 cupful fine-cut carrots, the same
of onions ; let this cook 15 minutes, stirring frequently ; then add
3 pints boiling water and a bouquet; cover and boil slowly 1
hour ; then strain the soup ; cut the kidney slices into fine strips ;
add them to the soup ; season to taste with salt and pepper, then
serve.
Giblet Soup. — Pour boiling water over 2 chicken feet; let
them lay 1 minute ; then take them out, remove the skin and wash
them well in cold water ; place the feet with the giblets and neck
of chicken in saucepan ; add 3 pints cold water, 1 teaspoonf ul salt ;
set the saucepan over moderate fire ; as soon as it boils add 1 onion
and a small bouquet ; cover and boil slowly lYs hour ; then strain
the soup into a clean saucepan ; return it to the fire again, and
when it boils sprinkle in 1 tablespoonful farina ; then melt Ys table-
spoonful butter, add Ys tablespoonful flour, stir until it foams ; then
add it to the soup, boil 10 minutes; add a little finely-chopped
parsley, and serve. (Do not allow the soup to boil with the parsley.)
In place of farina, 1 tablespoonful boiled rice may be added, or
sponge dumplings may be boiled in the soup ; also forcemeat balls,
marrow balls, farina balls, or mix 1 well-beaten egg with Y4 tea-
spoonful butter and 1 tablespoonful fiour; pour this slowly into
boiling soup and cook 5 minutes ; also fine-cut nudles may be boiled
in it
Mutton Soup. — Wash a neck of mutton, put it in a saucepan
SOUP✪ Pea SoupS, Bto. 28
with 2V9 quarts cold water ; as soon as it boils add Vt cupful fine^cut
celerjy 2 onions, 1 leek, and Ys tablespoon! ul salt ; cover and boil
until the meat is tender. In the meantime place a saucepan with
3 tablespoonf uls barley, covered with cold water, over the fire ; cook
until tender. Shortly before serving take out the meat ; strain the
soup ; cut the meat into small pieces, return it to the soup ; add the
barley ; season to taste with salt, and serve.
Yeal Soup. — Place 2 pounds of veal and some soup bones in a
saucepan over the fire ; cover with cold water ; add salt, 1 leek, 1
sliced onion, and a bouquet, and boil slowly till the veal is done ;
then take out the meat and cut it into pieces ; lay it in the tureen ;
boil the bones a little while longer. In the meantime melt 1 table-
spoonful butter in a saucepan, stir in 1 tablespoonful flour, and
as soon as the flour has absorbed all the butter add it to the soup.
After boiling the soup for 20 minutes longer, strain, season to taste
with salt and a little nutmeg, pour it in the tureen over the meat ;
add some fine-chopped parsley, and serve.
Page 17 · 6 recipe records on this page
Presented as published in 1914. 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
Kidney Soup. — Cut 1 beef kidney into slices ; season with 1/2 tablespoonful salt, ^/^ teaspoonf ul pepper ; dust over some flour ; melt Y, tablespoonful butter and Yg tablespoonful lard or fat in a saucepan ; add the kidneys and Y2 cupful fine-cut carrots, the same of onions ; let this cook 15 minutes, stirring frequently ; then add 3 pints boiling water and a bouquet; cover and boil slowly 1 hour ; then strain the soup ; cut the kidney slices into fine strips ; add them to the soup ; season to taste with salt and pepper, then serve.
Giblet Soup. — Pour boiling water over 2 chicken feet; let them lay 1 minute ; then take them out, remove the skin and wash them well in cold water ; place the feet with the giblets and neck of chicken in saucepan ; add 3 pints cold water, 1 teaspoonf ul salt ; set the saucepan over moderate fire ; as soon as it boils add 1 onion and a small bouquet ; cover and boil slowly lYs hour ; then strain the soup into a clean saucepan ; return it to the fire again, and when it boils sprinkle in 1 tablespoonful farina ; then melt Ys tablespoonful butter, add Ys tablespoonful flour, stir until it foams ; then add it to the soup, boil 10 minutes; add a little finely-chopped parsley, and serve. (Do not allow the soup to boil with the parsley.) In place of farina, 1 tablespoonful boiled rice may be added, or sponge dumplings may be boiled in the soup ; also forcemeat balls, marrow balls, farina balls, or mix 1 well-beaten egg with Y4 teaspoonful butter and 1 tablespoonful fiour; pour this slowly into boiling soup and cook 5 minutes ; also fine-cut nudles may be boiled in it
Mutton Soup. — Wash a neck of mutton, put it in a saucepan with 2 1/2 quarts cold water ; as soon as it boils add Vt cupful fine-cut celery 2 onions, 1 leek, and Ys tablespoonful salt ; cover and boil until the meat is tender. In the meantime place a saucepan with 3 tablespoonf uls barley, covered with cold water, over the fire ; cook until tender. Shortly before serving take out the meat ; strain the soup ; cut the meat into small pieces, return it to the soup ; add the barley ; season to taste with salt, and serve.
Veal Soup. — Place 2 pounds of veal and some soup bones in a saucepan over the fire ; cover with cold water ; add salt, 1 leek, 1 sliced onion, and a bouquet, and boil slowly till the veal is done ; then take out the meat and cut it into pieces ; lay it in the tureen ; boil the bones a little while longer. In the meantime melt 1 tablespoonful butter in a saucepan, stir in 1 tablespoonful flour, and as soon as the flour has absorbed all the butter add it to the soup. After boiling the soup for 20 minutes longer, strain, season to taste with salt and a little nutmeg, pour it in the tureen over the meat ; add some fine-chopped parsley, and serve.
Records on this page
Pea SoupMutton SoupKidney SoupSoup with Marrow BallsVeal SoupGiblet Soup