Begin the preparation of this soup by putting the fowl
into a large sauce-pan and covering it with the given quantity
of water. When this boils and has been skimmed, add the
vegetables and the herbs, also the pepper and salt, and
allow the whole to boil slowly for one hour. After boiling
this length of time, the fowl must be taken out, the white
meat cut from the breast, and put aside to be used later.
This being done, return the fowl to the sauce-pan, and let it
boil for two hours longer, then draw off the liquor and strain
it through a sieve. Take now the white meat and chop it
very fine, or pound it in a mortar, as may be most convenient,
mix well with it the cream, pour the compound into the
strained liquor, put the whole into a clean sauce-pan, and
allow it just to come to the boiling, when it is ready for use.
NOTE. — By celery tops, the small tender leaves at the top of the
stalk are meant, which are delicious as a flavouring agent.
4
18 SOUPS.
Rabbit Soup. — Materials and quantities must be pro-
vided as follows : —
Two rabbits, three ounces of butter, two quarts of boiling
water, one and one-half ounces of flour of rice, one grain of
grated nutmeg, three Bermuda onions, one tea-spoonful of
salt, one quarter of a tea-spoonful of pepper✪ Rabbit Soup.
Preparatory to the making of this soup, the rabbits should
be soaked for an hour in strong salt and water, for the pur-
pose of draining out the blood and also taking from them
the strong, wild, gamey flavour peculiar to them ; then cut
them into pieces convenient for the sauce-pan, and wash
them well in boiling water to whiten the meat.
Now put them, so prepared, into the sauce-pan, and pour
the two quarts of boiling water over them, adding the
onions, pepper, and salt, and allow all to boil until the meat
of the game will separate readily from the bone.
In a separate sauce-pan then melt the butter, stir into it
the flour of rice, and strain the liquor from the rabbits into
it. Add to this the nutmeg, and cook slowly for fifteen
minutes, when it is ready for serving.
NOTE. — In departing from the usual mode of using either cold
water or cold stock, as above, it is to be noted that the boiling
water is here used to keep the meat from darkening, which it has a
tendency to do.
If it should be desired, the small, nice pieces of meat may be
added to this soup.
Mullagatawny Soup. — Materials and quantities: — One
fowl, two quarts of cold water, two onions, two ounces of
butter, two ounces of flour, one table-spoonful of curry-
powder, one tea-spoonful of sugar, one half tea-cupful of
whole rice, one dessert-spoonful of salt, one tea-spoonful of
whole white pepper✪ Mullagatawny Soup.
Begin this preparation by first covering the fowl with the
two quarts of water, and bring it to boiling over a quick
fire. When it boils up and has been skimmed, add the
pepper-corns, salt, and onions, then boil slowly until the
meat of the fowl becomes tender. Now, removing the fowl
OX-TAIL SOUP. 19 ✪ Ox-tail Soup
Page 19 · 3 recipe records on this page
Presented as published in 1886. 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
Begin the preparation of this soup by putting the fowl into a large sauce-pan and covering it with the given quantity of water. When this boils and has been skimmed, add the vegetables and the herbs, also the pepper and salt, and allow the whole to boil slowly for one hour. After boiling this length of time, the fowl must be taken out, the white meat cut from the breast, and put aside to be used later. This being done, return the fowl to the sauce-pan, and let it boil for two hours longer, then draw off the liquor and strain it through a sieve. Take now the white meat and chop it very fine, or pound it in a mortar, as may be most convenient, mix well with it the cream, pour the compound into the strained liquor, put the whole into a clean sauce-pan, and allow it just to come to the boiling, when it is ready for use.
NOTE. — By celery tops, the small tender leaves at the top of the stalk are meant, which are delicious as a flavouring agent.
Rabbit Soup. — Materials and quantities must be provided as follows : —
Two rabbits, three ounces of butter, two quarts of boiling water, one and one-half ounces of flour of rice, one grain of grated nutmeg, three Bermuda onions, one tea-spoonful of salt, one quarter of a tea-spoonful of pepper.
Preparatory to the making of this soup, the rabbits should be soaked for an hour in strong salt and water, for the purpose of draining out the blood and also taking from them the strong, wild, gamey flavour peculiar to them ; then cut them into pieces convenient for the sauce-pan, and wash them well in boiling water to whiten the meat.
Now put them, so prepared, into the sauce-pan, and pour the two quarts of boiling water over them, adding the onions, pepper, and salt, and allow all to boil until the meat of the game will separate readily from the bone.
In a separate sauce-pan then melt the butter, stir into it the flour of rice, and strain the liquor from the rabbits into it. Add to this the nutmeg, and cook slowly for fifteen minutes, when it is ready for serving.
NOTE. — In departing from the usual mode of using either cold water or cold stock, as above, it is to be noted that the boiling water is here used to keep the meat from darkening, which it has a tendency to do.
If it should be desired, the small, nice pieces of meat may be added to this soup.
Mullagatawny Soup. — Materials and quantities: — One fowl, two quarts of cold water, two onions, two ounces of butter, two ounces of flour, one table-spoonful of currypowder, one tea-spoonful of sugar, one half tea-cupful of whole rice, one dessert-spoonful of salt, one tea-spoonful of whole white pepper.
Begin this preparation by first covering the fowl with the two quarts of water, and bring it to boiling over a quick fire. When it boils up and has been skimmed, add the pepper-corns, salt, and onions, then boil slowly until the meat of the fowl becomes tender. Now, removing the fowl
OX-TAIL SOUP. 19
Records on this page
Rabbit SoupMullagatawny SoupOx-tail Soup