Brown Soubise Broth. — Peel and
slice four medium-sized onions, and
put them in a saucepan with two
table-spoonfuls of butter or sweet
dripping. Cover them, and let the
onions cook slowly for an hour.
Then pour in slowly three pints of hot
meat or vegetable stock. The water
in which cauliflower has been boiled
is excellent for this. Add four good-
sized slices of stale bread, and salt and
pepper to taste ; cover again, and let
all cook together very slowly for an
hour longer. Take from the fire
and rub through a colander. If too
thin, boil the broth down to the con-
sistency of an ordinary cream soup;
if too thick, it may be thinned with a
little hot milk.
Cabbage Soup. — Cut up the largest
leaves and put them into a saucepan
with any scraps of bones of fresh
beef, a few slices of carrot, an onion
cut small, and let all boil for several
hours ; strain off the liquor, let it cool,
and take off the fat. Cut up the
remainder of the cabbage, let the
liquor boil up, throw in the cabbage,
boil for twenty minutes or so ; put
croutons in the tureen and pour the
boiling soup over them.
Calf’s-foot Consomme. — Boil two
calf’s feet, % lb. of veal, a little nut-
meg, a few blades of mace, and salt
to taste, in three quarts of water, till
it is reduced to three pints; strain.
359
Calf’s-head Soup
SOUPS
Chestnuts, Cream of
take off the fat, and place on the ice
to cool.
Calf’s - head Soup. — Thoroughly
clean half a calf’s head with the skin
on, and set it to stew in three quarts
of cold water, to which add an onion
stuck with twelve cloves and a bunch
of soup herbs ; skim well, and let
boil slowly for two hours; then take
out the head and cut it into square
pieces. Strain the soup through
a sieve; thicken it with a little flour
mixed with a table-spoonful of catsup
or sauce; add salt to taste, and let
the soup boil up ; then return the meat
and let it simmer for twenty minutes ;
just before serving add the strained
juice of a lemon. Have some force-
meat balls, ho✪ Calf’s-head Soupt, laid at the bottom
of the tureen, and pour the soup over
them.
Note : — A calf’s head can be plain
boiled in the quantity of water and
served in the usual mode, saving the
liquor, to which add the head bones
when removed from table; the soup
can be used on the following day,
pieces of the cold head being added.
Canned Roast-beef Soup. — Empty
the contents of a can into your soup-
pot, and put about two quarts of water
(to a 2-lb. can of beef), either cold or
hot. Peel and slice an onion and add
salt, and let boil from one to two
hours ; strain through a colander,
and let it stand long enough to skim
off the fat. While it is standing,
chop the beef — the best part of it,
say about a cupful — fine, put a table-
spoonful of butter in the kettle, add an
onion and about two table-spoonfuls
of flour, and let the flour brown in the
butter ; then pepper and salt ; add a
spoonful of Worcestershire sauce✪ Canned Roast-beef Soup, pour
in the soup, and add the chopped beef,
and let boil up, and you have a good
soup.
Carrot Purge. — Select six good-
sized carrots, peel and slice them, and
put them with a minced onion in a
saucepan with two table-spoonfuls
of dripping — bacon dripping, if you
Page 404 · 2 recipe records on this page
Presented as published in 1902. 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
Brown Soubise Broth. — Peel and slice four medium-sized onions, and put them in a saucepan with two table-spoonfuls of butter or sweet dripping. Cover them, and let the onions cook slowly for an hour. Then pour in slowly three pints of hot meat or vegetable stock. The water in which cauliflower has been boiled is excellent for this. Add four goodsized slices of stale bread, and salt and pepper to taste ; cover again, and let all cook together very slowly for an hour longer. Take from the fire and rub through a colander. If too thin, boil the broth down to the consistency of an ordinary cream soup; if too thick, it may be thinned with a little hot milk.
Cabbage Soup. — Cut up the largest leaves and put them into a saucepan with any scraps of bones of fresh beef, a few slices of carrot, an onion cut small, and let all boil for several hours ; strain off the liquor, let it cool, and take off the fat. Cut up the remainder of the cabbage, let the liquor boil up, throw in the cabbage, boil for twenty minutes or so ; put croutons in the tureen and pour the boiling soup over them.
Calf’s-foot Consomme. — Boil two calf’s feet, % lb. of veal, a little nutmeg, a few blades of mace, and salt to taste, in three quarts of water, till it is reduced to three pints; strain.
Calf’s-head Soup
Chestnuts, Cream of
take off the fat, and place on the ice to cool.
Calf’s - head Soup. — Thoroughly clean half a calf’s head with the skin on, and set it to stew in three quarts of cold water, to which add an onion stuck with twelve cloves and a bunch of soup herbs ; skim well, and let boil slowly for two hours; then take out the head and cut it into square pieces. Strain the soup through a sieve; thicken it with a little flour mixed with a table-spoonful of catsup or sauce; add salt to taste, and let the soup boil up ; then return the meat and let it simmer for twenty minutes ; just before serving add the strained juice of a lemon. Have some forcemeat balls, hot, laid at the bottom of the tureen, and pour the soup over them.
Note : — A calf’s head can be plain boiled in the quantity of water and served in the usual mode, saving the liquor, to which add the head bones when removed from table; the soup can be used on the following day, pieces of the cold head being added.
Canned Roast-beef Soup. — Empty the contents of a can into your souppot, and put about two quarts of water (to a 2-lb. can of beef), either cold or hot. Peel and slice an onion and add salt, and let boil from one to two hours ; strain through a colander, and let it stand long enough to skim off the fat. While it is standing, chop the beef — the best part of it, say about a cupful — fine, put a tablespoonful of butter in the kettle, add an onion and about two table-spoonfuls of flour, and let the flour brown in the butter ; then pepper and salt ; add a spoonful of Worcestershire sauce, pour in the soup, and add the chopped beef, and let boil up, and you have a good soup.
Carrot Puree. — Select six goodsized carrots, peel and slice them, and put them with a minced onion in a saucepan with two table-spoonfuls of dripping — bacon dripping, if you
Records on this page
Calf’s-head SoupCanned Roast-beef Soup