Chicken Soup, Delicate. — Pluck
and wash thoroughly two or three
young chickens, and put them in a
stewpan with five pints of good, white,
nicely flavored stock, thoroughly
freed from fat and cleared from
sediment. A sliced turnip and carrot
may be put with them, and removed
before the soup is thickened. Let
them simmer gently for nearly an
hour. Remove all the white flesh,
and return the rest of the meat to the
soup, and simmer once more for a
couple of hours. Pour a little of the
boiling liquid over % lb. of the crumb
of bread, and when it is well soaked
drain it, put it in a mortar with the
flesh which has been taken from
the bones, and pound it to a smooth
paste, adding, by degrees, the liquid.
Flavor with salt, cayenne, and a very
little pounded mace ; press the mixture
through a sieve and boil once more,
adding one pint of boiling cream. If
the soup should not be sufficiently
thick, a table -spoonful of arrow-root
which has been mixed may be added
very smoothly with a little cold milk.
Another way : — Cut a chicken into
pieces and simmer it gently in a gal-
lon of water until the meat is in rags.
Skim well, strain, and return the broth
to the pot. Add a cupful of rice and a
table-spoonful of parsley ; let it simmer
for another hour. Season with pepper
and salt ; add a cupful of boiling cream
just before serving.
Chicken Soup a l’Espagnole. — Make
a clear, strong chicken broth, then add
either rice or noodles, and before re-
moving from the fire add half a tea-
spoonful of Spanish saffron. The saf-
fron must be the real Spanish or the
effect will not be the same in any way.
Chowders. See Fish.
Clam Soup. — Wash the clams and
put them into a saucepan with just
sufficient boiling water to keep them
from burning. Boil them for a few
minutes, and when the shells open
and the juice runs out take the clams
from the shells and chop them small.
Strain the liquor, and stir into it
the chopped clams ; season it with
pepper, and thicken it with a little
butter rolled in flour, and let it boil a
quarter of an hour✪ Clam Soup. Put little pieces
of toasted bread in the tureen before
pouring the soup into it. The flavor
of the soup may be varied by the
addition of onions or celery, or a little
milk may be added, or the yolks of
well-beaten eggs.
Cock-a-leekie. — Boil a young fowl
in two quarts of white stock until it
is tender. Take it up and put it aside.
Wash two bunches of fine leeks.
Trim away the roots and part of the
Consomme, or Clear Soup SOUPS
Eel Soup
heads, and cut them into one-inch
lengths. Put them into the broth,
and add x/z lb. of boiled rice and a
little pepper and salt. Boil half an
hour. Cut the fowl into neat joints,
put it into the soup, boil up, and
serve very hot. The above is true
cock-a-leekie soup. The soup bear-
ing this name is, however, as often
served without the fowl as with it.
Time, one hour and a half.
Consomme, or Clear Soup. — The
term " consomme ” implies a soup
very highly flavored with the juices
of meat and poultry ; not highly
colored, but clear, bright, transpar-
ent. The broth has been strained
through a tamis; has been allowed
to cool ; the fat has been carefully
removed, and it has been clarified by
fresh meat or the white and shells
of an egg, and has gone through the
simmering process, straining, and
cooling.
Consomme, or Extraordinary Soup.
Page 406 · 3 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
Chicken Soup, Delicate. — Pluck and wash thoroughly two or three young chickens, and put them in a stewpan with five pints of good, white, nicely flavored stock, thoroughly freed from fat and cleared from sediment. A sliced turnip and carrot may be put with them, and removed before the soup is thickened. Let them simmer gently for nearly an hour. Remove all the white flesh, and return the rest of the meat to the soup, and simmer once more for a couple of hours. Pour a little of the boiling liquid over % lb. of the crumb of bread, and when it is well soaked drain it, put it in a mortar with the
flesh which has been taken from the bones, and pound it to a smooth paste, adding, by degrees, the liquid. Flavor with salt, cayenne, and a very little pounded mace ; press the mixture through a sieve and boil once more, adding one pint of boiling cream. If the soup should not be sufficiently thick, a table -spoonful of arrow-root which has been mixed may be added very smoothly with a little cold milk.
Another way : — Cut a chicken into pieces and simmer it gently in a gallon of water until the meat is in rags. Skim well, strain, and return the broth to the pot. Add a cupful of rice and a table-spoonful of parsley ; let it simmer for another hour. Season with pepper and salt ; add a cupful of boiling cream just before serving.
Chicken Soup a l’Espagnole. — Make a clear, strong chicken broth, then add either rice or noodles, and before removing from the fire add half a teaspoonful of Spanish saffron. The saffron must be the real Spanish or the effect will not be the same in any way.
Chowders. See Fish.
Clam Soup. — Wash the clams and put them into a saucepan with just sufficient boiling water to keep them from burning. Boil them for a few minutes, and when the shells open and the juice runs out take the clams from the shells and chop them small. Strain the liquor, and stir into it the chopped clams ; season it with pepper, and thicken it with a little butter rolled in flour, and let it boil a quarter of an hour. Put little pieces of toasted bread in the tureen before pouring the soup into it. The flavor of the soup may be varied by the addition of onions or celery, or a little milk may be added, or the yolks of well-beaten eggs.
Cock-a-leekie. — Boil a young fowl in two quarts of white stock until it is tender. Take it up and put it aside. Wash two bunches of fine leeks. Trim away the roots and part of the
Consomme, or Clear Soup SOUPS
Eel Soup
heads, and cut them into one-inch lengths. Put them into the broth, and add x/z lb. of boiled rice and a little pepper and salt. Boil half an hour. Cut the fowl into neat joints, put it into the soup, boil up, and serve very hot. The above is true cock-a-leekie soup. The soup bearing this name is, however, as often served without the fowl as with it. Time, one hour and a half.
Consomme, or Clear Soup. — The
term " consomme ” implies a soup very highly flavored with the juices of meat and poultry ; not highly colored, but clear, bright, transparent. The broth has been strained through a tamis; has been allowed to cool ; the fat has been carefully removed, and it has been clarified by fresh meat or the white and shells of an egg, and has gone through the simmering process, straining, and cooling.
Consomme, or Extraordinary Soup.
Records on this page
Clam SoupCock-a-leekieChicken Soup, Delicate