Queen’s Soup.— Wash the fowl in
warm water; stew for an hour with
sufficient strong veal broth to cover
the meat, and a bunch of parsley.
Take out the fowl and soak bread-
crumb in the liquor; cut the meat
off; take away the skin, and pound
the flesh in a mortar, adding the
soaked crumb and the yolks of five
hard-boiled eggs; rub this through
a coarse sieve or tamis, and put into
it a quart of cream that has been
previously boiled.
Rice Soup. — Wash well 4 ozs.
of rice, and boil it in two quarts of
veal stock till tender ; drain it, and
put the stock with half the rice back
into thestewpan; rub the rest through
a fine sieve, then stir it into the soup
and let it boil up. Beat the yolks of
three eggs with half a pint of cream,
take the soup off the fire for two min-
utes, then add the eggs and cream
gradually, and stir the soup unceas-
ingly for three or four minutes until
it is thoroughly hot ; but it must not
boil again or the eggs will curdle.
Time, two hours.
Roux, or Thickening for Soups.
See Gravies.
Russian Soup. — The cabbage is to
be cut in shreds an inch long. One
onion (a Spanish onion preferred),
to be cut in shreds, and a few fine
herbs. Fry in butter, but do not
brown; drain, and add to the soup,
with one table - spoonful of flour.
Have ready small balls of beef sau-
sage, made of 2 ozs. of beef chopped
very small, 2 ozs. of suet chopped very
small, one egg, pepper and salt. Fry,
and place in the soup, with a squeeze
of lemon, just before serving up.
Sago Soup. — Wash 6 ozs. of sago,
and add it gradually to two quarts of
well- flavored stock. Let it simmer
gently till the sago is quite clear, and
371
J
Sago Soup
SOUPS
Squirrel Soup
put in further seasoning if necessary.
Before serving the soup mix with
it either the strained juice of a lemon
and a glass of light wine, or the
yolks of two eggs beaten up with a
little cream✪ Sago Soup.
Sago Soup (without meat). —
First wash a teacupful of sago and
then boil it for an hour in a quart of
water, with a pinch of salt, and a
little cinnamon or lemon -rind for
flavoring. By this time the water
should be reduced one -half. Fill
up the lacking half with red wine ;
add some slices of lemon and 5 ozs.
of sugar for sweetening. Let the
whole come to a boil once, and when
ready to serve sprinkle the surface
with powdered cinnamon or nut-
meg✪ Sago Soup (without meat), whichever you prefer.
Scotch Broth. — Boil x/z lb. of barley
slowly in three pints of stock. When
the barley is thoroughly cooked, rub
the whole through a sieve. Return
to fire, and add a little cooked barley,
half a pint of milk, 2 ozs. of butter,
chopped parsley, salt and pepper,
and heat. Beat up the yolks of three
eggs and add them, together with a
teaspoonful of castor sugar, four to six
table -spoonfuls of cre✪ Scotch Brotham. Mix well
together, and when warm enough dish.
When in tureen add a few lumps of
butter and a little more cream.
Page 422 · 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
Queen’s Soup.— Wash the fowl in warm water; stew for an hour with sufficient strong veal broth to cover the meat, and a bunch of parsley. Take out the fowl and soak breadcrumb in the liquor; cut the meat off; take away the skin, and pound the flesh in a mortar, adding the soaked crumb and the yolks of five hard-boiled eggs; rub this through a coarse sieve or tamis, and put into it a quart of cream that has been previously boiled.
Rice Soup. — Wash well 4 ozs. of rice, and boil it in two quarts of veal stock till tender ; drain it, and put the stock with half the rice back into the stewpan; rub the rest through a fine sieve, then stir it into the soup and let it boil up. Beat the yolks of three eggs with half a pint of cream, take the soup off the fire for two minutes, then add the eggs and cream gradually, and stir the soup unceasingly for three or four minutes until it is thoroughly hot ; but it must not boil again or the eggs will curdle. Time, two hours.
Roux, or Thickening for Soups.
See Gravies.
Russian Soup. — The cabbage is to be cut in shreds an inch long. One onion (a Spanish onion preferred), to be cut in shreds, and a few fine herbs. Fry in butter, but do not brown; drain, and add to the soup, with one table - spoonful of flour. Have ready small balls of beef sausage, made of 2 ozs. of beef chopped very small, 2 ozs. of suet chopped very small, one egg, pepper and salt. Fry, and place in the soup, with a squeeze of lemon, just before serving up.
Sago Soup. — Wash 6 ozs. of sago, and add it gradually to two quarts of well- flavored stock. Let it simmer gently till the sago is quite clear, and
J
Sago Soup
Squirrel Soup
put in further seasoning if necessary. Before serving the soup mix with it either the strained juice of a lemon and a glass of light wine, or the yolks of two eggs beaten up with a little cream.
Sago Soup (without meat). — First wash a teacupful of sago and then boil it for an hour in a quart of water, with a pinch of salt, and a little cinnamon or lemon -rind for flavoring. By this time the water should be reduced one -half. Fill up the lacking half with red wine ; add some slices of lemon and 5 ozs. of sugar for sweetening. Let the whole come to a boil once, and when ready to serve sprinkle the surface with powdered cinnamon or nutmeg, whichever you prefer.
Scotch Broth. — Boil x/z lb. of barley slowly in three pints of stock. When the barley is thoroughly cooked, rub the whole through a sieve. Return to fire, and add a little cooked barley, half a pint of milk, 2 ozs. of butter, chopped parsley, salt and pepper, and heat. Beat up the yolks of three eggs and add them, together with a teaspoonful of castor sugar, four to six table -spoonfuls of cream. Mix well together, and when warm enough dish. When in tureen add a few lumps of butter and a little more cream.
Records on this page
Sago SoupSago Soup (without meat)Scotch Broth