CHICKEN SOUP. — This need not be made wholly of young
spring chickens, for they are more valuable for roasting or broiling;
but the remnants of raw chickens when used for fricassee or " chicken
supreme," can be utilized in a soup, and if a large quantity of soup
is needed, a few pounds of veal bones and cheap veal trimmings may
be simmered with the chicken, which will flavor them all. Let the
6oup=pot come to boiling; skim, and then set on the back of the
range to slowly simmer for 3 or 4 hours, or until the meat drops from
the bones. Season with salt and pepper, or a little curry powder
instead of pepper, and a soup^bunch; then simmer 10 minutes longer,
strain through the cloth strainer, and return to the kettle. Thicken
with a little corn=starch, and color and flavor with caramel. Serve
with oyster crackers.
Chicken Soup No. 2. — Take the remnants of roasted chickens— the
necks, wings, all the bones, and every part left from dinner the day
previous; add water sufficient to cover it all; slowly simmer until
the meat separates from the bones. Then add any gravy or rem-
nants of dressing, and let it boil up once. For the remnants of 2
chickens there should be 8 pints of soup; strain through cheese-cloth
or fine colander, put the souj) back into the kettle, add more season-
ing if needed; thicken with bits of butter well rolled in flour; boil up
once, and serve immediately.
CHICKEN AND GUMBO — Take a fair sized chicken, cut up as
for fricassee, pick out the bones, and fry with ^ lb. finely chopped
bacon. Add 1 gallon water, 2 pints small okras, and the same of
MEAT, POULTRY AND GAME SOUPS 41
tomatoes; season highly with white pepper, salt and cayenne, and
Bimmer 4: hours. Put 1 tablespoon of boiled rice in each plate before
serving, and pour the soup over it.
Gumbo File is made the same way, but seasoned more highly, and
tender shoots and leaves of young sassafras added (dried and
pounded). Green corn, and lima beans are also added sometimes.
CONSOMME.
5 quarts of water. 2 turnips✪ Beef Soup.
2 carrots. 1 bunch of herbs.
2 leeks. 2 old fowls.
i pounds of lean beef. 2 onions.
Let it simmer slowly for 8 hours, or till it is reduced to 2 quarts.
Observe the nsual rule of skimming, straining and seasoning, and
use for dainty appetites, with quenelles, or any garnish liked best.
DUCHESS SOUP. — Put a quart of rich stock, or consommS,
on the range to heat; when it comes to boiling, thicken it with a
tablespoon of arrowroot, and then pour it into the tureen containing
neatly cut lengths of roasted poultry or game✪ Duchess Soup.
EQQ SOUP. — Break 6 fresh eggs into a bowl; add a pint of
sweet cream and a little white pepper and salt; beat the eggs well and
add the cream ; pour into a square tin well buttered, and place it in
the oven in a dripping-pan of hot water, and bake about | hour. Let it
get cold, then cut in small squares, put in the soup tureen, pour 2
quarts of hot stock, or broth, over it, and send it to the table. Milk
may be used instead of stock. This souid is rich and may be served
with hot toasted crackers when the dinner is otherwise light.
Page 28 · 7 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. — This need not be made wholly of young spring chickens, for they are more valuable for roasting or broiling; but the remnants of raw chickens when used for fricassee or "chicken supreme," can be utilized in a soup, and if a large quantity of soup is needed, a few pounds of veal bones and cheap veal trimmings may be simmered with the chicken, which will flavor them all. Let the soup-pot come to boiling; skim, and then set on the back of the range to slowly simmer for 3 or 4 hours, or until the meat drops from the bones. Season with salt and pepper, or a little curry powder instead of pepper, and a soup-bunch; then simmer 10 minutes longer, strain through the cloth strainer, and return to the kettle. Thicken with a little corn-starch, and color and flavor with caramel. Serve with oyster crackers.
Chicken Soup No. 2. — Take the remnants of roasted chickens— the necks, wings, all the bones, and every part left from dinner the day previous; add water sufficient to cover it all; slowly simmer until the meat separates from the bones. Then add any gravy or remnants of dressing, and let it boil up once. For the remnants of 2 chickens there should be 8 pints of soup; strain through cheese-cloth or fine colander, put the souj) back into the kettle, add more seasoning if needed; thicken with bits of butter well rolled in flour; boil up once, and serve immediately.
CHICKEN AND GUMBO — Take a fair sized chicken, cut up as for fricassee, pick out the bones, and fry with ^ lb. finely chopped bacon. Add 1 gallon water, 2 pints small okras, and the same of tomatoes; season highly with white pepper, salt and cayenne, and simmer 4 hours. Put 1 tablespoon of boiled rice in each plate before serving, and pour the soup over it.
Gumbo File is made the same way, but seasoned more highly, and tender shoots and leaves of young sassafras added (dried and pounded). Green corn, and lima beans are also added sometimes.
CONSOMME.
5 quarts of water. 2 turnips.
2 carrots. 1 bunch of herbs.
2 leeks. 2 old fowls.
i pounds of lean beef. 2 onions.
Let it simmer slowly for 8 hours, or till it is reduced to 2 quarts. Observe the nsual rule of skimming, straining and seasoning, and use for dainty appetites, with quenelles, or any garnish liked best.
DUCHESS SOUP. — Put a quart of rich stock, or consommS, on the range to heat; when it comes to boiling, thicken it with a tablespoon of arrowroot, and then pour it into the tureen containing neatly cut lengths of roasted poultry or game.
EQQ SOUP. — Break 6 fresh eggs into a bowl; add a pint of sweet cream and a little white pepper and salt; beat the eggs well and add the cream ; pour into a square tin well buttered, and place it in the oven in a dripping-pan of hot water, and bake about | hour. Let it get cold, then cut in small squares, put in the soup tureen, pour 2 quarts of hot stock, or broth, over it, and send it to the table. Milk may be used instead of stock. This souid is rich and may be served with hot toasted crackers when the dinner is otherwise light.
Records on this page
Beef SoupEgg SoupChicken SoupChicken Soup No. 2Chicken and GumboConsommeDuchess Soup