meat in small pieces, putting back the bones to simmer until an hour
before dinner; then take out the bones again and add a carrot, a
small turnip, a small onion, all cut finely, with herbs, salt and pepper
to taste, and if preferred, a tablespoon of any of the ready=made meat
sauces liked by the family. Fry the bits of meat a nice brown, in a
little butter, and place in the bottom of the tureen; pour the soup
and vegetables over the meat and send it to the table. Serve with-
rolls, bread, or toasted crackers. The ingredients of this soup may
be all simmered together for 4 or 5 hours, then strained through the
cloth strainer. A tablespoon of corn^starch in a little water may be)
added for thickening, and a tablespoon of caramehsugar ✪ Oxtail Soup used for col-
oring. Sufficient for 8.
RABBIT SOUP. — Out a young rabbit in small pieces and soak
in water for an hour; then put in the soup=pot, and cook until the
meat separates from the bones. Take all the best meat, and return
the remainder to the kettle, with a carrot, turnip, onion, and 2 or 3
sticks of celery, all cut finely, with seasoning to taste, and simmer
for 2 hours longer; then strain the soup and return to the kettle; add
a piece of butter about the size of an English walnut, cut in pieces
and rolled in flour, to thicken it. There should be 3 quarts of broth
when done. Out the meat in small pieces, put in the tureen, and
pour over the hot rabbit soup.
TURKEY SOUP — After a turkey has been served for dinner
and the meat has been taken from the carcass, break all the bones
finely and put in the soup^kettle, with any remaining dressing or
gravy, and add 3 quarts of water if the turkey was large — less for a
small one. Let boil slowly for 2 or 3 hours; then pour through a
coarse colander, and serve with toasted crackers.
MOCK TURTLE SOUP— Scald a calf's head, and wash it clean.
Boil in a large pot of water for ^ hour, then cut all the skin ofiF
by itself; take the tongue out, take the broth made of a knuckle
of veal, put in the tongue and skin, with an onion✪ Rabbit Soup, ^ ounce each of
cloves and mace, ^ a nutmeg, all kinds of sweet herbs chopped fine,
3 anchovies; stew it till tender; then take out the meat, and cut it in
pieces 2 inches square; cut the tongue, previously skinned, in slices;
strain the liquor through a sieve. Melt ^ lb. butter in a stew-pan;
put in i lb. flour; stir it till smooth; if at all lumpy, strain it; add
the liquor, stirring it all the time; then add to the meat the juice of
2 lemons. Season with pepper, salt and cayenne pepper, pretty
high; put in 5 meat balls, 8 eggs, boiled hard. Stew it 1 hour gently.
FISH AND SHELL=FISH SOUPS 45
VEAL SOUP — Into 4 quarts of water put a 3 lb. joint of
veal, well broken, and set on the stove to boil. In a separate dish
put ^ lb. of macaroni, with just water enough to cover it, and boil till
tender; then add a little butter. Finally the souid should be strained,
seasoned with pepper and salt, and afterwards add the macaroni and
the water in which it was boiled. Many will find it an improvement
to add 1 pint of cream, or rich milk, and celery flavor.
FISH AND SHELL=FISH SOUPS. ✪ Fish Soup
Page 31 · 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
meat in small pieces, putting back the bones to simmer until an hour before dinner; then take out the bones again and add a carrot, a small turnip, a small onion, all cut finely, with herbs, salt and pepper to taste, and if preferred, a tablespoon of any of the ready=made meat sauces liked by the family. Fry the bits of meat a nice brown, in a little butter, and place in the bottom of the tureen; pour the soup and vegetables over the meat and send it to the table. Serve with rolls, bread, or toasted crackers. The ingredients of this soup may be all simmered together for 4 or 5 hours, then strained through the cloth strainer. A tablespoon of corn^starch in a little water may be added for thickening, and a tablespoon of caramel sugar used for coloring. Sufficient for 8.
RABBIT SOUP. — Cut a young rabbit in small pieces and soak in water for an hour; then put in the soup=pot, and cook until the meat separates from the bones. Take all the best meat, and return the remainder to the kettle, with a carrot, turnip, onion, and 2 or 3 sticks of celery, all cut finely, with seasoning to taste, and simmer for 2 hours longer; then strain the soup and return to the kettle; add a piece of butter about the size of an English walnut, cut in pieces and rolled in flour, to thicken it. There should be 3 quarts of broth when done. Out the meat in small pieces, put in the tureen, and pour over the hot rabbit soup.
TURKEY SOUP — After a turkey has been served for dinner and the meat has been taken from the carcass, break all the bones finely and put in the soup^kettle, with any remaining dressing or gravy, and add 3 quarts of water if the turkey was large — less for a small one. Let boil slowly for 2 or 3 hours; then pour through a coarse colander, and serve with toasted crackers.
MOCK TURTLE SOUP— Scald a calf's head, and wash it clean. Boil in a large pot of water for ½ hour, then cut all the skin ofiF by itself; take the tongue out, take the broth made of a knuckle of veal, put in the tongue and skin, with an onion, ½ ounce each of cloves and mace, ½ a nutmeg, all kinds of sweet herbs chopped fine, 3 anchovies; stew it till tender; then take out the meat, and cut it in pieces 2 inches square; cut the tongue, previously skinned, in slices; strain the liquor through a sieve. Melt ½ lb. butter in a stew-pan; put in 1 lb. flour; stir it till smooth; if at all lumpy, strain it; add the liquor, stirring it all the time; then add to the meat the juice of 2 lemons. Season with pepper, salt and cayenne pepper, pretty high; put in 5 meat balls, 8 eggs, boiled hard. Stew it 1 hour gently.
FISH AND SHELL=FISH SOUPS 45
VEAL SOUP — Into 4 quarts of water put a 3 lb. joint of veal, well broken, and set on the stove to boil. In a separate dish put ½ lb. of macaroni, with just water enough to cover it, and boil till tender; then add a little butter. Finally the souid should be strained, seasoned with pepper and salt, and afterwards add the macaroni and the water in which it was boiled. Many will find it an improvement to add 1 pint of cream, or rich milk, and celery flavor.
FISH AND SHELL=FISH SOUPS.
Records on this page
Rabbit SoupOxtail SoupRabbit SoupTurkey SoupMock Turtle SoupFish SoupVeal Soup