Two rabbits, one-half pound of lean lamb, two medium-sized onions,
one pound of lean beef ; fried bread ; butter for frying ; pepper, salt and
two stalks of white celery cut into inch lengths ; three quarts of water.
Joint the game neatly ; cut the lamb and onions into small pieces, and
fry all in butter to a light brown. Put into a soup-pot with the beef ;
cut into strips and add a little pepper. Pour on the water ; heat slowly
and stew gently two hours. Take out the pieces and cover in a bowl ;
cook the soup an hour longer ; strain, cool, drop in the celery and sim-
mer ten minutes. Pour upon fried bread in the tureen.
GUMBO SOUP.
Put on half a peck of tomatoes in a porcelain kettle and let them
stew ; have half a peck of ochra cut in fine shreds ; put them with
thyme, parsley and an onion cut fine, into the tomatoes and let them
cook until quite tender. Fricassee a chicken in ham gravy ; then take
yolks of four eggs, a little vinegar, the juice of one lemon and season to
taste, beating the eggs into the vinegar ; pour this over the chicken,
and put all then into the tomatoes, letting the kettle be nearly filled
with water. Boil all together four or five hours.
IRISH STEW.
To two pounds of mutton (cut ribs) add three quarts of water ; then
slice up about four onions ; boil about half an hour ; then pare one
dozen medium-sized potatoes and put in with the meat; when very
nearly done add thickening made of two tablespoonfuls of flour; mix
well with water, season with salt and pepper to suit taste. Dumplings
may be added to this.
SOUPS. 623
LOBSTER SOUP.
One large lobster or two small ones ; pick all the meat from the shell
and chop fine ; scald one quart of milk and one pint of water ; then add
the lobster, one pound of butter, a tablespoonful of flour, and salt and
red pepper to taste✪ Game Soup. Boil ten minutes and serve hot.
NOODLE SOUP.
Two eggs mixed with flour, and a little salt ; roll it out like pie crust,
only make it thin as possible ; set it away till dried a little ; when ready
for soup roll the crust all up with the hands and cut it into very thin
slices from the end, which pull out so they seem like a. string. Have
some water with milk, pepper, salt and butter heating, or chicken soup,
into which drop the strings of noodle ; then let them boil up about five
minutes, when they will be done. A nice addition is green corn off the
cob, boiled up in the milk.
MUTTON SOUP.
Boil a leg of mutton three hours, season with salt and pepper, add a
teaspoonful summer savory ; make a batter of one egg, two tablespoon-
fuls milk, two of flour✪ Mutton Soup, all well beaten together ; drop this batter into the
soup with a spoon and boil three minutes. -^
OYSTER SOUP.
Page 514 · 7 recipe records on this page
Presented as published in 1886. 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
Two rabbits, one-half pound of lean lamb, two medium-sized onions, one pound of lean beef ; fried bread ; butter for frying ; pepper, salt and two stalks of white celery cut into inch lengths ; three quarts of water. Joint the game neatly ; cut the lamb and onions into small pieces, and fry all in butter to a light brown. Put into a soup-pot with the beef ; cut into strips and add a little pepper. Pour on the water ; heat slowly and stew gently two hours. Take out the pieces and cover in a bowl ; cook the soup an hour longer ; strain, cool, drop in the celery and simmer ten minutes. Pour upon fried bread in the tureen.
GUMBO SOUP.
Put on half a peck of tomatoes in a porcelain kettle and let them stew ; have half a peck of ochra cut in fine shreds ; put them with thyme, parsley and an onion cut fine, into the tomatoes and let them cook until quite tender. Fricassee a chicken in ham gravy ; then take yolks of four eggs, a little vinegar, the juice of one lemon and season to taste, beating the eggs into the vinegar ; pour this over the chicken, and put all then into the tomatoes, letting the kettle be nearly filled with water. Boil all together four or five hours.
IRISH STEW.
To two pounds of mutton (cut ribs) add three quarts of water ; then slice up about four onions ; boil about half an hour ; then pare one dozen medium-sized potatoes and put in with the meat; when very nearly done add thickening made of two tablespoonfuls of flour; mix well with water, season with salt and pepper to suit taste. Dumplings may be added to this.
LOBSTER SOUP.
One large lobster or two small ones ; pick all the meat from the shell and chop fine ; scald one quart of milk and one pint of water ; then add the lobster, one pound of butter, a tablespoonful of flour, and salt and red pepper to taste. Boil ten minutes and serve hot.
NOODLE SOUP.
Two eggs mixed with flour, and a little salt ; roll it out like pie crust, only make it thin as possible ; set it away till dried a little ; when ready for soup roll the crust all up with the hands and cut it into very thin slices from the end, which pull out so they seem like a. string. Have some water with milk, pepper, salt and butter heating, or chicken soup, into which drop the strings of noodle ; then let them boil up about five minutes, when they will be done. A nice addition is green corn off the cob, boiled up in the milk.
MUTTON SOUP.
Boil a leg of mutton three hours, season with salt and pepper, add a teaspoonful summer savory ; make a batter of one egg, two tablespoonfuls milk, two of flour, all well beaten together ; drop this batter into the soup with a spoon and boil three minutes.
OYSTER SOUP.
Records on this page
Noodle SoupOyster SoupGame SoupLobster SoupGumbo SoupIrish StewMutton Soup