At the end of that time take out the brains, place the
head in a large soup-pot, and after putting in the shin
also, pour in two gallons of cold water. Heat slowly to
the boiling-point ; then skiin carefully, and set the pot
back where the liquor will simply bubble for three hours.
When that time has passed, take up the veal with a
skimmer, and then remove the head, being careful not to
break it. Strain the stock that is in the soup-pot, and
put all but two quarts away to cool. These two quarts
should be returned to the kettle with the shin of veal ;
the spice mentioned above should be added, and the
kettle covered and set where its contents will only
simmer.
Now put the vegetables, cut fine, and the butter into
a frying-pan, and fry gently for twenty minutes. At the
last moment draw the pan forward, so that the vegetables
shall become slightly browned by more rapid cooking.
Be careful that they do not get burned. Add these
vegetables to the veal and stock, and cook all for four
hours ; then strain and put away to cool.
In the morning, after skimming off all the fat, turn
the two lots of strained stock into the soup-pot, and set
upon the stove. Add the ketchup, and also salt and
pepper in quantities to suit your taste; and when the
soup boils up, add the juice of a lemon, the wine, and
the face of the calf, cut into small strips. Cover the
soup-pot closely, and set it back where its contents will
hardly bubble during the next fifteen minutes. It will
then be ready to serve ; but if it be intended for a late
dinner it may be cooled, put away, and heated again
when wanted.
Thin slices of lemon, cut in quarters, and egg balls and
force-meat balls should be put into the tureen before the
soup is turned into it, if one would have mock turtle
soup✪ Mock Turtle Soup in perfection. As it takes much time to make
force-meat balls, they may be omitted ; but egg balls
should be used, as they are easily prepared.
SOUPS. 129
Spaghetti Soup.
Put into the soup-pot two quarts of chicken stock, a
whole onion, two cloves, twelve pepper-corns, a bit of
cinnamon, three stalks of celery, a slice of carrot, a slice
of turnip, and a bay leaf. Cover closely, and cook
slowly for an hour. Season to your taste with salt and
pepper, and strain through a napkin. Keturn to the
soup-pot, and add a cupful of spaghetti✪ Spaghetti Soup, broken into
short pieces. Cover the kettle, and set it where the
soup will hardly bubble for an hour. This mode of
cooking will insure a fine mellow flavor of the spaghetti,
without breaking it, or clouding the soup.
* Turkey Soup. ✪ Turkey Soup
Page 62 · 3 recipe records on this page
Presented as published in 1887. 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
At the end of that time take out the brains, place the head in a large soup-pot, and after putting in the shin also, pour in two gallons of cold water. Heat slowly to the boiling-point ; then skim carefully, and set the pot back where the liquor will simply bubble for three hours. When that time has passed, take up the veal with a skimmer, and then remove the head, being careful not to break it. Strain the stock that is in the soup-pot, and put all but two quarts away to cool. These two quarts should be returned to the kettle with the shin of veal ; the spice mentioned above should be added, and the kettle covered and set where its contents will only simmer.
Now put the vegetables, cut fine, and the butter into a frying-pan, and fry gently for twenty minutes. At the last moment draw the pan forward, so that the vegetables shall become slightly browned by more rapid cooking. Be careful that they do not get burned. Add these vegetables to the veal and stock, and cook all for four hours ; then strain and put away to cool.
In the morning, after skimming off all the fat, turn the two lots of strained stock into the soup-pot, and set upon the stove. Add the ketchup, and also salt and pepper in quantities to suit your taste; and when the soup boils up, add the juice of a lemon, the wine, and the face of the calf, cut into small strips. Cover the soup-pot closely, and set it back where its contents will hardly bubble during the next fifteen minutes. It will then be ready to serve ; but if it be intended for a late dinner it may be cooled, put away, and heated again when wanted.
Thin slices of lemon, cut in quarters, and egg balls and force-meat balls should be put into the tureen before the soup is turned into it, if one would have mock turtle soup in perfection. As it takes much time to make force-meat balls, they may be omitted ; but egg balls should be used, as they are easily prepared.
Spaghetti Soup.
Put into the soup-pot two quarts of chicken stock, a whole onion, two cloves, twelve pepper-corns, a bit of cinnamon, three stalks of celery, a slice of carrot, a slice of turnip, and a bay leaf. Cover closely, and cook slowly for an hour. Season to your taste with salt and pepper, and strain through a napkin. Return to the soup-pot, and add a cupful of spaghetti, broken into short pieces. Cover the kettle, and set it where the soup will hardly bubble for an hour. This mode of cooking will insure a fine mellow flavor of the spaghetti, without breaking it, or clouding the soup.
* Turkey Soup.
Records on this page
Mock Turtle SoupSpaghetti SoupTurkey Soup