leaf. Cook slowly for ten minutes; then remove the
leaf and put in the flour. Stir until smooth and frothy ;
and after adding the mashed cauliflower, sugar, salt, and
pepper, stir the mixture ^over the fire for ten minutes,
being watchful to prevent it from browning. Rub through
a sieve, and return to the stew-pan. Stir until hot ; then
gradually add the stock. When the soup has been heated
to the boiling-point, add the milk and cream, which should
be hot, but not boiling. Let the puree bubble for a min-
ute ; then rub through a sieve for the second time, and
return it to the fire. Add the flowerets, boil up once,
and serve.
Do not be deterred by these long directions from mak-
ing the soup, for the work is not difficult.
Bisque of Mutton.
Provide for this soup three pounds of the neck of mut-
ton, two quarts of water, one quart of milk, half a cup-
ful of rice, a cupful of stewed tomatoes, two slices of
carrot, an onion, three teaspoonfuls of salt, half a tea-
spoonful of pepper, a table-spoonful of flour, and a table-
spoonful of butter.
See that the meat is perfectly clean and free of fat.
Put it into a soup-pot with the rice, vegetables, and cold
water, and heat slowly to the boiling-point. When the
liquid begins to boil, skim it carefully ; then cover the
soup-pot closely, and set back where its contents will
cook gently for four hours. At the end of that time add
the butter and flour, mixed to a smooth paste, and the
salt and pepper. Put the quart of milk on the stove in
a double-boiler ; and as soon as it gets boiling hot, pour it
into the kettle. Strain the soup immediately, and the
work will be finished.
The bones and hard bits left from a roast of mutton,
veal, or beef may be used for this soup, which should
then be given the name of the meat taken for its foun-
dation.
146 MISS PARLOA'S KITCHEN COMPANION.
Bisque of Beef.
Use three pounds of the lower part of a leg of beef
(have the butcher cut it into small pieces), three quarts
of cold water, one pint of milk, a scant half-cupful of
rice, half a pint of strained tomato, a table-spoonful of
salt, and a quarter of a teaspoonful of pepper.
Put the meat and bone into the soup-pot with the cold
water, and heat slowly to the boiling-point; then skim
the liquor carefully, and set the soup-pot back where its
contents will only simmer during the next five hours.
At the expiration of that time strain the liquor, and free
it of fat ; then return it to the soup-pot. Wash the rice
thoroughly, and after adding it to the bisque, cook for
half an hour ; then put in the milk and seasoning, and
boil up once. The addition of the tomato completes the
work.
* Scotch Broth. ✪ Scotch Broth
Page 72 · 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
leaf. Cook slowly for ten minutes; then remove the leaf and put in the flour. Stir until smooth and frothy ; and after adding the mashed cauliflower, sugar, salt, and pepper, stir the mixture ^over the fire for ten minutes, being watchful to prevent it from browning. Rub through a sieve, and return to the stew-pan. Stir until hot ; then gradually add the stock. When the soup has been heated to the boiling-point, add the milk and cream, which should be hot, but not boiling. Let the puree bubble for a minute ; then rub through a sieve for the second time, and return it to the fire. Add the flowerets, boil up once, and serve.
Do not be deterred by these long directions from making the soup, for the work is not difficult.
Bisque of Mutton.
Provide for this soup three pounds of the neck of mutton, two quarts of water, one quart of milk, half a cupful of rice, a cupful of stewed tomatoes, two slices of carrot, an onion, three teaspoonfuls of salt, half a teaspoonful of pepper, a table-spoonful of flour, and a tablespoonful of butter.
See that the meat is perfectly clean and free of fat. Put it into a soup-pot with the rice, vegetables, and cold water, and heat slowly to the boiling-point. When the liquid begins to boil, skim it carefully ; then cover the soup-pot closely, and set back where its contents will cook gently for four hours. At the end of that time add the butter and flour, mixed to a smooth paste, and the salt and pepper. Put the quart of milk on the stove in a double-boiler ; and as soon as it gets boiling hot, pour it into the kettle. Strain the soup immediately, and the work will be finished.
The bones and hard bits left from a roast of mutton, veal, or beef may be used for this soup, which should then be given the name of the meat taken for its foundation.
Bisque of Beef.
Use three pounds of the lower part of a leg of beef (have the butcher cut it into small pieces), three quarts of cold water, one pint of milk, a scant half-cupful of rice, half a pint of strained tomato, a table-spoonful of salt, and a quarter of a teaspoonful of pepper.
Put the meat and bone into the soup-pot with the cold water, and heat slowly to the boiling-point; then skim the liquor carefully, and set the soup-pot back where its contents will only simmer during the next five hours. At the expiration of that time strain the liquor, and free it of fat ; then return it to the soup-pot. Wash the rice thoroughly, and after adding it to the bisque, cook for half an hour ; then put in the milk and seasoning, and boil up once. The addition of the tomato completes the work.
* Scotch Broth.
Records on this page
Scotch BrothBisque of MuttonBisque of Beef