— at hand. Cover fully with cold water and add one handfui
of sali. As it cornea to a boil, skim caref uUy. No scum shonld
be left on. Then put in two large well*8craped carrots whole,
one whole well-cleaned tumip, one large peeled onion whole, one
well-cleaned parsley root, three thoroughly washed leeks, and a
few leayes of cleaned celery. Boil very slowly on the corner of
the range. Skim the grease off. Then strain through a wet
doth into an earthen bowl. Set away in cool place for use
when needed.
Oonsomxné with Vegetables
Put in a soup kettle one roasted fowl, two poiinds of lean
yeal, some roast beef bones (if convenient), two pounds of soup
meat, eight quarts of water, ✪ Ox-tail Soup two tablespoonfuls of salt. Boil
slowly for four hours. Skim well. Then add one carrot, one
onion, one-half a parsnip, one turnip, two leeks, and a few pepper-
corns. Let ali simmer for four hours. Kemove ali the fat and
strain through a wet cloth. This broth should be very clear and
of a neh yellow color. With a small tin tube cut round pieces
of carrot and turnip in thin sliees, add a leek cut crosswise. Par^
boil thepa, drain, and then boil one hour with three quarts of the
broth. Add a fìnely sliced small heart of lettuce, sorrell, and
chervil leaves; boil ten minut-es longer. Finish with a little
sugar and three tablespoonfuls of small green asparagus tops.
Pour into a soup tureen with the crusts of two French roUs cut
in small rounds and dried in the oven. Cover the tureen. Be
sure to serve it hot.
Mook Tortle Boup, with Ohicken Foroemeat BalLs;
with Bra Balla
Begin making the soup the day bef ore it will be wanted. A
calf s head is one of the articles needed, but a part of it may be
used for dishes other than the soup. The f oUowing ingredients
will make six quarts of soup : one calf's head, one shin of
SOUP 8 81
yeal weighing six pounds, one onion, two tablespoonfuls of
chopped carrot, two tablespoonfuls of ohopped tornip, three
stalke of celery, a piece of stick cinnamon about three inches
long, one-balf a biade of mace, ten whole cloves, twenty white
peppercoms, a bay leaf , one sprìg of parsley, f our tablespoonfuls
of butter, six of comnstarch, a tablespoon each of walnut, mush-
room, and tornato catsup, two lemons, a quantity of cold water,
one gill or more of Port, salt and pepper, and, if one chooses,
some egg or forcemeat balls✪ Mock Turtle Soup with Chicken Forcemeat Balls. It may seem as if six quarts of
soup were too large a quantity, theref ore it may be well to say,
in explanation, that a calf 's head is sufficient f or that quantity,
and half of a head cannot be bought. If ali the soup be not
wanted at one meal, it may be warmed again.
Page 46 · 2 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
— at hand. Cover fully with cold water and add one handfui of sali. As it comes to a boil, skim carefully. No scum should be left on. Then put in two large well-scraped carrots whole, one whole well-cleaned tumip, one large peeled onion whole, one well-cleaned parsley root, three thoroughly washed leeks, and a few leaves of cleaned celery. Boil very slowly on the corner of the range. Skim the grease off. Then strain through a wet doth into an earthen bowl. Set away in cool place for use when needed.
Consommé with Vegetables
Put in a soup kettle one roasted fowl, two pounds of lean yeal, some roast beef bones (if convenient), two pounds of soup meat, eight quarts of water, two tablespoonfuls of salt. Boil slowly for four hours. Skim well. Then add one carrot, one onion, one-half a parsnip, one turnip, two leeks, and a few peppercorns. Let all simmer for four hours. Remove all the fat and strain through a wet cloth. This broth should be very clear and of a rich yellow color. With a small tin tube cut round pieces of carrot and turnip in thin sliees, add a leek cut crosswise. Parboil them, drain, and then boil one hour with three quarts of the broth. Add a fìnely sliced small heart of lettuce, sorrell, and chervil leaves; boil ten minutes longer. Finish with a little sugar and three tablespoonfuls of small green asparagus tops. Pour into a soup tureen with the crusts of two French roUs cut in small rounds and dried in the oven. Cover the tureen. Be sure to serve it hot.
Mock Turtle Soup, with Chicken Forcemeat Balls;
with Bra Balla
Begin making the soup the day before it will be wanted. A calf s head is one of the articles needed, but a part of it may be used for dishes other than the soup. The following ingredients will make six quarts of soup : one calf's head, one shin of
SOUP 8 81
yeal weighing six pounds, one onion, two tablespoonfuls of chopped carrot, two tablespoonfuls of chopped turnip, three stalke of celery, a piece of stick cinnamon about three inches long, one-balf a blade of mace, ten whole cloves, twenty white peppercoms, a bay leaf , one sprig of parsley, f our tablespoonfuls of butter, six of cornstarch, a tablespoon each of walnut, mushroom, and tomato catsup, two lemons, a quantity of cold water, one gill or more of Port, salt and pepper, and, if one chooses, some egg or forcemeat balls. It may seem as if six quarts of soup were too large a quantity, therefore it may be well to say, in explanation, that a calf 's head is sufficient for that quantity, and half of a head cannot be bought. If ali the soup be not wanted at one meal, it may be warmed again.
Records on this page
Ox-tail SoupMock Turtle Soup with Chicken Forcemeat Balls