Boil the turtle until very tender; remove all bones,
cut the meat in small pieces ; season with a teaspoonf ul
each of thyme and parsley, pepper and salt to taste, one
nutmeg, grated, one dozen cloves, and same of whole
allspice. Tie these in thin muslin and remove before
sending to table ; stir a tablespoonful of browned flour
into a quarter of a pound of fresh butter; add this to
the soup ; pour over it five quarts of water and reduce it
by boiling to three ; boil gently. A quarter of an hour
before it is done, add the green fat, half a pint of wine,
a lemon sliced thin✪ Turtle Soup, the seeds removed ; add forcemeat
balls ; after simmering five minutes, remov^ the lemon
peel. This is for a small turtle; if not fat, a good slice
of ham may be added, remove before serving.
THE NEW ANNIE DENNIS COOK BOOK 117
Mock Turtle Soup
Clean and wash thoroughly the head and two feet
of a calf. Substitute these for the turtle in the preced-
ing recipe.
Celery Soup
Take the liquor that a large fat chicken has been
boiled in, and break into it five or six blades of celery,
and let boil for one hour. Then add to one quart of
this liquor two quarts of fresh sweet milk, and one
heaping teaspoonful of flour that has been beaten
smooth in a half cup of cold water✪ Celery Soup. Let boil two or
three minutes; strain, and serve with teaflake crackers.
Mock Bisque, No. 1
Put a quart of canned or fresh tomatoes in a sauce-
pan with a sprig of parsley, a blade of mace, a thm
slice of onion and a teaspoonful of salt. Let stew tit^
teen minutes. Put a quart of milk on to boil; thicken
with one tablespoonf ul of flour rubbed to a smooth paste
with one of butter and stirred in flour. Press the toma-
toes through a sieve. Add a pinch of baking soda and
a teaspoonful of sugar✪ Mock Bisque, No. 1 with the boiling milk. Stir, and
serve immediately.
Mock Bisque, No. 2
One quart can of tomatoes, one pint of hot water,
one level teaspoonful of soda, one cup of cream sauce
and one of sweet milk. Rub the tomatoes through a
strainer, adding the hot water slowly. For the cream
sauce, use one tablespoonful of butter, one of flour, one
cup of sweet milk, one teaspoonful of salt, a little white
pepper✪ Mock Bisque, No. 2. Melt the butter ; when hot and bubbling, add
the flour, cook until frothy, stirring all the time. Add
slowly the milk, let all come to the boiling point and it
is ready for use. To the strained tomatoes, add the
soda, one cup of hot mik and the cream sauce. Let
all reach the boiling point and serve immediately. It
cooked too long it curdles.
118 THE l^EW ANNIE DENNIS COOK BOOK
Bisque of Lobster
Wash, boil and open two hen lobsters ; cut the meat
into small pieces. Break the shells and small claws;
put in a saucepan with a quart of boiling water. Pound
and mix the spawn, the fat, part of the coral, two ounces
of the lobster meat, an ounce of butter, and two of flour
until reduced to a pulp. Strain the liquor from the
saucepan over the pulp, gradually mixing it; season
with a little salt and cayenne✪ Bisque of Lobster, add the remainder of
the meat, and the coral rubbed fine, and serve immedi-
ately.
SWEET SOUP
Almost all of the sweet soups have wine as an
important ingredient, generally claret, as white wine,
beer and even champagne are strong enough to make a
soup themselves.
Apple Soup ✪ Apple Soup
Page 62 · 6 recipe records on this page
Presented as published in 1905. 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
Boil the turtle until very tender; remove all bones, cut the meat in small pieces ; season with a teaspoonful each of thyme and parsley, pepper and salt to taste, one nutmeg, grated, one dozen cloves, and same of whole allspice. Tie these in thin muslin and remove before sending to table ; stir a tablespoonful of browned flour into a quarter of a pound of fresh butter; add this to the soup ; pour over it five quarts of water and reduce it by boiling to three ; boil gently. A quarter of an hour before it is done, add the green fat, half a pint of wine, a lemon sliced thin, the seeds removed ; add forcemeat balls ; after simmering five minutes, remove the lemon peel. This is for a small turtle; if not fat, a good slice of ham may be added, remove before serving.
Mock Turtle Soup
Clean and wash thoroughly the head and two feet of a calf. Substitute these for the turtle in the preceding recipe.
Celery Soup
Take the liquor that a large fat chicken has been boiled in, and break into it five or six blades of celery, and let boil for one hour. Then add to one quart of this liquor two quarts of fresh sweet milk, and one heaping teaspoonful of flour that has been beaten smooth in a half cup of cold water. Let boil two or three minutes; strain, and serve with teaflake crackers.
Mock Bisque, No. 1
Put a quart of canned or fresh tomatoes in a saucepan with a sprig of parsley, a blade of mace, a thm slice of onion and a teaspoonful of salt. Let stew fifteen minutes. Put a quart of milk on to boil; thicken with one tablespoonful of flour rubbed to a smooth paste with one of butter and stirred in flour. Press the tomatoes through a sieve. Add a pinch of baking soda and a teaspoonful of sugar with the boiling milk. Stir, and serve immediately.
Mock Bisque, No. 2
One quart can of tomatoes, one pint of hot water, one level teaspoonful of soda, one cup of cream sauce and one of sweet milk. Rub the tomatoes through a strainer, adding the hot water slowly. For the cream sauce, use one tablespoonful of butter, one of flour, one cup of sweet milk, one teaspoonful of salt, a little white pepper. Melt the butter ; when hot and bubbling, add the flour, cook until frothy, stirring all the time. Add slowly the milk, let all come to the boiling point and it is ready for use. To the strained tomatoes, add the soda, one cup of hot milk and the cream sauce. Let all reach the boiling point and serve immediately. It cooked too long it curdles.
Bisque of Lobster
Wash, boil and open two hen lobsters ; cut the meat into small pieces. Break the shells and small claws; put in a saucepan with a quart of boiling water. Pound and mix the spawn, the fat, part of the coral, two ounces of the lobster meat, an ounce of butter, and two of flour until reduced to a pulp. Strain the liquor from the saucepan over the pulp, gradually mixing it; season with a little salt and cayenne, add the remainder of the meat, and the coral rubbed fine, and serve immediately.
SWEET SOUP
Almost all of the sweet soups have wine as an important ingredient, generally claret, as white wine, beer and even champagne are strong enough to make a soup themselves.
Apple Soup
Records on this page
Turtle SoupCelery SoupMock Bisque, No. 1Mock Bisque, No. 2Bisque of LobsterApple Soup