Make a roux by browning 1 tablespoon of butter in a
saucepan, add 2 tablespoons of flour and let that brown; then
add, slowly at first, IJ/^ quarts of water in which the calf's
head has been boiled. Add 3 or 4 strained tomatoes and
simmer for Yi hour. Skim carefully all fat, and season with
salt and pepper. Add some pieces of boiled calf's head cut in
pieces Yi inch square, a few egg balls, 2 or 3 tablespoons
of sherry, and a few very thin slices of lemon✪ Calf's Head Soup.
Century Cook Book,
Fricadellen Soup.
Scrape across the grain a piece of steak, making 2 table-
spoons. Work into that 1 tablespoonful of marrow; add 1
egg yolk, 1 tablespoon cream, salt, pepper and cracker crumbs,
till all looks white. Drop in small pieces in seasoned soup
stock, cook 5 minutes and serve.
M. L. L.
Mulligatawney Soup.
Cut up 2 or more chickens as for fricassee; place them
neatly in a stewpan in which previously put carrot, onion,
celery, parsley, thyme, bayleaf, cloves and mace. Fill up
with good veal broth and when the pieces of chicken are nearly
soOps 21
done, strain them off into a sieve, saving their broth in a
basin. Cool the pieces of the chicken in very cold water and
then take them up on a clean napkin, trim them neatly and
place them in a soup pot, to be put into the soup afterwards.
Then cut 4 large onions in half, taking out the head or root
part, and again cut these in slices. Place them in a stewpan
with 4 ozs. butter, a carrot and 2 heads of celery, cut small,
and fry these over a slow fire until the onion is nearly melted
and become of a fine light brown color. Then throw in as
much flour as will thicken the quantity of soup you wish to
make. Stir this on the Are 2 or 3 minutes, and after adding
a good tablespoonful of curry powder and the same quantity
of curry paste (Cross & Blackwell's) proceed gradually to mix
in with these, first the broth the chickens were boiled in✪ Mulligatawney Soup, and
afterwards as much more consomme of veal as desired.
Place this on the stove fire, stirring all the time, and as soon
as it boils put it on the side to clarify itself. Then rub it
through a sieve into a puree and pour it upon the pieces of
chicken. Half an hour before dinner time place the soup on
the fire, stir till it boils, place it by the side to continue boiling
gently for 10 minutes, by which time the chickens will be
done. Skim the soup, ascertain that the seasoning is correct,
and send to the table with plain boiled rice to be handed
around with the soup. ^,^ WUliam MacMaster.
Oxtail Soup.
1 quart soup stock.
1 pint boiling water.
1/2 cup each of carrot, onion, celery, turnip and potato.
1 teaspoon salt.
Yi cup madeira.
1 tablespoon lemon juice.
1/2 of a green pepper.
6 stoned olives.
2 tablespoons butter.
14 cup of flour.
Cut three oxtails into inch pieces✪ Oxtail Soup, wash, drain and sprinkle
with salt and pepper. Dredge with the flour and fry in butter
22 PORTLAND WOMAN'S EXCHANGE COOK BOOK
10 minutes. Add the oxtails to the stock and simmer V/i
hours. Add the boiling water. Parboil all the vegetables 20
minutes and add them. Simmer until the vegetables are ten-
der; add salt, wine and lemon juice. Cut the olives in small
rings and place in tureen ; pour in soup and serve hot.
Mrs, H. DeCourtieux,
Potage a la Heine.
To 4 cups of white stock add J/2 teaspoon peppercorns, 1
stalk celery, 1 slice onion, |/2 tablespoon salt, and cook 20
minutes. Soak one-third cup cracker crumbs in J/^ cup cold
milk until soft. Add to 3 yolks of hard-boiled eggs. Chop
and rub through sieve the breast from a boiled chicken; add
to egg and cracker mixture. Then pour on slowly 2 cups of
scalded milk, already thickened with 3 tablespoons butter
and 3 tablespoons flour. Add strained stock and heat thor-
oughly. B. C. S.
Russian Soup.
1 knuckle of veal.
1 fowl.
Bouquet of herbs.
6 beets.
1 pint whipped cream.
!4 teaspoon cayenne.
J/2 teaspoon salt.
Page 6 · 3 recipe records on this page
Presented as published in 1913. 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
Make a roux by browning 1 tablespoon of butter in a saucepan, add 2 tablespoons of flour and let that brown; then add, slowly at first, IJ/^ quarts of water in which the calf's head has been boiled. Add 3 or 4 strained tomatoes and simmer for Yi hour. Skim carefully all fat, and season with salt and pepper. Add some pieces of boiled calf's head cut in pieces Yi inch square, a few egg balls, 2 or 3 tablespoons of sherry, and a few very thin slices of lemon.
Century Cook Book,
Fricadellen Soup.
Scrape across the grain a piece of steak, making 2 tablespoons. Work into that 1 tablespoonful of marrow; add 1 egg yolk, 1 tablespoon cream, salt, pepper and cracker crumbs, till all looks white. Drop in small pieces in seasoned soup stock, cook 5 minutes and serve.
M. L. L. Mulligatawney Soup.
Cut up 2 or more chickens as for fricassee; place them neatly in a stewpan in which previously put carrot, onion, celery, parsley, thyme, bayleaf, cloves and mace. Fill up with good veal broth and when the pieces of chicken are nearly
done, strain them off into a sieve, saving their broth in a basin. Cool the pieces of the chicken in very cold water and then take them up on a clean napkin, trim them neatly and place them in a soup pot, to be put into the soup afterwards. Then cut 4 large onions in half, taking out the head or root part, and again cut these in slices. Place them in a stewpan with 4 ozs. butter, a carrot and 2 heads of celery, cut small, and fry these over a slow fire until the onion is nearly melted and become of a fine light brown color. Then throw in as much flour as will thicken the quantity of soup you wish to make. Stir this on the Are 2 or 3 minutes, and after adding a good tablespoonful of curry powder and the same quantity of curry paste (Cross & Blackwell's) proceed gradually to mix in with these, first the broth the chickens were boiled in, and afterwards as much more consomme of veal as desired. Place this on the stove fire, stirring all the time, and as soon as it boils put it on the side to clarify itself. Then rub it through a sieve into a puree and pour it upon the pieces of chicken. Half an hour before dinner time place the soup on the fire, stir till it boils, place it by the side to continue boiling gently for 10 minutes, by which time the chickens will be done. Skim the soup, ascertain that the seasoning is correct, and send to the table with plain boiled rice to be handed around with the soup. ^,^ WUliam MacMaster.
Oxtail Soup.
1 quart soup stock.
1 pint boiling water.
1/2 cup each of carrot, onion, celery, turnip and potato.
1 teaspoon salt.
Yi cup madeira.
1 tablespoon lemon juice. 1/2 of a green pepper.
6 stoned olives.
2 tablespoons butter. 14 cup of flour.
Cut three oxtails into inch pieces, wash, drain and sprinkle with salt and pepper. Dredge with the flour and fry in butter
10 minutes. Add the oxtails to the stock and simmer V/i hours. Add the boiling water. Parboil all the vegetables 20 minutes and add them. Simmer until the vegetables are tender; add salt, wine and lemon juice. Cut the olives in small rings and place in tureen ; pour in soup and serve hot.
Mrs, H. DeCourtieux,
Potage a la Heine.
To 4 cups of white stock add J/2 teaspoon peppercorns, 1 stalk celery, 1 slice onion, |/2 tablespoon salt, and cook 20 minutes. Soak one-third cup cracker crumbs in J/^ cup cold milk until soft. Add to 3 yolks of hard-boiled eggs. Chop and rub through sieve the breast from a boiled chicken; add to egg and cracker mixture. Then pour on slowly 2 cups of scalded milk, already thickened with 3 tablespoons butter and 3 tablespoons flour. Add strained stock and heat thoroughly. B. C. S.
Russian Soup.
1 knuckle of veal. 1 fowl.
Bouquet of herbs. 6 beets.
1 pint whipped cream. !4 teaspoon cayenne. J/2 teaspoon salt.
Records on this page
Calf's Head SoupMulligatawney SoupOxtail Soup