Wash the turtle in cold water and put to soak in
cold water for three or four days, changing the water
each day. Wash and prepare the vegetables, tie up
peppercorns, mace and cloves in a piece of muslin. Put
the turtle in a large stewpan with the stock, add the
vegetables, herbs, and mushn bag as soon as the stock
boils and the scum is removed. Let it cook gently
from 8 to 10 hours. Remove the fat, strain off the
stock, and put the turtle on a dish to cool. Vv^hen
sufficiently cool cut it into convenient pieces. Cut off
the skin, fat, and sinews from the beef and veal, chop
it very fine, or pass twice through a mincing machine.
Mix thoroughly with the whites of eggs and the shells
of three, add the juice of half a lemon, a sprig of tarra-
gon and chervil, stir in the stock, let it come to a boil,
and allow to simmer gently for a good hour. Strain
carefully through a cloth, reboil, add the wine and
brandy and turtle meat, season with salt and a pinch
or two of cayenne pepper, and serve.
131. Consomme de Gibier a la St. Hubert. —
^ cooked breast of pheasant, grouse, or partridge. Giblets
of game, carcase, &c., 3 lbs. knuckle of veal, ^ lb. lean
ham or bacon, 1 large onion, 2 turnips, 2 carrots, 1
bouquet garni, 1 small head of celery, 3 cloves, 1 blade
mace, 12 pepper corns, 1 oz. butter, a handful cooked
green peas, salt, a pinch castor sugar.
Remove the flesh from the bird, take off the skin
and cut into small even- sized dice. Put the bones of
game and poultry, and the giblets (previously washed)
in a stock-pot lined with the bacon or ham cut in slices,
add a carrot, a turnip, and the onion all cut into slices,
the cloves, peppercorns, mace, and bouquet garni. Broil
over a quick fire for about 15 minutes (if found too dry
add 1 oz. butter). Cut up the veal, put it with the
above and broil a little longer, so as to let it take colour ;
stir all the time to prevent it from burning. Moisten
with 6 quarts of water, let it come to a boil, take off
the scum as it rises to the surface, and simmer gently
for about 4 hours. Wash the remaining carrot, turnip.
SOUPS (POTAGES). 409
and celery, scrape and peel, scoop out as many little
rounds as possible, and cook them separately in salted
water ; they must be firm and yet tender. Put the
trimmings of the vegetables into the stock. Season the
stock with salt to taste, strain it through a cloth, and
clarify in the usual manner. Strain the cooked vege-
table shapes, and add them together with the peas to the
clarified soup ; simmer for a few minutes. Put the dice
of game in a soup tureen, pour the soup over it and
serve.
132. Bouillon de Volatile a I'Orge (Cliiekeii Broth
with Barley) — Chop up the carcases, necks, and heads
of 2 or 3 chickens, fry in a stewpan with 2 oz. of
butter ; when nicely browned, pour off the butter, and
pour in 2 quarts of good clear veal or chicken stock,
simmer for 1 hour, skim and strain, pour into another
stewpan, and let come to the boil. Wash one ounce
of pearl barley, and add to the soup when boiling.
Season to taste with pepper and salt, simmer for 15
minutes, add a little chopped parsley or chives, and
serve.
Page 154
Presented as published in 1892. 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
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Wash the turtle in cold water and put to soak in
cold water for three or four days, changing the water
each day. Wash and prepare the vegetables, tie up
peppercorns, mace and cloves in a piece of muslin. Put
the turtle in a large stewpan with the stock, add the
vegetables, herbs, and mushn bag as soon as the stock
boils and the scum is removed. Let it cook gently
from 8 to 10 hours. Remove the fat, strain off the
stock, and put the turtle on a dish to cool. Vv^hen
sufficiently cool cut it into convenient pieces. Cut off
the skin, fat, and sinews from the beef and veal, chop
it very fine, or pass twice through a mincing machine.
Mix thoroughly with the whites of eggs and the shells
of three, add the juice of half a lemon, a sprig of tarra-
gon and chervil, stir in the stock, let it come to a boil,
and allow to simmer gently for a good hour. Strain
carefully through a cloth, reboil, add the wine and
brandy and turtle meat, season with salt and a pinch
or two of cayenne pepper, and serve.
131. Consomme de Gibier a la St. Hubert. —
^ cooked breast of pheasant, grouse, or partridge. Giblets
of game, carcase, &c., 3 lbs. knuckle of veal, ^ lb. lean
ham or bacon, 1 large onion, 2 turnips, 2 carrots, 1
bouquet garni, 1 small head of celery, 3 cloves, 1 blade
mace, 12 pepper corns, 1 oz. butter, a handful cooked
green peas, salt, a pinch castor sugar.
Remove the flesh from the bird, take off the skin
and cut into small even- sized dice. Put the bones of
game and poultry, and the giblets (previously washed)
in a stock-pot lined with the bacon or ham cut in slices,
add a carrot, a turnip, and the onion all cut into slices,
the cloves, peppercorns, mace, and bouquet garni. Broil
over a quick fire for about 15 minutes (if found too dry
add 1 oz. butter). Cut up the veal, put it with the
above and broil a little longer, so as to let it take colour ;
stir all the time to prevent it from burning. Moisten
with 6 quarts of water, let it come to a boil, take off
the scum as it rises to the surface, and simmer gently
for about 4 hours. Wash the remaining carrot, turnip.
SOUPS (POTAGES). 409
and celery, scrape and peel, scoop out as many little
rounds as possible, and cook them separately in salted
water ; they must be firm and yet tender. Put the
trimmings of the vegetables into the stock. Season the
stock with salt to taste, strain it through a cloth, and
clarify in the usual manner. Strain the cooked vege-
table shapes, and add them together with the peas to the
clarified soup ; simmer for a few minutes. Put the dice
of game in a soup tureen, pour the soup over it and
serve.
132. Bouillon de Volatile a I'Orge (Cliiekeii Broth
with Barley) — Chop up the carcases, necks, and heads
of 2 or 3 chickens, fry in a stewpan with 2 oz. of
butter ; when nicely browned, pour off the butter, and
pour in 2 quarts of good clear veal or chicken stock,
simmer for 1 hour, skim and strain, pour into another
stewpan, and let come to the boil. Wash one ounce
of pearl barley, and add to the soup when boiling.
Season to taste with pepper and salt, simmer for 15
minutes, add a little chopped parsley or chives, and
serve.