In another stewpan melt some butter,
and in it put a quarter of a pound of lean
ham, cut small, with herbs, also parsley and
one onion ; add about a pint ofthe broth ;
let it simmer for two hours, and then dredge
in a small quantity of flour ; add the re-
mainder ofthe broth, and a glass and a half
of Madeira or Sherry wine : let all stew
quietly for ten minutes and rub it through a
medium sieve ; add thecalf's head, season with
a very little cayenne pepper and a little salt✪ Mock Turtle or Calf's Head Soup.
Having previously prepared force-meat
l^alls, add them to the soup, and serve hot.
Serve with sliced lemon, which may ])e laid
on top of the soup, or passed separately.
Force^rieat Balls for Soup. — The force-
meat balls, mentioned in the preceding re-
cipe, may ]:)e thus made. Take one cupful
of cooked veal or fowl meat, minced ; mix
with this a handful of fine bread-crumbs,
and the yolks of four hard-boiled eggs
THE MODEL COOK BOOK
rubbed smooth together with a tablespoon-
tul of milk ; season with pepper and salt ;
add a half teaspoonful of flour, and finish
with two beaten eggs✪ Force-meat Balls for Soup ; the hands must be
well floured, and the mixture be made into
little balls the size of a nutmeg ; drop into
the soup twenty minutes before serving.
Ox Tail Soup. — Boil two ox tails three
to four hours, season with salt, black pep jer
and a small piece of ripe pepper pod. Add
one-half cup barley, previously soaked in
cold water three hours, a cup of tomato
juice✪ Ox Tail Soup and a little carrot finely chopped.
Boil all together one hour and serve hot.
Vermicelli Soup. — Take four pounds
of lamb, removing all fat, one pound veal and
aslice of ham, cut up, cover with a quart of
cold water, and let it heat slowly. Keep it
closely covered. After an hour, add four
quarts of boiling water, and cook till the
meat is in shreds. Then season with salt,
herbs, and a little Worcestershire sauce,
boiling for ten minutes in the soup. Then
strain and set again on the fire. Now add
about the third of a pound of vermicelli✪ Vermicelli Soup
which has been boiled tender. Boil up once,
and serve. Macaroni may be used if pre-
ferred to vermicelli.
Philadelphia Pepper Pot. — Put two
pounds of tripe and four calves' feet into
the soup pot and cover them with cold
water ; add a red pepper, and boil until the
calves' feet have become very tender. Then
take out the meat, skim and stir the liquid,
and cut the tripe into small pieces, which
put back into the liquid. If there is not
enough of this add boiling water. Flavor
with half a teaspoonful of sweet marjoram,
sweet basil, and thyme, two sliced onions,
sliced potatoes and salt. When these have
boiled until almost tender, add a piece of
butter✪ Philadelphia Pepper Pot rolled in flour, drop in some ^%^
balls, boil fifteen minutes more. Serve hot.
Noodles for Soup. — Beat up one ^^^
light, add a pinch of salt, and flour enough
to make a very stiff dough ; roll out like
thin pie crust, and dredge with flour to
keep from sticking. Let this dry for an
hour or more ; then roll it up into a tight
scroll, and slice it into thin pieces. After
all are cut, mix them lightly together, and,
374
to prevent them sticking, keep them floured
a little until you are ready to drop them into
your soup. This should be done 15 min-
utes before serving, for if boiled too long
they will go to pieces.
Page 4 · 5 recipe records on this page
Presented as published in 1901. 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
In another stewpan melt some butter, and in it put a quarter of a pound of lean ham, cut small, with herbs, also parsley and one onion ; add about a pint ofthe broth ; let it simmer for two hours, and then dredge in a small quantity of flour ; add the remainder ofthe broth, and a glass and a half of Madeira or Sherry wine : let all stew quietly for ten minutes and rub it through a medium sieve ; add thecalf's head, season with a very little cayenne pepper and a little salt.
Having previously prepared force-meat l^alls, add them to the soup, and serve hot. Serve with sliced lemon, which may ])e laid on top of the soup, or passed separately.
Forcemeat Balls for Soup. — The forcemeat balls, mentioned in the preceding recipe, may be thus made. Take one cupful of cooked veal or fowl meat, minced ; mix with this a handful of fine bread-crumbs, and the yolks of four hard-boiled eggs
rubbed smooth together with a tablespoontul of milk ; season with pepper and salt ; add a half teaspoonful of flour, and finish with two beaten eggs ; the hands must be well floured, and the mixture be made into little balls the size of a nutmeg ; drop into the soup twenty minutes before serving.
Ox Tail Soup. — Boil two ox tails three to four hours, season with salt, black pep jer and a small piece of ripe pepper pod. Add one-half cup barley, previously soaked in cold water three hours, a cup of tomato juice and a little carrot finely chopped. Boil all together one hour and serve hot.
Vermicelli Soup. — Take four pounds of lamb, removing all fat, one pound veal and aslice of ham, cut up, cover with a quart of cold water, and let it heat slowly. Keep it closely covered. After an hour, add four quarts of boiling water, and cook till the meat is in shreds. Then season with salt, herbs, and a little Worcestershire sauce, boiling for ten minutes in the soup. Then strain and set again on the fire. Now add about the third of a pound of vermicelli which has been boiled tender. Boil up once, and serve. Macaroni may be used if preferred to vermicelli.
Philadelphia Pepper Pot. — Put two
pounds of tripe and four calves' feet into the soup pot and cover them with cold water ; add a red pepper, and boil until the calves' feet have become very tender. Then take out the meat, skim and stir the liquid, and cut the tripe into small pieces, which put back into the liquid. If there is not enough of this add boiling water. Flavor with half a teaspoonful of sweet marjoram, sweet basil, and thyme, two sliced onions, sliced potatoes and salt. When these have boiled until almost tender, add a piece of butter rolled in flour, drop in some ^%^ balls, boil fifteen minutes more. Serve hot.
Noodles for Soup. — Beat up one ^^^ light, add a pinch of salt, and flour enough to make a very stiff dough ; roll out like thin pie crust, and dredge with flour to keep from sticking. Let this dry for an hour or more ; then roll it up into a tight scroll, and slice it into thin pieces. After all are cut, mix them lightly together, and,
to prevent them sticking, keep them floured a little until you are ready to drop them into your soup. This should be done 15 minutes before serving, for if boiled too long they will go to pieces.
Records on this page
Mock Turtle or Calf's Head SoupForce-meat Balls for SoupOx Tail SoupVermicelli SoupPhiladelphia Pepper Pot