The Swedish, French, American cook book

Take four pounds of top round of beef in one piece. Put in a stock pot, adding to that three quarts water, one apple, and one tomato. Let come to a boil; draw aside and let simmer about two hours, adding pepper and salt. In the meantime get ready ten small white onions and some tiny carrots, cut in pieces about one and a half inches long (the shape of a small carrot point at each end). Scoop out some turnips with the potato scooper; add all to the meat and let simmer for another hour until the vegetables are well cooked. In the meantime add a branch of thyme, one bay leaf, two cloves, and a small pinch of saffron. When ready to serve flavor with some sherry, add one tablespoon coarse-chopped parsley after removing the apple and the tomato. Cook about five minutes after the parsley is added to the soup. When ready serve a large piece of meat in each plate with the vegetables. [If served in a tureen, cut the meat in large pieces the same as for stew.] The soup must not be strained; it must contain all of the ingredients. Herb Soup (Potage aux Herbes potageres ) a la Printaniere Is a soup made from white stock, about four to six pounds of veal, neck, and knuckle. Put in three quarts of hot water with onions, carrots, pepper, and salt. Let cook about three hours; take out the meat which can be used for croquettes, etc. Remove the fat; strain the broth through a fine sieve; add half cup tomato juice; let come to a boil. Add vegetables, such as carrots and onions, cut in small dices, to the soup; let simmer until the vegetables are done; skim three or four times during that time. When ready, add some chopped lettuce — two tablespoons of the lettuce to each quart of soup; let come to a boil; season well, serve. Pepper Pot ( Poivrier ) a la Philadelphienne Three quarts of clear broth that is well seasoned with different vegetables and tomatoes. Leave on the stove until hot. Dissolve two heaping tablespoons of flour in a cup of water; thicken the broth; color with kitchen bouquet (and some beef extract, if at hand); strain through a fine sieve. Take eight to ten small white onions, cut small; spring carrots in fours lengthwise, celery in long strips not too fine, and green pepper cut in strips. Let the vegetables simmer in the soup for about fifteen minutes. Have ready some squares of potatoes and add them to the soup; let simmer another fifteen minutes until the potatoes are well done. Skim and serve. Mock-turtle Soup (Potage a la Tete de Veau ) a la Octavious Have a calf’s head split; take out the brains and the tongue which can be used for other different dishes. Wash the calf’s head well — be sure to see that the teeth are well cleaned before putting it on. Put on the calf’s head four quarts of hot water, onions, carrots, pepper, and salt; cover, and leave on the stove until it boils. Then put to the side of the stove and let simmer from two to two and a half hours, according to the size of the head. When cooked, leave in the juice until cold. [The head ought to be cooked the day before the soup is wanted.] To two quarts broth take two cups tomato juice. Dissolve two tablespoons flour in one and a half cups cold stock and thicken the soup. Color with kitchen bouquet. Let stand to simmer; skim every now and then. When ready to serve, add one half cup sherry, and pepper and salt to taste.