29. Shin of Beef Liee. — Place ten pounds of leg of beef (shin) in a
saucepan, with one gallon of cold water, on the fire. When it comes to a
boil, thoroughly skim off all the scum. . Add one good-sized carrot, one
sound onion, six cloves, eighteen whole peppers, a well-garnished bou-
quet (No. 254), and two pinches of salt. Let all boil on a moderate fire
for four hours. Place in a saucepan two ounces of butter, four table-
spoonfuls of flour, mix well together, and place it also on a moderate fire,
stirring it once in a while until it has obtained a light brown color, which
will take six minutes. When the broth has boiled for four hours, strain
either through a napkin or a sieve into a vessel and let cool for five
minutes; then gradually add it to the flour, stirring until all is added;
place it on the fire, and when it boils skim it once more, and let cook for
ten minutes. Cut a piece of four ounces of the meat of the cooked shin
of beef into small dice-shape pieces half an inch square, add them to the
soup, let all boil ten minutes; squeeze in the juice of one medium-sized
sound lemon, add a glassful of Madeira wine, and serve in hot tureen.
30. Mutton With Barley. — Cut in small squares a quarter of a pound
of lean mutton, and brown them in saucepan, with a little fat, "on the hot
range, with half a chopped sound onion. Moisten with three pints of
white broth (No. 99), and season with half a pinch of salt, and half a
pinch of pepper; add half a pint of printanier (No. 51), a little cut-up cel-
ery, and a tablespoonful of well- washed barley✪ Mutton With Barley. Boil well together for
forty minutes; pour into a hot soup-tureen and serve.
81. Mutton A 1'Ecossaise. — The same as for No. 30, substituting half
a cupful of oatmeal for the barley✪ Mutton A l'Ecossaise ten minutes before serving.
32. Mikado.— Cut half of a small breast of chicken, a quarter of a
pound of very lean veal, and a quarter of a pound of lean mutton, into
small equal-sized dice-shaped pieces, and put them in a saucepan on the
hot stove, with two ounces of good butter. Cook for five minutes, stir-
ring with the spatula; then moisten with two quarts of broth (No. 99),
adding a finely chopped medium-sized onion, the same of green pepper,
two tablespoonfuls of diluted curry, and a bouquet (No. 254). Season
w'ith a tablespoonful of salt and a teaspoonful of pepper, and, after cook-
ing for thirty minutes, add three tablespoonfuls of raw rice✪ Mikado and cook again
for thirty minutes, Remove the bouquet, skim thoroughly, and pour
the soup into a hot soup-tureen to serve.
33. Westmoreland Soup. — Put into a saucepan one quart of broth
156 THE TABLE.
(No. 99), one quart of Espagnole sauce (No. 151), three tablespoonfuls of
Parisian sauce, a little cayenne pepper (about the equivalent of a green
pea), and a bouquet (No. 254); place the saucepan on the hot stove, and
add two cooked and boned calf's feet, cut into small square pieces, and
pour in a glassful of good Madeira wine. Cook for thirty minutes, remove
the bouquet, and skim the fat from the surface; pour the soup into a
hot tureen; add eighteen cooked chicken quenelles (No. 226), then send
to the table.
The table
1889Page 95 · 4 recipe records on this page
Presented as published in 1889. 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
29. Shin of Beef Liee. — Place ten pounds of leg of beef (shin) in a saucepan, with one gallon of cold water, on the fire. When it comes to a boil, thoroughly skim off all the scum. . Add one good-sized carrot, one sound onion, six cloves, eighteen whole peppers, a well-garnished bouquet (No. 254), and two pinches of salt. Let all boil on a moderate fire for four hours. Place in a saucepan two ounces of butter, four tablespoonfuls of flour, mix well together, and place it also on a moderate fire, stirring it once in a while until it has obtained a light brown color, which will take six minutes. When the broth has boiled for four hours, strain either through a napkin or a sieve into a vessel and let cool for five minutes; then gradually add it to the flour, stirring until all is added; place it on the fire, and when it boils skim it once more, and let cook for ten minutes. Cut a piece of four ounces of the meat of the cooked shin of beef into small dice-shape pieces half an inch square, add them to the soup, let all boil ten minutes; squeeze in the juice of one medium-sized sound lemon, add a glassful of Madeira wine, and serve in hot tureen.
30. Mutton With Barley. — Cut in small squares a quarter of a pound of lean mutton, and brown them in saucepan, with a little fat, "on the hot range, with half a chopped sound onion. Moisten with three pints of white broth (No. 99), and season with half a pinch of salt, and half a pinch of pepper; add half a pint of printanier (No. 51), a little cut-up celery, and a tablespoonful of well- washed barley. Boil well together for forty minutes; pour into a hot soup-tureen and serve.
81. Mutton A 1'Ecossaise. — The same as for No. 30, substituting half a cupful of oatmeal for the barley ten minutes before serving.
32. Mikado.— Cut half of a small breast of chicken, a quarter of a pound of very lean veal, and a quarter of a pound of lean mutton, into small equal-sized dice-shaped pieces, and put them in a saucepan on the hot stove, with two ounces of good butter. Cook for five minutes, stirring with the spatula; then moisten with two quarts of broth (No. 99), adding a finely chopped medium-sized onion, the same of green pepper, two tablespoonfuls of diluted curry, and a bouquet (No. 254). Season w'ith a tablespoonful of salt and a teaspoonful of pepper, and, after cooking for thirty minutes, add three tablespoonfuls of raw rice and cook again for thirty minutes, Remove the bouquet, skim thoroughly, and pour the soup into a hot soup-tureen to serve.
33. Westmoreland Soup. — Put into a saucepan one quart of broth
(No. 99), one quart of Espagnole sauce (No. 151), three tablespoonfuls of Parisian sauce, a little cayenne pepper (about the equivalent of a green pea), and a bouquet (No. 254); place the saucepan on the hot stove, and add two cooked and boned calf's feet, cut into small square pieces, and pour in a glassful of good Madeira wine. Cook for thirty minutes, remove the bouquet, and skim the fat from the surface; pour the soup into a hot tureen; add eighteen cooked chicken quenelles (No. 226), then send to the table.
Records on this page
Mutton With BarleyMutton A l'EcossaiseMikadoWestmoreland Soup