Ingredients: A large soup-bone (say two pounds), a chicken,
a small piece of ham, one onion, two sprigs of parsley, half a
small carrot, half a small parsnip, one stick of celery, three
cloves, pepper, salt, a gallon of cold water, whites and shells of
two eggs, and caramel for coloring. Let the beef, chicken and
ham boil slowly for five hours; add the vegetables and cloves, to
cook the last hour, having first fried the onion in a little hot fat,
and then in it stick the cloves. Strain the soup into an earthen
bowl and let it remain over night. Next day remove the cake of
fat on the top, take out the jelly, avoiding the settlings, and mix
into it the beaten whites of eggs with the shells. Boil quickly for
half a minute; then, placing it on the hearth, skim off carefully
all the scum and whites of the eggs from the top, not stirring
the soup itself. Pass this through the jelly bag, when it should
be quite clear. The soup may then be put aside, and reheated
just before serving. Add then a large tablespoonful of caramel✪ Amber Soup or Bouillon,
as it gives it the rich color, and also a slight flavor. Of course,
the brightest and cleanest of kettles should be used. This soup
is to be served in cups at dinner parties.
To MAKE CARAMEL FOR COLORING BROTH.
Put into a porcelain sauce-pan, say half a pound of sugar and
a tablespoof ul of water. Stir it constantly over the fire until it
has a bright, dark-brown color, being very careful not to let it
bnrn; then add a teacupful of water and a little salt.
8 , SOUPS.
MOCK-TURTLE, OK CALF'S HEAD SOUP.
One large calf's head, well cleaned and washed; four pig's feet,
well cleaned and washed. This soup should be prepared the day
before it is to be served. Lay the head and feet in the bottom of
a large pot, and cover with a gallon of water✪ Mock-Turtle or Calf's Head Soup. Let it boil three
hours, or until the flesh slips easily from the bones. Take out the
head, leaving in the feet, and allow these to boil steadily while
you cut the meat off the head. Select with care, enough meat to
till a teacup, and set it aside to cool. Remove the brains to a sau-
cer and also set aside. Chop the rest of the meat with the tongue
very fine, season with salt, pepper, powdered marjoram and
thyme, a teaspoonful of cloves, the same of mace, half as much
allspice, and a grated nutmeg and return to the pot. When the
flesh boils from the bones of the pig's feet, take out the latter,
leaving in the gelatinous meat. Let all boil together slowly with-
out removing the cover, for two hours more; take the soup from
the fire and set it away until the next day. An hour before din-
ner, set on the stock to warm. When it boils, strain carefully
and drop in the meat you have reserved, which, when cold, should
be cut into small squares. Have these all ready, as well as the
force meat balls. To prepare these, rub the yolks of five hard-
boiled eggs to a paste, in a wedgewood mortar or in a bowl, with
the back of a silver tablespoon, adding gradually the brains to
moisten them; also a little butter and salt. Mix with these two
eggs beaten very light; flour your hands and make this paste in-
to balls about the size of a pigeon's egg.✪ Pig's Feet Soup
Page 3 · 3 recipe records on this page
Presented as published in 1887. 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
Ingredients: A large soup-bone (say two pounds), a chicken, a small piece of ham, one onion, two sprigs of parsley, half a small carrot, half a small parsnip, one stick of celery, three cloves, pepper, salt, a gallon of cold water, whites and shells of two eggs, and caramel for coloring. Let the beef, chicken and ham boil slowly for five hours; add the vegetables and cloves, to cook the last hour, having first fried the onion in a little hot fat, and then in it stick the cloves. Strain the soup into an earthen bowl and let it remain over night. Next day remove the cake of fat on the top, take out the jelly, avoiding the settlings, and mix into it the beaten whites of eggs with the shells. Boil quickly for half a minute; then, placing it on the hearth, skim off carefully all the scum and whites of the eggs from the top, not stirring the soup itself. Pass this through the jelly bag, when it should be quite clear. The soup may then be put aside, and reheated just before serving. Add then a large tablespoonful of caramel, as it gives it the rich color, and also a slight flavor. Of course, the brightest and cleanest of kettles should be used. This soup is to be served in cups at dinner parties.
To MAKE CARAMEL FOR COLORING BROTH.
Put into a porcelain sauce-pan, say half a pound of sugar and a tablespoonful of water. Stir it constantly over the fire until it has a bright, dark-brown color, being very careful not to let it burn; then add a teacupful of water and a little salt.
SOUPS.
MOCK-TURTLE, OK CALF'S HEAD SOUP.
One large calf's head, well cleaned and washed; four pig's feet, well cleaned and washed. This soup should be prepared the day before it is to be served. Lay the head and feet in the bottom of a large pot, and cover with a gallon of water. Let it boil three hours, or until the flesh slips easily from the bones. Take out the head, leaving in the feet, and allow these to boil steadily while you cut the meat off the head. Select with care, enough meat to till a teacup, and set it aside to cool. Remove the brains to a saucer and also set aside. Chop the rest of the meat with the tongue very fine, season with salt, pepper, powdered marjoram and thyme, a teaspoonful of cloves, the same of mace, half as much allspice, and a grated nutmeg and return to the pot. When the flesh boils from the bones of the pig's feet, take out the latter, leaving in the gelatinous meat. Let all boil together slowly without removing the cover, for two hours more; take the soup from the fire and set it away until the next day. An hour before dinner, set on the stock to warm. When it boils, strain carefully and drop in the meat you have reserved, which, when cold, should be cut into small squares. Have these all ready, as well as the force meat balls. To prepare these, rub the yolks of five hardboiled eggs to a paste, in a wedgewood mortar or in a bowl, with the back of a silver tablespoon, adding gradually the brains to moisten them; also a little butter and salt. Mix with these two eggs beaten very light; flour your hands and make this paste into balls about the size of a pigeon's egg.
Records on this page
Amber Soup or BouillonMock-Turtle or Calf's Head SoupPig's Feet Soup