Six pounds beef, six quarts of water, pepper and salt to taste✪ Bouillon.
Take a piece of round or next to the neck, wash clean and put it
into the kettle with the water. Simmer it all day till there are
about two quarts of soup, and let it cool. Next day take off the
grease and pour the soup into a clean kettle, leaving the sediment
out; add salt and pepper to suit the taste. Let it come to a boil,
and serve in cups.
OX-TAIL SOUP.
Two ox-tails, one onion, two carrots, one stock of celery, a lit-
tle parsley, and a small cut of pork. Cut the ox-tails at the
joints, slice the vegetables, and mince the pork. Put the pork
into a stew-pan. When hot, add first the onions; when they be-
gin to color, add the ox-tails. Let them fry a short time. Cut
them to the bone, that the juice may run out in boiling. Put
both the ox-tails and fried onions into a soup-kettle, with four
quarts or cold water. Let them simmer for about four hours;
then add the other vegetables with three cloves stuck in a little
piece of onion, and pepper and salt. As soon as the vegetables
are well cooked, the soup is done. Strain it. Select some of
the joints (one for each plate), trim them, and serve them with the
soup; or, if preferred, the joints may be left out.
GIBLET SOUP.
Take the feet, neck, pinions, and giblets of two fowls, and
add a pound and a half of veal, and a slice of lean ham. Pour
on three quarts of cold water, and boil gently till the meat is
SOUPS. 11
very soft. Strain off the liquor, and when cold, take off the fat.
Cut the giblets and meat into half -inch pieces; add a tablespoon-
ful of flour with one of butter✪ Giblet Soup, and some of the soup to thin it.
Then put into the soup the butter and meat, with some sweet
herbs tied in a bag, with salt to your taste. Boil it half an hour
and serve.
VENISON SOUP.
Three pounds of venison. What are considered the inferior
pieces will do. One pound of ham or salt pork, one onion, one
head of celery✪ Venison Soup. Cut up the meat; chop up the vegetables, and
put on with just enough water to cover them, keeping on the lid
of the pot all the while, and stew slowly for one hour. Then add
two quarts of boiling water, with a few blades of mace and a doz-
en whole peppers. Or, should you prefer, a little cayenne. Boil
two hours longer; salt and strain. Return the liquor to the pot;
stir in a tablespoonful of butter, thicken with a tablespoonful of
browned flour wet into a smooth thin paste, with cold water; add
a tablespoonful of Worcestershire or other pungent sauce.
HARE OK RABBIT SOUP.
Dissect the rabbit, crack the bones, and prepare precisely as
you would the venison soup, only putting in three small onions
instead of one, and a bunch of sweet herbs✪ Hare or Rabbit Soup. Hare which are too
tough to be cooked in any other way, make excellent game soup.
Also the large gray squirrel of the Middle and Southern States.
RICH VEAL SOUP. ✪ Rich Veal Soup
Page 5 · 7 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
Six pounds beef, six quarts of water, pepper and salt to taste. Take a piece of round or next to the neck, wash clean and put it into the kettle with the water. Simmer it all day till there are about two quarts of soup, and let it cool. Next day take off the grease and pour the soup into a clean kettle, leaving the sediment out; add salt and pepper to suit the taste. Let it come to a boil, and serve in cups.
OX-TAIL SOUP.
Two ox-tails, one onion, two carrots, one stock of celery, a little parsley, and a small cut of pork. Cut the ox-tails at the joints, slice the vegetables, and mince the pork. Put the pork into a stew-pan. When hot, add first the onions; when they begin to color, add the ox-tails. Let them fry a short time. Cut them to the bone, that the juice may run out in boiling. Put both the ox-tails and fried onions into a soup-kettle, with four quarts or cold water. Let them simmer for about four hours; then add the other vegetables with three cloves stuck in a little piece of onion, and pepper and salt. As soon as the vegetables are well cooked, the soup is done. Strain it. Select some of the joints (one for each plate), trim them, and serve them with the soup; or, if preferred, the joints may be left out.
GIBLET SOUP.
Take the feet, neck, pinions, and giblets of two fowls, and add a pound and a half of veal, and a slice of lean ham. Pour on three quarts of cold water, and boil gently till the meat is
very soft. Strain off the liquor, and when cold, take off the fat. Cut the giblets and meat into half -inch pieces; add a tablespoonful of flour with one of butter, and some of the soup to thin it. Then put into the soup the butter and meat, with some sweet herbs tied in a bag, with salt to your taste. Boil it half an hour and serve.
VENISON SOUP.
Three pounds of venison. What are considered the inferior pieces will do. One pound of ham or salt pork, one onion, one head of celery. Cut up the meat; chop up the vegetables, and put on with just enough water to cover them, keeping on the lid of the pot all the while, and stew slowly for one hour. Then add two quarts of boiling water, with a few blades of mace and a dozen whole peppers. Or, should you prefer, a little cayenne. Boil two hours longer; salt and strain. Return the liquor to the pot; stir in a tablespoonful of butter, thicken with a tablespoonful of browned flour wet into a smooth thin paste, with cold water; add a tablespoonful of Worcestershire or other pungent sauce.
HARE OR RABBIT SOUP.
Dissect the rabbit, crack the bones, and prepare precisely as you would the venison soup, only putting in three small onions instead of one, and a bunch of sweet herbs. Hare which are too tough to be cooked in any other way, make excellent game soup. Also the large gray squirrel of the Middle and Southern States.
RICH VEAL SOUP.
Records on this page
Ox-Tail SoupBouillonGiblet SoupVenison SoupVenison SoupHare or Rabbit SoupRich Veal Soup