Four pounds lamb, from which every particle of fat has been
removed, one pound of veal, one slice of corned ham. five quarts
of water. Cut up the meat, cover it with a quart of water, and
set it back on the range to heat very gradually, keeping it cover-
ed closely. At the end of an hour, add four quarts of boiling
water, and cook until the meat is in shreds. Season with salt,
sweet herbs, one chopped shallot, teaspoonful of Worcestershire
sauce, and when these have boiled in the soup for ten minutes,
strain and return to the fire. Have ready about a third of a
pound of vermicelli✪ Vermicelli Soup, which has been boiled tender in clear water.
Add this; boil up once, and pour out. In all recipes in which
ham is mentioned as seasoning, reference is made to corned, not
smoked pork. The smoke imparts an undisguisable, and to many,
an unplesant flavor, especially to delicate soups and ragouts.
SOUPS. 15
OXION SOUP.
Put into a sauce-pan butter size of an egg. Clarifyed grease,
or the cakes of fat saved from the top of stock, or soup. When
very hot, add two or three large onions, sliced thin; stir, and cook
them well until they are red; then add a full one-half teacup ful
of flour. Stir this also until it is red, watching it constantly
that it does not burn. Pour in about one pint of boiling water;
add pepper and salt. Mix it well and let it boil a minute; then
pour it into the soup-kettle, and place it at the back of the range
until almost ready to serve. Add then one and a half pints of
boiling milk, and two or three well mashed boiled potatoes✪ Oxion Soup. Add
to the potatoes a little of the soup at first, then more, until they
are smooth, and thin enough to put into the soup-kettle. Stir
well and smoothly together; taste, to see if the soup is properly
seasoned with pepper and salt, as it requires plenty, especially
of the latter. Let it simmer a few moments. Put pieces of toast-
ed bread in the bottom of the tureen. Pour over the sojup, and
serve very hot.
RISH SOUPS.
OYSTER SOUP. (No. 1.)
Drain the oysters from the liquor and strain the liquor. Put in
the stew-kettle a teacupful of hot water and a quart of rich new
milk. When it comes to a boil turn in the oysters, and when hot
again, add the strained liquor. Take a large lump of butter — a
good tablespoon!' ul and press it in a tablespoonful of flour to
thicken it. Stir this into it and let it just come to a boil. You
may add a blade of mace or a little grated nutmeg; also, a head
of celery cut into small pieces, if you have it.
OYSTER SOUP. (No. 2.)
One quart of oysters✪ Oyster Soup (No. 1), one quart of milk, two tablespoonfuls of
butter, one pint of water. Strain the liquor from the oysters,
add to it the water, and set it over the fire to heat slowly in a
covered vessel. When it is near boiling, skim off thoroughly;
season with pepper and salt, and pour in the milk (which should
16 SOUPS. ✪ Clam Soup
Page 8 · 5 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
Four pounds lamb, from which every particle of fat has been removed, one pound of veal, one slice of corned ham. five quarts of water. Cut up the meat, cover it with a quart of water, and set it back on the range to heat very gradually, keeping it covered closely. At the end of an hour, add four quarts of boiling water, and cook until the meat is in shreds. Season with salt, sweet herbs, one chopped shallot, teaspoonful of Worcestershire sauce, and when these have boiled in the soup for ten minutes, strain and return to the fire. Have ready about a third of a pound of vermicelli, which has been boiled tender in clear water. Add this; boil up once, and pour out. In all recipes in which ham is mentioned as seasoning, reference is made to corned, not smoked pork. The smoke imparts an undisguisable, and to many, an unpleasant flavor, especially to delicate soups and ragouts.
ONION SOUP.
Put into a sauce-pan butter size of an egg. Clarifyed grease, or the cakes of fat saved from the top of stock, or soup. When very hot, add two or three large onions, sliced thin; stir, and cook them well until they are red; then add a full one-half teacup ful of flour. Stir this also until it is red, watching it constantly that it does not burn. Pour in about one pint of boiling water; add pepper and salt. Mix it well and let it boil a minute; then pour it into the soup-kettle, and place it at the back of the range until almost ready to serve. Add then one and a half pints of boiling milk, and two or three well mashed boiled potatoes. Add to the potatoes a little of the soup at first, then more, until they are smooth, and thin enough to put into the soup-kettle. Stir well and smoothly together; taste, to see if the soup is properly seasoned with pepper and salt, as it requires plenty, especially of the latter. Let it simmer a few moments. Put pieces of toasted bread in the bottom of the tureen. Pour over the soup, and serve very hot.
FISH SOUPS.
OYSTER SOUP. (No. 1.)
Drain the oysters from the liquor and strain the liquor. Put in the stew-kettle a teacupful of hot water and a quart of rich new milk. When it comes to a boil turn in the oysters, and when hot again, add the strained liquor. Take a large lump of butter — a good tablespoonful and press it in a tablespoonful of flour to thicken it. Stir this into it and let it just come to a boil. You may add a blade of mace or a little grated nutmeg; also, a head of celery cut into small pieces, if you have it.
OYSTER SOUP. (No. 2.)
One quart of oysters, one quart of milk, two tablespoonfuls of butter, one pint of water. Strain the liquor from the oysters, add to it the water, and set it over the fire to heat slowly in a covered vessel. When it is near boiling, skim off thoroughly; season with pepper and salt, and pour in the milk (which should
Records on this page
Vermicelli SoupOxion SoupOyster Soup (No. 1)Oyster Soup (No. 2)Clam Soup