Cut a fat chicken in pieces ; fry in butter with sweet
herbs; boil in clear broth, and then roll in crumbs of
bread and Parmesan cheese ; colour with the salamander ;
lay thin slices of bread with grated cheese✪ Austrian Soup on them ; then a
layer of cabbages with more slices of bread ; add the broth,
and stew till it catches a little at bottom ; grate on a little
more cheese, brown it ; add a little more broth, and serve
the pieces of chicken on the top.
SOUPS. 135
109. Minestra Soup (Italian).
Cut up all together into tine pieces two carrots, half
a turnip, two leeks, a quarter of a cabbage, half an onion,
and a stalk of celery, and steam them in about two ounces
of butter for about ten minutes in a covered saucepan ;
moisten with three pints of white broth; season with half
a teaspoonful of salt and a teaspoonful of pepper, and add
one tablespoonful of raw rice✪ Minestra Soup (Italian). Let it simmer until half-
cooked, then throv,' in one ounce of pieces of macaroni and
half a tomato. Boil aofain for ten minutes, and serve with
two tablespoonfuls of grated cheese separately.
110. Minestrone.
[Milan Fashion.)
Chop six or eight ounces of bacon, put it into a stew-pan
with a piece of raw ham, a savoy cabbage shredded large, and
two or three handfuls of fresh haricot beans, either white or
green; moisten all these vegetables with three quarts of
broth, and place the stew-pan on a brisk fire. After it has
boiled ten minutes, add to the liquid four tablespoonfuls of
tender celery roots cut into small dice, the same of cabbage,
and again the same of haricot beans, cut in pieces. Eight
or ten minutes after, add two handfuls of fresh broad beans,
the same of green peas and asparagus heads, a chopped
tomato, twelve or fourteen ounces of Piedmont rice (not
washed), as well as two or three smoked Milan sausages.
Continue boiling until the rice be done : twelve or fourteen
minutes will be lonof enough. At the last moment, add to
the soup a handful of grated Parmesan✪ Minestrone (Milan Fashion) ; then take out the
ham and sausages ; pour the broth and vegetables into the
soup tureen ; cut the sausages and put them into the soup,
which serve.
136 THE THOEOUGH GOOD COOK.
The Milanese, be it remarked, are undoubtedly the best
cooks in Italy.
111. German Wine Soup.
-Put some water, some su^ar, and some cinnamon-bark
into a saucepan. Boil, and add wine equal in quantity to
the water. As soon as the soup gets very hot, but not
boiling, pour it into the tureen on some fried bread or
some biscuits✪ German Wine Soup.
112. Currant Juice Soup for Children.
Put into a saucepan as much water as you require
soup. "When the water boils, throw in some vermicelli
and a little salt. Mix a small quantity of potato flour in
some cold water ; when quite smooth, pour it into the sauce-
pan, stirring sloAvly. As soon as the vermicelli is cooked,
add the currant-juice and the necessary amount of sugar✪ Currant Juice Soup for Children.
113. A Simple Soup with Eggs. ✪ A Simple Soup with Eggs
Page 85 · 7 recipe records on this page
Presented as published in 1895. 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
Cut a fat chicken in pieces ; fry in butter with sweet herbs; boil in clear broth, and then roll in crumbs of bread and Parmesan cheese ; colour with the salamander ; lay thin slices of bread with grated cheese on them ; then a layer of cabbages with more slices of bread ; add the broth, and stew till it catches a little at bottom ; grate on a little more cheese, brown it ; add a little more broth, and serve the pieces of chicken on the top.
109. Minestra Soup (Italian).
Cut up all together into fine pieces two carrots, half a turnip, two leeks, a quarter of a cabbage, half an onion, and a stalk of celery, and steam them in about two ounces of butter for about ten minutes in a covered saucepan ; moisten with three pints of white broth; season with half a teaspoonful of salt and a teaspoonful of pepper, and add one tablespoonful of raw rice. Let it simmer until halfcooked, then throw in one ounce of pieces of macaroni and half a tomato. Boil again for ten minutes, and serve with two tablespoonfuls of grated cheese separately.
110. Minestrone.
[Milan Fashion.)
Chop six or eight ounces of bacon, put it into a stew-pan with a piece of raw ham, a savoy cabbage shredded large, and two or three handfuls of fresh haricot beans, either white or green; moisten all these vegetables with three quarts of broth, and place the stew-pan on a brisk fire. After it has boiled ten minutes, add to the liquid four tablespoonfuls of tender celery roots cut into small dice, the same of cabbage, and again the same of haricot beans, cut in pieces. Eight or ten minutes after, add two handfuls of fresh broad beans, the same of green peas and asparagus heads, a chopped tomato, twelve or fourteen ounces of Piedmont rice (not washed), as well as two or three smoked Milan sausages. Continue boiling until the rice be done : twelve or fourteen minutes will be long enough. At the last moment, add to the soup a handful of grated Parmesan ; then take out the ham and sausages ; pour the broth and vegetables into the soup tureen ; cut the sausages and put them into the soup, which serve.
The Milanese, be it remarked, are undoubtedly the best cooks in Italy.
111. German Wine Soup.
-Put some water, some sugar, and some cinnamon-bark into a saucepan. Boil, and add wine equal in quantity to the water. As soon as the soup gets very hot, but not boiling, pour it into the tureen on some fried bread or some biscuits.
112. Currant Juice Soup for Children.
Put into a saucepan as much water as you require soup. "When the water boils, throw in some vermicelli and a little salt. Mix a small quantity of potato flour in some cold water ; when quite smooth, pour it into the saucepan, stirring slowly. As soon as the vermicelli is cooked, add the currant-juice and the necessary amount of sugar.
113. A Simple Soup with Eggs.
Records on this page
Austrian SoupMinestra Soup (Italian)Minestra Soup (Italian)Minestrone (Milan Fashion)German Wine SoupCurrant Juice Soup for ChildrenA Simple Soup with Eggs