Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Rabbit Soup
From The economical cook book, 1905
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- a rabbit
- a carrot grated
- one onion sliced
- four cloves
- two blades of mace
- two dozen peppercorns
- a bunch of thyme
- a bunch of parsley
- two thin slices of bacon
- three quarts of cold water
- an ounce of butter
- two tablespoonfuls of flour
- a tablespoonful of tomato or mushroom catsup
- a glass of wine
- salt to your taste
Method
Cut off the legs and shoulders of the rabbit, divide the body, wash it, and fry in butter until brown.
Place in a soup-kettle with grated carrot, sliced onion, cloves, mace, peppercorns, thyme, parsley, bacon, and cold water.
Bring to a boil, then simmer for three hours.
Remove meat, cut into small pieces, pound remaining meat with butter and flour, stir into soup, and simmer for fifteen minutes.
Season with salt, strain, add reserved meat, and serve with catsup and wine.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 5. The excerpt below is the record exactly as published.
a bunch of parsley and thyme, and pepper and salt to your taste ; boil all together for fif%ieen or twenty minutes, have ready dump- lings made with prepared flour, mixed with water and a little salt and a tablespoonfoi of lard ; roll them out and out the same U QOOKEEY FROM EXPEBIENOS. liie as tlie tripe, dust^ them well with flour to prevent their stiiok- iiig together, and put them in ten minntea before the soap is done boiling. * Mutton Brofh. A shoulder of mutton weighing four or five pounds, have the ^ints cracked, but do not out it up ; put it in a soup-kettle with two tableepoonsful of rice, and three potatoes, peeled, washed and cut up ; season with pepper and salt, and cover with cold water; boil slowly for three hours, or until the meat is tender, but not broken. Take out the meat, but do not strain the broth. Serve that and the meat afterwards with drawn butter poured over it. Skim well when boiling. Ox-tail Soup, Three tails make a tureen of soup. Have your butcher divide them at the joints, and let them soak in warm water whilst the vegetables are being prepared. Put them into a frying-pan with a little butter, a carrot cut in two or three pieces, a turnip the same, and three' onions sliced; turn them about over a sharp fire until the meat is bro?m, throw in a teaspoonfril of flour to ab- sorb the butter, and turn all into a soup-kettle, with a head of celery cut in two or three pieces, a bunch of thyme and another of parsley, eight whole doves, half a teaspoonful of allspice, the same of whole black pepper, and four quarts of cold water. Bring it to a boil, then set aside to simmer for three or four hours, skim it well and keep the vessel closely covered. When the meat will separate from the bones take it out of the^soup, and cut it in small pieces, leaving out all the bones ; strain the soup through a cullender, return the meat and soup to the kettle, make a paste of two tablespoonfuls of browned flour and a little cold water, stir it in the soup ; boil up for five minutes, and add a tablespoonfril of mushroom catsup, a glass of wine, and salt to your taste, and serve. * Black Bean Soup. Put a quart of black Mexican beans in a soup-kettle, with four quarts of cold water, and any bones of cold roast beef or SOUPb. 15 iiiiitt<m*or poultry; brii^; to a boil^ Bkiiii well, and simmei ilowly for four (ur five hoiuni, stirring frequently ; take oat the boneSf and strain throngh a onllender ; press the beans through with the baok of a wooden spoon ; this takes out the skins which are very tongh ; put the soup baek in the kettle, season with pepper and salt ; giye a boil np, add a teaoup of wine, and serre. Very fine. * Babbit Bonp. Cvt off the legs and shonlders, divide the body down the baek, and then across, wash it in lukewarm water and wipe it dry ; then pat it in a frying-pan with a little butter or sweet drippings; fry it a nice brown ; put it in your soup-kettle with a carrot grated, one onion sliced, four cloves, two blades of mace, two doien peppercorns, a bunch of thyme and parsley, two thin slices of bacon, and three quarts of cold water. Bring all to a boil, then set aside to simmer for three hours, skim it well, and when the meat is tender take it out, cut off that from the baok and upper part of the legs, cut it in small pieces and set it aside : take the rest of the meat from the bones and pound it in a mortar with an ounce of butter and two tablespoonfbls of flour moistened with a little soup ; when well mixed stir it in the soup, and let it simmer fifteen minutes longer; then season with salt to your taste, strain through a sieve, put in the meat you cut in pieces and set aside, add a tablespoonftd of tomato or mushroom catsup
Cook this with the app: pantry check, scaling, and the assistant.