ANCHOVY SAUCE.--Chop one or two anchovies, without washing, put to them
some flour and butter, and a little water; stir it over the fire till it
boils once or twice. If the anchovies are good, they will dissolve.
ESSENCE OF ANCHOVIES.--Take two dozen of anchovies, chop them, and
without the bone, but with some of their liquor strained, add to them
sixteen large spoonfuls of water; boil gently till dissolved, which
will be in a few minutes--when cold, strain and bottle it.
APPLE SAUCE..--Pare, core, and quarter half a dozen good sized apples,
and throw them into cold water to preserve their whiteness. Boil them
in a saucepan till they are soft enough to mash--it is impossible to
specify any particular time, as some apples cook much more speedily
than others. When done, bruise them to a pulp, put in a piece of
butter as large as a nutmeg, and sweeten them to taste. Put into
saucepan only sufficient water to prevent them burning. Some persons
put the apples in a stone jar placed in boiling water; there is then
no danger of their catching.
APPLE SAUCE FOR GOOSE OR ROAST PORK.--Pare, core, and slice some
apples, and put them in a strong jar, into a pan of water. When
sufficiently boiled, bruise to a pulp, adding a little butter, and a
little brown sugar.
A SUBSTITUTE FOR CREAM.--Beat up the whole of a fresh egg in a basin,
and then pour boiling tea over it gradually to prevent its curdling;
it is difficult from the taste, to distinguish it from rich cream.
BECHAMEL SAUCE.--Put a few slices of ham into a stew-pan, a few
mushrooms, two or three shalots, two cloves, also a bay leaf and a bit
of butter. Let them stand a few hours. Add a little water, flour and
milk or cream; simmer forty minutes. Scalded parsley, very fine may be
added.
BREAD SAUCE.--Break three-quarters of a pound of stale bread into small
pieces, carefully excluding any crusty and outside bits, having
previously simmered till quite tender, an onion, well peeled and
quartered in a pint of milk. Put the crumbs into a very clean saucepan,
and, if you like the flavor, a small teaspoonful of sliced onion,
chopped, or rather minced, as finely as possible. Pour over the milk,
taking away the onion simmered in it, cover it up, and let it stand for
an hour to soak. Then, with a fork, beat it quite smooth, and seasoned
with a very little powdered mace, cayenne and salt to taste, adding one
ounce of butter; give the whole a boil, stirring all the time, and it is
ready to serve. A small quantity of cream added at the last moment,
makes the sauce richer and smoother. Common white pepper may take the
place of cayenne, a few peppercorns may be simmered in the milk, but
they should be extracted before sending to table.
BREAD SAUCE.--Grate some old bread into a basin; pour boiling new milk
over it; add an onion with five cloves stuck in it, with pepper and
salt to taste. Cover it and simmer in a slow oven. When enough,
take out the onion and cloves; beat it well, and add a little melted
butter. The addition of cream very much improves this sauce.
CAPER SAUCE.--Melt some butter, chop the capers fine, boil them with
the butter. An ounce of capers will be sufficient for a moderate size
sauce-boat. Add, if you like, a little chopped parsley, and a little
vinegar. More vinegar, a little cayenne, and essence of anchovy, make
it suitable for fish.
As a substitute for capers, some use chopped pickled gherkins.
ESSENCE OF CELERY.--Soak the seeds in spirits of wine or brandy; or
infuse the root in the same for 24 hours, then take out, squeezing
out all the liquor, and infuse more root in the same liquor to make it
stronger. A few drops will [Transcriber's Note: The original text reads
'flvor'] flavor broth, soup, etc.
CELERY SAUCE.--Wash well the inside leaves of three heads of celery; cut
them into slices quarter inch thick, boil for six minutes, and drain;
take a tablespoonful of flour, two ounces of butter, and a teacupful of
cream; beat well, and when warm, put in the celery and stir well over
the fire about twelve minutes. The sauce is very [Transcriber's Note:
The original text reads 'goood'] good for boiled fowl, etc.
COCOA SAUCE.--Scrape a portion of the kernel of a Cocoa nut, adding
the juice of three lemons, a teaspoonful of the tincture of cayenne
pepper, a teaspoonful of shallot vinegar, and half a cupful of water.
Gently simmer for a few hours.
EGG SAUCE.--Boil two eggs hard, half chop the whites, put in the
yolks, chop them together, but not very fine, put them with 1/4 lb. of
good melted butter.
EGG SAUCE.--Four eggs boiled twelve minutes, then lay them in fresh
water, cold, pull off the shells, chop whites and yolks separately,
mix them lightly, half pint melted butter, made in proportion of
quarter pound of butter, to a large tablespoon flour, four of milk and
hot water, add powdered mace or nutmeg, to be eaten with pork, boiled,
or poultry, use chicken gravy or the water the chicken were boiled in.
HORSERADISH SAUCE.--Perhaps a good receipt for horseradish sauce,
which is so excellent with both hot and cold beef, but which we do not
always see served up with either. Two tablespoonfuls of mustard, the
same of vinegar, three tablespoonfuls of cream or milk and one of
pounded white sugar, well beaten up together with a small quantity of
grated horseradish. This is, of course, to be served up cold.
MINT SAUCE.--Pick, mash and chop fine green spearmint, to two
tablespoons of the minced leaves, put eight of vinegar, adding a
little sugar. Serve cold.
MINT SAUCE.--Wash fresh gathered mint; pick the leaves from the
stalks; mince them very fine, and put them into a sauce-boat with a
teaspoonful of sugar and four tablespoonfuls of vinegar. It may also
be made with dried mint or with mint vinegar.
ONION SAUCE.--Peel the onions, and boil them tender; squeeze the
water from them, then chop them, and add to them butter that has been
melted, rich and smooth, as will be hereafter directed, but with a
little good milk instead of water; boil it up once, and serve it for
boiled rabbits, partridge, scrag, or knuckle of veal, or roast mutton.
A turnip boiled with the onions makes them milder.
QUIN'S FISH SAUCE.--Half a pint of mushroom pickle, the same of
walnut, six long anchovies pounded, six cloves of garlic, three of
them pounded; half a spoonful of cayenne pepper; put them into a
bottle, and shake well before using. It is also good with beefsteaks.
SAUCE FOR COLD PARTRIDGES, MOOR-GAME, ETC.--Pound four anchovies and
two cloves of garlic in a mortar; add oil and vinegar to the taste.
Mince the meat, and put the sauce to it as wanted.
SAUCE FOR DUCKS.--Serve a rich gravy in the dish; cut the breast into
slices, but don't take them off; cut a lemon, and put pepper and salt
on it, then squeeze it on the breast, and pour a spoonful of gravy
over before you help.
SAUCE FOR FOWL OF ANY SORT.--Boil some veal
gravy, pepper, salt, the juice of a Seville orange and a lemon, and a
quarter as much of port wine as of gravy; pour it into the dish or a
boat.
SAUCE FOR HOT OR COLD ROAST BEEF.--Grate, or scrape very fine, some
horseradish, a little made mustard, some pounded white sugar and four
large spoonfuls of vinegar. Serve in a saucer.
SAUCE FOR SALMON.--Boil a bunch of fennel and parsley chop them small,
and put into it some good melted butter. Gravy sauce should be served
with it; put a little brown gravy into a saucepan, with one anchovy,
a teaspoonful of lemon pickle, a tablespoonful of walnut pickle,
two spoonfuls of water in which the fish was boiled, a stick of
horseradish, a little browning, and salt; boil them four minutes;
thicken with flour and a good lump of butter, and strain through a
hair sieve.
SAUCE FOR SAVOURY PIES.--Take some gravy, one anchovy, a sprig of
sweet herbs, an onion, and a little mushroom liquor; boil it a little,
and thicken it with burnt butter, or a bit of butter rolled in flour;
add a little port wine, and open the pie, and put it in. It will serve
for lamb, mutton, veal or beef pies.
SAUCE FOR A TURKEY.--Open some oysters into a basin, and wash them in
their own liquor, and as soon as settled pour into a saucepan; add a
little white gravy, a teaspoonful of lemon pickle; thicken with flour
and butter; boil it three or four minutes; add a spoonful of thick
cream, and then the oysters; shake them over the fire till they are
hot, but do not let them boil.
SAUCE FOR WILD FOWL.--Simmer a teacupful of port wine, the same
quantity of good meat gravy, a little shalot, a little pepper, salt,
a grate of nutmeg and a bit of mace, for ten minutes; put in a bit of
butter and flour, give it all one boil, and pour it through the birds.
In general they are not stuffed as tame, but may be done so if liked.
FRENCH TOMATO SAUCE.--Cut ten or a dozen tomatoes into quarters, and put
them into a saucepan, with four onions, sliced, a little parsley, thyme,
a clove, and a quarter of a pound of butter; then set the saucepan on
the fire, stirring occasionally for three-quarters of an hour; strain
the sauce through a horse-hair sieve, and serve with the directed
articles.
TOMATO SAUCE.--Take 12 tomatoes, very red and ripe; take off the
stalks, take out the seeds, and press out the water. Put the expressed
tomatoes into a stewpan, with 1-1/2 ozs. of butter, a bay leaf, and
a little thyme; put it upon a moderate fire, stir it into a pulp; put
into it a good cullis, or the top of broth, which will be better. Rub
it through a search, and put it into a stewpan with two spoonfuls of
cullis; put in a little salt and cayenne.
ANOTHER.--Proceed as above with the seeds and water. Put them into
a stewpan, with salt and cayenne, and three tablespoonfuls of beef
gravy. Set them on a slow stove for an hour, or till properly melted.
Strain, and add a little good stock; and simmer a few minutes.
WHITE SAUCE.--One pound of knuckle of veal, or any veal trimmings, or
cold white meat, from which all brown skin has been removed; if meat
has been cooked, more will be required. It is best to have a little
butcher's meat fresh, even if you have plenty of cold meat in the
larder; any chicken bones greatly improve the stock. This should
simmer for five hours, together with a little salt, a dozen white
peppercorns, one or two small onions stuck with cloves, according to
taste, a slice or two of lean ham, and a little shred of celery and a
carrot (if in season) in a quart of water. Strain it, and skim off
all the fat; then mix one dessert-spoonful of flour in a half pint of
cream; or, for economy's sake, half milk and half cream, or even
all good new milk; add this to the stock, and if not salt enough,
cautiously add more seasoning. Boil all together very gently for ten
minutes, stirring all the time, as the sauce easily burns and very
quickly spoils. This stock, made in large quantities, makes white
soup; for this an old fowl, stewed down, is excellent, and the liquor
in which a young turkey has been boiled is as good a foundation as can
be desired.
ECONOMICAL WHITE SAUCE.--Cut up fine one carrot, two small onions, and
put them into a stewpan with two ounces of butter, and simmer till the
butter is nearly absorbed. Then mix a small teacupful of flour in a
pint of new milk, boil the whole quietly till it thickens, strain
it, season with salt and white pepper or cayenne, and it is ready to
serve. Or mix well two ounces of flour with one ounce of butter; with
a little nutmeg, pepper and salt; add a pint of milk, and throw in
a strip of lemon peel; stir well over the fire till quite thick, and
strain.
WINE SAUCE.--One and 1/2 cups sugar, three quarters cup of wine, a
large spoonful flour, and a large piece of butter.
* * * * *
HOW TO MAKE SOUPS
... AND BROTHS
ARTICHOKE SOUP.--Take Jerusalem artichokes according to the quantity
of soup required to be made, cut them in slices, with a quarter of
a pound of butter, two or three onions and turnips, sliced into a
stewpan, and stew over a very slow fire till done enough, and thin it
with good veal stock. Just before you serve, at the last boil, add a
quarter of a pint of good cream. This is an excellent soup. Season
to taste with a little salt and cayenne. As it is necessary to vary
soups, we shall give you a few to choose from according to season and
taste. All brown soups must be clear and thin, with the exception of
mock turtle, which must be thickened with flour first browned with
butter in a stewpan. If the flour is added without previous browning,
it preserves a raw taste that by no means improves the flavor.
ASPARAGUS SOUP.--Three or four pounds of veal cut fine, a little salt
pork, two or three bunches of asparagus and three quarts of water.
Boil one-half of the asparagus with the meat, leaving the rest in
water until about twenty minutes before serving; then add the rest
of the asparagus and boil just before serving; add one pint of milk;
thicken with a little flour, and season. The soup should boil about
three hours before adding the last half of the asparagus.
BEEF BROTH.--Put two pounds of lean beef, one pound of scrag of veal,
one pound of scrag of mutton, sweet herbs, and ten peppercorns, into a
nice tin saucepan, with five quarts of water; simmer to three quarts,
and clear from the fat when cold. Add one onion, if approved.
Soup and broth made of different meats are more supporting, as well as
better flavored.
To remove the fat, take it off, when cold, as clean as possible; and
if there be still any remaining, lay a bit of clean blotting or
cap paper on the broth when in the basin, and it will take up every
particle.
BEEF SOUP.--Cut all the lean off the shank, and with a little beef
suet in the bottom of the kettle, fry it to a nice brown; put in the
bones and cover with water; cover the kettle closely; let it cook
slowly until the meat drops from the bones; strain through a colander
and leave it in the dish during the night, which is the only way to
get off all the fat. The day it is wanted for the table, fry as brown
as possible a carrot, an onion, and a very small turnip sliced thin.
Just before taking up, put in half a tablespoonful of sugar, a
blade of mace, six cloves, a dozen kernels of allspice, a small
tablespoonful of celery seed. With the vegetables this must cook
slowly in the soup an hour; then strain again for the table. If you
use vermicelli or pearl barley, soak in water.
DR. LIEBIG'S BEEF TEA.--When one pound of lean beef, free from fat,
and separated from the bones, in a finely-chopped state in which it is
used for mince-meat, or beef-sausages, is uniformly mixed with its
own weight of cold water, slowly heated till boiling, and the liquid,
after boiling briskly for a minute or two, is strained through the
towel from the coagulated albumen and the fibrine, now become hard and
horny, we obtain an equal weight of the most aromatic soup, of such
strength as cannot be obtained even by boiling for hours from a piece
of flesh. When mixed with salt and the other additions by which soup
is usually seasoned, and tinged somewhat darker by means of roasted
onions, or burnt bread, it forms the very best soup which can, in any
way, be prepared from one pound of flesh.
BROWN GRAVY SOUP.--Shred a small plate of onions, put some dripping
into a frying-pan and fry the onions till they are of a dark brown;
then, having about three pounds of beef cut up in dice, without fat or
bone, brown that in a frying-pan. Now get a sauce-pan to contain about
a gallon, and put in the onions and meat, with a carrot and a turnip
cut small, and a little celery, if you have it; if not, add two seeds
of celery; put three quarts, or three and a half quarts of water to
this, and stir all together with a little pepper and salt; simmer very
slowly, and skim off what rises; in three or four hours the soup will
be clear. When served, add a little vermicelli, which should have
previously been boiled in water; the liquid should be carefully
poured off through a sieve. A large quantity may be made in the same
proportions. Of course, the meat and onions must be stirred whilst
frying, and constantly turned; they should be of a fine brown, not
black, and celery-seed will give a flavor, it is so strong.
CARROT SOUP.--Put some beef bones, with four quarts of the liquor in
which a leg of mutton or beef has been boiled, two large onions, a
turnip, pepper and salt into a sauce-pan, and stew for three hours. Have
ready six large carrots, scraped and cut thin, strain the soup on them,
and stew them till soft enough to pulp through a hair sieve or coarse
cloth, then boil the pulp with the soup, which is to be as thick as
pea-soup. Use two wooden spoons to rub the carrots through. Make the
soup the day before it is to be used. Add cayenne. Pulp only the red
part of the carrot, and not the yellow.
CLAM SOUP.--Cut salt pork in very small squares and fry light brown;
add one large or two small onions cut very fine, and cook about ten
minutes; add two quarts water and one quart of raw potatoes, sliced;
let it boil; then add one quart of clams. Mix one tablespoonful of
flour with water, put it with one pint of milk, and pour into the
soup, and let it boil about five minutes. Butter, pepper, salt.
Worcestershire sauce to taste.
[Transcriber's Note: The original text reads 'GROUTONS']
CROUTONS.--These are simply pieces of bread fried brown and crisp, to be
used in soups.
GAME SOUPS.--Cut in pieces a partridge, pheasant, or rabbit; add
slices of veal, ham, onions, carrots, etc. Add a little water, heat a
little on slow fire, as gravy is done; then add some good broth, boil
the meat gently till it is done. Strain, and stew in the liquor what
herbs you please.
GAME SOUP.--In the season for game, it is easy to have good game soup
at very little expense, and very nice. Take the meat from off the
bones of any cold game left, pound it in a mortar and break up the
bones, and pour on them a quart of any good broth, and boil for an
hour and a half. Boil and mash six turnips, and mix with the pounded
meat, and then pass them through a sieve. Strain the broth, and stir
in the mixture of meat and turnips which has been strained through the
sieve; keep the soup-pot near the fire, but do not let it boil. When
ready to dish the soup for table, beat the yolks of five eggs very
lightly, and mix with them half a pint of good cream. Set the soup on
to boil, and, as it boils, stir in the beaten eggs and cream, but be
careful that it does not boil after they are stirred in, as the egg
will curdle. Serve hot.
JULIENNE SOUP.--Put a piece of butter the size of an egg into the
soup-kettle; stir until melted. Cut three young onions small; fry
them a nice brown; add three quarts of good clear beef-stock, a little
mace, pepper and salt; let it boil an hour; add three young carrots
and three turnips cut small, a stalk of celery cut fine, a pint of
French beans, a pint of green peas; let this boil two hours; if not
a bright, clear color, add a spoonful of soy. This is a nice summer
soup.
LOBSTER SOUP.--One large lobster or two small ones; pick all the meat
from the shell and chop fine; scald one quart of milk and one pint
of water, then add the lobster, one pound of butter, a teaspoonful of
flour, and salt and red pepper to taste. Boil ten minutes and serve
hot.
MOCK TURTLE SOUP.--One soup-bone, one quart of turtle beans, one large
spoonful of powdered cloves, salt and pepper. Soak the beans over
night, put them on with the soup-bone in nearly six quarts of water,
and cook five or six hours. When half done, add the cloves, salt and
pepper; when done, strain through a colander, pressing the pulp of the
beans through to make the soup the desired thickness, and serve with
a few slices of hard-boiled egg and lemon sliced very thin. The turtle
beans are black and can only be obtained from large groce.
OYSTER SOUP.--Take one quart of water, one teacup of butter, one pint
of milk, two teaspoons of salt, four crackers rolled fine, and one
teaspoon of pepper; bring to full boiling heat as soon as possible,
then add one quart of oysters; let the whole come to boiling heat
quickly and remove from the fire.
OYSTER SOUP.--Pour one quart of boiling water into a skillet; then one
quart of good rich milk; stir in one teacup of rolled cracker crumbs;
season with pepper and salt to taste. When all come to boil, add one
quart of good fresh oysters; stir well, so as to keep from scorching;
then add a piece of good sweet butter about the size of an egg; let it
boil up once, then remove from the fire immediately; dish up and send
to table.
OX TAIL SOUP.--Take two ox tails and two whole onions, two carrots, a
small turnip, two tablespoonfuls of flour, and a little white pepper;
add a gallon of water, let all boil for two hours; then take out the
tails and cut the meat into small pieces, return the bones to the pot
for a short time, boil for another hour, then strain the soup, and
rinse two spoonfuls of arrow-root to add to it with the meat cut from
the bones, and let all boil for a quarter of an hour.
SCOTCH BROTH.--Take one-half teacup barley, four quarts cold water;
bring this to the boil and skim; now put in a neck of mutton and boil
again for half an hour, skim well the sides of the pot also; have
ready two carrots, one large onion, a small head of cabbage, one
bunch parsley, one sprig of celery top; chop all these fine, add your
chopped vegetables, pepper and salt to taste. This soup takes two
hours to cook.
SOUP AND BOUILLE.--Stew a brisket of beef with some turnips, celery,
leeks and onions, all finely cut. Put the pieces of beef into the
pot first, then the roots, and half a pint of beef gravy, with a few
cloves. Simmer for an hour. Add more beef gravy, and boil gently for
half an hour.
ROYAL SOUP.--Take a scrag or knuckle of veal, slices of undressed
gammon of bacon, onions, mace, and a small quantity of water; simmer
till very strong, and lower it with a good beef broth made the
day before, and stewed till the meat is done to rags. Add cream,
vermicelli, almonds and a roll.
VARIOUS SOUPS.--Good soups may be made from fried meats, where the fat
and gravy are added to the boiled barley; and for that purpose, fat
beef steaks, pork steaks, mutton chops, etc. should be preferred, as
containing more of the nutritious principle. When nearly done frying,
add a little water, which will produce a gravy to be added to the
barley broth; a little wheat flour should be dredged in also; a
quantity of onions, cut small, should also be fried with the fat,
which gives the soup a fine flavor, assisted by seasoning, etc.
Soups may be made from broiled meats. While the fat beef steak is
doing before the fire, or mutton chop, etc., save the drippings on
a dish, in which a little flour, oatmeal, with cut onions, etc., are
put.
GRAND CONSOMME SOUP.--Put into a pot two knuckles of veal, a piece
of a leg of beef, a fowl, or an old cock, a rabbit, or two old
partridges; add a ladleful of soup, and stir it well; when it comes
to a jelly, put in a sufficient quantity of stock, and see that it is
clear; let it boil, skimming and refreshing it with water; season it
as the above; you may add, if you like, a clove of garlic; let it then
boil slowly or simmer four or five hours; put it through a towel, and
use it for mixing in sauces or clear soups.
JULIENNE SOUP.--Take some carrots and turnips, and turn them
riband-like; a few heads of celery, some leeks and onions, and cut
them in lozenges, boil them till they are cooked, then put them into
clear gravy soup. Brown thickening.--N.B. You may, in summer time, add
green peas, asparagus tops, French beans, some lettuce or sorrel.
SOUP AND SOUPS.--It is not at all necessary to keep a special fire for
five hours every day in order to have at dinner a first course of
soup. Nor need a good, savory, nutritious soup for a family of five
cost more than 10 cents. There is no use hurling any remarks about
"swill-pails." Every housekeeper who knows anything of her kitchen and
dining-room affairs, knows there are usually nice clean fragments of
roasts and broils left over, and that broth in which lamb, mutton,
beef, and fowls have been boiled is in existence, and that twice a
week or so there is a bowl of drippings from roasted meats. All these
when simmered with rice, macaroni, or well-chosen vegetables, and
judiciously seasoned, make good soups, and can be had without a
special fire, and without sending to the butcher's for special meats.
We name a few of the soups we make, and beg leave to add that they
are pretty well received. We make them in small quantities, for nobody
with three additional courses before him wants to eat a _quart_ of
soup, you know!
1.--One pint of good gravy, three cups boiling water, a slice of
turnip, and half an onion cut in small bits, two grated crackers.
Simmer half an hour.
2.--On ironing day cut off the narrow ends from two or three sirloin
steaks, chop them into morsels and put in a stewpan with a little
salt, a tablespoonful of rice and a pint of cold water, and simmer
slowly for three hours. Then add water enough to make a quart of soup,
a tablespoonful of tomato catsup, and a little browned flour mixed
with the yolk of an egg.
3.--Pare and slice very thin four good sized potatoes, pour over them
two cups of boiling water, and simmer gently until the potatoes are
dissolved. Add salt, a lump of nice butter, and a pint of sweet milk
with a dust of pepper. Let it boil up once, and serve. You wouldn't
think it, but it is real good, and children cry for it.
4.--One pint meat broth, one pint boiling water, slice in an onion,
or a parsnip, or half a turnip--or all three if liked--boil until the
vegetables are soft, add a little salt if needed, and a tablespoonful
of Halford sauce.
5.--Let green corn, in the time of green corn, be grated, and to a
pint of it put a pint of rich milk, a pint of water, a little butter,
salt and pepper. Boil gently for fifteen or twenty minutes.
SPLIT PEA SOUP.--Take beef bones or any cold meats, and two pounds of
corned pork; pour on them a gallon of hot water, and let them simmer
three hours, removing all the scum. Boil one quart of split peas two
hours, having been previously soaked, as they require much cooking:
strain off the meat and mash the peas into the soup; season with black
pepper, and let it simmer one hour; fry two or three slices of bread a
nice brown, cut into slices and put into the bottom of the tureen, and
on them pour the soup.
TOMATO SOUP.--Boil chicken or beef four hours; then strain; add to the
soup one can of tomatoes and boil one hour. This will make four quarts
of soup.
TOMATO SOUP WITHOUT MEAT.--One quart of tomatoes, one quart of water,
one quart of milk. Butter, salt and pepper to taste. Cook the tomatoes
thoroughly in the water, have the milk scalding (over water to prevent
scorching). When the tomatoes are done add a large teaspoonful of
salaratus, which will cause a violent effervescence. It is best to
set the vessel in a pan before adding it to prevent waste. When the
commotion has ceased add the milk and seasoning. When it is possible
it is best to use more milk than water, and cream instead of butter.
The soup is eaten with crackers and is by some preferred to oyster
soup. This recipe is very valuable for those who keep abstinence days.
TURKEY SOUP.--Take the turkey bones and cook for one hour in water
enough to cover them; then stir in a little dressing and a beaten egg.
Take from the fire, and when the water has ceased boiling add a little
butter with pepper and salt.
VEAL GRAVY.--Put in the stewpan bits of lard, then a few thin slices
of ham, a few bits of butter, then slices of fillet of veal, sliced
onions, carrots, parsnips, celery, a few cloves upon the meat, and two
spoonfuls of broth; set it on the fire till the veal throws out its
juices; then put it on a stronger fire till the meat catches to
the bottom of the pan, and is brought to a proper color; then add a
sufficient quantity of light broth, and simmer it upon a slow fire
till the meat is well done. A little thyme and mushrooms may be added.
Skim and sift it clear for use.
VEAL SOUP.--To a knuckle of veal of 6 pounds, put 7 or 9 quarts of
water; boil down one-half; skim it well. This is better to do the day
before you prepare the soup for the table. Thicken it by rubbing flour,
butter, and water together. Season with salt and mace. When done
[Transcriber's Note: The original text reads 'and'] add one pint new
milk; let it just come to a boil; then pour into a soup dish, lined with
macaroni well cooked.
VEGETABLE SOUP.--Pare and slice five or six cucumbers; and add to
these as many cos lettuces, a sprig or two of mint, two or three
onions, some pepper and salt, a pint and a half of young peas and a
little parsley. Put these, with half a pound of fresh butter, into
a saucepan, to stew in their own liquor, near a gentle fire, half an
hour, then pour two quarts of boiling water to the vegetables, and
stew them two hours; rub down a little flour into a teacupful of
water, boil it with the rest twenty minutes, and serve it.
VERMICELLI SOUP.--Boil tender 1/2 lb. of vermicelli in a quart of rich
gravy; take half of it out, and add to it more gravy; boil till
the vermicelli can be pulped through a sieve. To both put a pint of
boiling cream, a little salt, and 1/4 lb. of Parmesan cheese. Serve
with rasped bread. Add two or three eggs, if you like.
BROWN VERMICELLI SOUP.--Is made in the same manner, leaving out the
eggs and cream, and adding one quart of strong beef gravy.
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