|
Classic
Cook Books
< last page | next page >
page 267
Poached eggs are an excellent addition to some soups. They should be added just
before serving, one for each person. They may be poached in water or dropped
into the boiling soup, or two or three eggs, well beaten and added just before
pouring in tureen, make a nice thickening.
Cayenne pepper or a bit of red pepper pod, Worcestershire, Halford, or Chili
sauce, and catsups, are considered by many an improvement to soup, but must be
cautiously used.
Force-meat balls, made of the meat boiled for the soup (chop fine, season with
salt, pepper, parsley or onion, and bind together with a raw egg mixed with a
little flour; make into balls and fry or boil before adding to soup), are also
used.
CLAM SOUP.*
First catch your clams--along the ebbing edges
Of saline coves you'll find the precious wedges,
With backs up, lurking in the sandy bottom;
Pull in your iron rake, and lo! you've got 'em!
Take thirty large ones, put a basin under,
And cleave, with knife, their stony jaws asunder;
Add water (three quarts) to the native liquor,
Bring to a boil (and, by the way, the quicker
It boils the better, if you'd do it cutely.)
Now add the clams, chopped up and minced minutely.
Allow a longer boil of just three minutes,
And while it bubbles, quickly stir within its
Tumultuous depths where still the mollusks mutter,
Four table-spoons of flour and four of butter,
A pint of milk, some pepper to your notion,
And clams need salting, although born of ocean.
Remove from fire; (if much boiled they will suffer--
You'll find that India-rubber isn't tougher.)
After 'tis off, add three fresh eggs, well beaten,
Stir once more, and it's ready to be eaten.
Fruit of the wave! O, dainty and delicious!
Food for the gods! Ambrosia for Apicius!
Worthy to thrill the soul of sea-born Venus,
Or titillate the palate of Silenus!
original text.
*Written for "Buckeye Cookery and Practical Housekeeping." by W. A. Croffut.
Editor of Daily Graphic, New York.
BEEF SOUP.
Take the cracked joints of beef, and after putting the meat in the
< last page | next page >
Classic
Cook Books
|
