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Classic
Cook Books
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page 271
GREEN CORN SOUP.
One large fowl, or four pounds veal (the knuckle or neck will do), put over fire
in one gallon of cold water without salt, cover tightly and simmer slowly till
meat slips from the bones, not allowing it to boil to rags, as the meat will
make a nice dish for breakfast or lunch, or even for the dinner. Set aside with
the meat a cup of the liquor; strain the soup to remove all bones and rags of
meat; grate one dozen ears of green corn, scraping cobs to remove the heart of
the kernel, add corn to soup, with salt, pepper, and a little parsley, and
simmer slowly half an hour. Just before serving add a table-spoon flour beaten
very thoroughly with a table-spoon butter. Serve hot. To serve the chicken or
veal, put the cup of broth (which was reserved) in a clean sauce-pan, beat one
egg, a table-spoon butter and a tea-spoon flour together very thoroughly, and
add to the broth with salt, pepper, and a little chopped parsley. Arrange the
meat on a dish, pour over the dressing while boiling hot, and serve at once.
GUMBO.
Slice a large onion and put it with a slice of bacon or fat ham into a skillet
and brown it; skin and cut up two quarts tomatoes, cut thin one quart okra, put
all together with a little parsley into a stew-kettle, adding about three quarts
water, and cook slowly two or three hours, adding salt and pepper to
taste.--Mrs. E. A. W.
MOCK TURTLE OR CALF'S-HEAD SOUP.
Lay one large calf's head well cleaned and washed, and four pig's feet, in
bottom of a large pot, and cover with a gallon of water; boil three hours, or
until flesh will slip from bones; take out head, leaving the feet to be boiled
steadily while the meat is cut from the head; select with care enough of the
fatty portions in the top of the head and the cheeks to fill a tea-cup, and set
aside to cool; remove brains to a saucer, and also set aside; chop the rest of
the meat with the tongue very fine, season with salt, pepper, powdered marjoram
and thyme, a tea-spoon of cloves, one of mace, half as much allspice and a
grated nutmeg. When the flesh falls from the bones of the feet, take out bones,
leaving the gelatinous meat; boil all together slowly, without removing the
cover, for two hours more, take
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Classic
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