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Classic
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page 272
the soup from the fire and set it away until the next day. An hour before dinner
set the stock over the fire, and when it boils strain carefully and drop in the
meat reserved, which should have been cut, when cold, into small squares. Have
these all ready as well as the force-meat balls, to prepare which rub the yolks
of five hard-boiled eggs to a paste in a wedgewood mortar, or in a bowl with the
back of a silver spoon, adding gradually the brains to moisten them, also a
little butter and salt. Mix with these, two eggs beaten very light, flour the
hands and make this paste into balls about the size of a pigeon's egg; throw
them into the soup five minutes before taking it from the fire; stir in a large
table-spoon browned flour rubbed smooth in a little cold water, and finish the
seasoning by the addition of a glass and a half of sherry or Madeira wine, and
the juice of a lemon. It should not boil more than half an hour on the second
day. Serve with sliced lemons.
MUTTON SOUP.
Boil a nice leg of mutton, and take the water for the soup, add two onions
chopped fine, potato, half a cup of barley, and two large tomatoes; season with
pepper and salt, boil one hour, stir often (as barley is apt to burn), and,
before taking from the fire, add one table-spoon flour wet with cold
water.--Mrs. E. R. Fay, New York City.
NOODLE SOUP.
Add noodles to beef or any other soup after straining; they will cook in fifteen
or twenty minutes, and are prepared in the following manner: To one egg add as
much sifted flour as it will absorb, with a little salt; roll out as thin as a
wafer, dredge very lightly with flour, roll over and over into a large roll,
slice from the ends, shake out the strips loosely and drop into the soup.
OKRA SOUP.
Take a nice joint of beef filled with marrow, one gallon water, one onion cut
fine, two sprigs parsley, half a peck of okra, one quart tomatoes; boil the meat
six hours, add vegetables and boil two hours more.--Mrs. E. L. F.
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