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Classic
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page 17
broth, and then pass through a sieve onto the beef extract. In case the entire
yolk of the egg is not wanted, half of it stirred up in a tablespoonful of cold
water will keep until the next day if put in a cool place. Or the cup can be
filled with boiling water to begin with and the salt and extract of beef stirred
up with it.
3. A palatable Soup for 8 Persons made of Beef Extract. Figure on 1/2 pint of
soup for every person; a small quantity of water should be added for the
boiling. In all, therefore, 3 quarts of water must be brought to a boil; put in
1 pound of nicely washed beef without any bones, add a sufficiency of salt and
skim carefully. Then add an onion cut up very fine, 1/4 of a large celery
root--if it is small take 1/2-and 4 tablespoonfuls of pearl barley, cover
tightly and let the soup cook continually for 2 1/2 hours over a moderate fire.
Just before serving put the yolk of an egg, nutmeg according to taste, and a
scant teaspoonful of beef extract into the tureen, then pour in the soup
gradually stirring constantly to prevent the egg from curdling.
4. Clear White Beef Soup. For a large number of people take 1/2 pound of beef
and for a smaller number take 3/4 pound for each person, to make a good, strong
soup. The broth will greatly gain in strength if a chicken is cooked with the
beef. In this case less of the latter will be required. If the meat is not to be
brought to the table, cut it up and put it on the fire in water, 1/2 pint for
every 1/2 pound of meat; after the meat has simmered gently for about 30
minutes, skim carefully, immediately add a celery root peeled and cut into
pieces, the white end of a leek or of an onion cut in pieces, a carrot cut in
half and the necessary quantity of salt, and cook until the meat is done. Then
pass the broth through a sieve, and after it has settled pour it into the soup
kettle again, being careful to keep back all the settlings, and cook once more,
adding little dumplings, asparagus tips or small cauliflowers. Crab tails can be
put into the tureen if desired; these must not be cooked, because cooking makes
them tough.
At the same time, rice, 1/2 tablespoonful to each person, may be scalded and
cooked in clear broth;it
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