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Classic
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should be of a thick consistency, but the grain should remain whole. The rice is
served with grated parmesan cheese as a side dish with the soup; or the rice may
be moulded in any pretty form, dusted with the grated cheese or dripped with
crab butter. A modern side dish served with the soup consists of cooked
tomatoes. The tomatoes are cut up, cooked in beef broth and passed through a
sieve and served in sauce dishes.
Beef soup must be cooked from 2-3 hours, according to the age of the beef from
which the meat is cut, sometimes even 4 hours, particularly the breast piece.
5. Hasty Beef Soup. For 6-8 persons, 2 pounds of meat are cut into small cubes
or thin slices. Take a piece of butter the size of half an egg and in this
lightly brown a few tablespoonfuls of flour, put in the meat, a finely chopped
onion, a carrot, together with a small celery root which has been cut into 8
pieces, stir for a short time and add as much boiling salted water as is wanted
to make the desired quantity of soup, cover tightly, cook 1 hour, and pass
through a sieve. If rice is to be put into the soup it is cooked separately and
added, with the celery, when the soup is served. Season with nutmeg according to
taste.
6. Clear Brown Beef Soup. Directions for the preparation of a brown broth will
be found under No. 20, A. For a party of 12 people, take from 5-6 pounds of
beef, and about 1 to 1 1/2 ounces of raw ham. Small dumplings can be cooked in
this soup or brown sago if desired.
7. Tomato Soup. Lightly brown a good sized piece of butter with an onion, and in
this stew 5-6 quartered tomatoes until soft, add 3 ounces of bits of toasted
bread, a sufficiency of salt and enough water to make 6 plates of soup. Before
serving, the soup is srained, and strengthened with beef extract. It must cook 1
1/2-2 hours and be well bound. If the bread is not liked in the soup take flour
which has been lightly browned in butter instead.
Another way is to cook the tomatoes in meat broth until done, and pass through a
sieve.
8. Beef Soup with Pearl Barley and Rice. Follow the directions given under No.
1, but pass the stock
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