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Classic
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page 19
through a very fine sieve as soon as it has cooked 1/2 hour, then get a small
piece of butter very hot in a small all iron kettle and, for about 4 persons,
stir with this about 1 heaping spoonful of flour until it is very lightly
browned, and put the flour together with the broth (which must be poured from
the settlings very carefully) and the meat on the fire again. If it is to be
pearl barley soup the barley is to be added at once, also such soup vegetables
as may be desired, but rice must be cooked only 1-1/2 hours, as observed in No.
1. An hour before serving a few button onions, asparagus tips or young kohlrabi
can be cooked with the soup. Cauliflower makes a good addition to the soup, but
must be cooked previously to putting it in, not so much, however, that is will
fall to pieces; asparagus for this kind of a soup needs no previous cooking.
Shortly before serving, drop a few fresh, finely chopped celery leaves or a
trifle of finely ground mace into the tureen; dumplings can be added to the soup
if desired.
REMARK.--Meat dumplings are preferable to all other kinds in weak soups, but the
soup must not be made too thin, and it can easily be thickened by the addition
of flour rubbed in butter, yet the latter should not be added sooner than 1 hour
before serving. Those liking the flavor of celery can take 1 or 2 thick celery
roots clean them nicely, and cook them in the soup, then slice and serve with a
dressing of olive oil, vinegar, pepper and salt as a salad.
9. French (Vegetable) Soup. Take vegetables of various kinds in their season; in
the Summer peas, asparagus, kohlrabi, small carrots; in the Fall turnips,
celery, savoy cabbage and kohlrabi. Cut up the vegetables and let them simmer in
fresh butter, cover with a good strong meat broth, cook until the vegetables are
well done, season the soup with mace and chopped parsley and serve with the
addition of small egg dumplings or toasted bits of bread.
10. Ox-Tongue Soup. When the tongue is nicely prepared, an ox-tongue soup is not
less palatable than any made from other kinds of meat. In the first place cut
away the yellow spongy meat close to the bone, dip the tongue in hot water, rub
thoroughly with salt, wash carefully and rinse until clean, then cover the
tongue with plenty of water, add salt (not too much), put on the fire and cook
slowly without interruption from 3-3 1/2 hours. This broth can be used for
potato
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