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Classic
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page 21
broth, which has been made from the thinner pieces of the ox-tail, a piece of
beef and a few pork kidneys.
No vegetables are put into this soup, but only 1 bay leaf, mace, and a piece of
ginger for seasoning.
The soup is thickened with browned flour and butter, and receives an additional
seasoning of Madeira, and mushroom catsup.
12. Gravy Soup. Stew a thinly sliced onion with plenty of nice fresh butter,
brown about 1-2 table-spoonfuls of flour in this and add enough boiling water to
make the desired quantity of soup. After cooking rice and a sliced celery root
in this until done add your gravy. Be careful in preparing soups from roast meat
gravies that the latter have not become unpalatable or sour.
13. Veal Soup. Take the veal according to the number of persons as directed
under No. 4; a somewhat larger quantity than there given is needed, however;
because it does not yield so much broth as the beef. Wash, cook in water with a
trifle of salt and skim carefully; after it has cooked for about 30 minutes pass
through a strainer, rub some flour in butter, and onto this slowly pour the veal
broth from the settlings, add a parsley root and, an hour before serving, some
scalded rice. If in season, asparagus or cauliflower can be added; the latter
should be previously cooked; 10 minutes before serving, meat balls or other
kinds of dumplings may be cooked in the broth. Some people like a few purslane
leaves or a little sorrel in veal soups. If you wish to substitute groats for
the rice then leave out the flour, and put in a small piece of butter after the
broth has been strained as directed under No. 8. When serving this soup, stir
with it a little nutmeg or finely-chopped parsley; the yolk of an egg is a
palatable addition to veal soup, but in this case the latter must not be
thickened too much. If the meat is to be brought to the table after the soup,
the directions given under No. 4 should be heeded; serve with the meat prepared
grated horseradish, or else turn it in a beaten egg with salt and pepper and fry
in butter. The cooking will take from 1 1/2--2 hours.
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