|
Classic
Cook Books
< last page | next page >
page 23
soup with cayenne popper, strengthen with a, teaspoonful of extract of beef it
necessary, pour over the ingredients already in the tureen and serve.
17. Mutton Broth. After washing the moat put it on the fire in boiling water,
add salt but not too much,, skim carefully, put in 1 small celery root, a small
kohlrabi, a finely sliced onion, flour browned according to No. 8, and some
pearl barley or scalded rice, cover tightly and let it simmer slowly; clear off
the fat as soon as it appears for if it is cooked with the soup too long the
latter will receive an unpleasant taste. If you desire to put groats into the
soup, this should be done about 30 minutes before the soup is served, stirring
thoroughly. Potato dumplings may he put into the soup or the yolk of an egg,
mace or minced parsley stirred with it. The length of time for cooking this soup
is about 3 hours.
18. Good Chicken Soup. For 5 persons take a large-fat fowl which has been killed
the day before and carefully pick it dean and wash thoroughly in cold water. As
fowls occasionally impart a strong flavor to soups,, it is well 11 to keep them
in cold water for 15 minutes or so. The feet of the fowl can lie utilized, if
desired, by scalding them in boiling water, then take oft" the skin, chop off
the points of the toes and put the latter in the soup with the heart and stomach
of the fowl. The liver should be kept.back until the last and cooked in the soup
about 3 minutes before serving. All chicken or poultry soups gain strength if
the breast piece is first cut out with the bone, the legs and wings are parted
at the joints, and all other larger bones are cracked.
Put the fowl on the fire in 3 quarts of water and should it bean old one the
water must be cold; add a little salt, shim and follow the directions given
under No. 8 with reference to pouring off the broth mid browning the flour; then
add a piece of fresh bidter the size of a large walnut and let the soup cook
slowly but uninterruptedly fur about 3 hours, keeping; the kettle tightly
covered all the time. Rice, pearl barley or fancy noodles can be cooked with the
soup if wished, but of vegetables the only proper kinds are parsley roots,
salsify or asparagus. Celery, leeks and onions are too
< last page | next page >
Classic
Cook Books
|
