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Classic
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seasoned according to taste with a few glassfuls of sherry, or instead of the
macaroni a baked rice pudding can be served as a side-dish.
20. Oyster Soup. For 12 persons make 6 quarts of good beef broth, taking for
this purpose 6 pounds of beef with some soup herbs, skim off the fat, pour the
broth from off the settlings, clean out the kettle and again cook the broth,
then thicken with 1/4 pound of fresh butter in which 4 tablespoonfuls of flour
have been nibbed; in the meantime make 24 fish balls, open 48 oysters and take
them out of the shells, cook the beards of the oysters in the liquor of the
oysters, then pass through a sieve, add to the beef broth, and cook the
dumplings in it for a few minutes, stir the yolks of 4- eggs with a little mace
in a, glassful of Rhinewine to which gradually add, stirring constantly, some of
the boiling broth, and afterwards pour this into the soup, keeping up the
stirring so that it will not curdle. After the soup commences to boil, take the
kettle from the fire and then throw in the oysters, because cooking hardens
them, Then immediately serve the soup together with buttered toast.
21. "Kaiser" Soup, Meat-Puree Soup of Wild Fowl and Rabbit or Hare. These soups
are particularly nutritious for elderly persons or those in delicate health.
Make a good brown meat broth and in this cook until done, 1 pheasant. 2
partridges, 1 snipe, 1 hare, take out the meat and let it partly cool. All of
the meat is then taken from the bones, which are broken up, and cooked for
another hour in the broth. The latter is then passed through a very fine
strainer; the best parts of the meat, which must be free from skin and not
stringy, are then pounded very fine in a stone mortar, pass through a .strainer
and mix with the broth, which, amounting to about 3 quarts or more, is salted
according to taste, receives a piece of butter and should be frequently stirred
with a wooden spoon, but, heated only and not again boiled. To thicken the soup
slightly scale about 2 heaping tea-spoonfuls of bread crumbs with the meat broth
and pound with the meat. This easily digestible soup contains all the strength
of the game without any of the bones and sinews, combined, with the best essence
of the beef.
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