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Classic
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page 30
small dumplings to be cooked in the soup later on. It is well to test the
dumplings to see whether they are too hard or too soft; in the first case put in
another egg or some cream, in the latter some bread or cracker crumbs. The
bones, in the meantime, are broken or cracked into small pieces and fried
lightly in butter with sliced lean ham, onions, carrots and a parsley root,
brown a few tablespoonfuls of flour and pour over all as much boiling water
together with such lots of perfectly good gravy as you have left over. Cook the
soup for 2 hours, pass through a very fine strainer in order to catch the chips
of bones that may be in the soup, then pour the soup back into the kettle,
being-careful to keep back the settlings, cook the dumpling until done,
strengthen the soup with extract of beef and season with Madeira, cayenne pepper
and salt. Should there be no meat on the bones, thicken the soup with browned
flour and butter, or else cook the dumplings or the hearts of cabbages in the
soup. Ordinarily the frying of the bones can also be omitted and then they need
simply receive a long and slow cooking in water with salt, spices and plenty of
soup vegetables, but when thus made an addition of extract of beef is desirable.
29. Partridge Soup. Partridge soup is made like hare soup; instead of the
dumplings, the meat from the breast can be sliced very fine and served in the
soup.
30. Jacobine Soup. Put poached eggs, (see under L) into the tureen together with
bits of "toasted bread, cover with strong, hot beef broth and add chopped pieces
of poultry roast.
31. Beef Tea. Take about 1 pound of lean beef tree from sinews; it is necessary
to have a vessel that can be hermetically sealed, and a large piece of absorbent
or blotting paper. Cut the beef into small pieces, put into the vessel, close it
and put into a kettle with boiling water and let it cook slowly 4 hours. Then
pour through a very fine strainer into a warm cup take off the fat with the
blotting paper by absorption, season with salt and stir into it the yolk of an
egg. The given quantity of meat will make a medium sized cupful of beef tea. The
meat can be utilized for hash or for meat balls.
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