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Classic
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page 22
OYSTER SOUP.
Take a pound or two of veal, boil it in a gallon of water till it is reduced to
two quarts, then add the juice of a quart of oysters. Season it with pepper and
salt to your taste. Put in the oysters fifteen minutes before serving it. Ten
minutes before taking it up, put in ten crackers. Add half a pint of milk after
it stops boiling.
VERMICELLI SOUP.
Take a nice fowl and a shin of veal, two carrots, a turnip and an onion, a
little salt, and put them into four quarts of water. Boil this three hours. Put
into it two teacups full of vermicelli, and boil it an hour. Before serving,
take out the bones and vegetables.
CARROT SOUP.
Scrape and wash half a dozen large carrots, peel off the red outside, which is
the only part that should be used; put it into a gallon stewpan with one head of
celery and a sliced onion. Take two quarts of beef, veal, or mutton broth, put
it to the roots, cover the pan close, and set it on a slow fire for two hours
and a half; boil it for two or three minutes, then rub it through a fine sieve
with a wooden spoon, and add as much broth as will make it of the proper
thickness. Put it into a clean stewpan, make it hot, season it with salt, and
send it up with some toasted bread, cut in small pieces.
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