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Classic
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page 25
TO CLARIFY STOCK.
Place the stock in a clean saucepan, set it over a brisk fire. When boiling, add
the white of one egg to each quart of stock, proceeding as follows: beat the
whites of the eggs up well in a little water; then add a little hot stock; beat
to a froth, and pour gradually into the pot; then beat the whole hard and long;
allow it to boil up once, and immediately remove and strain through a thin
flannel cloth.
BEEF SOUP.
Select a small shin of beef of moderate size, crack the bone in small pieces,
wash and place it in a kettle to boil, with five or six quarts of cold water.
Let it boil about two hours, or until it begins to get tender, then season it
with a tablespoonful of salt, and a teaspoonful of pepper; boil it one hour
longer, then add to it one carrot, two turnips, two tablespoonfuls of rice or
pearl barley, one head of celery and a teaspoonful of summer savory powdered
fine; the vegetables to be minced up in small pieces like dice. After these
ingredients have boiled a quarter of an hour, put in two potatoes cut up in
small pieces; let it boil half an hour longer, take the meat from the soup, and
if intended to be served with it, take out the bones and lay it closely and
neatly on a dish, and garnish with sprigs of parsley.
Serve made mustard and catsup with it. It is very nice pressed and eaten cold
with mustard and vinegar, or catsup. Four hours are required for making this
soup. Should any remain over the first day, it may be heated, with the addition
of a little boiling water, and served again. Some fancy a glass of brown sherry
added just before being served. Serve very hot.
VEAL SOUP. (Excellent.)
Put a knuckle of veal into three quarts of cold water, with a small quantity of
salt, and one small tablespoonful of uncooked rice. Boil slowly, hardly above
simmering, four hours, when the liquor should be reduced to half the usual
quantity; remove from the fire. Into the tureen put the yolk of one egg, and
stir well into it a teacupful of cream, or, in hot weather, new milk; add a
piece of butter the size of a hickory-nut; on this strain the soup, boiling hot,
stirring all the time. Just at the last, beat it well for a minute.
SCOTCH MUTTON BROTH.
Six pounds neck of mutton, three quarts water, five carrots, five turnips, two
onions, four tablespoonfuls barley, a little salt. Soak mutton in water for an
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Classic
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