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Classic
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page 28
four hours; then strain it through a colander, mashing the vegetables so that
they will all pass through. Skim off the fat, and return the soup to the pot.
Mix one tablespoonful of four with two of water, stir it into the soup and boil
the whole ten minutes. Serve this soup with sippets of toast.
Sippets are bits of dry toast cut into a triangular form.
A seasonable dish about the holidays.
OX-TAIL SOUP.
Two ox-tails, two slices of ham, one ounce of butter, two carrots, two turnips,
three onions, one leek, one head of celery, one bunch of savory herbs, pepper, a
tablespoonful of salt, two tablespoonfuls of catsup, one half glass of port
wine, three quarts of water.
Cut up the tails, separating them at the joints; wash them, and put them in a
stewpan with the butter. Cut the vegetables in slices and add them with the
herbs. Put in one-half pint of water, and stir it over a quick fire till the
juices are drawn. Fill up the stewpan with water, and when boiling, add the
salt. Skim well, and simmer very gently for four hours, or until the tails are
tender. Take them out, skim and strain the soup, thicken with flour, and flavor
with the catsup and port wine. Put back the tails, simmer for five minutes and
serve.
Another way to make an appetizing ox-tail soup. You should begin to make it the
day before you wish to eat the soup. You should begin to make it the day before
you wish to eat the soup. Take two tails, wash clean, and put in a kettle with
nearly a gallon of cold water; add a small handful of salt; when the meat is
well cooked, take out the bones. Let this stand in a cool room, covered, and
next day, about an hour and a half before dinner, skim off the crust or cake of
fat which has risen to the top. Add a little onion, carrot, or any vegetables
you choose, chopping them fine first; summer savory may also be added.
CORN SOUP.
Cut the corn from the cob, and boil the cobs in water for at least an hour, then
add the grains, and boil until they are thoroughly done; put one dozen cars of
corn to a gallon of water, which will be reduced to three quarts by the time the
soup is done; then pour on a pint of new milk, two well-beaten eggs, salt and
pepper to your taste; continue the boiling a while longer, and stir in, to
season and thicken it a little, a tablespoonful of good butter rubbed up with
two tablespoonfuls of flour. Corn soup may also be made nicely with water in
which a pair of grown fowls have been boiled or parboiled, instead of having
plain water for the foundation.
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