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Classic
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page 30
Take two pounds of the lean of fresh beef--the coarse pieces will do. Cut them
up, and put them into your soup-pot with the bones belonging to them, (which
should be broken in pieces,) and a pound of lean bacon, cut very small. If you
have the remains of a piece of beef that has been roasted the day before, and so
much under-done that the juices remain in it, you may put it into the pot and
its bones along with it. Season the meat with pepper only, and pour on it six
quarts of water. As soon as it boils, take off the scum, and put in the beans
(having first drained them) and a head of celery cut small, or a tablespoonful
of pounded celery seed. Boil it slowly till the meat is done to shreds, and the
beans all dissolved. Then strain it through a colander into the tureen, and put
into it small squares of toasted bread with the crust cut off.
TURTLE SOUP FROM BEANS.
Soak over night one quart of black beans; next day boil them in the proper
quantity of water, say a gallon, then dip the beans out of the pot and strain
them through a colander. Then return the flour of the beans, thus pressed, into
the pot in which they were boiled. Tie up in a thin cloth some thyme, a
teaspoonful of summer savory and parsley, and let it boil in the mixture. Add a
tablespoonful of cold butter, salt and pepper. Have ready four hard-boiled yolks
of eggs quartered, and a few force meat balls; add this to the soup with a
sliced lemon, and half a glass of wine just before serving the soup.
This approaches so near in flavor to the real turtle soup that few are able to
distinguish the difference.
PHILADELPHIA PEPPER POT.
Put two pounds of tripe and four calves' feet into the soup-pot and cover them
with cold water; add a red pepper, and boil closely until the calves' feet are
boiled very tender; take out the meat, skim the liquid, stir it, cut the tripe
into small pieces, and put it back into the liquid; if there is not enough
liquid, add boiling water; add half a teaspoonful of sweet marjoram, sweet
basil, and thyme, two sliced onions, sliced potatoes, salt. When the vegetables
have boiled until almost tender, add a piece of butter rolled in flour, drop in
some egg balls, and boil fifteen minutes more. Take up and serve hot.
SQUIRREL SOUP.
Wash and quarter three or four good sized squirrels; put them on, with a small
tablespoonful of salt, directly after breakfast, in a gallon of cold water.
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