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soups and broths. |
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lb. of backbone of veal, i lb. of backbone of mutton, 2 lbs. of lean beef, sweet herbs, 12 pepper corns, put into a clean saucepan with 5 quarts of water, boil gently to 3 quarts. When cold remove the fat. If desired, add an onion.
For thick mutton broth, proceed as for thick beef tea, omitting the rice. A tablespoonful of burnt sugar and water will give a rich color to the broth.
Mother's Veal Soup.—Boil a small piece of veal in 2 quarts of water in which has been dissolved a tablespoonful of salt; when the veal is done remove it from the water and put in the water 4 or 5 onions sliced, boil 1-2 hour, then stir into this, sifting through the fingers, some corn meal while it is boiling ; stir it constantly. Pepper and salt to taste. It should not be thicker than rich cream.
Calves' Feet Broth.—Take 2 calf's feet, 2 oz, of veal and 2 oz. of beef, the bottom of a small loaf, 2 or 3 blades of mace, 1-2 nutmeg braised, a little salt, in 3 quarts of water, boil 3 pints ; strain and remove the fat.
Beef Tea.—Take 1 1-2 lbs. of the best beefsteak and cut it into very small pieces, then put them into an earthern jar without any water, or with enough cold water to cover the meat, or a wide-mouthed glass bottle set in a vessel of cold water and brought to a boil; place the stone jar on a stove and let it come to a boil for 3 hours, when all the nutriment of the meat will have been extracted; or let the glass bottle in the vessel remain on the stove and used when required by the patient. Both jar and bottle should be covered with a cloth tied over them, or with their tops fastened closely. Season, if approved, but it is frequently only salted. It is best to make the plain jelly the day before wanted.
Scotch Broth.—This favorite Scotch dish is generally made with the liquor in which meat has been boiled. Put 1-2 pint or 1 cup of oat meal into a porringer with a little salt, if there be not enough in the broth, of which add as much as will mix it to the consistency of harty pudding or a little thicker; lastly take a little of the fat that swims on the broth and put it on the crowdie and eat in the same way as you would hasty pudding.
Clam Soup.—Lay out 1-2 lb. of pork; to this add 2 lbs of potatoes and 2 onions, and boil together. When the potatoes are done open and add one can of clams, five crackers and one pint of milk. Let it simmer five minutes and serve.
Mrs. Miner's Clam Soup.—Take 30 good-sized clams, boil in as little water as will open the shells, strain the liquor and add equal quantity of sweet milk; boil together. Season with pepper and whole cloves, rubbed together after adding butter and flour to thicken the milk ; chop the clams fine, and just before serving add them to the boiling liquor. |
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