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SOUPS AND BROTHS. |
51 |
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melted beef marrow, 3 eggs and the whites of 2 eggs beaten to a froth ; add to this 3 pints of milk bread, of which the crust has been removed and have soaked in water and then pressed out together with some nutmeg and salt. Out of this composition make with the hands small, round dumplings about the size of hazel nuts, put them in 1 1-2 gallons liquid from soup stock, boil the whole slowly for 1-4 hour, when the soup can be dished up.
Clear Mock Turtle Soup.—Prepare as above, omitting the flour; strain the broth and clarify it with 1 lb. of veal pounded in a mortar, with 2 whites of eggs; finish the soup as in the preceding lecipe.
Mock Turtle Soup (the Slock.)—One calf's head, 2 gallons water, 2 ounces butter, 2 onions, 2 turnips, 2 carrots, 2 heads celery, bunch of herbs, 7 lbs. beef, 8 cloves, 2 shallots, 1 teaspoonful black pepper, 1 teaspoonful allspice Fur this rich and useful soup always required at a handsome dinner, several tried and approved receipts are given-Take a calf's head with the skin on, remove the brains and lay them aside ; wash the head in cold water, in which it may be for 1 hour; then put it into a stew paif with 2 gallons of cold water and let it boil gently for 1 hour, removing the scum gradually; then take it out of the broth and let it remain to be 1-2 cold, when the meat must be cut from the bones into square pieces of about an inch; the skin, which is the prime part, should have the fat left adhering to it; the tongue must be cut up in the same way.
Put into a stock pot 2 ounces of butter, and 2 good sized onions sliced ; shake them over the fire till brown, then place over them 5 lbs. of coarse, lean beef and pour over 1-2 of the broth in which the head has been boiled. Let it boil till all the scum be removed, then add 2 carrots, 2 turnips, 2 heads of celery, 8 cloves, 2 shallots and a bunch of savory, thyme, marjoram and basil, with 3 sprigs of fresh parsley and a teaspoonful of black pepper, and 1 teaspoonful allspice. Add the bones and the trimmings of the head, and the remainder of the broth, and let all stew gently for 4 hours, then strain off. This is the stock.
Thickening.—Six ounces butter, 6 ounces flour, 1-4 lemon peel, 1-4 ounce shallots, 1-4 ounce sage, 1-4 ounce savory. Put 6 ounces of butter into a clean stew pan and gradually blend with it 6 ounces of flour; smooth it by adding 1-2 pint of the stock. In another pan put 1-2 pint of stock with 1-4 ounce each of grated lemon peel, shallots, sage and savory. Boil for 1-2 hour, strain, and rub the herbs through a tammy cloth; then blend the liquor with the thickening and strain all into the stock. Let it simmer over the fire for an hour with the squares of meat added, and then make ready the seasoning, as below. |
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