The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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SOUPS AND BROTHS.                                  53
taking all the breasts of any cold birds which have been left pre­ceding day. First pound the meat in a marble mortar; then break the legs and other bones in pieces, and boil them in some broth for an hour; do the same with 6 turnips, mash them and strain them through a hair sieve with the meat that has been pounded ; strain off the broth in the same manner; then put it into the soup kettle near the fire, but do not let it boil; add thereto the prepared eggs and cream, stirring the same well with a wooden spoon. Be careful not to let it boil, otherwise it will curdle.
Pigeon Soup.—Take 8 pigeons, cut down 2 of the oldest and put them with the necks, pinions, livers and gizzards of the others into 4 quarts of water ; let it boil till the substance is extracted, and strain it; season the pigeons with mixed spices and salt; and truss them as for stewing; pick and wash clean a handful of parsley, cloves, young onions and a good deal of spinach ; chop them ; put 'these in a frying pan with 1-4 ib. butter, and when it boils mix in a hand­ful of bread crumbs ; keep stirring them with a knife till of a fine brown; boil the whole pigeons till they become tender in the soup, with the herbs and fried bread. If the soup be not sufficiently highly seasoned add mixed spices and salt.
Pepper Pur—(West Indian).—This siiould be made in an earthen pot, which always remains by ttie side of the fire; have the contents simmer, but do not boil. These should consist of an equal admix­ture of fish, flesh and vegetables seasoned with chilis or cayenne pepper and salt; the only attention it requires being occasional skimming and the addition of a little water when it gets too dry. Anything and everything may be put into it; and as it should at all times be simmering by the fire, a good meal is always ready for any guest that may chance to come uninvited.
Noodles for Soup,—Beat up an egg and add to it as much flour as will make a very stiff dough. Roll it out in a very thin sheet, flour it and roll it up closely, as you would do a sheet of paper; then, with a sharp knife, cut it off with short rings about like cab­bage for slaw. Flour these cuttings to prevent them from adhering to each other, and then add them to your soup while it is boiling. Boil 10 minutes.
Beef Noodle Soup.—To 1 slightly beaten egg, 1 dessert spoon­ful water, a little salt, add enough flour to make a stiff dough. Work it thoroughly for 10 or 12 minutes; add flour when necessary. When soft cut off as much as is necessary at a time ; roll as thin as possi­ble, sprinkle with flour, and beginning at one side, roll it into a rather light roll; then, with a sharp knife, begin at one end and cut it into very thin slices, forming little wheels or curls. Lay them on the paste-board, and let them remain one hour to dry; then drop them into one quart of boiling stock and cook 20 minutes.