The Century Cook Book Part 17

2 sprigs of parsley.

15 peppercorns.

3 cloves.

1 inch square of cinnamon.

A little thyme.

A little marjoram.

A little summer savory.

2 bay-leaves.

Cut the beef into pieces one inch square. Remove the veal from the bone, and cut it also into small pieces. Put one tablespoonful of b.u.t.ter into a very clean soup-pot with the pieces of meat, and stir over a hot fire until the meat is browned, care being taken that it does not burn; then add one quart of water, and let it cook until a glaze has formed on the bottom of the kettle, which will take about one hour. Then add five quarts of cold water and let it come slowly to the boiling-point. Set the soup-pot back on the fire and let the soup simmer for six hours.

Remove the sc.u.m from time to time as it rises. One hour before the time for removing the soup add to it the vegetables, which have been cut fine and browned in one tablespoonful of b.u.t.ter. Add also the herbs and spices, and one tablespoonful of salt. When it has simmered six hours, strain it through a fine cloth, laid on a sieve, into an earthen bowl, and let it cool without covering. A fowl added to this receipt will give the soup a more delicate flavor. If used it should be put in the pot at the time the five quarts of water are added. The veal-bone may also go in at this time; but the soup will not be so clear if the bone is used.

If a chicken is used it may be removed from the stock when tender and used for other purposes.

FOOTNOTES:

[98-*] This receipt gives a perfectly clear brilliant soup after it is clarified. If no bones are used it can be boiled slowly without injury instead of being simmered. The stock will not always jelly.--M. R.

=OX-TAIL SOUP=

2 ox-tails.

1 onion.

1 tablespoonful of drippings or of salt pork.

4 quarts of cold water.

1 stick of celery.

1 root of parsley.

3 cloves.

6 peppercorns.

1 tablespoonful of salt.

Cut the ox-tails into pieces, separating them at the joints. Saute the onion and the ox-tails in the drippings to a delicate brown. Put the meat in the soup-pot with four quarts of cold water. Let it come to the boiling-point; add the vegetables and spices, and simmer for four hours, then add the salt. Strain, take off the grease. Select some of the pieces of ox-tail, one piece for each portion, and place them in the tureen with the soup. Ox-tails are gelatinous and make a smooth soup.

=WHITE STOCK=

1 knuckle of veal.

1 fowl.

Bouquet of herbs.

1 onion.

2 stalks of celery.

1 small turnip cut into dice.

1 small carrot cut into dice.

Cut the meat from the bone. Wash the skin of the fowl (see page 180).

Allow one quart of cold water to each pound of meat and bone. Place all in a kettle. Cover and let simmer four or five hours. Strain into an earthen bowl, and let cool uncovered.

White stock may be made of veal alone. If a fowl is used, the breast and second joints may be removed when tender, and used for other dishes (croquettes, souffle, imperiale, etc.). A part of the veal may also be removed, and used for veal loaf (see page 171).

=WHITE SOUP=

1 pint of white stock.

1 pint of milk or cream.

1 tablespoonful of b.u.t.ter.

Salt and pepper to taste.

Chicken, veal, or celery (cut into small dice), or rice.

1 tablespoonful of flour.

Put one pint of milk or cream into a double boiler; add to it one pint of white stock, and a white roux made of one tablespoonful of b.u.t.ter and one tablespoonful of flour cooked together, but not browned. Dilute the roux to smoothness with a little of the cold milk before adding it to the soup. Let it come to the boiling-point. Season to taste, and strain into the tureen; then add one tablespoonful or more of chicken breast, veal, or celery (cut into small dice), or rice. If desired, two or more of these may be used, and the yolk of a hard-boiled egg, pressed through a sieve, sprinkled over the top. This quant.i.ty gives but one quart of soup; enough to serve to four people.

=CHICKEN CONSOMMe, OR STOCK=

Place a fowl, cut into pieces, in four quarts of cold water; let come slowly to the boiling-point; then draw it to the side of range and simmer for three hours. At the end of this time add one slice of onion, two sticks of celery, one tablespoonful of salt, one saltspoonful of pepper, and simmer one or two hours longer; strain into earthen bowl, and let cool without covering.

This stock may be cleared the same as beef stock, and served in cups for luncheon. It may also be mixed with gelatine, cleared, and used for aspic, in Russian salads, jellied chicken, etc. (see page 323).

The meat from the breast and second joints may be removed from the stock-pot, when tender, and reserved for timbales, croquettes, patties, etc.

If this soup is not rich enough, it can be reduced by opening the lid of the pot, after it has simmered the required time, and allowed to boil uncovered until as rich as desired.

=PLAIN CHICKEN SOUP=

1 fowl.

4 quarts of water.

1 cupful of rice.

1 slice of onion.

2 sticks of celery.

1 sprig of parsley.

Place the fowl, cut into pieces, in a saucepan with four quarts of cold water; when it comes to the boiling-point, draw it aside and let it simmer for three hours; then add one thick slice of onion, two sticks of celery, one sprig of parsley, and one cupful of rice, and simmer for another hour; strain and let the soup stand until the grease can be taken off the top. Remove the meat, bones, and vegetables from the strainer, and press the rice through the sieve; stir this into the soup; season with salt and pepper, and heat again before serving; a little cream may also be added. This soup is also good thickened with a little roux or with corn-starch. For the latter, take two tablespoonfuls of the cold stock; stir into it one tablespoonful of corn-starch; then stir it into the soup, and let cook for ten minutes to take away the raw taste of the starch, and to make it clear. Pieces of the breast cut into dice may also be added.

=VEGETABLE SOUP=

To one quart of common stock add one pint of parboiled mixed vegetables cut into small dice. Simmer until the vegetables are tender but not pasty. Season with salt, pepper, and one teaspoonful of sugar.

Serve without straining.

=TOMATO PUReE=

Put into a granite-ware saucepan a quart of canned or of fresh tomatoes; add a pint of water or of stock;--the soup will be better if stock is used;--add also one bay-leaf, a sprig of parsley, a stick of celery, six peppercorns, and a teaspoonful of sugar; simmer until the tomato is thoroughly soft. In another saucepan put a tablespoonful of b.u.t.ter; when it is hot add a sliced onion, and fry, but not brown it; then add a tablespoonful of flour, and cook, but not brown the flour. To this roux add enough of the tomato to dilute it, and then mix it well with the rest of the tomato, and season with salt. Pa.s.s the whole through a fine sieve or strainer. Heat it again before serving, and sprinkle over the top small croutons.

=SPLIT-PEA OR BEAN SOUP=

1 cupful of split peas, or 1 cupful of dried beans.