The Myrtle Reed Cook Book Part 47

AUSTRIAN VEAL SOUP

Reheat two quarts of veal stock and add one cupful each of cooked green peas and diced carrots. Thicken with b.u.t.ter and flour according to directions previously given.

CHIFFONADE SOUP

Chop fine two heads of lettuce, and fry brown in b.u.t.ter with a sliced onion. Season with salt and pepper, add six cupfuls of veal stock and one and one-half cupfuls each of peas, string beans, and asparagus tips. Simmer for forty minutes, and serve with croutons.

GREEN-PEA SOUP WITH RICE

Boil three pints of green peas with a carrot and an onion in two quarts of veal stock. Remove the onion and carrot and strain the soup through a fine sieve. Reheat, skim, season with salt, pepper, and sugar, add two cupfuls of boiled rice, and two teaspoonfuls of b.u.t.ter.

Bring to the boil and serve.

ITALIAN VEAL SOUP

Cover a large knuckle of veal with three quarts of cold water, and simmer for three hours, skimming often. Strain, add a bay-leaf, a carrot, an onion, a turnip, a blade of mace, two cloves, a stalk of celery, and a small bunch of parsley. Boil for an hour, strain, and cool. When it has jellied, measure the jelly, and reheat with an equal amount of cream. Serve with dice of fried bread.

QUICK TOMATO SOUP

Add two cupfuls of stewed tomato to four cupfuls of veal stock.

Strain, season to taste, and thicken with one tablespoonful each of b.u.t.ter and flour blended and cooked until thick in a little cold stock.

SOUP a LA d.u.c.h.eSSE

Fry in b.u.t.ter two slices of carrot and two slices of onion. Add two blades of mace, and four cupfuls of veal stock. Simmer half an hour, strain, and add two cupfuls of boiling milk. Thicken with one tablespoonful of b.u.t.ter and two of flour, blended and cooked until thick with a little of the soup, season with salt and pepper, add one-half cupful of grated cheese, reheat, and serve with croutons.

SPRING SOUP

Cook in veal stock four young carrots, four young turnips, and two leeks cut fine. Add sufficient veal stock to make the desired quant.i.ty of soup, and one cupful of fresh green peas. Boil for fifteen minutes, season to taste, and serve.

VEAL BROTH

Break up three pounds of the neck of veal, cover with three quarts of cold water, add an onion and a turnip cut fine, and a small bunch of parsley. Simmer for three hours, take out the bones, and press the rest through a sieve. Cool, skim, and reheat. Add one cupful of washed rice, and simmer until the rice is done. Serve with croutons.

VEGETABLE SOUP

Put a knuckle of veal into four quarts of water, with a tablespoonful of salt and a pod of red pepper. Simmer for three hours, skimming as needed. Add one cupful of cabbage cut fine, two cupfuls of diced potatoes, a minced carrot, three large onions, and a head of celery cut fine. Simmer until the vegetables are done.

_MISCELLANEOUS SOUPS_

I

Cut up three pounds of the s.h.i.+n of beef, and break the bones. Cover with three quarts of cold water, add half a pound of lean ham, a turnip, an onion, a carrot, a quarter of a cabbage, and three stalks of celery, all cut fine. Simmer until the meat falls from the bones, skimming when necessary. Strain, cool, skim, reheat, and serve with dice of fried bread.

II

Put into a soup-kettle the bones and tr.i.m.m.i.n.gs of a cold roast turkey, with a quarter of a pound of lean ham. Cover with cold water. Add a chopped onion, a stalk of celery, a tablespoonful of powdered sweet herbs, and pepper and salt to season. Simmer until the meat is in rags, strain, reheat, add half a can of corn, and a little of the turkey stuffing.

III

Take the bone of a rib roast of beef, the tr.i.m.m.i.n.gs of beef steak, and the bones and tr.i.m.m.i.n.gs of a cold turkey or chicken. Cover with four quarts of cold water, add two carrots, three turnips, and an onion, all cut fine, six cloves, and pepper and salt to season. Simmer for four hours, take out the bones, rub through a coa.r.s.e sieve, cool, skim, and reheat. Thicken with one tablespoonful each of b.u.t.ter and flour, blended together and rubbed smooth with a little of the soup, season to taste, and serve with croutons.

IV

Break up a knuckle of veal, add a pound of lean ham cut fine, and a tablespoonful of powdered sweet herbs. Cover with cold water, simmer for five hours, cool, skim, reheat, season, and strain. Add a pinch of ground mace, and one-quarter of a pound of broken vermicelli, which has been cooked until tender in salted water. Serve with grated Parmesan cheese.

V

Break up a beef marrow bone, and cover with cold water. Add half a carrot, two stalks of celery, and an onion, all chopped fine. Simmer until the vegetables are very soft, take out the bone, cool, skim, rub through a sieve, and reheat. Add one cupful of cold mashed potato, a tablespoonful of minced parsley, a tablespoonful of b.u.t.ter, a pinch of soda, and one teaspoonful of cornstarch rubbed smooth in a cupful of cold water. Cook and stir until it thickens, and serve immediately with croutons.

VI

Chop fine two pounds of lean beef, cover with cold water, simmer until tender, cool, skim, and reheat. Add one cupful of sherry, two tablespoonfuls of made mustard, a teaspoonful of Worcesters.h.i.+re sauce, and a grating of nutmeg. Thicken with two tablespoonfuls of b.u.t.ter, blended with one tablespoonful of flour, and rubbed smooth with a little of the soup. Stir while cooking. Add one cupful of boiling cream, season to taste, and serve.

FIFTY WAYS TO COOK Sh.e.l.l-FISH

_CLAMS_

CLAMS a LA MARQUISE

Cook a quart of opened clams with a cupful of white stock, a tablespoonful of b.u.t.ter, and pepper and mace to season. Skim out, drain, and slice the clams. In another saucepan blend together a teaspoonful each of b.u.t.ter and flour, add one cupful of the liquid, cook and stir for five minutes. Thicken with the yolks of two eggs, add the clams, and reheat. Fill small individual dishes with the mixture, sprinkle with crumbs, dot with b.u.t.ter, and bake until brown.

Sprinkle with lemon-juice just before serving.