Soups With Meat Stock. Part 3
Description
This section is from the book "The Boston Cooking-School Cook Book", by Fannie Merritt Farmer. Also available from Amazon: Original 1896 Boston Cooking-School Cook Book.
Soups With Meat Stock. Part 3
Ox-Tail Soup
1 small ox-tail
6 cups Brown Stock
1/2 cup each, cut in fancy shapes
1/2 cup each, cut in small pieces
1/2 teaspoon salt Few grains cayenne 1/4 cup Madeira wine 1 teaspoon Worcestershire
Sauce 1 teaspoon lemon juice
Cut ox-tail in small pieces, wash, drain, sprinkle with salt and pepper, dredge with flour, and fry in butter ten minutes. Add to Brown Stock, and simmer one hour. Then add vegetables, which have been parboiled twenty minutes; simmer until vegetables are soft, add salt, cayenne, wine, Worcestershire Sauce, and lemon juice.
Scotch Soup
3 lbs. mutton from fore-quarter 2 qts. cold water 1/2 tablespoon salt 1/4 teaspoon pepper 2 slices turnip
1/2onion 1/4 cup flour
Carrot Turnip
1/4 cup, each, cut in small cubes
2 tablespoons pearl barley
Wipe meat, remove skin and fat, and cut meat in small pieces. Add water, heat gradually to boiling-point, skim, and cook slowly two hours. After cooking one hour, add salt, pepper, turnip, and onion. Strain, cool, remove fat, reheat, and thicken with flour diluted with enough cold water to pour easily. Cook carrot and turnip dice in boiling salted water until soft; drain, and add to soup. Soak barley over night, in cold water, drain, and cook in boiling salted water until soft; drain, and add to soup. If barley should be cooked in the soup, it would absorb the greater part of the stock. Barley may be omitted; in that case sprinkle with finely chopped parsley and serve with croutons.
French White Soup
4 lb. fowl Knuckle of veal 3 qts. cold water 1 onion, sliced 6 slices carrot 1/2 bay leaf 1 sprig parsley 1/2 teaspoon thyme
1/2 teaspoon peppercorns
1/2 tablespoon salt
1 tablespoon lean raw ham, finely chopped 4 tablespoons butter 3 tablespoons flour 1 cup cream Yolks 2 eggs
Wipe, clean, and disjoint fowl. Wipe veal, remove from bone, and cut in small pieces. Put meat, bone, and water in kettle, heat slowly to boiling-point, skim, and cook slowly four hours. Cook vegetables and ham in one tablespoon butter five minutes, acid to soup with peppercorns and salt, and cook one hour. Strain, cool, and remove fat. Reheat three cups stock, thicken with remaining butter and flour cooked together, and just before serving add cream and egg yolks. Garnish with one-half cup cooked green peas and Chicken Custard cut in dice.
White Soup
5 cups White Stock III 1/2 tablespoon salt 1/2 teaspoon peppercorns 1 slice onion 1 stalk celery
2 cups scalded milk
3 tablespoons butter
4 tablespoons flour Yolks 2 eggs
Salt and pepper
Add seasonings to stock, and simmer thirty minutes: strain, and thicken with butter and flour cooked together; add scalded milk. Dilute eggs, slightly beaten, with hot soup, and add to remaining soup; strain, and season with salt and pepper. Serve at once or soup will have a curdled appearance.
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