This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
Wipe and make several gashes through the meat of a six-pound piece cut from a shin of beef. Put in kettle, add three quarts cold water, cover, heat slowly to the boiling point and let simmer six hours. Wipe, peel, and thinly slice five small onions; put in a frying pan and cook in enough butter, to prevent burning (stirring constantly) until soft. Strain stock; there should be six cups. Add two and one-half teaspoons beef extract, onions, and salt to taste. Cut stale bread in one-third-inch slices and remove crusts. Toast on both sides. Place in tureen, sprinkle with three tablespoons grated Parmesan cheese and pour soup over bread just before sending to table.
Fore quarter lamb 3 quarts cold water 1 onion 1/2 teaspoon peppercorns.
1/2 tablespoon salt 1/3 cup string beans 1/3 cup boiled rice 1/4 teaspoon celery salt.
Wipe lamb, discarding skin and fat, and cut lean meat in small pieces. Put in kettle with bones and add cold water. Cover, bring gradually to the boiling point and let simmer four hours. During the last hour of the cooking add sliced onion, peppercorns, and salt. Strain, chill, and remove fat. Heat to the boiling point and to each quart of the stock add beans, cut on the diagonal, in small pieces, rice, and celery salt.
1/2 teaspoon salt Few grains pepper 1/8 teaspoon soda.
Mix veal stock, tomato puree, and cream. Bring to the boiling point and add seasonings.
To obtain tomato puree put one-half can tomatoes in saucepan, bring to the boiling point and let simmer until reduced two-thirds; then force through a puree strainer.
1 onion, finely chopped 4 tablespoons butter 1 quart chicken stock 1/2 can okra.
2 teaspoons salt 1/4 teaspoon pepper 1/2 green pepper, finely chopped.
Cook onion with butter five minutes, stirring constantly. Add to chicken stock to which have been added remaining ingredients. Bring to the boiling point and let simmer forty minutes.
1/2 cup rice.
3 pints chicken stock.
5 canned pimientoes.
1 1/2 teaspoons salt.
1/2 teaspoon Tabasco Sauce.
1/2 cup cream.
Yolks 2 eggs.
Cook rice and stock in double boiler until rice is tender; then rub through a sieve. Add pimientos, rubbed through a sieve, salt, and Tabasco Sauce. Bring to the boiling point and add egg yolks slightly beaten and diluted with cream.
Brush one-half pound mushrooms, finely chop stems and break caps in small pieces. Add to three pints consomme, bring gradually to the boiling point and let simmer thirty minutes. Cool and then clear, using the whites and shells of two eggs. Just before serving add Madeira wine to taste.
1 cup Italian chestnuts 1 quart chicken stock.
1 1/2 cups cream 1/2 teaspoon salt.
1/8 teaspoon paprika.
Pick over, wash, and cook chestnuts in boiling water two minutes. Drain, gash, cool, and remove shells. Add stock, bring to the boiling point and let simmer until chestnuts are soft; then rub through a sieve and add remaining ingredients.
1 can peas.
2 slices onion.
1 1/2 teaspoons sugar.
3 cups chicken stock 1 tablespoon butter.
1 tablespoon flour 1 cup milk.
Few sprigs fresh mint ¾ teaspoon salt 1/8 teaspoon pepper.
1/8 cup cooked vermicelli.
Drain and rinse peas. Add onion, sugar, and chicken stock, bring to the boiling point and let simmer thirty minutes. Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, the hot stock. Again bring to the boiling point and put through a puree strainer. Add milk and, while soup is reheating, allow mint to remain in it until it has imparted a delicate flavor. Remove mint and add salt, pepper, and vermicelli.
1 quart chicken stock.
2 slices onion 2 slices carrot Bit of bay leaf Sprig of marjoram Blade mace.
1/2 teaspoon peppercorns.
2 tablespoons cornstarch.
1/2 teaspoon salt.
1/8 teaspoon pepper.
2 tablespoons lemon juice.
1 pint shrimps.
1/2 cup heavy cream.
Cook chicken stock with onion, carrot, bay leaf, marjoram, mace, peppercorns, and cornstarch twelve minutes. Strain, color with leaf green and season with salt, pepper, and lemon juice; then add shrimps cut in pieces. Reheat, add cream beaten until stiff and serve at once.
1 bunch watercress 3 cups veal stock 4½ tablespoons butter 1/3 cup flour.
1 cup heavy cream 3/4 teaspoon salt 1/8 teaspoon pepper Green coloring.
Wash, pick over, and finely chop cress. Add to stock, bring to the boiling point and let simmer ten minutes; then strain through a double thickness of cheese-cloth. Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, hot stock. Bring to the boiling point. Add cream, salt, and pepper, and color delicately, using leaf green. Serve with Toasted Triangles (see p. 77).