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Classic
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page 212
in a mortar, having added to it a piece of calfs shoulder. All the butter in
which the chickens were fried, is now to be boiled with an onion, a celery, 2
carrots and some white pepper; let it boil 2 hours. Then strain it and skim off
the fat; salt and season to suit, Cut square pieces of the chickens breasts and
put them in the soup bowl. Add 2 yolks, if you wish, and then serve.
Cabbage soup.
Place over the fire 1/2 a pound pork and an onion, both cut in pieces; in
another pan, melt 1/2 pound butter over a slow fire for 10 minutes. Previous to
this boil 5 heads of Brussel cabbage; squeeze and chop them and add them to the
pork, to be boiled for 5 minutes. Then stir into it 2 tablespoons of flour, then
a gallon bouillon, and a quart milk. Add sugar, pepper and salt; then strain,
skim, and serve.
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