|
Classic
Cook Books
< last page | next page >
page 18
MOCK TURTLE SOUP.
Take the upper from the lower part of a calf's head, and put both in a gallon of
water and boil till tender.
Strain the liquor, let it stand till next day, and take off the fat. Hang it
over the fire three-quarters of an hour before serving it, and season it with
salt, cloves, pepper, mace, and sweet herbs, tied in a bag. Add half a pint of
rich gravy. Darken it with browned flour or fried sugar. Then put in the yolks
of eight eggs boiled hard, the juice of two lemons, and force-meat balls. When
ready to serve, add half a pint of wine.
GUMBO SOUP.
Put a shin of veal and an old fowl into a soup-pot with two carrots, two turnips
sliced, an onion whole, and six quarts of water; let it boil gently five hours.
Take the chicken out and cut it up into small pieces; cut two onions in slices,
and fry them brown in butter, then take out the onion and put in the chicken,
and fry it brown. Put the onions into a saucepan, and shake a little flour into
the hot butter, stirring it all the time, and take care that it does not oil or
burn. Then put it in with the chicken, strain the soup into it, and let it boil
for a half-hour.
Mix three table-spoonsful of gumbo in half a pint of cold water, stir this in
the soup while the
< last page | next page >
Classic
Cook Books
|
