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Classic
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page 27
Put the four quarts of water to the veal, which should have been gashed well and
the bone broken in several places before it is put into the pot. Let it come
very slowly to the boiling point, and skim it carefully. When it boils put in
the vegetables and, just as it again boils, skim again, and then set the pot
back. Watch it for a time till you find out where it will just boil and no more.
This point is indicated by a bubble rising in the cnetre of the pot and breaking
every few seconds. This is what is meant by slow boiling; and soup of any kind,
made in this way, will have a finer flavor than if allowed to boil quickly and
be quite clear. When this has boiled five hours strain it through muslin.
While this stock is being made put into a saucepan four tablespoonfuls of flour
and four of butter. Stir them till they bubble. Let them cook together for a
minute, stirring the while. Then pour into them quickly, and still stirring, two
quarts of the hot veal stock. Let them boil together one minute. This is now
like thick, smooth, white sauce. Stir into it two quarts of boiled new milk,
and, if you have it, a pint of sweet thick cream. Stir these together, but do
not boil them. Next day make the soup boiling hot, skim it, and put into it a
can of French mushrooms with the liquor, and two teaspoonfuls of salt, and half
a teaspoonful of white pepper. Do not let it boil more than once or it may
curdle.
This will make nine pints of soup. If more is required, increase milk, butter,
and flour, etc., in the proportion of one ounce of butter and one of flour to
each quart of soup, and one quart of milk to each quart of stock.
CHICKEN CREAM SOUP.
An old chicken for soup is much the best. Cut it up into quarters, put it into a
soup kettle with half a pound of corned ham, and an onion; add four quarts of
cold water. Bring slowly to a gentle boil, and keep this up until the liquid has
diminished one-third, and the meat drops from the bones; then add half a cup of
rice. Season with salt, pepper, and a bunch of chopped parsley.
Cook slowly until the rice is tender, then the meat should be taken out. Now,
stir in two cups of rich milk thickened with a little flour. The chicken could
be fried in a spoonful of butter and a gravy made, reserving some of the white
part of the meat, chopping it and adding it to the soup.
PLAIN ECONOMICAL SOUP.
Take a cold roast-beef bone, pieces of beef-steak, the rack of a cold turkey or
chicken. Put them into a pot with three or four quarts of water, two carrots,
three turnips, one onion, a few cloves, pepper and salt. Boil the whole gently
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