|
Classic
Cook Books
< last page | next page >
page 32
fire, till it boils, then place it on a corner of the fire, and let it simmer
twenty minutes; add one tablespoonful of currie powder, and one tablespoonful of
flour; mix the whole well together, and let it boil three minutes; pass it
through a colander; serve with pieces of roast chicken in it; add boiled rice in
a separate dish. It must be of good yellow color, and not too thick. If you find
it too thick, add a little boiling water and a teaspoonful of sugar. Half veal
and half chicken answers as well.
A dish of rice, to be served separately with this soup, must be thus prepared:
put three pints of water in a sauce-pan and one tablespoonful of salt; let this
boil. Wash well, in three waters, half a pound of rice; strain it, and put it
into the boiling water in sauce-pan. After it has come to the boil--which it
will do in about two minutes--let it boil twenty minutes; strain it through a
colander, and pour over it two quarts of cold water. This will separate the
grains of rice. Put it back in the sauce-pan, and place it near the fire until
hot enough to send to the table. This is also the proper way to boil rice for
curries. If these directions are strictly carried out every grain of the rice
will separate, and be thoroughly cooked.
MOCK TURTLE SOUP, OF CALF'S HEAD.
Scald a well-cleansed calf's head, remove the brain, tie it up in a cloth, and
boil an hour, or until the meat will easily slip from the bone; take out, save
the broth; cut it in small, square pieces, and throw them into cold water; when
cool, put it in a stewpan, and cover with some of the broth; let it boil until
quite tender, and set aside.
In another stewpan melt some butter, and in it put a quarter of a pound of lean
ham, cut small, with fine herbs to taste; also parsley and one onion; add about
a pint of the broth; let it simmer for two hours, and then dredge in a small
quantity of flour; now add the remainder of the broth, and a quarter bottle of
Madeira or sherry; let all stew quietly for ten minutes and rub it through a
medium sieve; add the calf's head, season with a very little cayenne pepper, a
little salt, the juice of one lemon, and if desired, a quarter teaspoonful
pounded mace and a dessert-spoon sugar.
Having previously prepared force-meat balls, add them to the soup, and five
minutes after serve hot.
GREEN TURTLE SOUP.
One turtle, two onions, a bunch of sweet herbs, juice of one lemon, five quarts
of water, a glass of Madeira.
< last page | next page >
Classic
Cook Books
|
