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Page 39
CLEAR OR AMBER SOUP.
This soup needs careful attention. It may be made of beef alone, but, if
desired very rich for a special dinner, requires the addition of either a
chicken or a knuckle of veal. Allow, then, for the best soup, a
soup-bone,--the shin of beef being most desirable,--weighing from two to
three pounds; a chicken; a slice of fat ham; two onions, each stuck with
three cloves; one small carrot and parsnip; one stalk of celery; one
tablespoonful of salt; half a saltspoonful of pepper; and four quarts of
cold water.
Cut all the meat from the beef bone in small pieces; slice the onions; fry
the ham (or, if preferred, a thick slice of salt pork weighing not less
than two ounces); fry the onions a bright brown in this fat; add the
pieces of beef, and brown them also. Now put all the materials, bones
included, into the soup-kettle; add the cold water, and let it very
gradually come to a boil. Skim with the utmost care, and then boil slowly
and steadily for not less than five hours, six or even seven being
preferable. Strain, and set in a cold place. Next day remove the fat, and
put the soup on the fire one hour before it will be wanted. Break the
white and shell of an egg into a bowl; add a spoonful of cold water, and
beat a moment; add a little of the hot soup, that the white may mix more
thoroughly with the soup, and then pour it into the kettle. Let all boil
slowly for ten minutes; then strain, either through a jelly-bag, or
through a thick cloth laid in a sieve or colander. Do not stir, as this
would cloud the soup; and, if not clear and sparkling, strain again.
Return to the fire, and heat to boiling-point, putting a lemon cut in thin
slices, and, if liked, a glass of sherry, into the tureen before serving.
A poached egg, or a boiled egg from which the shell has been peeled, is
often served with each plate of this soup, which must be clear to deserve
its name.
WHITE SOUP.
Veal or chicken must be used for this soup; and the stock must always be
prepared the day beforehand, having been flavored with two chopped onions
and a cup of cut celery, or celery-seed and other seasoning, in the
proportions already given. On the day it is to be used, heat a quart of
milk; stir one tablespoonful of butter to a cream; add a heaping
tablespoonful of flour or corn-starch, a saltspoonful of mace, and the
same amount of white pepper. Stir into the boiling milk, and add to the
soup. Let all boil a moment, and then pour into the tureen. Three eggs,
beaten very light and stirred into the hot milk without boiling, make a
still richer soup. The bones of cold roast chicken or turkey may be used
in this way; and the broth of any meat, if perfectly clear, can serve as
foundation, though veal or chicken is most delicate.
MOCK TURTLE SOUP.
A calf's head is usually taken for this soup; but a set of calf's feet and
a pound of lean veal answer equally well. In either case, boil the meat in
four quarts of water for five hours, reducing the amount to two quarts,
and treating as stock for clear soup.
Remove all fat, and put on the fire next day, half an hour before dinner,
seasoning it with a saltspoonful each of mace, powdered thyme, or sweet
marjoram and clove. Melt a piece of butter the size of a walnut in a small
saucepan; add a heaping tablespoonful of flour, and stir both till a
bright brown. Add soup till a smooth thickening is made, and pour it into
the soup-kettle. Cut about half a pound of the cold meat into small square
pieces,--_dice_ they are called,--and put into the tureen. Make forcemeat
balls by chopping a large cup of meat very fine; season with a
saltspoonful each of pepper and thyme; mix in the yolk of a raw egg; make
into little balls the size of a hickory-nut, and fry brown in a little
butter. Squeeze the juice of half a lemon into the tureen with (or
without) a wine-glass of sherry. Pour in the soup, and serve. If egg-balls
are desired, make them of the yolks of two hard-boiled eggs rubbed fine.
Add the yolk of a raw egg, a tablespoonful of melted butter, a saltspoon
of salt and half a one of pepper, and flour enough to make a dough which
can be easily handled. Roll out; cut into little dice, and make each into
a ball by rolling between the palms of the hands. Boil five minutes in the
soup.
MUTTON BROTH.
Prepare and boil as directed for stock. The broth from a boiled leg of
mutton can be used, or any cheap pieces and trimmings from chops. One
small turnip and an onion will give flavoring enough. On the day it is to
be used, add to two quarts of broth half a cup of rice, and boil for half
an hour.
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