Barkham Burroughs' Encyclopaedia of Astounding Facts and Useful Information Part 51

BEEF SOUP.--Cut all the lean off the shank, and with a little beef suet in the bottom of the kettle, fry it to a nice brown; put in the bones and cover with water; cover the kettle closely; let it cook slowly until the meat drops from the bones; strain through a colander and leave it in the dish during the night, which is the only way to get off all the fat. The day it is wanted for the table, fry as brown as possible a carrot, an onion, and a very small turnip sliced thin.

Just before taking up, put in half a tablespoonful of sugar, a blade of mace, six cloves, a dozen kernels of allspice, a small tablespoonful of celery seed. With the vegetables this must cook slowly in the soup an hour; then strain again for the table. If you use vermicelli or pearl barley, soak in water.

DR. LIEBIG'S BEEF TEA.--When one pound of lean beef, free from fat, and separated from the bones, in a finely-chopped state in which it is used for mince-meat, or beef-sausages, is uniformly mixed with its own weight of cold water, slowly heated till boiling, and the liquid, after boiling briskly for a minute or two, is strained through the towel from the coagulated alb.u.men and the fibrine, now become hard and h.o.r.n.y, we obtain an equal weight of the most aromatic soup, of such strength as cannot be obtained even by boiling for hours from a piece of flesh. When mixed with salt and the other additions by which soup is usually seasoned, and tinged somewhat darker by means of roasted onions, or burnt bread, it forms the very best soup which can, in any way, be prepared from one pound of flesh.

BROWN GRAVY SOUP.--Shred a small plate of onions, put some dripping into a frying-pan and fry the onions till they are of a dark brown; then, having about three pounds of beef cut up in dice, without fat or bone, brown that in a frying-pan. Now get a sauce-pan to contain about a gallon, and put in the onions and meat, with a carrot and a turnip cut small, and a little celery, if you have it; if not, add two seeds of celery; put three quarts, or three and a half quarts of water to this, and stir all together with a little pepper and salt; simmer very slowly, and skim off what rises; in three or four hours the soup will be clear. When served, add a little vermicelli, which should have previously been boiled in water; the liquid should be carefully poured off through a sieve. A large quant.i.ty may be made in the same proportions. Of course, the meat and onions must be stirred whilst frying, and constantly turned; they should be of a fine brown, not black, and celery-seed will give a flavor, it is so strong.

CARROT SOUP.--Put some beef bones, with four quarts of the liquor in which a leg of mutton or beef has been boiled, two large onions, a turnip, pepper and salt into a sauce-pan, and stew for three hours. Have ready six large carrots, sc.r.a.ped and cut thin, strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coa.r.s.e cloth, then boil the pulp with the soup, which is to be as thick as pea-soup. Use two wooden spoons to rub the carrots through. Make the soup the day before it is to be used. Add cayenne. Pulp only the red part of the carrot, and not the yellow.

CLAM SOUP.--Cut salt pork in very small squares and fry light brown; add one large or two small onions cut very fine, and cook about ten minutes; add two quarts water and one quart of raw potatoes, sliced; let it boil; then add one quart of clams. Mix one tablespoonful of flour with water, put it with one pint of milk, and pour into the soup, and let it boil about five minutes. b.u.t.ter, pepper, salt.

Worcestershire sauce to taste.

[Transcriber's Note: The original text reads 'GROUTONS']

CROUTONS.--These are simply pieces of bread fried brown and crisp, to be used in soups.

GAME SOUPS.--Cut in pieces a partridge, pheasant, or rabbit; add slices of veal, ham, onions, carrots, etc. Add a little water, heat a little on slow fire, as gravy is done; then add some good broth, boil the meat gently till it is done. Strain, and stew in the liquor what herbs you please.

GAME SOUP.--In the season for game, it is easy to have good game soup at very little expense, and very nice. Take the meat from off the bones of any cold game left, pound it in a mortar and break up the bones, and pour on them a quart of any good broth, and boil for an hour and a half. Boil and mash six turnips, and mix with the pounded meat, and then pa.s.s them through a sieve. Strain the broth, and stir in the mixture of meat and turnips which has been strained through the sieve; keep the soup-pot near the fire, but do not let it boil. When ready to dish the soup for table, beat the yolks of five eggs very lightly, and mix with them half a pint of good cream. Set the soup on to boil, and, as it boils, stir in the beaten eggs and cream, but be careful that it does not boil after they are stirred in, as the egg will curdle. Serve hot.

JULIENNE SOUP.--Put a piece of b.u.t.ter the size of an egg into the soup-kettle; stir until melted. Cut three young onions small; fry them a nice brown; add three quarts of good clear beef-stock, a little mace, pepper and salt; let it boil an hour; add three young carrots and three turnips cut small, a stalk of celery cut fine, a pint of French beans, a pint of green peas; let this boil two hours; if not a bright, clear color, add a spoonful of soy. This is a nice summer soup.

LOBSTER SOUP.--One large lobster or two small ones; pick all the meat from the sh.e.l.l and chop fine; scald one quart of milk and one pint of water, then add the lobster, one pound of b.u.t.ter, a teaspoonful of flour, and salt and red pepper to taste. Boil ten minutes and serve hot.

MOCK TURTLE SOUP.--One soup-bone, one quart of turtle beans, one large spoonful of powdered cloves, salt and pepper. Soak the beans over night, put them on with the soup-bone in nearly six quarts of water, and cook five or six hours. When half done, add the cloves, salt and pepper; when done, strain through a colander, pressing the pulp of the beans through to make the soup the desired thickness, and serve with a few slices of hard-boiled egg and lemon sliced very thin. The turtle beans are black and can only be obtained from large groce.

OYSTER SOUP.--Take one quart of water, one teacup of b.u.t.ter, one pint of milk, two teaspoons of salt, four crackers rolled fine, and one teaspoon of pepper; bring to full boiling heat as soon as possible, then add one quart of oysters; let the whole come to boiling heat quickly and remove from the fire.

OYSTER SOUP.--Pour one quart of boiling water into a skillet; then one quart of good rich milk; stir in one teacup of rolled cracker crumbs; season with pepper and salt to taste. When all come to boil, add one quart of good fresh oysters; stir well, so as to keep from scorching; then add a piece of good sweet b.u.t.ter about the size of an egg; let it boil up once, then remove from the fire immediately; dish up and send to table.

OX TAIL SOUP.--Take two ox tails and two whole onions, two carrots, a small turnip, two tablespoonfuls of flour, and a little white pepper; add a gallon of water, let all boil for two hours; then take out the tails and cut the meat into small pieces, return the bones to the pot for a short time, boil for another hour, then strain the soup, and rinse two spoonfuls of arrow-root to add to it with the meat cut from the bones, and let all boil for a quarter of an hour.

SCOTCH BROTH.--Take one-half teacup barley, four quarts cold water; bring this to the boil and skim; now put in a neck of mutton and boil again for half an hour, skim well the sides of the pot also; have ready two carrots, one large onion, a small head of cabbage, one bunch parsley, one sprig of celery top; chop all these fine, add your chopped vegetables, pepper and salt to taste. This soup takes two hours to cook.

SOUP AND BOUILLE.--Stew a brisket of beef with some turnips, celery, leeks and onions, all finely cut. Put the pieces of beef into the pot first, then the roots, and half a pint of beef gravy, with a few cloves. Simmer for an hour. Add more beef gravy, and boil gently for half an hour.

ROYAL SOUP.--Take a scrag or knuckle of veal, slices of undressed gammon of bacon, onions, mace, and a small quant.i.ty of water; simmer till very strong, and lower it with a good beef broth made the day before, and stewed till the meat is done to rags. Add cream, vermicelli, almonds and a roll.

VARIOUS SOUPS.--Good soups may be made from fried meats, where the fat and gravy are added to the boiled barley; and for that purpose, fat beef steaks, pork steaks, mutton chops, etc. should be preferred, as containing more of the nutritious principle. When nearly done frying, add a little water, which will produce a gravy to be added to the barley broth; a little wheat flour should be dredged in also; a quant.i.ty of onions, cut small, should also be fried with the fat, which gives the soup a fine flavor, a.s.sisted by seasoning, etc.

Soups may be made from broiled meats. While the fat beef steak is doing before the fire, or mutton chop, etc., save the drippings on a dish, in which a little flour, oatmeal, with cut onions, etc., are put.

GRAND CONSOMME SOUP.--Put into a pot two knuckles of veal, a piece of a leg of beef, a fowl, or an old c.o.c.k, a rabbit, or two old partridges; add a ladleful of soup, and stir it well; when it comes to a jelly, put in a sufficient quant.i.ty of stock, and see that it is clear; let it boil, skimming and refreshing it with water; season it as the above; you may add, if you like, a clove of garlic; let it then boil slowly or simmer four or five hours; put it through a towel, and use it for mixing in sauces or clear soups.

JULIENNE SOUP.--Take some carrots and turnips, and turn them riband-like; a few heads of celery, some leeks and onions, and cut them in lozenges, boil them till they are cooked, then put them into clear gravy soup. Brown thickening.--N.B. You may, in summer time, add green peas, asparagus tops, French beans, some lettuce or sorrel.

SOUP AND SOUPS.--It is not at all necessary to keep a special fire for five hours every day in order to have at dinner a first course of soup. Nor need a good, savory, nutritious soup for a family of five cost more than 10 cents. There is no use hurling any remarks about "swill-pails." Every housekeeper who knows anything of her kitchen and dining-room affairs, knows there are usually nice clean fragments of roasts and broils left over, and that broth in which lamb, mutton, beef, and fowls have been boiled is in existence, and that twice a week or so there is a bowl of drippings from roasted meats. All these when simmered with rice, macaroni, or well-chosen vegetables, and judiciously seasoned, make good soups, and can be had without a special fire, and without sending to the butcher's for special meats.

We name a few of the soups we make, and beg leave to add that they are pretty well received. We make them in small quant.i.ties, for n.o.body with three additional courses before him wants to eat a _quart_ of soup, you know!

1.--One pint of good gravy, three cups boiling water, a slice of turnip, and half an onion cut in small bits, two grated crackers.

Simmer half an hour.

2.--On ironing day cut off the narrow ends from two or three sirloin steaks, chop them into morsels and put in a stewpan with a little salt, a tablespoonful of rice and a pint of cold water, and simmer slowly for three hours. Then add water enough to make a quart of soup, a tablespoonful of tomato catsup, and a little browned flour mixed with the yolk of an egg.

3.--Pare and slice very thin four good sized potatoes, pour over them two cups of boiling water, and simmer gently until the potatoes are dissolved. Add salt, a lump of nice b.u.t.ter, and a pint of sweet milk with a dust of pepper. Let it boil up once, and serve. You wouldn't think it, but it is real good, and children cry for it.

4.--One pint meat broth, one pint boiling water, slice in an onion, or a parsnip, or half a turnip--or all three if liked--boil until the vegetables are soft, add a little salt if needed, and a tablespoonful of Halford sauce.

5.--Let green corn, in the time of green corn, be grated, and to a pint of it put a pint of rich milk, a pint of water, a little b.u.t.ter, salt and pepper. Boil gently for fifteen or twenty minutes.

SPLIT PEA SOUP.--Take beef bones or any cold meats, and two pounds of corned pork; pour on them a gallon of hot water, and let them simmer three hours, removing all the sc.u.m. Boil one quart of split peas two hours, having been previously soaked, as they require much cooking: strain off the meat and mash the peas into the soup; season with black pepper, and let it simmer one hour; fry two or three slices of bread a nice brown, cut into slices and put into the bottom of the tureen, and on them pour the soup.

TOMATO SOUP.--Boil chicken or beef four hours; then strain; add to the soup one can of tomatoes and boil one hour. This will make four quarts of soup.

TOMATO SOUP WITHOUT MEAT.--One quart of tomatoes, one quart of water, one quart of milk. b.u.t.ter, salt and pepper to taste. Cook the tomatoes thoroughly in the water, have the milk scalding (over water to prevent scorching). When the tomatoes are done add a large teaspoonful of salaratus, which will cause a violent effervescence. It is best to set the vessel in a pan before adding it to prevent waste. When the commotion has ceased add the milk and seasoning. When it is possible it is best to use more milk than water, and cream instead of b.u.t.ter.

The soup is eaten with crackers and is by some preferred to oyster soup. This recipe is very valuable for those who keep abstinence days.

TURKEY SOUP.--Take the turkey bones and cook for one hour in water enough to cover them; then stir in a little dressing and a beaten egg.

Take from the fire, and when the water has ceased boiling add a little b.u.t.ter with pepper and salt.

VEAL GRAVY.--Put in the stewpan bits of lard, then a few thin slices of ham, a few bits of b.u.t.ter, then slices of fillet of veal, sliced onions, carrots, parsnips, celery, a few cloves upon the meat, and two spoonfuls of broth; set it on the fire till the veal throws out its juices; then put it on a stronger fire till the meat catches to the bottom of the pan, and is brought to a proper color; then add a sufficient quant.i.ty of light broth, and simmer it upon a slow fire till the meat is well done. A little thyme and mushrooms may be added.

Skim and sift it clear for use.

VEAL SOUP.--To a knuckle of veal of 6 pounds, put 7 or 9 quarts of water; boil down one-half; skim it well. This is better to do the day before you prepare the soup for the table. Thicken it by rubbing flour, b.u.t.ter, and water together. Season with salt and mace. When done [Transcriber's Note: The original text reads 'and'] add one pint new milk; let it just come to a boil; then pour into a soup dish, lined with macaroni well cooked.

VEGETABLE SOUP.--Pare and slice five or six cuc.u.mbers; and add to these as many cos lettuces, a sprig or two of mint, two or three onions, some pepper and salt, a pint and a half of young peas and a little parsley. Put these, with half a pound of fresh b.u.t.ter, into a saucepan, to stew in their own liquor, near a gentle fire, half an hour, then pour two quarts of boiling water to the vegetables, and stew them two hours; rub down a little flour into a teacupful of water, boil it with the rest twenty minutes, and serve it.

VERMICELLI SOUP.--Boil tender 1/2 lb. of vermicelli in a quart of rich gravy; take half of it out, and add to it more gravy; boil till the vermicelli can be pulped through a sieve. To both put a pint of boiling cream, a little salt, and 1/4 lb. of Parmesan cheese. Serve with rasped bread. Add two or three eggs, if you like.

BROWN VERMICELLI SOUP.--Is made in the same manner, leaving out the eggs and cream, and adding one quart of strong beef gravy.

HOW TO COOK VEGETABLES

HOW TO BOIL ARTICHOKES.--If the artichokes are very young, about an inch of the stalk can be left; but should they be full grown, the stalk must be cut quite close. Wash them well and put them into strong salt and water to soak for a couple of hours. Pull away a few of the lower leaves, and snip off the points of all. Fill a saucepan with water, throw some salt into it, let it boil up, and then remove the sc.u.m from the top; put the artichokes in, with the stalks upward, and let them boil until the leaves can be loosened easily; this will take from thirty to forty minutes, according to the age of the artichokes.

The saucepan should not be covered during the time they are boiling.

Rich, melted b.u.t.ter is always sent to the table with them.

NEW MODE TO DRESS ASPARAGUS.--Sc.r.a.pe the gra.s.s, tie it up in bundles, and cut the ends off an even length. Have ready a saucepan, with boiling water, and salt in proportion of a heaped saltspoonful to a quart of water. Put in the gra.s.s, standing it on the bottom with the green heads out of the water, so that they are not liable to be boiled off. If the water boils too fast, dash in a little cold water. When the gra.s.s has boiled a quarter of an hour it will be sufficiently done; remove it from the saucepan, cut off the ends down to the edible part, arrange it on a dish in a round pyramid, with the heads toward the middle of the dish, and boil some eggs hard; cut them in two, and place them round the dish quite hot. Serve melted b.u.t.ter in a sauce-tureen; and those who like it rub the yoke of a hard egg into the b.u.t.ter, which makes a delicious sauce to the asparagus.

HOW TO BOIL ASPARAGUS.--Sc.r.a.pe the asparagus; tie them in small bunches; boil them in a large pan of water with salt in it; before you dish them up toast some slices of bread, and then dip them in the boiling water; lay the asparagus on the toasts; pour on them rich melted b.u.t.ter, and serve hot.

RAGOUT OF ASPARAGUS.--Cut small asparagus like green peas; the best method is to break them off first; then tie them in small bunches to cut, boil them till half done; then drain them, and finish with b.u.t.ter, a little broth, herbs, two cloves, and a sprig of savory. When done, take out the cloves, herbs, etc., mix two yolks of eggs, with a little flour, and broth, to garnish a first course dish. But if you intend to serve it in a second course mix cream, a little salt, and sugar.

FRENCH BEANS, A LA CREME.--Slice the beans and boil them in water with salt. When soft, drain. Put into a stewpan two ounces of fresh b.u.t.ter, the yolks of three eggs, beaten up into a gill of cream, and set over a slow fire. When hot, add a spoonful of vinegar, simmer for five minutes.