SOUPS WITH MEAT STOCK

Brown Soup Stock

6 lbs. shin of beef
3 quarts cold water
½ teaspoon peppercorns
6 cloves
½ bay leaf
3 sprigs thyme
1 sprig marjoram
2 sprigs parsley
Carrot½ cup each, cut in dice
Turnip
Onion
Celery
1 tablespoon salt

Wipe beef, and cut the lean meat in inch cubes. Brown one-third of meat in hot frying-pan in marrow from a marrow-bone. Put remaining two-thirds with bone and fat in soup kettle, add water, and let stand for thirty minutes. Place on back of range, add browned meat, and heat gradually to boiling-point. As scum rises it should be removed. Cover, and cook slowly six hours, keeping below boiling-point during cooking. Add vegetables and seasonings, cook one and one-half hours, strain, and cool as quickly as possible.

Bouillon

5 lbs. lean beef from middle of round
2 lbs. marrow-bone
3 quarts cold water
1 teaspoon peppercorns
1 tablespoon salt
Carrot⅓ cup each, cut in dice
Turnip
Onion
Celery

Wipe, and cut meat in inch cubes. Put two-thirds of meat in soup kettle, and soak in water thirty minutes. Brown remainder in hot frying-pan with marrow from marrow-bone. Put browned meat and bone in kettle. Heat to boiling-point; skim thoroughly, and cook at temperature below boiling-point five hours. Add seasonings and vegetables, cook one hour, strain, and cool. Remove fat, and clear. Serve in bouillon cups.

Tomato Bouillon with Oysters

1 can tomatoes

1½ quarts bouillon

1 tablespoon chopped onion

½ bay leaf

6 cloves

½ teaspoon celery seed

½ teaspoon peppercorns

1 pint oysters

Mix all ingredients except oysters, and boil twenty minutes. Strain, cool, and clear. Add parboiled oysters, and serve in bouillon cups with small croûtons.

Iced Bouillon

Flavor bouillon with sherry or Madeira wine, and serve cold.

Macaroni Soup

1 quart Brown Soup Stock

¼ cup macaroni, broken in half-inch pieces

Salt

Pepper

Cook macaroni in boiling salted water until soft. Drain, and add to stock heated to boiling-point. Season with salt and pepper. Spaghetti or other Italian pastas may be substituted for macaroni.

Tomato Soup with Stock

1 quart Brown Soup Stock
1 can tomatoes
½ teaspoon peppercorns
1 small bay leaf
3 cloves
3 sprigs thyme
4 tablespoons butter
⅓ cup flour
Onion¼ cup each, cut in dice
Carrot
Celery
Raw ham
Salt
Pepper

Cook onion, carrot, celery, and ham in butter five minutes, add flour, peppercorns, bay leaf, cloves, and thyme, and cook three minutes; then add tomatoes, cover, and cook slowly one hour. When cooked in oven it requires less watching. Rub through a strainer, add hot stock, and season with salt and pepper.

Turkish Soup

5 cups Brown Soup Stock

¼ cup rice

1½ cups stewed and strained tomatoes

Bit of bay leaf

2 slices onion

10 peppercorns

¼ teaspoon celery salt

2 tablespoons butter

1½ tablespoons flour

Cook rice in Brown Stock until soft. Cook bay leaf, onion, peppercorns, and celery salt with tomatoes thirty minutes. Combine mixtures, rub through sieve, and bind with butter and flour cooked together. Season with salt and pepper if needed.

Creole Soup

1 quart Brown Soup Stock

1 pint tomatoes

3 tablespoons chopped green peppers

2 tablespoons chopped onion

¼ cup butter

⅓ cup flour

Salt

Pepper

Cayenne

2 tablespoons grated horseradish

1 teaspoon vinegar

¼ cup macaroni rings

Cook pepper and onion in butter five minutes. Add flour, stock, and tomatoes, and simmer fifteen minutes. Strain, rub through sieve, and season highly with salt, pepper, and cayenne. Just before serving add horseradish, vinegar, and macaroni previously cooked and cut in rings.

Julienne Soup

To one quart clear Brown Soup Stock, add one-fourth cup each carrot and turnip, cut in thin strips one and one-half inches long, previously cooked in boiling salted water, and two tablespoons, each, cooked peas and string beans. Heat to boiling-point.

Dinner Soup

3½ lbs. lean beef from round
2 lbs. marrow-bone
2 qts. cold water
1 can tomatoes
1 teaspoon peppercorns
1 tablespoon salt
1 tablespoon lean raw ham, finely chopped
2 tablespoons butter
Carrot⅓ cup, each
Turnip
Onioncut in small pieces
Celery
1 sprig parsley
½ bay leaf

Wipe meat and cut in inch cubes. Put one-half in kettle with marrow-bone, water, and tomatoes. Brown remaining half in hot frying-pan with some marrow from bone, then turn into kettle. Heat slowly to boiling-point, and cook at temperature just below boiling-point five hours.

Cook ham and vegetables with butter five minutes, then add to soup with peppercorns, salt, parsley, and bay leaf. Cook one and one-half hours, strain, cool quickly, remove fat, and clear.

Bortchock Soup

6 lbs. shin of beef

3 qts. cold water

1 cup carrot cubes

½ cup sliced onion

6 cloves

1 allspice berry

2 sprigs parsley

2 stalks celery

1 beet finely cut

1 tablespoon salt

1 teaspoon peppercorns

2 tablespoons butter

Prepare and cook beef same as for Bouillon. Cook vegetables in butter five minutes; then add to soup with remaining seasonings. Cook one and one-half hours, strain, cool quickly, remove fat, and clear. When ready to clear, add one cup finely chopped raw beet and one-fourth cup vinegar. Select red beets for this soup, and serve as soon as possible after clearing, otherwise it will lose its bright red color, which makes the dish especially appropriate for an American Beauty Dinner.

Ox-tail Soup

1 small ox-tail
6 cups Brown Stock
Carrot½ cup each, cut in fancy shapes
Turnip
Onion½ cup each, cut in small pieces
Celery
½ teaspoon salt
Few grains cayenne
¼ cup Madeira wine
1 teaspoon Worcestershire Sauce
1 teaspoon lemon juice

Cut ox-tail in small pieces, wash, drain, sprinkle with salt and pepper, dredge with flour, and fry in butter ten minutes. Add to Brown Stock, and simmer one hour. Then add vegetables, which have been parboiled twenty minutes; simmer until vegetables are soft, add salt, cayenne, wine, Worcestershire Sauce, and lemon juice.

Scotch Soup

3 lbs. mutton from fore-quarter
2 qts. cold water
½ tablespoon salt
¼ teaspoon pepper
2 slices turnip
½ onion
¼ cup flour
Carrot¼ cup, each, cut in small cubes
Turnip
2 tablespoons pearl barley

Wipe meat, remove skin and fat, and cut meat in small pieces. Add water, heat gradually to boiling-point, skim, and cook slowly two hours. After cooking one hour, add salt, pepper, turnip, and onion. Strain, cool, remove fat, reheat, and thicken with flour diluted with enough cold water to pour easily. Cook carrot and turnip dice in boiling salted water until soft; drain, and add to soup. Soak barley over night, in cold water, drain, and cook in boiling salted water until soft; drain, and add to soup. If barley should be cooked in the soup, it would absorb the greater part of the stock. Barley may be omitted; in that case sprinkle with finely chopped parsley and serve with croûtons.

White Soup Stock I

3 lbs. knuckle of veal

1 lb. lean beef

3 quarts boiling water

1 onion

6 slices carrot

1 large stalk celery

½ teaspoon peppercorns

½ bay leaf

2 sprigs thyme

2 cloves

French Chef

Wipe veal, remove from bone, and cut in small pieces; cut beef in pieces, put bone and meat in soup kettle, cover with cold water, and bring quickly to boiling-point; drain, throw away the water. Wash thoroughly bones and meat in cold water; return to kettle, add vegetables, seasonings, and three quarts boiling water. Boil three or four hours; the stock should be reduced one half.

White Soup Stock II

4 lbs. knuckle of veal

2 quarts cold water

1 tablespoon salt

½ teaspoon peppercorns

1 onion

2 stalks celery

Blade of mace

Wipe meat, remove from bone, and cut in small pieces. Put meat, bone, water, and seasonings in kettle. Heat gradually to boiling-point, skimming frequently. Simmer four or five hours, and strain. If scum has been carefully removed, and soup is strained through double thickness of cheese-cloth, stock will be quite clear.

White Soup Stock III

The water in which a fowl or chicken is cooked makes White Stock.

Chicken Soup with Wine

3 lb. fowl

2 quarts cold water

2 slices carrot

1 tablespoon salt

½ teaspoon peppercorns

1 onion, sliced

2 stalks celery

Bit of bay leaf

2 tablespoons Sauterne wine

1 teaspoon beef extract

1 cup cream

Salt

Pepper

Wipe and cut up fowl. Cover with water, and add carrot, salt, peppercorns, onion, celery, and bay leaf. Bring quickly to boiling-point, then let simmer until meat is tender. Remove meat and strain stock. Chill, remove fat, reheat, and add wine, beef extract, and cream. Season with salt and pepper.

French White Soup

4 lb. fowl

Knuckle of veal

3 qts. cold water

1 onion, sliced

6 slices carrot

½ bay leaf

1 sprig parsley

½ teaspoon thyme

½ teaspoon peppercorns

½ tablespoon salt

1 tablespoon lean raw ham, finely chopped

4 tablespoons butter

3 tablespoons flour

1 cup cream

Yolks 2 eggs

Wipe, clean, and disjoint fowl. Wipe veal, remove from bone, and cut in small pieces. Put meat, bone, and water in kettle, heat slowly to boiling-point, skim, and cook slowly four hours. Cook vegetables and ham in one tablespoon butter five minutes, add to soup with peppercorns and salt, and cook one hour. Strain, cool, and remove fat. Reheat three cups stock, thicken with remaining butter and flour cooked together, and just before serving add cream and egg yolks. Garnish with one-half cup cooked green peas and Chicken Custard cut in dice.

White Soup

5 cups White Stock III

½ tablespoon salt

½ teaspoon peppercorns

1 slice onion

1 stalk celery

2 cups scalded milk

3 tablespoons butter

4 tablespoons flour

Yolks 2 eggs

Salt and pepper

Add seasonings to stock, and simmer thirty minutes; strain, and thicken with butter and flour cooked together; add scalded milk. Dilute eggs, slightly beaten, with hot soup, and add to remaining soup; strain, and season with salt and pepper. Serve at once or soup will have a curdled appearance.

Chicken Soup

6 cups White Stock III

1 tablespoon lean raw ham, finely chopped

6 slices carrot, cut in cubes

2 stalks celery

½ bay leaf

¼ teaspoon peppercorns

1 sliced onion

⅓ cup hot boiled rice

Add seasonings to stock, heat gradually to boiling-point, and boil thirty minutes; strain, and add rice.

Turkey Soup

Break turkey carcass in pieces, removing all stuffing; put in kettle with any bits of meat that may have been left over. Cover with cold water, bring slowly to boiling-point, and simmer two hours. Strain, remove fat, and season with salt and pepper. One or two outer stalks of celery may be cooked with carcass to give additional flavor.

Hygienic Soup

6 cups White Stock III

¼ cup oatmeal

2 cups scalded milk

2 tablespoons butter

2 tablespoons flour

Salt and pepper

Heat stock to boiling-point, add oatmeal, and boil one hour; rub through sieve, add milk, and thicken with butter and flour cooked together. Season with salt and pepper.

Farina Soup

4 cups White Stock III

¼ cup farina

2 cups scalded milk

1 cup cream

Few gratings of nutmeg

Salt and pepper

Heat stock to boiling-point, add farina, and boil fifteen minutes; then add milk, cream, and seasonings.

Spring Soup

1 quart White Stock I or II

1 large onion thinly sliced

3 tablespoons butter

½ cup stale baker’s bread

1 cup milk

1 cup cream

2 tablespoons flour

Salt and pepper

Cook onion fifteen minutes in one tablespoon butter; add to stock, with bread broken in pieces. Simmer one hour; rub through sieve. Add milk, and bind with remaining butter and flour cooked together; add cream, and season.

Duchess Soup

4 cups White Stock III

2 slices carrot, cut in cubes

2 slices onion

2 blades mace

½ cup grated mild cheese

⅓ cup butter

¼ cup flour

1 teaspoon salt

⅛ teaspoon pepper

2 cups scalded milk

Cook vegetables three minutes in one and one-half tablespoons butter, then add stock and mace; boil fifteen minutes, strain, and add milk. Thicken with remaining butter and flour cooked together; add salt and pepper. Stir in cheese, and serve as soon as cheese is melted.

Potage à la Reine

4 cups White Stock III

½ teaspoon peppercorns

1 stalk celery

1 slice onion

½ tablespoon salt

Yolks 3 “hard-boiled” eggs

⅓ cup cracker crumbs

Breast meat from a boiled chicken

2 cups scalded milk

½ cup cold milk

3 tablespoons butter

3 tablespoons flour

Cook stock with seasonings twenty minutes. Rub yolks of eggs through sieve. Soak cracker crumbs in cold milk until soft; add to eggs. Chop meat and rub through sieve; add to egg and cracker mixture. Then pour milk on slowly, and add to strained stock; boil three minutes. Bind with butter and flour cooked together.

Royal Soup

1 cup stale bread crumbs

½ cup milk

Yolks 3 “hard-boiled” eggs

Breast meat from a boiled chicken

Salt and pepper

1½ cups scalded milk

3½ cups White Stock III

2½ tablespoons butter

2½ tablespoons flour

Soak bread crumbs in milk, add yolks of eggs rubbed through a sieve and chicken meat also rubbed through a sieve. Add gradually milk, and chicken stock highly seasoned. Bind with butter and flour cooked together, and season with salt and pepper.

St. Germain Soup

3 cups White Stock I, II, or III

1 can Marrowfat peas

1 cup cold water

½ onion

Bit of bay leaf

Sprig of parsley

Blade of mace

2 teaspoons sugar

1 teaspoon salt

⅛ teaspoon pepper

2 tablespoons butter

2 tablespoons corn-starch

1 cup milk

Drain and rinse peas, reserving one-third cup; put remainder in cold water with seasonings, and simmer one-half hour; rub through sieve and add stock. Bind with butter and corn-starch cooked together; boil five minutes. Add milk and reserved peas.

Imperial Soup

4 cups White Stock III

2 cups stale bread crumbs

2 stalks celery, broken in pieces

2 slices carrot, cut in cubes

1 small onion

3 tablespoons butter

Sprig of parsley

2 cloves

½ teaspoon peppercorns

Bit of bay leaf

Blade of mace

1 teaspoon salt

½ breast boiled chicken

⅓ cup blanched almonds

1 cup cream

½ cup milk

2 tablespoons flour

Cook celery, carrot, and onion in one tablespoon butter five minutes; tie in cheese-cloth with parsley, cloves, peppercorns, bay leaf, and mace; add to stock with salt and bread crumbs, simmer one hour, remove seasonings, and rub through a sieve. Chop chicken meat and rub through sieve; pound almonds to a paste, add to chicken, then add cream. Combine mixtures, add milk, reheat, and bind with remaining butter and flour cooked together.

Veal and Sago Soup

2½ lbs. lean veal

3 quarts cold water

¼ lb. pearl sago

2 cups scalded milk

Yolks 4 eggs

Salt and pepper

Order meat from market, very finely chopped. Pick over and remove particles of fat. Cover meat with water, bring slowly to boiling-point, and simmer two hours, skimming occasionally; strain and reheat. Soak sago one-half hour in enough cold water to cover, stir into hot stock, boil thirty minutes, and add milk; then pour mixture slowly on yolks of eggs, slightly beaten. Season with salt and pepper.

Asparagus Soup

3 cups White Stock II or III

1 can asparagus

2 cups cold water

1 slice onion

¼ cup butter

¼ cup flour

2 cups scalded milk

Salt and pepper

Drain and rinse asparagus, reserve tips, and add stalks to cold water; boil five minutes, drain, add stock, and onion; boil thirty minutes, rub through sieve, and bind with butter and flour cooked together. Add salt, pepper, milk, and tips.

Cream of Celery Soup

2 cups White Stock II or III

3 cups celery, cut in inch pieces

2 cups boiling water

1 slice onion

2 tablespoons butter

3 tablespoons flour

2 cups milk

1 cup cream

Salt

Pepper

Parboil celery in water ten minutes; drain, add stock, cook until celery is soft, and rub through sieve. Scald onion in milk, remove onion, add milk to stock, bind, add cream, and season with salt and pepper.

Spinach Soup

4 cups White Stock II or III

2 quarts spinach

3 cups boiling water

2 cups milk

¼ cup butter

⅓ cup flour

Salt

Pepper

Wash, pick over, and cook spinach thirty minutes in boiling water to which has been added one-fourth teaspoon powdered sugar and one-eighth teaspoon of soda; drain, chop, and rub through sieve; add stock, heat to boiling-point, bind, add milk, and season with salt and pepper.

Cream of Lettuce Soup

2½ cups White Stock II or III

2 heads lettuce finely cut

2 tablespoons rice

½ cup cream

¼ tablespoon onion, finely chopped

1 tablespoon butter

Yolk 1 egg

Few grains nutmeg

Salt

Pepper

Cook onion five minutes in butter, add lettuce, rice, and stock. Cook until rice is soft, then add cream, yolk of egg slightly beaten, nutmeg, salt, and pepper. Remove outer leaves from lettuce, using only tender part for soup.

Mushroom Soup

½ lb. mushrooms

4 cups White Stock III

¼ cup pearl sago

1 cup boiling water

1 cup heavy cream

Yolks 2 eggs

Salt and pepper

Clean and chop mushrooms, and add to stock. Cook twenty minutes and rub through a sieve. Cook sago in boiling water thirty minutes, add to stock, and as soon as boiling-point is reached, season with salt and pepper; then add cream and yolks of eggs.

Cream of Mushroom Soup

½ lb. mushrooms

4 cups White Stock III

1 slice onion

¼ cup butter

¼ cup flour

1 cup cream

Salt

Pepper

2 tablespoons Sauterne

Chop mushrooms, add to White Stock with onion, cook twenty minutes, and rub through a sieve. Reheat, bind with butter and flour cooked together, then add cream and salt and pepper to taste. Just before serving add wine.

Cream of Watercress Soup

2 cups White Stock I, II or III

2 bunches watercress

3 tablespoons butter

2 tablespoons flour

½ cup milk

Yolk 1 egg

Salt

Pepper

Cut finely leaves of watercress; cook five minutes in two tablespoons butter, add stock, and boil five minutes. Thicken with butter and flour cooked together, add salt and pepper. Just before serving, add milk and egg yolk, slightly beaten. Serve with slices of French bread, browned in oven.

Cream of Cauliflower Soup

4 cups hot White Stock II or III

1 cauliflower

¼ cup butter

1 slice onion

1 stalk celery, cut in inch pieces

½ bay leaf

¼ cup flour

2 cups milk

Salt

Pepper

Soak cauliflower, head down, one hour in cold water to cover; cook in boiling salted water twenty minutes. Reserve one-half flowerets, and rub remaining cauliflower through sieve. Cook onion, celery, and bay leaf in butter five minutes. Remove bay leaf, then add flour, and stir into hot stock; add cauliflower and milk. Season with salt and pepper; then strain, add flowerets, and reheat.

Cucumber Soup

3 large cucumbers

2 tablespoons butter

3 tablespoons flour

3 cups White Stock III

1 cup milk

1 slice onion

2 blades mace

½ cup cream

Yolks 2 eggs

Salt and pepper

Peel cucumbers, slice, and remove seeds. Cook in butter ten minutes; then add flour and stock. Scald milk with onion and mace. Combine mixtures and rub through a sieve. Reheat to boiling-point and add cream and egg yolks. Season with salt and pepper.

Almond Soup

⅔ cup almonds

6 bitter almonds

4 tablespoons cold water

⅛ teaspoon salt

3 cups White Stock III

1 small onion

3 stalks celery

3 tablespoons butter

3 tablespoons flour

2 cups scalded milk

1 cup cream

Salt and pepper

Blanch, chop, and pound almonds in a mortar. Add gradually water and salt; then add stock, sliced onion, and celery, let simmer one hour, and rub through a sieve. Melt butter, add flour, and pour on gradually the hot liquor; then add milk, cream, and salt and pepper to taste. Serve with Mock Almonds.

String Bean Soup

4 cups White Stock I, II, or III

2 quarts string beans

2 cups scalded milk

¼ cup flour

¼ cup butter

Salt and pepper

Cook beans until soft in boiling salted water to cover; drain, and rub through sieve. Add pulp to White Stock, then milk; bind, and season with salt and pepper. Garnish with Fritter Beans.

Soup à la Soubise

Thinly slice two Spanish onions, and cook ten minutes in one-fourth cup butter, stirring constantly. Add one quart White Stock III, cook slowly thirty minutes, and strain. Dilute three tablespoons flour with enough cold water to pour easily, add to soup, and bring to boiling-point. Then add one cup cream, and one tablespoon chopped green peppers, or one-fourth cup grated cheese. Season with salt and pepper.