Quantity for 6 Persons.
- 1 qt. canned tomatoes or 4 lbs. fresh tomatoes
- 1 qt. of milk
- ½ tbsp. of butter
- 1 pinch of salt
- 1 pinch of sugar
- 1 pinch of pepper
- 1 tsp. of baking soda
Preparation. The can of tomatoes is heated, the fresh tomatoes must be boiled until soft in ½ qt. of water, then pressed through a fine sieve.
The milk and butter are brought to boil in a double boiler and the tomatoes are put into it. Salt, pepper and sugar put in, then the soda stirred in and the soup served at once.
No. 44—MOCK-TURTLE SOUP.
Quantity for 8 Persons.
- ½ calf’s head without the brains
- 1 calf’s tongue or 2 feet
- ⅛ lb. of raw ham, (scant)
- 1 carrot
- 1 piece of parsley root
- ½ of a celery root
- 2 small onions
- ⅛ qt. red wine
- Salt and pepper
- ⅛ lb. of butter
- ⅛ lb. of flour
- 1⁄16 qt. of Madeira wine
- 4 eggs
- 2½ qts. of water
Preparation: The finely cut ham, soup greens and onions are fried and the calf’s head and tongue or chopped feet are then put in and the quantity of water added. The feet must be scalded before using.
The whole is cooked until tender and salt and pepper added. Then it is strained. The skin of the calf’s head is cut into small pieces (also the tongue and feet) a little salt is strewn over the meat and the red wine poured over it.
Butter and flour are browned and the bouillon, from which the fat has been removed is poured on, also the Madeira wine.