Preparation: Prepare and wash the fruit thoroughly and crush it with a potato masher, add the water and boil the soup for half an hour, put in sugar, lemon juice and corn starch stirred up with a tablespoonful of water, then boil the soup until it is quite smooth.
No. 25—RED WINE SOUP.
Preparation is designated in Chapter 1, No. [29], Soups; take only ⅙ of the quantities given.
No. 26—RYE FLOUR SOUP AND MILK SOUP.
Are described in Chapter 1, Nos. [53] and [54].
No. 27—MEAT PUREE FOR THE SERIOUSLY ILL No. 1.
Quantity for 1 Person.
- ½ lb. of veal or beef roast, medium well done
- 2 yolks of eggs
- 1 pinch of salt, if necessary
- 5 tbsps. of stock from the roast
Preparation: Chop the meat very finely, pass through a sieve on a porcelain dish, stir with the yolks of eggs and the stock, from which all fat has been removed, then put in a double boiler, and boil until quite thick, stirring occasionally.
No. 28—PUREE OF GAME ROAST.