Wipe the meat, remove carefully all skin and fat, as these impart a rank flavour to mutton broth. Cut the meat into small pieces, or put it through a food chopper. Cover the meat and bones with the water, add the salt, and when boiling put them into a cooker for from nine to twelve hours. If barley is used, soak it over night and cook it in a small pail or pan set into or over the broth in the same cooker-pail. When broth and barley are both boiling, put the pails together and slip them into the cooker. Rice would be over cooked if treated in this way, and should be cooked in the strained broth, or separately, for one hour in the cooker. When the broth is done, strain it and remove every particle of fat as directed on [page 59].
Consommé
- 3 lbs. lower part of round or shoulder of beef
- 1 lb. marrow bone
- 3 lbs. knuckle of veal
- 1 qt. chicken stock
- 1⁄3 cup carrot
- 1⁄3 cup turnip
- 1⁄3 cup celery
- 1⁄3 cup onion
- 2 tablespoons butter
- 1 tablespoon salt
- 1 teaspoon peppercorns
- 1 teaspoon shaved lemon rind
- 3 sprigs thyme
- 1 sprig marjoram
- 2 sprigs parsley
- 1⁄2 bay leaf
- 3 qts. cold water
Prepare the meat as directed for making [brown stock], using the marrow fat to brown half of the meat. Soak the raw meat and bone in the cold water while browning the remaining meat and preparing the vegetables and seasonings. Prepare the vegetables as directed for making [soup stock], and brown them in the butter. Bring all to a boil together, reserving the chicken stock. Boil for ten minutes, and put it into the cooker for from nine to twelve hours. Strain this stock through a wire strainer, add the chicken stock, and, if it is not seasoned sufficiently, add what seasoning it needs. Cool it as rapidly as possible, and when cold, clear it according to the directions on [page 59].
It is served, usually, with custard cut into fancy shapes; or with noodles, macaroni, or other Italian pastes, which are first cooked as directed on [page 143]; or with delicate vegetables, such as peas or string beans, or other vegetables cut into fancy shapes; or with cooked chicken, cut in dice, and green peas. A poached egg is sometimes served in each plate of soup.
Serves sixteen or twenty persons.
Mock Turtle Soup No. 1
- 1 calf’s head
- 6 cloves
- 8 peppercorns
- 6 allspice berries
- 2 sprigs thyme
- 1⁄3 cup sliced onion
- 1⁄3 cup carrot cut in dice
- 11⁄2 teaspoons salt
- 2 cups [brown stock]
- 1⁄4 cup butter
- 1⁄2 cup flour
- 1 cup stewed tomatoes, strained
- Juice 1⁄2 lemon
- Madeira wine
Clean and wash the calf’s head, reserving the tongue and brains to use for some other dish. Soak it for one hour in enough cold water to cover it. Boil it in a covered pail for twenty minutes with three quarts of salted water and the vegetables and seasoning, and put it into the cooker for from nine to twelve hours. Remove the head; cut off the face meat and reserve it; boil the stock until it is reduced to one quart. Strain and remove the fat from it as directed on [page 59]; or cool it, and remove the hard fat. Melt the butter, add the flour and stir it until it is well browned; then add the [brown stock], one-half at a time, stirring it constantly, and allowing the mixture to boil before adding the second cupful of liquid. To this add the head stock, tomato, one cupful of the face meat cut in dice, and the lemon juice. Simmer for five minutes. Just before serving it add Madeira wine to taste, more salt and pepper, if desirable, custard cut in dice, and egg balls or forcemeat balls. If the soup is prepared, as it may be, some time before it is to be served, slip the pail into the cooker until time for serving. If kept many hours it will need to be reheated.