- Knuckle of veal, well cracked.
- 5 qts. water.
Cover closely and stew gently for four hours, the day before the soup is wanted. On the morrow, skim off the fat and warm the stock gradually to a boil. Have ready an onion and six large winter or a dozen small summer turnips, sweet marjoram or thyme minced very finely. Put these into the soup and let them simmer together for an hour. Strain: return to the fire and add a cup of milk—in which has been stirred a tablespoonful of rice-flour or other thickening—and a tablespoonful of butter. Season with salt and pepper, let it boil up once, stirring all the time, as is necessary in all soups where milk is added at last, and remove instantly, or it will scorch.
Potato.
- A dozen large mealy potatoes.
- 2 onions.
- 1 lb. salt pork.
- 3 qts. water.
- 1 tablespoonful butter.
- 1 cup milk or cream.
- 1 well-beaten egg.
- Chopped onion.
Boil the pork in the clear water for an hour and a half, then take it out. Have ready the potatoes, which, after being peeled and sliced, should lie in cold water for half an hour. Throw them into the pot, with the chopped onion. Cover and boil three-quarters of an hour, stirring often. Beat in butter, milk and egg. Add the latter ingredients carefully, a little at a time; stir while it heats to a final boil, and then serve.
This is a cheap wholesome dish, and more palatable than one would suppose from reading the receipt.
Graham Soup. ✠
- 3 onions.
- 3 carrots.
- 4 turnips.
- 1 small cabbage.
- 1 bunch celery.
- 1 pt. stewed tomatoes.
Chop all the vegetables, except the tomatoes and cabbage, very finely, and set them over the fire with rather over three quarts of water. They should simmer gently for half an hour, at the end of which time the cabbage must be added, having previously been parboiled and chopped up. In fifteen minutes more put in the tomatoes and a bunch of sweet herbs, and give all a lively boil of twenty minutes. Rub through a cullender, return the soup to the fire, stir in a good tablespoonful of butter, pepper, and salt, half a cup of cream if you have it, thickened with corn-starch; let it boil up, and it is ready for the table.