WHITE SOUP.
Veal or chicken must be used for this soup; and the stock must always be
prepared the day beforehand, having been flavored with two chopped onions
and a cup of cut celery, or celery-seed and other seasoning, in the
proportions already given. On the day it is to be used, heat a quart of
milk; stir one tablespoonful of butter to a cream; add a heaping
tablespoonful of flour or corn-starch, a saltspoonful of mace, and the
same amount of white pepper. Stir into the boiling milk, and add to the
soup. Let all boil a moment, and then pour into the tureen. Three eggs,
beaten very light and stirred into the hot milk without boiling, make a
still richer soup. The bones of cold roast chicken or turkey may be used
in this way; and the broth of any meat, if perfectly clear, can serve as
foundation, though veal or chicken is most delicate.
MOCK TURTLE SOUP.
A calf's head is usually taken for this soup; but a set of calf's feet and
a pound of lean veal answer equally well. In either case, boil the meat in
four quarts of water for five hours, reducing the amount to two quarts,
and treating as stock for clear soup.
Remove all fat, and put on the fire next day, half an hour before dinner,
seasoning it with a saltspoonful each of mace, powdered thyme, or sweet
marjoram and clove.
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