OYSTER SOUP.--Pour one quart of boiling water into a skillet; then one
quart of good rich milk; stir in one teacup of rolled cracker crumbs;
season with pepper and salt to taste. When all come to boil, add one
quart of good fresh oysters; stir well, so as to keep from scorching;
then add a piece of good sweet butter about the size of an egg; let it
boil up once, then remove from the fire immediately; dish up and send
to table.
OX TAIL SOUP.--Take two ox tails and two whole onions, two carrots, a
small turnip, two tablespoonfuls of flour, and a little white pepper;
add a gallon of water, let all boil for two hours; then take out the
tails and cut the meat into small pieces, return the bones to the pot
for a short time, boil for another hour, then strain the soup, and
rinse two spoonfuls of arrow-root to add to it with the meat cut from
the bones, and let all boil for a quarter of an hour.
SCOTCH BROTH.--Take one-half teacup barley, four quarts cold water;
bring this to the boil and skim; now put in a neck of mutton and boil
again for half an hour, skim well the sides of the pot also; have
ready two carrots, one large onion, a small head of cabbage, one
bunch parsley, one sprig of celery top; chop all these fine, add your
chopped vegetables, pepper and salt to taste. This soup takes two
hours to cook.
SOUP AND BOUILLE.--Stew a brisket of beef with some turnips, celery,
leeks and onions, all finely cut. Put the pieces of beef into the
pot first, then the roots, and half a pint of beef gravy, with a few
cloves.
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