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Clear Soup

(Soups) - (The Cook's Decameron: A Study In Taste)







Ingredients: Stock meat, water, a bunch of herbs (thyme, parsley,

chervil, bay leaf, basil, marjoram), three carrots, three turnips, three

onions, three cloves stuck in the onions, one blade of mace.



Cut up three pounds of stock meat small and put it in a stock pot with

two quarts of cold water, three carrots, and three turnips cut up, three

onions with a clove stuck in each one, a bunch of herbs and a blade of

mace. Let it come to the boil and then draw it off, at once skim off

all the scum, and keep it gently simmering, and occasionally add two

or three tablespoonsful of cold water. Let it simmer all day, and then

strain it through a fine cloth.



Some of the liquor in which a calf's head has been cooked, or even a

calf's foot, will greatly improve a clear soup.



The stock should never be allowed to boil as long as the meat and

vegetables are in the stock pot.

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No. 19. Clear Soup

Ingredients: Stock meat, water, a bunch of herbs (thyme, parsley,
chervil, bay leaf, basil, marjoram), three carrots, three turnips,
three onions, three cloves stuck in the onions, one blade of mace.
Cut up three pounds of stock meat small and put it in a stock pot
with two quarts of cold water, three carrots, and three turnips cut
up, three onions with a clove stuck in each one, a bunch of herbs
and a blade of mace. Let it come to the boil and then draw it off,
at once skim off all the scum, and keep it gently simmering, and
occasionally add two or three tablespoonsful of cold water. Let it
simmer all day, and then strain it through a fine cloth.
Some of the liquor in which a calf's head has been cooked, or even
a calf's foot, will greatly improve a clear soup.
The stock should never be allowed to boil as long as the meat and
vegetables are in the stock pot.

Other Recipes


Consomme A La Toledo Clear Soup

MISS STEVENSON.



One quart stock, two eggs, two gherkins, a little red and green

colouring, two tablespoonfuls cream, whites and shells of two eggs, one

wine glass of sherry, and a little nutmeg. Beat the two whole eggs, pour

over them the cream (hot.) Season the custard with pepper, salt and

nutmeg, colour half red and half green, pour both parts into buttered

tins, poach in hot water until firm. Beat the whites and shells of eggs

with a little cold water, add them to the stock, pour it into a saucepan

and whisk over the fire till boiling; draw on one side and simmer ten

minutes. Cut the custard in shapes, rinse then in warm water, shred the

gherkins, strain the soup, add the wine and garnishing just before

serving.

Other Recipes


Clear Soup

Take six pounds of gravy beef; cut it small, put it into a large

stewpan, with onions, carrots, turnips, celery, a small bunch of herbs,

and one cup of water. Stew these on the fire for an hour, then add nine

pints of boiling water; let it boil for six hours, strain it through a

fine sieve, and let it stand till next day; take off the fat; put it

into a clean stewpan, set it on the fire till it is quite hot; then

break three eggs into a basin, leaving the shells with them. Add this to

the soup by degrees; cover close till it boils; then strain it into a

pan through a fine cloth. When the eggs are well beaten, a little hot

soup must be added by degrees, and beaten up before it is put into the

stewpan with the whole of the soup.









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