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TOMATA SOUP

(Soups) - (The Jewish Manual)







Take a dozen unpealed tomatas, with a bit of clarified suet, or a
little sweet oil, and a small Spanish onion; sprinkle with flour, and
season with salt and cayenne pepper, and boil them in a little gravy
or water; it must be stirred to prevent burning, then pass it through
a sieve, and thin it with rich stock to the consistency of winter
pea-soup; flavour it with lemon juice, according to taste, after it
has been warmed up and ready for serving.

ALMONDEGOS SOUP: A SUPERIOR WHITE SOUP.
Put a knuckle of veal and a calf's foot into two quarts of water, with
a blade of mace and a bunch of sweet herbs, a turnip, a little white
pepper, and salt; when sufficiently done, strain and skim it, and
add balls of forced meat, and egg balls. A quarter of an hour before
serving beat up the yolks of four eggs with a desert spoonful of lemon
juice, and three ounces of sweet almonds blanched and beaten with a
spoonful of powdered white sugar. This mixture is to be stirred into
the soup till it thickens, taking care to prevent its curdling.

A FINE VEGETABLE OR FRENCH SOUP.
Take two quarts of strong stock made of gravy beef, add to this,
carrots, turnips, leek, celery, brocoli, peas and French beans, all
cut as small as possible, add a few lumps of white sugar, pepper, and
salt, let it simmer till the vegetables are perfectly soft, and throw
in a few force-meat balls.











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