Other Recipes from SOUP.Veal Soup. Mrs. Samuel Bartram.
Vegetable Soup. Mrs. J. S. Reed.
Tomato Soup. Mrs. T. H. B. Beale
Potato Soup. Mrs. U. F. Seffner.
Tomato Soup. Mrs. Harry True.
Corn Soup. Mrs. G. H. Wright.
Tomato Soup. Mrs. R. H. Johnson.
Noodle Soup. Mrs. W. H. Eckhart.
Oyster Stew. Mrs. J. Ed. Thomas.
Potato Soup. Mrs. T. H. Linsley.
Bean Soup. Mrs. H. F. Snyder.
Bouillon. Mrs. W. C. Denman.
Lemon Bouillon. Louise Krause.
A Fine Soup. Mrs. W. H. Eckhart.
Roast Beef Soup. Mrs. W. C. Butcher
Cream Of Celery Soup
Chicken Cream Soup
Consomme A La Toledo Clear Soup
Veal Broth(Soup.) - (Twenty-five Cent Dinners For Families Of Six)
Make this as you would the mutton broth, using a knuckle of
veal, (which costs ten cents,) instead of the neck of mutton, and a
quarter of a pound of rice, (which costs two or three cents,) instead of
barley; omit the turnips. You will have a good, nutritious, broth for
about thirteen cents.
Veal Broth No 1Take ten or twelve knuckles, such as are cut off from legs and shoulders
of mutton, at the very shank; rub them with a little salt, put them in a
pan of water for two or three hours, and wash them very clean; boil them
in a gallon of spring water for an hour. Strain them very clean, then
put in two ounces of hartshorn shavings, and the bottom crust of a penny
loaf; let it boil till the water is reduced to about three pints; strain
it off, and when cold skim off the fat. Take half a pint warm before you
rise, and the same in bed at night. Make it fresh three times a week in
summer, and twice a week in winter: do not put in any lamb bones. This
is an excellent thing.
Veal Broth No 2Soak a knuckle of veal for an hour in cold water; put it into fresh
water over the fire, and, as the scum rises, take it off; let it stew
gently for two hours, with a little salt to make the scum rise. When it
is sufficiently stewed, strain the broth from the meat. Put in some
vermicelli; keep the meat hot; and as you are going to put the soup into
the terrine add half a pint of cream.
Veal Broth No 3Take one pound of lean veal, one blade of mace, two table-spoonfuls of
rice, one quart of water; let it boil slowly two hours; add a little
Veal Broth No 4 Excellent For A ConsumptionBoil a knuckle of veal in a gallon of water; skim and put to it half a
pound of raisins of the sun, stoned, and the bottoms of two manchets,
with a nutmeg and a half sliced, and a little hartshorn. Let it boil
till reduced to half the quantity; then pound it all together and
strain. Add some brown sugar-candy, some rose-water, and also the juice
of a lemon, if the patient has no cough.
Viewed 2107 times.
Most Viewed Recipes from Twenty-five Cent Dinners For Families Of SixGrape Jelly
A La Mode Beef
Thick Pea Soup
Least Viewed Recipes from Twenty-five Cent Dinners For Families Of SixSalt And Smoked Meats
Epigramme Of Lamb
Veal And Ham Patties
Macaroni Farmers' Style
Homemade Bread Intro
Plain Frying Batter
Pork And Onions
Pig's Kidneys May Be Cooked In The Same Manner And Enough Can Be Bought
Forcemeat For Veal Or Poultry
|Home Made Cookies.ca|