Soup Stock
Soup Stock
The making of stock, frequently looked upon by the young housekeeper as too intricate and troublesome to undertake, becomes as simple as…
Stock from Bones
The bones from steaks, roasts, and poultry may be saved till a sufficient amount is on hand; then crack, cover with cold water, and, as…
Stock for Consomme
Take a shin of beef and a knuckle of veal, wipe carefully with a damp cloth; crack; then remove the meat from the bone, and cut into small…
Beef and Chicken Stock
Brown an onion and sugar as in the preceding recipe, put in the meat from a shin of beef, and let it become seared; then put in the bones…
Beef Bouillon
2 or 3 pounds of beef from the round; a shank bone weighing half as much as the meat; 2 full quarts water; 1 onion; 1 stalk celery; 1 small…
Beef Soup
3 or 4 pounds beef from the round; 1 shinbone; 1 onion, sliced; 1 quart water to each pound meat and bones; 1 teaspoon salt; 3 or 4 cloves…
Beef Tea--No. 1
Take from 1 to 2 pounds of lean beef from the rump; cut off every particle of fat, and cut the meat into dice. Put it into a bottle and…
Beef Tea-No. 2
1 pound meat, 1 pint cold water. The meat should be juicy, having as little fat as possible. After removing the skin and all the fat, cut…
Brunoise Soup
Slice equal quantities of carrots, turnips, onions, leeks, and celery, and fry until brown, in plenty of butter. Put them in a saucepan and…
Chicken Soup with Leeks and Onions
Cut some nice slices from a chicken and brown them in a saucepan with a tablespoonful of butter and a sliced onion. Pour over them three…
Chicken Soup Quickly Made
Cut the meat of half a chicken in small pieces. Slice a small onion, put it in a saucepan with a tablespoonful of butter, when hot add the…
Clear Soup with Noodles
Peel and slice enough carrots, onions, and green leeks to make a pint; cut a small young cabbage into thin shreds, put all in a saucepan…
Consomme Almond
Blanch and chop fine two dozen almonds; mix with an equal quantity stale bread crumbs; season with 1/2 saltspoonful salt, and add enough of…
Calf's Foot Consomme
Boil 2 calf's feet and a quarter of a pound of veal in 3 quarts of water until it is reduced to 3 pints. Season with salt, a few blades of…
Consomme Amber
3 pounds veal-knuckle; 3 pounds beef shin; 2 pounds young fowl; 2 medium-sized onions; 1 small carrot; 1 small turnip; 2 stalks celery with…
Consomme with Egg Balls
3 pints consomme; 2 egg yolks, hard-boiled; 2 egg whites, beaten stiff. The eggs may be separated and the yolks dropped carefully into…
Consomme with Brussels Sprouts
Cook sufficient Brussels sprouts in salted water until tender, add them to 3 pints of consomme amber.
Consomme with Cucumber
Peel and cut two cucumbers in dice, stew half an hour in salted water, drain, and add to the hot consomme. Serve with small croutons.
Consomme with Asparagus Tips
To 3 pints of hot consomme add 1 cup of asparagus tips cooked in salted water until tender, but not broken. Color a delicate green with…
Consomme with Vermicelli
Break the vermicelli into pieces one and a half to three inches in length, cook in boiling salted water, blanch and simmer for fifteen…
Consomme with Mushrooms
Cut into small cubes enough mushrooms to make a pint. Saute them in butter, add to 3 pints of consomme, let them simmer fifteen minutes…
Marrow Balls for Consomme
Mix together 1/2 cup soft bread crumbs with 1/4 cup chopped marrow; add 1 saltspoonful salt, 1/2 teaspoonful onion juice, and a dash of…
Colbert Consomme
Allow 1 egg to each person, and poach carefully while the stock is being heated. When the hot consomme has been seasoned, turn into heated…
Duchess Consomme
Mix thoroughly 1/2 cup bread crumbs, 1/2 cup soft cheese, 1 egg, 1 saltspoonful salt, and a dash of cayenne; form into little balls, roll…
Consomme a l'Imperatrice
An Elaborate Dinner Soup Put a level tablespoonful each of butter and flour into a saucepan with 1/2 cup milk, stir till it boils, and add…
Consomme Chestnut
Blanch two dozen chestnuts, cook till tender in a pint of stock; drain and salt slightly. After the chicken consomme has been turned into…
Consomme Curry
Cook a tablespoonful butter and a sliced onion slowly together without browning the butter; put this into soup-kettle with a large, sour…
Consomme Spinach
Wash the leaves from a pint of spinach, put into a dry kettle, and sprinkle with a saltspoonful of salt; put at first over a moderate heat…
Consomme with Tomato Blocks
Use tomato conserve, or the thickest part of canned tomatoes, put through a sieve, and cook slowly to a thick paste. To a half-cup of this…
Consomme Royal
Beat 1 egg thoroughly; add 2 tablespoonfuls clear stock, 1/2 teaspoonful onion juice, a saltspoonful salt, and 1/2 saltspoonful pepper. Mix…
Consomme Printaniere
Cut 2 small carrots and a turnip into fancy shapes with a vegetable cutter or scoops; simmer twenty minutes in salted water with an equal…
Crecy Soup
Wash and scrape one large carrot; shave off the outer part, leaving the core. Cook with an onion in boiling water until tender, then rub…
English Beef Soup
Take 2 1/2 pounds of lean beef, cut off and lay aside about 1/4 of a pound, and pass the remainder through the meat chopper. Pour over it 3…
Giblet Soup
Clean either chicken or goose or duck giblets, and cut the gizzard into 1/2-inch cubes. Put all into a stewpan containing a small piece of…
Hasty Soup
Mince together a pound of lean beef, mutton, or veal, a small turnip, a small carrot, half an ounce of celery, the white part of a…
Inexpensive Soup
In this soup veal is substituted for chicken. Put a large knuckle of veal in 3 quarts of cold water over a slow fire; let it simmer for…
Julienne Soup
2 quarts stock; 2 carrots; 1 turnip; 1 head celery; 2 onions; 1 head cauliflower; 1 head lettuce; 1/2 gill green peas; 1 pint asparagus…
Russian Julienne Soup
Cut 1 onion, 1 carrot, 1 turnip, a celery root, and 1 leek into dice. Shred 1 onion and 1 small cabbage. Cut also enough mushrooms to equal…
Left-over Soup
Cut up the bones and trimmings from a 6-pound roast of beef, 2 cold mutton chops, the uncooked end of sirloin steak, and put over the fire…
Mulligatawny Soup
Mulligatawny is a very highly seasoned soup, hot with curry powder, and has the acid of some fruit, as lime, or lemon juice, or tart apple…
Onion Soup (Spanish)
Peel and slice 3 large Spanish onions; separate them into rings and fry in a tablespoonful of butter until tender and slightly browned. Put…
Oxtail Soup
1 large oxtail; 1 onion; 1 small slice fat salt pork or 1 tablespoonful beef drippings; 2 quarts water; 1 carrot; 1 stalk celery; 2…