Read Ebook: The soup and sauce book by Douglas Elizabeth

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Ebook has 509 lines and 19656 words, and 11 pages

fry the onion and carrots in it. When they are slightly browned add the ox tail. Brown it a little. Put the vegetables and ox tail in a stock-pot. Add the celery finely cut up. Cover with two quarts of water or beef stock. Add the spice and seasoning. Bring to the boil. Skim thoroughly. Simmer until the meat separates from the bone and the gristle is quite soft. Strain through a napkin.

Cut the best of the meat into pieces. Put them into a stew-pan. Add the strained stock, half a pint of mixed parboiled vegetables cut in small rounds, or olive-shaped, a lump of sugar and more pepper if required. Heat and simmer until vegetables are tender.

The vegetables should be shaped with a vegetable cutter, and are best parboiled in a little stock.

Ox-tail soup may be thickened by a pur?e of carrots, turnips, peas or lentils. The pur?e is made by boiling whichever vegetable is required until very tender, and pressing it through a sieve or tammy. Add it to the strained stock and mix well.

Venison Soup

Cut up the meat and vegetables. Put them in a stew-pan. Add just enough water to cover them. Stew them slowly, with the lid on, for an hour. Add nearly a quart of boiling water, the mace and pepper-corns. Simmer for two hours. Strain. Season. Thicken with brown roux . Add the Worcester sauce, mushroom ketchup, and wine.

Thickened Vegetable Soups made with Stock

PAGE

Artichoke Soup 35

Asparagus Soup 35

Cauliflower Soup 36

Celery Soup 36

Chestnut Soup 37

Green Pea Soup 37

Mushroom Soup 38

Polish Soup 39

Tomato Soup 39

Artichoke Soup

Wash and peel the artichokes. Cut them in slices. Put the butter in a sauce-pan. Melt it. Add the artichokes. Allow them to simmer until tender, but be careful not to let them brown. Add the boiling stock and a tea-spoon of sugar. Simmer for half-an-hour. Rub through a tammy. Heat again. Season. At the last minute add a cup of boiling cream or milk.

Asparagus Soup

Cut off the stalks of the asparagus. Put them in a stew-pan with the veal and water. Bring to the boil. Skim. Simmer for three hours. Strain off the broth. Add the asparagus heads. Season. Boil for twenty minutes. Thicken with a table-spoon of cornflour rubbed smooth in a gill of cream. Boil for ten minutes. Serve with cro?tons .

Cauliflower Soup

Boil the milk or cream with the onion. Heat the stock. Rub half of the cauliflower through a sieve. Add it to the stock. Add the boiling milk . Season. Add table-spoonful butter in small pieces, and the rest of the cauliflower cut in small branches.

If wished the soup can be slightly thickened with a table-spoon of white roux. .

Celery Soup

Put three heads of celery into the stock, and boil until very tender. Strain off the soup, and return to the sauce-pan. Add the fourth head of celery finely cut. Simmer till tender. Thicken with the white roux. Scald a gill of cream and add to the soup. Season and serve.

Chestnut Soup

Boil the chestnuts until tender. Remove shells and peel them whole. Save ten whole, rub all the rest through a fine sieve.

Heat the consomm?. Scald the cream. Mix together. Season with salt and pepper. Add the chestnuts. Stir until well mixed, but do not allow the soup to boil. Just before serving cut up the ten chestnuts into small pieces and add to the soup.

Green Pea Soup

Wash and boil the empty pea-pods, with a piece of mint, in a quart of salted water for an hour. Skim. Strain off the pods. Add them to the meat in a sauce-pan. Simmer gently for an hour-and-a-half. Strain off the stock. Season. Add the shelled peas to it. Boil gently for twenty minutes. Add the flour mixed smooth with a little of the stock, and the parsley. Boil for ten minutes.

Mushroom Soup

Set aside twelve mushrooms. Cut them in half. Cook separately. Chop the rest into small pieces and fry in the butter, adding a table-spoonful of flour and mixing until perfectly smooth. Put in a stew-pan and add the scalded milk or cream, and the boiling consomm?. Simmer for quarter of an hour. Season. Rub through a sieve. Strain through muslin. Heat again very gently. Add the cooked mushrooms, and do not allow it to boil.

Polish Soup

Cut up the beet-root and onions in small pieces. Put them in a sauce-pan, and pour over them the stock, which should be very rich and of a good dark colour. Bring to a boil and simmer for an hour-and-a-half. Put through a tammy. Put back on the fire, add the wine. Season with salt, pepper and cayenne. Heat well, but do not allow it to boil. Just before serving add the cream, which should be scalded. Or the cream may be served separately, in which case it should be cold.

Tomato Soup

Slice the onion. Fry it in the butter. Add it to the tomatoes. Heat them in a sauce-pan, and allow them to simmer for fifteen minutes. Rub through a sieve. Put to the stock. Season and add a lump of sugar. Heat. Serve with cro?tons.

Vegetable Soups made without Stock

PAGE

Artichoke Soup 42

Carrot Soup 42

Celery Cream 43

Mock Bisque 44

Portuguese Soup 44

Potato Cream 45

Potato Soup 46

Sorrel Soup 46

Summer Soup 47

Tomato Soup 47

Artichoke Soup

Boil the artichokes in a pint of water. Mash them. Press them through a sieve, and mix them again with the water in which they were boiled.

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