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The 1918 Fanny Farmer Cookbook
Wipe, and cut meat in inch cubes. Put two−thirds of meat in soup kettle, and soak in water
minutes. Brown remainder in hot frying−pan with marrow from marrow−bone. Put browned
thirty
meat
and bone in kettle. Heat to boiling−point; skim thoroughly, and cook at temperature below
boiling−point five hours. Add seasonings and vegetables, cook one hour, strain, and cool.
Remove fat, and clear. Serve in bouillon cups.
2
3
Tomato Bouillon with Oysters
1
1
can tomatoes
6
cloves
1/2 quarts bouillon
1
/2 teaspoon celery
seed
1
tablespoon
chopped onion
1
/2 teaspoon
peppercorns
1
/2 bay leaf
1
pint oysters
Mix all ingredients except oysters, and boil twenty minutes. Strain, cool, and clear. Add
parboiled oysters, and serve in bouillon cups with small croûtons.
2
2
4
5
Iced Bouillon
Flavor bouillon with sherry or Madeira wine, and serve cold.
Macaroni Soup
1
1
quart Brown Soup Stock
Salt
/4 cup macaroni, broken in
half−inch pieces.
Pepper
Cook macaroni in boiling salted water until soft. Drain, and add to stock heated to
boiling−point.
Season with salt and pepper. Spaghetti or other Italian pastes may be substituted for macaroni.
2
6
Tomato Soup with Stock
Chapter VIII − SOUPS
135
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