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The 1918 Fanny Farmer Cookbook
1
quart Brown
Soup Stock
1
/3 cup
flour
1
can tomatoes
Onion
1
/4 cup
each cut
in dice
1
/2 teaspoon
peppercorns
Carrot
small bay leaf
1
3
3
4
Celery
cloves
Raw ham
sprigs thyme
Salt
tablespoons
butter
Pepper
Cook onion, carrot, celery, and ham in butter five minutes, add flour, peppercorns, bay leaf,
cloves, and thyme, and cook three minutes; then add tomatoes, cover, and cook slowly one
hour. When cooked in oven it requires less watching. Rub through a strainer, add hot stock,
and
season with salt and pepper.
2
7
Turkish Soup
cups Brown Soup
Stock
5
2
slices onion
1
/4 cup rice
1
0 peppercorns
1
1/2 cups stewed
and strained
tomatoes
1
/4 teaspoon celery
salt
2
tablespoons
butter
Bit of bay leaf
1
1/2 tablespoons
flour
Cook rice in Brown Stock until soft. Cook bay leaf, onion, peppercorns, and celery salt with
tomatoes thirty minutes. Combine mixtures, rub through sieve, and bind with butter and flour
cooked together. Season with salt and pepper if needed.
Chapter VIII − SOUPS
136
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