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The 1918 Fanny Farmer Cookbook
Onion
cut in
small
pieces
1
teaspoon
peppercorns
Celery
tablespoon salt
sprig
1
1
parsley
1
tablespoon lean
raw ham, finely
chopped
1
/2 bay
leaf
Wipe meat and cut in inch cubes. Put one−half in kettle with marrow−bone, water, and
tomatoes.
Brown remaining half in hot frying−pan with some marrow from bone, then turn into kettle.
slowly to boiling−point, and cook at temperature just below boiling−point five hours.
Heat
3
1
Cook ham and vegetables with butter five minutes, then add to soup with peppercorns, salt,
parsley, and bay leaf. Cook one and one−half hours, strain, cool quickly, remove fat, and
clear.
3
2
Bortchock Soup
6
lbs. shin of
beef
2
qts. cold
sprigs parsley
stalks celery
3
water
2
1
cup carrot
cubes
1
beet finely cut
1/2 cup sliced
onion
1
tablespoon salt
6
1
cloves
1
teaspoon
peppercorns
allspice berry
tablespoons butter
2
Prepare and cook beef same as for Bouillon. Cook vegetables in butter five minutes; then add
to
Chapter VIII − SOUPS
138
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