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The 1918 Fanny Farmer Cookbook
soup with remaining seasonings. Cook one and one−half hours, strain, cool quickly, remove
fat,
it
and clear. When ready to clear, add one cup finely chopped raw beet and one−fourth cup
vinegar. Select red beets for this soup, and serve as soon as possible after clearing, otherwise
will lose its bright red color, which makes the dish especially appropriate for an American
Beauty Dinner.
3
3
Ox−tail Soup
1
6
small ox−tail
1
/2 teaspoon salt
cups Brown
Stock
Few grains cayenne
Carrot
1
/2 cup
each, cut in
fancy
shapes
1
/4 cup Madeira
wine
Turnip
1
teaspoon
Worcestershire
Sauce
Onion
1
/2 cup
each, cut in
small pieces
Celery
1
teaspoon lemon
juice
Cut ox−tail in small pieces, wash, drain, sprinkle with salt and pepper, dredge with flour, and
fry
in butter ten minutes. Add to Brown Stock, and simmer one hour. Then add vegetables, which
have been parboiled twenty minutes; simmer until vegetables are soft, add salt, cayenne,
wine,
Worcester−shire Sauce, and lemon juice.
3
4
Scotch Soup
lbs. mutton from
fore−quarter
3
1
/2 onion
2
qts. cold water
Chapter VIII − SOUPS
139
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