The 1918 Fanny Farmer Cookbook

/4 cup flour

/2 tablespoon salt

/4 cup,

each, cut in

small cubes

/4 teaspoon

pepper

Carrot

slices turnip

Turnip

tablespoons pearl barley

Wipe meat, remove skin and fat, and cut meat in small pieces. Add water, heat gradually to

boiling−point, skim, and cook slowly two hours. After cooking one hour, add salt, pepper,

turnip, and onion. Strain, cool, remove fat, reheat, and thicken with flour diluted with enough

cold water to pour easily. Cook carrot and turnip dice in boiling salted water until soft; drain,

and add to soup. Soak barley over night, in cold water, drain, and cook in boiling salted water

until soft; drain, and add to soup. If barley should be cooked in the soup, it would absorb the

greater part of the stock. Barley may be omitted; in that case sprinkle with finely chopped

parsley and serve with croûtons.

White Soup Stock I

lbs. knuckle of

veal

large stalk celery

1b. lean beef

/2 teaspoon

peppercorns

quarts boiling

water

/2 bay leaf

onion

sprigs thyme

slices carrot

cloves

French Chef

Wipe veal, remove from bone, and cut in small pieces; cut beef in pieces, put bone and meat

soup kettle, cover with cold water, and bring quickly to boiling−point; drain, throw away the

water. Wash thoroughly bones and meat in cold water; return to kettle, add vegetables,

seasonings, and three quarts boiling water. Boil three or four hours; the stock should be

reduced

one half.

Chapter VIII − SOUPS

140