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The 1918 Fanny Farmer Cookbook
White Soup Stock II
lbs. knuckle of
veal
4
1
/2 teaspoon
peppercorns
quarts cold
2
water
1
onion
1
tablespoon salt
2
stalks celery
Blade of mace
Wipe meat, remove from bone, and cut in small pieces. Put meat, bone, water, and seasonings
in kettle. Heat gradually to boiling−point, skimming frequently. Simmer four or five hours,
and
strain. If scum has been carefully removed, and soup is strained through double thickness of
cheesecloth, stock will be quite clear.
3
3
7
8
White Soup Stock III
The water in which a fowl or chicken is cooked makes White Stock.
Chicken Soup with Wine
3
2
1b. fowl
1
onion, sliced
quarts cold
water
2
stalks celery
2
1
slices carrot
Bit of bay leaf
tablespoon salt
2
tablespoons
Sauterne wine
1
/2 teaspoon
peppercorns
1
teaspoon beef
extract
cup cream
Salt
Pepper
1
Wipe and cut up fowl. Cover with water, and add carrot, salt, peppercorns, onion, celery, and
bay leaf. Bring quickly to boiling−point, then let simmer until meat is tender. Remove meat
and
strain stock. Chill, remove fat, reheat, and add wine, beef extract, and cream. Season with salt
and pepper.
Chapter VIII − SOUPS
141
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