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The 1918 Fanny Farmer Cookbook
6
8
Mock Turtle Soup
calf’s head
1
6
1
2
cups brown stock
cloves
1
/4 cup butter
/2 teaspoon
peppercorns
1/2 cup flour
6
allspice berries
cup stewed and
strained tomatoes
sprigs thyme
/3 cup sliced onion
Juice 1/2 lemon
/3 cup carrot, cut in
1
2
1
1
dice
Madeira wine
Clean and wash calf’s head; soak one hour in cold water to cover. Cook until tender in three
quarts boiling salted water (to which seasoning and vegetables have been added). Remove
head;
stir
boil stock until reduced to one quart. Strain and cool. Melt and brown butter, add flour, and
until well browned; then pour on slowly brown stock. Add head−stock, tomato, one cup
face−meat cut in dice, and lemon juice. Simmer five minutes; add Royal custard cut in dice,
and
Egg Balls, or Force−meat Balls. Add Madeira wine, and salt and pepper to taste.
6
9
Consommé
lbs. beef, poorer
3
part of round
2
tablespoons
butter
lb. marrow−bone
tablespoon salt
lbs. knuckle of
1
3
1
veal
1
teaspoon
peppercorns
quart chicken
1
stock
4
cloves
Carrot
1
/3 cup
each, cut in
dice
Chapter VIII − SOUPS
155
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