[Ill.u.s.tration]
RECIPES.
CHAPTER VI.
FRUIT AND VEGETABLE SOUPS.
[_It will be seen, by reference to the following Recipes, that an entirely original and most intelligible system has been pursued in explaining the preparation of each dish. We would recommend the young housekeeper, cook, or whoever may be engaged in the important task of "getting ready" the dinner, or other meal, to follow precisely the order in which the recipes are given. Thus, let them first place on their table all the INGREDIENTS necessary; then the modus operandi, or MODE of preparation, will be easily managed. By a careful reading, too, of the recipes, there will not be the slightest difficulty in arranging a repast for any number of persons, and an accurate notion will be gained of the TIME the cooling of each dish will occupy, of the periods at which it is SEASONABLE, as also of its_ AVERAGE COST.
_The addition of the natural history, and the description of the various properties of the edible articles in common use in every family, will be serviceable both in a practical and an educational point of view._
_Speaking specially of the Recipes for Soups, it may be added, that by the employment of the_ BEST, MEDIUM, _or_ COMMON STOCK, _the quality of the Soups and their cost may be proportionately increased or lessened._]
STOCKS FOR ALL KINDS OF SOUPS.
RICH STRONG STOCK.
104. INGREDIENTS.--4 lbs. of shin of beef, 4 lbs. of knuckle of veal, 3/4 lb. of good lean ham; any poultry tr.i.m.m.i.n.gs; 3 small onions, 3 small carrots, 3 turnips (the latter should be omitted in summer, lest they ferment), 1 head of celery, a few chopped mushrooms, when obtainable; 1 tomato, a bunch of savoury herbs, not forgetting parsley; 1-1/2 oz. of salt, 12 white peppercorns, 6 cloves, 3 small blades of mace, 4 quarts of water.
_Mode_.--Line a delicately clean stewpan with the ham cut in thin broad slices, carefully tr.i.m.m.i.n.g off all its rusty fat; cut up the beef and veal in pieces about 3 inches square, and lay them on the ham; set it on the stove, and draw it down, and stir frequently. When the meat is equally browned, put in the beef and veal bones, the poultry tr.i.m.m.i.n.gs, and pour in the cold water. Skim well, and occasionally add a little cold water, to stop its boiling, until it becomes quite clear; then put in all the other ingredients, and simmer very slowly for 5 hours. Do not let it come to a brisk boil, that the stock be not wasted, and that its colour may be preserved. Strain through a very fine hair sieve, or tammy, and it will be fit for use.
_Time_.--5 hours. _Average cost_, 1s. 3d. per quart.
MEDIUM STOCK.
105. INGREDIENTS.--4 lbs. of shin of beef, or 4 lbs. of knuckle of veal, or 2 lbs. of each; any bones, tr.i.m.m.i.n.gs of poultry, or fresh meat, 1/2 a lb. of lean bacon or ham, 2 oz. of b.u.t.ter, 2 large onions, each stuck with 3 cloves; 1 turnip, 3 carrots, 1/2 a leek, 1 head of celery, 2 oz.
of salt, 1/2 a teaspoonful of whole pepper, 1 large blade of mace, 1 small bunch of savoury herbs, 4 quarts and 1/2 pint of cold water.
_Mode_.--Cut up the meat and bacon or ham into pieces about 3 inches square; rub the b.u.t.ter on the bottom of the stewpan; put in 1/2 a pint of water, the meat, and all the other ingredients. Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents. When the bottom of the pan becomes covered with a pale, jelly-like substance, add 4 quarts of cold water, and simmer very gently for 5 hours. As we have said before, do not let it boil quickly. Skim off every particle of grease whilst it is doing, and strain it through a fine hair sieve.
This is the basis of many of the soups afterwards mentioned, and will be found quite strong enough for ordinary purposes.
_Time_.--5-1/2 hours. _Average cost_, 9d. per quart.
ECONOMICAL STOCK.
106. INGREDIENTS.--The liquor in which a joint of meat has been boiled, say 4 quarts; tr.i.m.m.i.n.gs of fresh meat or poultry, shank-bones, &c., roast-beef bones, any pieces the larder may furnish; vegetables, spices, and the same seasoning as in the foregoing recipe.
_Mode_.--Let all the ingredients simmer gently for 6 hours, taking care to skim carefully at first. Strain it off, and put by for use.
_Time_.--6 hours. _Average cost_, 3d. per quart.
WHITE STOCK.
(_To be Used in the Preparation of White Soups_.)
107. INGREDIENTS.--4 lbs. of knuckle of veal, any poultry tr.i.m.m.i.n.gs, 4 slices of lean ham, 1 carrot, 2 onions, 1 head of celery, 12 white peppercorns, 1 oz. of salt, 1 blade of mace, 1 oz. b.u.t.ter, 4 quarts of water.
_Mode_.--Cut up the veal, and put it with the bones and tr.i.m.m.i.n.gs of poultry, and the ham, into the stewpan, which has been rubbed with the b.u.t.ter. Moisten with 1/2 a pint of water, and simmer till the gravy begins to flow. Then add the 4 quarts of water and the remainder of the ingredients; simmer for 5 hours. After skimming and straining it carefully through a very fine hair sieve, it will be ready for use.
_Time_.--5-1/2 hours. _Average cost_, 9d. per quart.
_Note_.--When stronger stock is desired, double the quant.i.ty of veal, or put in an old fowl. The liquor in which a young turkey has been boiled, is an excellent addition to all white stock or soups.
BROWNING FOR STOCK.
108. INGREDIENTS.--2 oz. of powdered sugar, and 1/2 a pint of water.
_Mode_.--Place the sugar in a stewpan over a slow fire until it begins to melt, keeping it stirred with a wooden spoon until it becomes black, then add the water, and let it dissolve. Cork closely, and use a few drops when required.
_Note_.--In France, burnt onions are made use of for the purpose of browning. As a general rule, the process of browning is to be discouraged, as apt to impart a slightly unpleasant flavour to the stock, and, consequently, all soups made from it.
TO CLARIFY STOCK.
109. INGREDIENTS.--The whites of 2 eggs, 1/2 pint of water, 2 quarts of stock.
_Mode_.--Supposing that by some accident the soup is not quite clear, and that its quant.i.ty is 2 quarts, take the whites of 2 eggs, carefully separated from their yolks, whisk them well together with the water, and add gradually the 2 quarts of boiling stock, still whisking. Place the soup on the fire, and when boiling and well skimmed, whisk the eggs with it till nearly boiling again; then draw it from the fire, and let it settle, until the whites of the eggs become separated. Pa.s.s through a fine cloth, and the soup should be clear.
_Note_.--The rule is, that all clear soups should be of a light straw colour, and should not savour too strongly of the meat; and that all white or brown thick soups should have no more consistency than will enable them to adhere slightly to the spoon when hot. All _purees_ should be somewhat thicker.
ALMOND SOUP.
110. INGREDIENTS.--4 lbs. of lean beef or veal, 1/2 a scrag of mutton, 1 oz. of vermicelli, 4 blades of mace, 6 cloves, 1/2 lb. of sweet almonds, the yolks of 6 eggs, 1 gill of thick cream, rather more than 2 quarts of water.
_Mode_.--Boil the beef, or veal, and the mutton, gently in water that will cover them, till the gravy is very strong, and the meat very tender; then strain off the gravy, and set it on the fire with the specified quant.i.ties of vermicelli, mace, and cloves, to 2 quarts. Let it boil till it has the flavour of the spices. Have ready the almonds, blanched and pounded very fine; the yolks of the eggs boiled hard; mixing the almonds, whilst pounding, with a little of the soup, lest the latter should grow oily. Pound them till they are a mere pulp, and keep adding to them, by degrees, a little soup until they are thoroughly mixed together. Let the soup be cool when mixing, and do it perfectly smooth. Strain it through a sieve, set it on the fire, stir frequently, and serve hot. Just before taking it up, add the cream.
_Time_.--3 hours. _Average cost_ per quart, 2s. 3d.
_Seasonable_ all the year.
_Sufficient_ for 8 persons.
[Ill.u.s.tration: ALMOND & BLOSSOM.]
THE ALMOND-TREE.--This tree is indigenous to the northern parts of Asia and Africa, but it is now cultivated in Europe, especially in the south of France, Italy, and Spain. It flowers in spring, and produces its fruit in August. Although there are two kinds of almonds, the _sweet_ and the _bitter,_ they are considered as only varieties of the same species. The best sweet almonds brought to England, are called the Syrian or Jordan, and come from Malaga; the inferior qualities are brought from Valentia and Italy. _Bitter_ almonds come princ.i.p.ally from Magadore. Anciently, the almond was much esteemed by the nations of the East. Jacob included it among the presents which he designed for Joseph. The Greeks called it the Greek or Thasian nut, and the Romans believed that by eating half a dozen of them, they were secured against drunkenness, however deeply they might imbibe. Almonds, however, are considered as very indigestible. The _bitter_ contain, too, principles which produce two violent poisons,--prussic acid and a kind of volatile oil. It is consequently dangerous to eat them in large quant.i.ties. Almonds pounded together with a little sugar and water, however, produce a milk similar to that which is yielded by animals. Their oil is used for making fine soap, and their cake as a cosmetic.