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Other documents randomly have
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 1 fowl
1 quart water
¹⁄₂ pint cream
3 ozs. pounded almonds
1 tea-cup bread crumbs
Boil the fowl in a quart of water. When the fowl is tender, take it out
and set it aside. Skim the broth and pour it into a basin. Cut all the
meat off the fowl. Chop it very fine and pound it. Add to it the bread
crumbs (which must be very finely grated), and the pounded
almonds. Put all through a tammy and add to the broth. Season. Add
the boiling cream. The yolks of three eggs can also be added if
desired (see p. 50).

Purée of Hare
1 small hare
1 quart water or consommé
1 small bouquet of herbs
2 ozs. butter
2 ozs. boiled rice
¹⁄₂ pint Sauterne
Skin and clean the hare. Cut it up into small pieces. Melt the butter
in a large sauce-pan. Add the pieces of hare to it with a small
bouquet of herbs. Fry them a good brown colour. Add the water or
stock. Bring to the boil. Simmer an hour-and-a-half. Strain off the
broth. Cut off all the meat from the hare. Chop and pound it. Add the
rice. Dilute with the broth and pass through a tammy. Heat the purée
gently when required, adding the Sauterne. Season. Serve with fried
croûtons.

Purée of Pheasants
1 pheasant
1 quart stock
 3 ozs. boiled rice
1 table-spoon glaze
Roast the pheasant until it is thoroughly done. Cut off all the meat.
Set aside the white meat. Put the rest with the bones and stock into
a sauce-pan. Bring to the boil and simmer for an hour. Chop and
pound the meat. Add the rice to it. Dilute with the strained stock.
Pass through a tammy. Add the table-spoonful of glaze (see p. 14).
Serve with croûtons.

Purée of Rabbit
1 rabbit
1¹⁄₂ pints water
2 ozs. barley or rice (well boiled)
¹⁄₂ pint cream
1 table-spoon brown roux
Roast the rabbit, seasoning it with salt, pepper and nutmeg. When
it is done, cut off all the meat. Put the bones with the water to make
a stock and simmer an hour or two. Skim and strain. Chop the meat
and pound it. When the stock is ready, put it with the meat and
barley or rice through a tammy. When ready to serve, heat the purée
gently, and add the roux (see p. 12). Season, and add half a pint of
scalded cream. Quenelles of rabbit may be served with this purée
(see p. 105).
 Bisques
PAGE
Crab Bisque 78
Lobster Bisque 78
Oyster Bisque 79

Crab Bisque
1 large crab
1¹⁄₂ pints white stock
Bread crumbs or rice
2 yolks of hard-boiled eggs
¹⁄₂ pint cream
1 glass white wine (Sauterne or Rhenish)
Take out all the meat, setting that from the claws aside. Pound the
rest of the meat with the pulpy part. Add to it about half its weight in
fine bread crumbs or boiled rice, and the yolks. Dilute with the stock.
Rub through a tammy. Heat very gently, taking care that it does not
boil. Season with salt and cayenne. Add half a pint of boiling cream,
and, if desired, a glass of white wine, and the shredded meat from
the claws.

Lobster Bisque
1 hen-lobster
1¹⁄₂ pints white stock
¹⁄₂ head of celery
 2 ozs. butter
¹⁄₂ pint cream or white wine (Sauterne or Rhenish)
Remove the meat from a hen-lobster. Set aside the coral and dry
it. Cut up the meat into very fine shreds and fry them for five minutes
in the butter, with the chopped celery and pepper and salt. Add the
stock and boil for half-an-hour. Drain off the stock. Pound the meat
and pass it through a tammy. When required, return the stock and
purée to the fire. Heat gently and stir continually, stir in the coral
which should have been rubbed through a very fine sieve when dry.
Season and add a few drops of lemon juice, the scalded cream or
half a pint of hot white wine. Do not allow the bisque to boil.

Oyster Bisque
1 pint oysters
1 pint stock
1 pint milk
1 gill cream
1 blade mace
Nutmeg
4 ozs. butter
Boil the oysters gently for quarter of an hour in the stock, adding to
it one ounce of butter and the spices. Take off the fire and drain. Set
aside the stock. Chop the oysters very fine. Melt two ounces of
butter and add them to it. Stir in the flour gradually and smoothly.
Add the stock, and a pint of milk. Boil for ten minutes, stirring
continually. Rub through a tammy. Return to the fire. Add a gill of
boiling cream and an ounce of butter in small pieces. Stir the bisque
until it is melted, but do not allow it to boil. Season. Serve with
croûtons (see p. 103).
 Fish Soups
PAGE
Bouillabaisse 82
Fish Soup 83
Oyster Soup 84
Salmon Soup 84

Bouillabaisse
About 3 lbs. of fish
2 onions
2 table-spoons of olive oil
¹⁄₂ a lemon
2 small tomatoes
1 glass white wine
1 laurel leaf
4 pepper corns
1 table-spoon chopped parsley
Bread
Wash the fish and cut it across in slices of different sizes. Take a
large iron sauce-pan, fry the onions with olive oil in it. When they are
coloured a good brown add the fish to the sauce-pan and just cover
it with warm water. Add also a laurel leaf, the inside of half a lemon
(from which the pips have been removed), two small tomatoes
(peeled and the seeds taken out) cut in dice and a glass of light
white wine, the pepper-corns and salt. Make up a big fire. Set the
sauce-pan on it and let the contents boil violently for twelve to fifteen
minutes. Then add a table-spoon of chopped parsley. Let it continue
boiling for a minute.
 In a warmed soup tureen put a number of slices of roll or bread.
Pour the liquid over them. See that they become thoroughly soaked
with it. Add the best of the fish and serve.
The best fish to use for Bouillabaisse are cod, whiting, mullet, sole,
turbot and langouste. It is absolutely essential that all the fish used
should be perfectly fresh.
In France 4 cloves of garlic would be added with the tomatoes, but
this is optional.

Fish Soup
1 lb. cod or halibut
1 quart milk
1 sliced onion
1 table-spoon white roux
Cook the fish in boiling salted water until it flakes easily. Drain it.
Take away the bones and skin and rub the fish through a sieve. Put
the sliced onion in the milk and boil for ten minutes. Remove the
onion. Add the white roux (see p. 12) to the milk. Stir till well mixed.
Add the fish. Season.

Oyster Soup
1 pint oysters
¹⁄₂ pint water
1 pint milk
1 gill thick cream
1 table-spoon white roux
Cover the oysters with the cold water. After a little while remove
them. Strain the liquor. Put it on to boil and skim. When clear add the
oysters. Let them simmer until their edges ruffle and their bodies
grow plump. (This should take about five minutes.) Take out the
oysters, set them where they will keep warm. Add the liquor to the
milk, which should be boiling. Add the roux (see p. 12) and
seasoning. Simmer five minutes. Add the boiling cream. Add the
oysters.

Salmon Soup

¹⁄₂ lb. salmon

1 quart white stock
2 anchovies
¹⁄₂ head of celery
A piece of parsley
1 clove
1 gill cream
1 table-spoon white roux
Let half a pound of the salmon stew gently with the chopped
anchovies, in two ounces of butter, for twenty minutes, being very
careful that it does not brown. Add the stock, the celery, cut fine,
parsley, spice and herbs. Bring to the boil. Add the white roux (p.
12). Simmer for an hour-and-a-half. Put through a tammy. Return to
the fire. Add the boiling cream. Season and serve at once.
 Broths
PAGE
Barley Broth 87
Chicken Broth 87
Cockie Leekie 88
Game Broth 89
Hotch Potch 90
Potato Broth 90
Scotch Broth 91
Sheep’s Head Broth 92

Barley Broth
2 lbs. lean mutton
¹⁄₄ lb. barley
2 turnips
2 carrots
1 leek or onion
2 table-spoons chopped parsley
2 quarts of water
Trim the mutton and cut it into small dice-shaped pieces. Put it
with the barley in a sauce-pan. Cover with the water. Bring to a boil.
Simmer for two hours, skimming from time to time. Add the
vegetables, which should be finely chopped, and the parsley.
Season. Simmer for forty minutes.

Chicken Broth
 1 chicken
1 quart cold water
1 onion
2 table-spoons of rice
Clean the chicken. Separate it into joints, removing all skin and fat.
Put it into a sauce-pan and cover with the cold water. Add the onion
sliced. Simmer until the chicken is tender. Remove the breast of the
chicken from the sauce-pan. Let the rest continue to simmer until the
meat comes clean away from the bones. Strain off the broth.
Remove the fat. Take two table-spoonfuls of rice which has already
been washed and soaked for half-an-hour. Put the broth on the fire
again. Add to it the rice. Season. Add the breast of the chicken cut in
small pieces. Simmer until the rice is tender. A cup of scalded cream
can be added just before serving.

Cockie Leekie
1 fowl
2 lbs. shin of beef or knuckle of veal
2 quarts of water
12 leeks
Skin the fowl and cut it into joints. Put it in a stew-pan with the
meat (which should not be cut up) and cover with the water. Bring to
a boil. Let it simmer for two hours. Skim. Cut off the coarser part of
the leeks, and cut the best parts into pieces about an inch long. (The
leeks are improved by being soaked in water for two hours before
using.) Add to the soup. Simmer for half-an-hour. Take out the meat
and fowl. Cut the breast of the fowl into small pieces and return to
the soup. Season.
A tea-cupful of boiled rice can be added if wished.

Game Broth
Two or three birds (any kind of game)
2 quarts of cold water
 1 whole carrot
1 whole turnip
¹⁄₂ tea-cup chopped white cabbage
3 potatoes sliced
1 dozen small onions
1 head of celery
Cut the game into small pieces, cover with two quarts of cold
water. Add an onion, two carrots, a turnip and several pieces of
celery. Bring to a boil. Simmer very gently for four hours. Strain off
the broth. Choose the best pieces of meat from the game, cut them
up into neat pieces. Add to the broth. Put back on the fire, and add a
head of celery very finely sliced, a dozen small onions, and three
large potatoes cut in slices. Simmer gently for about three quarters
of an hour. Add the cooked chopped cabbage, and simmer another
five minutes.

Hotch Potch
2 lbs. lean mutton from the neck
2 quarts cold water
1 large carrot
1 turnip
2 onions
1 cabbage
1 small cauliflower
¹⁄₂ pint of shelled peas
Cut the mutton into dice-shaped pieces, removing the fat and skin.
Put it in a sauce-pan with the water and bring to the boil. Let it
simmer gently for two hours. Skim. Season. Add all the vegetables,
finely chopped, except the cabbage (of which the heart only should
be used and which should be cooked separately). Simmer two or
three hours. Add the cabbage.

Potato Broth
 The water in which a joint of mutton has been boiled
1 oz. ham
1 oz. butter
1 small onion
3 large potatoes
Reduce the water to one quart. Strain, and remove the fat.
Chop one ounce of lean ham very fine. Melt an ounce of butter in
a sauce-pan, and in it fry the ham and a small sliced onion until a
rich brown. Add this to the broth and simmer thirty minutes. Strain.
Season.
Pare and slice three large potatoes. Add to the broth. Bring to the
boil. Simmer for forty minutes.

Scotch Broth
2 lbs. scrag end neck of mutton
1 lb. best end ” ”
2 quarts water
2 carrots
2 turnips
3 small onions or 2 leeks
Small head of celery
1 table-spoon chopped parsley
3 table-spoons barley which has been soaked several
hours
Soak the scrag end in cold water for an hour. Remove the skin
very carefully and part of the fat. Put on to boil with two quarts of
cold water. When it boils skim it. Set back to simmer for two hours.
Strain. Put the strained broth into a sauce-pan. Add to it the best end
of the neck, either in cutlets or using the meat only (cut in neat
pieces) and the barley. Bring to the boil. Simmer two hours. Skim.
Add the vegetables cut into small dice-shaped pieces. Season.
Simmer till vegetables are tender. Add parsley.
 Sheep’s Head Broth
1 sheep’s head
1 tea-cup pearl barley
2 quarts cold water
3 onions and two cloves
1 turnip
1 carrot
Bouquet of herbs
Glass of white wine
Mushroom ketchup
Remove the brains from a sheep’s head, and clean it. Leave the
head in water over night. The next day put the head in a sauce-pan
with the water and barley. Bring to a boil. Throw in a little cold water.
Skim. Simmer for an hour, stirring from time to time. Add the
vegetables, cut up finely, and herbs. Simmer three or four hours until
head is tender. Strain off the broth from the head. Put the vegetables
through a sieve and add to the broth. Let it stand till cold. Remove
the fat. Take the best of the meat from the head. Cut it into small
pieces. Put them with the broth in a sauce-pan. Heat gently. Add a
wine-glass of white wine and a little mushroom ketchup just before
serving.
 Broths and Soups for Invalids
PAGE
Beef Essence 95
Beef Tea—I 95
Beef Tea—II 96
” ” —III 96
Calves’ Foot Broth 97
Chicken Broth 98
” Custard 98
” Panada 99
Game Panada 99
Chicken Tea 100
Mutton Broth 100
Veal Broth 101
It is essential in making invalid soups that the meat used should
be uncooked and very good.
For beef tea use steak or shin of beef.
Every piece of skin, membrane and fat should be carefully
removed from the meat to be used.
Vegetables, spice and seasoning should not be used unless
permitted by the doctor.
When soup has to be made quickly a little time can be saved by
removing the fat from it while it is still hot (see p. 3).

Beef Essence
 Cut up a lean piece of juicy rump steak into small pieces. Put
these into a closely covered jar without any water. Stand the jar in a
large sauce-pan containing cold water. Heat slowly and keep just
below boiling point. When the meat in the jar is white, it is done. This
should be in about two hours. Strain off the juice, pressing the meat
while doing so in order that none may be left in it. Season with a little
salt.
Or,
Place the meat in a closely covered jar in a moderate oven,
leaving it there for three hours. Strain as above.
In both cases the essence should be kept in a cold place. It must
not be boiled when it is heated. It can be made into beef tea by
adding boiling water to it.

Beef Tea—I
1 lb. very juicy rump steak or shin of beef
1 cup cold water
Cut the meat into very small pieces. Put these in a bowl and cover
with a cup of cold water. Cover the basin and leave for three or four
hours. Then, squeezing the meat firmly, drain off all the liquid. Strain
this, add a little salt, and when required heat very gently. It is best to
do this in a bain marie, as it curdles easily (see p. 110).
Add another cup of cold water to the meat, and proceed as for the
first cup.

Beef Tea—II
1 lb. steak or shin of beef
2 pints water
Cut the meat, which must be lean and juicy, into small pieces. Put
them into a stew-pan and cover with a quart of water. Heat very
gently. Skim whenever necessary. Simmer for a little more than an
hour. Strain through muslin into a basin. Let it stand until cool.
Remove the fat. Pour off the clear beef tea very gently from the
dregs.

Beef Tea—III
4 lbs. of steak or shin of beef
2 lbs. bones
2 quarts cold water
Break and crush the bones. Cut the meat into small pieces. Put
into a stew-pan and cover with the cold water. Heat very slowly.
Simmer for three hours. Add a little salt. Strain into a basin. Allow it
to cool. Remove any fat very carefully. Pour off the clear liquid
carefully from the dregs.
If allowed, a little carrot and celery may be cooked with the beef
tea.

Calves’ Foot Broth (or Jelly)

2 calves’ feet
2 quarts cold water
2 table-spoons sugar
Juice of half a lemon
Glass of good white wine
Scald and clean the feet. Split and break them. Put into a stew-
pan and cover with two quarts of cold water. Heat very slowly and
simmer until reduced to about a pint and a half. Strain. When cold
remove the fat. Add sugar and lemon juice. Return to the fire. Let it
boil for five minutes, stirring continually. Skim thoroughly. Add the
wine. Strain through a jelly bag, and keep in a cold place.
In making broth, the wine may be omitted, and in its place the
beaten yolk of an egg added. In which case it will only be necessary
to strain it instead of passing it through a jelly bag. Sago or tapioca,
which has been boiled till tender, should be added.
 Chicken Broth
One chicken
1 quart of cold water
Juice of a lemon
Boiled rice or vermicelli
Cut up a chicken into small pieces. Remove the meat from the
bones as much as possible. Crush the bones. Cover meat and
bones with a quart of water. Heat very slowly. Simmer until perfectly
tender. When tender strain off the liquid. Let it get cool. Remove the
fat. Heat again, adding a little salt and a few drops of lemon juice.
Allow the broth to boil for five minutes. Strain through a napkin. Add
a little well boiled rice or vermicelli, and a little of the white meat of
the chicken cut in dice.

Chicken Custard
1 chicken
3 pints of cold water
2 yolks of eggs
Clean, skin and cut up a young chicken. Put it into a stew-pan with
about three pints of cold water. Heat very slowly. Skim carefully
when it boils. Allow it to simmer for an hour. Strain off the liquid
through a napkin.
To each half pint of broth add the yolks of two eggs. Put in a
double boiler and stir until it thickens (see p. 50). Serve at once.

Chicken Panada
1 chicken
1 French roll
1 quart cold water
Skin a chicken and boil it gently until tender. Remove it from the
liquid and let it cool. Then cut off the white meat, pound it in a mortar.
Mix with it the crumb of a French roll that has been soaked in broth.
Add a little of the broth the chicken was boiled in. Pass through a
tammy. Dilute with broth. Salt. Heat gently, but do not allow it to boil.
A table-spoon of well-boiled rice may be substituted for the crumb
of a French roll.

Game Panada
Game panada is made in exactly the same way as chicken
panada, substituting a pheasant, or a couple of partridges, for the
chicken.

Chicken Tea
1 chicken
1 quart cold water
Skin a chicken and divide it into pieces. Put in a stew-pan and
cover with one quart of water. Simmer gently for a full hour. Strain.
Allow it to cool. Remove the fat. Serve hot or cold.

Mutton Broth
1 lb. lean mutton
1 pint cold water
2 table-spoons boiled rice
Chop the mutton very fine. Put it in a stew-pan with one pint of
cold water. Put it in a basin and cover it with the water. Cover the
basin. Let it stand for an hour. Then heat very gently. Simmer for
quarter of an hour. Strain. Remove the fat. Add the well-boiled rice.

Veal Broth
 A knuckle of veal
A chicken
2 quarts of water
2 table-spoons well-boiled rice
Put a knuckle of veal and a chicken (an old one will do) into a
large stew-pan. Cover with two quarts of water. Let it boil up gently.
Skim. Simmer for three hours. Strain through a napkin. Allow it to
cool. Remove the fat. Serve with a little boiled rice.
 Accessories
PAGE
Croûtons 104
Custards 104
Force-meat Balls 105
Green Colouring 105
Potato Balls 106
Quenelles of Chicken, Game, Hare, Rabbit 106
Quenelles of Marrow 107
Rice 107
Rice (savoury) 108
Rice Balls 108

Croûtons
Several slices of stale bread
1 oz. of butter
Cut off the crust and cut the bread into small dice-shaped pieces.
Fry them in the butter. Drain them on a sieve. Before serving, put
them for a few minutes in a quick oven.

Custards for Clear Soup

4 yolks of eggs
1 gill consommé or water
Beat the yolks in a basin, stir in the consommé or water. Add a
little salt. Strain through a hair sieve into a shallow mould. Steam it
until well set. Let it become quite cold. Put out on a wet cloth. Cut in
squares or fancy shapes. Part of the custard may be coloured green
with spinach colouring.

Force-meat Balls
1 cup of meat of any kind
1 tea-spoon finely chopped parsley
1 salt-spoon thyme
1 tea-spoon lemon juice
1 yolk of egg (raw)
1 table-spoon flour
1 ” butter
Chop the meat very fine, season it highly, and add the lemon juice,
thyme and parsley. Moisten with the yolk of egg. Roll into small balls.
Flour them well. Melt the butter in a shallow pan. When it is brown
add the balls. Fry until brown.

Green Colouring
Pound some spinach in a mortar and put it through a hair sieve.
Put the juice in a sauce-pan and boil it until it curdles. Put through a
very fine sieve. Bottle.

Potato Balls
(For Potato or Clear Soups)
2 potatoes
1 oz. butter
1 table-spoon thick cream
1 egg
Boil the potatoes. Rub them through a sieve. Put them in a sauce-
pan with the butter and cream. Season. Stir over a good fire until of a
stiff consistency. Remove from the fire and put in a basin. Add the