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in the process of slow-boiling the pot is never off the boil.
104.—Shin of Beef Soup
Take a shin of beef, cut it up small, wash it thoroughly, and boil
with pepper and salt in sufficient water to well cover the meat. Let
it boil over a brisk fire, taking away the black scum; add a little
cold water, and skim off the white scum; then reduce the fire, and
allow the soup to simmer until it somewhat thickens; strain the soup,
cut away all the fat, season with soup herbs, and add more pepper and
salt if necessary. Give it a good boil up, and then clear it with the
white of an egg well beaten up, after which add a tablespoonful of Lea
& Perrin’s Worcestershire sauce, and half a wineglassful of sherry.
105.—Shin of Beef Soup, with Forcemeat and Egg Balls
Prepare a shin of beef soup in all respects according to the above
directions; clear with an egg well beaten up, add to it sauce, sherry,
forcemeat, and egg balls.
106.—Vermicelli Soup
Prepare a shin of beef soup as directed above, omitting the sauce and
sherry. Parboil some vermicelli, and after clearing the soup with the
white of an egg, add to it the parboiled vermicelli, and give it all a
good boil up before serving.
107.—Macaroni Soup
Prepare a shin of beef soup as directed above, omitting the sauce and
wine; boil some macaroni until perfectly tender; clear the soup with
the white of an egg, then add the boiled macaroni, and warm up before
serving.
108.—Mulligatawny Soup
Prepare a shin of beef soup as above, omitting the sauce, wine, and
white of egg; set the soup aside. Take a full-sized curry chicken; cut
it up into sixteen or eighteen pieces, and wash them thoroughly. Warm
a pot and melt it into two chittacks or four ounces of ghee; fry in it
some finely-sliced onions, and set aside. Then fry in the melted ghee
the following condiments, &c.:—Four teaspoonfuls of ground onions,
one teaspoonful of ground turmeric, one teaspoonful of ground chilies,
half a teaspoonful of ground ginger, a quarter of a teaspoonful of
ground garlic, half a teaspoonful of roasted and ground
coriander-seed, and a quarter of a teaspoonful of roasted and ground
cumin-seed.
Sprinkle a little water over these while frying; then add the cut-up
chicken with two teaspoonfuls of salt. When nearly brown, add one
chittack or two ounces of roasted and ground poppy-seeds; pour in the
beef soup, add the fried onion and half a dozen of the kurreah fool
leaves, close the pot, and allow the whole to simmer over a slow fire
until the chicken be perfectly tender. Serve up hot, with limes cut in
slices on a separate plate.
109.—Another Way
Prepare a shin of beef as directed above. Cut up a chicken; wash it
and set it aside. Heat a pot and melt in it two chittacks or four
ounces of ghee. After frying in it and setting aside some
finely-sliced onions, fry the condiments in the proportions given in
the foregoing recipe; then add the cut-up chicken with two
teaspoonfuls of salt; brown it nicely; have ready two chittacks or
four ounces of roasted and ground chunna ka or gram dal, which mix
thoroughly in a cup of strong cocoanut milk, and pour over the chicken
just as it has become brown; stir it well, and add the fried onions
and the soup, with half a dozen of the kurreah fool leaves; close
the pot, and allow the whole to simmer for three-quarters of an hour.
Serve up hot, with limes, either whole or cut in slices, on a separate
plate.
110.—Delicious Curry Soup
Prepare a strong beef soup; slice some onions, and cut up a chicken;
take curry condiments as directed above, omitting the coriander and
cumin seed; melt two chittacks or four ounces of ghee; fry and set
aside the sliced onions, then fry the condiments, add the cut-up
chicken, and fry that also. In a part of the beef soup boil a spoonful
of tamarind, so as to separate the stocks and stones; strain and stir
it into the fried chicken. After a while add the remainder of the beef
soup, with half a dozen kurreah fool leaves, and the friend onions;
close up the pot, and continue to simmer the whole until the chicken
is quite tender. Serve up hot.
111.—Bright Onion Soup
Take a shoulder of veal; cut it up small, breaking all the bones; wash
it thoroughly, put it into a pan with pepper, salt, and water, boil it
well, and remove all the scum as it rises; reduce the fire, and let it
simmer until the meat is perfectly dissolved; strain it, cut away all
the fat, add soup herbs, and more pepper and salt if required; give it
a boil up, and clear it with the white of an egg well beaten up; slice
very fine some pure silvery white Patna onions, and steep them in
boiling water, changing the water three or four times, every ten
minutes; drain away all the water and add the onions to the soup;
boil, and serve up hot.
112.—Bridal Soup, or Soup Elegant
Take two large shoulders of veal; cut them up small, bones and all,
and, after washing thoroughly, boil over a brisk fire, with white
pepper and the best white salt. Be careful that the scum that rises is
well skimmed; reduce the fire, and allow it to simmer until the meat
falls off the bones; strain the soup, let it cool, and then thoroughly
free it of all fat; return it into a clean digester, add more salt and
white pepper if necessary, and some white stocks of celery; boil it,
and clear it with the whites of two eggs well beaten up; strain
through flannel and set aside.
Take the best and most transparent parts of a calf’s head and the
tongue, and boil perfectly tender without reducing them to shreds,
being careful to remove all the scum that rises to the surface; lay
the boiled tongue and meat out on a clean dish; slice the tongue fine,
and cut out all manner of devices, such as, diamonds, squares,
circles, hearts, stars, &c.; do the same with the best and cleanest
parts of meat selected from the head; take care that no particles of
scum or other impurities be adhering to them; where any does adhere,
rinse it off in a little of the cleared soup; then place them
carefully into the tureen in which it is purposed to serve up the
soup. If fancy macaroni be procurable, a tablespoonful may be boiled
tender, free of all particles of dust or powder, and added to the
cut-up meat and tongue, over which pour the boiling-hot soup; add to
it a wineglassful of the palest sherry, and serve up hot.
N.B.—The calf’s tongue and meat of the head may be boiled with the
veal, but they should be removed when tender, and not allowed to
dissolve with the longer simmering of the veal.
This is an elegant soup, beautifully transparent, and of the colour of
light champagne.
113.—Soup Royal
Take a shin of beef, the best parts of meat cut off from a calf’s
head, and the tongue; cut the beef into small particles, but leave the
tongue and the meat from the calf’s head whole; add pepper and salt,
and boil well, clearing the scum as it rises; remove the tongue and
the meat of the calf’s head when sufficiently tender, but continue to
boil the shin of beef until it is well dissolved; then strain it, and
cut away all the fat; put it up again with plenty of soup herbs, and
more salt and pepper if necessary; boil it well up; squeeze into the
soup the juice of half a lemon, and skim it well; strain it once more,
and set it aside.
Cut the tongue into slices of an eighth of an inch thick, trim them
into the shape of large diamonds, and set aside. Cut up the meat of
the calf’s head into one-inch squares and strips of an inch and a half
long and half an inch wide; add to these a few ready-fried circular
flat brain cakes, make also a few egg balls and forcemeat balls, and,
after cooking, add them to the rest of the meat, tongue, &c., and set
aside.
Take four red carrots, one pound of green peas, half a pound of boiled
potatoes, one large turnip, one large Patna onion, a quarter of a
pound of roasted and ground split peas or gram dal, some soup herbs,
pepper, and salt, the pulp of one orange, and the peels of half an
orange and half a lemon. Put these into a stewpan with water
sufficient to cover the whole; boil them thoroughly, skimming all the
while; when perfectly dissolved, turn them out into a colander and
allow all the water to drain away; then turn the contents of the
colander into a sieve, and pass the vegetables, &c., through it,
rejecting all such as will not pass. Add the whole, or a part of the
strained vegetables to the soup, which should not be thicker in
consistency than a good thick potato soup.
Next stew one dozen good French prunes in a claretglassful of port
wine, which also strain through a sieve, rejecting stones, &c., and
add the strained portion to the soup; then boil the whole, strain it
once more, add to it all the forcemeat and egg balls, the brain cakes,
tongue, &c., and serve up, adding to it more salt, wine, or sauce, if
needed.
N.B.—This soup properly made is without its equal.
FISH114.—Fish Mooloo
Fry the fish and let it cool. Scrape a cocoanut, put a teacupful of
hot water into it, rub it well, strain it and put aside; then put two
spoonfuls more of water; strain this also; cut up three or four green
chilies, and as many onions as you like, with half a garlic. Fry them
with a little ghee, and whilst frying put the last straining of the
cocoanut water in with the ingredients till it is dry; then add the
first water of the nut, and pour the whole over the fish, with some
vinegar, ginger, whole pepper, and salt to your taste.
115.—Another Way
Fry in a little ghee three or four chilies cut up, half a clove of
garlic, and some sliced onions. When half fried, add two
tablespoonfuls of cocoanut milk, and continue to fry until dry; then
stir into it a teacupful of cocoanut milk, a little vinegar, some
sliced ginger, peppercorns, and salt to taste, and while hot pour it
over a cold fried or boiled fish.
116.—Another Way
Cut up a fish into small, two-inch squares, and fry in ghee, with egg,
bread-crumbs, and turmeric, of a nice brown colour. Boil in cocoanut
milk some sliced green ginger and sliced green chilies; then add the
fish, with salt to taste, and let it stew until the sauce has
thickened. Serve up hot.
117.—Prawn Cutlet
Shell and wash the prawns; remove the heads, but leave the tails; slit
them down in the centre, and gently beat them flat with a rolling-pin;
sprinkle them with pepper and salt, and some finely-minced soup herbs;
rub them over with yolk of eggs, and dredge with flour; fry over a
very moderate fire to a rich light brown colour. Garnish the dish with
fried green parsley, or serve up with tomato sauce gravy as per recipe
No. 300.
118.—Crabs in Shell
Clean and boil
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