Page:Meier - The Art of German Cooking and Baking.djvu/30

 small pieces and cooked until soft with the rice in the bouillon. When the soup is done the meat extract is added.

The chicken breast is cut into small pieces and put into the soup. You can also carve the whole chicken and serve it with the soup.


 * 2 old partridges

4 potatoes cut in cubes

2 carrots cut in pieces

3 tbsps. of flour

2 tbsps. of butter

Salt

2 qts. of water

1½ tbsps. of butter

Preparation: The partridges are cleaned well and fried in the 2 tablespoonfus of butter to a light brown. The flour is browned in the 1½ tablespoonfustablespoonfuls [sic] of butter and the water added, also potatoes, carrots and salt and the fried partridges; all of this is boiled until tender in a covered pot. This will require 2 to 2½ hours. The partridge breast is cut in pieces and served in the soup.

The remaining partridge meat may be utilized in hash or dumplings.

You can make soups from all kinds of wild or tame birds. Follow directions given for chicken, pigeon or partridge soup. If the soup is made of bones and remnants and not rich enough you may add meat extract.


 * ¾ bottle of red wine

1 qt. of water

¼ lb. of sago

1 stick of cinnamon

½ lb. of sugar

2 slices of lemon

½ cup raisins

Preparation: The sago and raisins are boiled until soft in the water. Then the red wine is added, also cinnamon, sugar and lemon slices, and the soup is brought to boil again. Zwieback or toasted rolls are served with it.