Page:The White House Cook Book.djvu/45

 SOUPS. 33

pound of lean beef ; fried bread ; butter for frying ; pepper, salt and two stalks of white celery cut into inch lengths; three quarts of water.

Joint your game neatly ; cut the ham and onions into small pieces, fry all in butter to a light brown. Put into a soup-pot with the beef, cut into strips, add a little pepper. Pour on the water ; heat slowly, and stew gently two hours. Take out the pieces of bird, and cover in a bowl ; cook the soup an hour longer ; strain ; cool ; drop in the celery and simmer ten minutes. Pour upon fried bread in the tureen.

Venison soup made the same, with the addition of a tablespoonful of brown flour wet into a paste with cold water, adding a tablespoon- ful of catsup, Worcestershire, or other pungent sauce, and a glass of Madeira or brown sherry.

CONSOMME SOUP.

TAKE good strong stock (see pages 27 and 30), remove all fat from the surface, and for each quart of the stock allow the white and shell of one egg and a tablespoonful of water, well whipped together. Pour this mixture into a saucepan containing the stock ; place it over the fire and heat the contents gradually, stirring often to prevent the egg from sticking to the bottom of the saucepan. Allow it to boil gently until the stock looks perfectly clear under the egg, which will rise and float upon the surface in the form of a thick white scum. Now remove it and pour it into a folded towel laid in a colander set over an earthen bowl, allowing it to run through without moving or squeezing it. Season with more salt if needed, and quickly serve very hot. This should be a clear amber color.

JULIENNE SOUP.

CUT carrots and turnips into quarter-inch pieces the shape of dice ; also celery into thin slices. Cover them with boiling water; add a teaspoonful of salt, half a teaspoonful pepper, and cook until soft. In another saucepan have two quarts of boiling stock (see pages 27 and 30), to which add the cooked vegetables, the water and more sea- soning if necessary. Serve hot.

In the spring and summer season use asparagus, peas and string beans all cut into small uniform thickness.

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