Miss Leslie's New Cookery Book - Leslie Eliza

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mace, but no salt, as the ham will make it salt enough. Add a head of celery, split and cut into long bits, a quarter of a pound of butter, divided in two, and rolled in flour. Pour on three quarts of milk. Set the soup-pot over the fire, and let it boil rather slowly, skimming it well. When it has boiled an hour, put in some small round dumplings, made of half a pound of flour mixed with a quarter of a pound of butter; divide this dough into equal portions, and roll them in your hands into little balls about the size of a large hickory nut. The soup must boil till the flesh of the fowls is loose on the bones, but not till it drops off. Stir in, at the last, the beaten yolks of three or four eggs; and let the soup remain about five minutes longer over the fire. Then take it up. Cut off from the bones the flesh of the fowls, and divide it into mouthfuls. Cut up the slices of ham in the same manner. Mince the livers and gizzards. Put the bits of fowl and ham in the bottom of a large tureen, and pour the soup upon it.

      This soup will be found excellent, and may be made of large old fowls, that cannot be cooked in any other way. If they are so old that when the soup is finished they still continue tough, remove them entirely, and do not serve them up at all.

      Similar soup may be made of a large old turkey. Also, of four rabbits.

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      Half roast a pair of fine large tame ducks, keeping them half an hour at the fire, and saving the gravy, the fat of which must be carefully skimmed off. Then cut them up; season them with black pepper; and put them into a soup-pot with four or five small onions sliced thin, a small bunch of sage, a thin slice of cold ham cut into pieces, a grated nutmeg, and the yellow rind of a lemon grated. Add the gravy of the ducks. Pour on, slowly, three quarts of boiling water from a kettle. Cover the soup-pot, and set it over a moderate fire. Simmer it slowly (skimming it well) for about four hours, or till the flesh of the ducks is dissolved into small shreds. When done, strain it through a tureen, the bottom of which is covered with toasted bread, cut into square dice about two inches in size.

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      Boil a knuckle of veal and four calves' feet in five quarts of water, with three onions sliced, a bunch of sweet herbs, four heads of white celery cut small, a table-spoonful of whole pepper, and a small tea-spoonful of salt, adding five or six large blades of mace. Let it boil very slowly, till the meat is in rags and has dropped from the bone, and till the gristle has quite dissolved. Skim it well while boiling. When done, strain it through a sieve into a tureen, or a deep white-ware pan. Next day, take off all the fat, and put the jelly (for such it ought to be) into a clean soup-pot with two ounces of vermicelli, and set it over the fire. When the vermicelli is dissolved, stir in, gradually, a pint of thick cream, while the soup is quite hot; but do not let it come to a boil after the cream is in, lest it should curdle. Cut up one or two French rolls in the bottom of a tureen, pour in the soup, and send it to table.

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      Take eight calves' feet (two sets) that have been scalded and scraped, but not skinned; and put them into a soup-kettle with six or seven blades of mace, and the yellow rind of a lemon grated. Pour on a gallon of water; cover the kettle, and let it boil very slowly (skimming it well) till the flesh is reduced to rags and has dropped entirely from the bones. Then strain it into a broad white-ware pan, and set it away to get cold. When it has congealed, scrape off the fat and sediment, cut up the cake of jelly, (or stock,) and put it into a clean porcelain or enameled kettle. Have ready half a pound of very finely grated cocoa-nut. Mix it with a pint of cream. If you cannot obtain cream, take rich unskimmed milk, and add to it three ounces of the best fresh butter divided into three parts, each bit rolled in arrow-root or rice-flour. Mix it, gradually, with the cocoa-nut, and add it to the calves-feet-stock in the kettle, seasoned with a small nutmeg grated. Set it over the fire, and boil it, slowly, about a quarter of an hour; stirring it well. Then transfer it to a tureen, and serve it up. Have ready small French rolls, or light milk biscuit to eat with it; also powdered sugar in case any of the company should wish to sweeten it.

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      is made in the above manner, substituting pounded almonds for the grated cocoa-nut. You must have half a pound of shelled sweet almonds, mixed with two ounces of shelled bitter almonds. After blanching them in hot water, they must be pounded to a smooth paste (one at a time) in a marble mortar; adding frequently a little rose-water to prevent their oiling, and becoming heavy. Or you may use peach-water for this purpose; in which case omit the bitter almonds, as the peach-water will give the desired flavor. When the pounded almonds are ready, mix them with the other ingredients, as above.

      The calves' feet for these soups should be boiled either very early in the morning, or the day before.

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      Unless your dinner hour is very late, the stock for this soup should be made the day before it is wanted, and set away in a stone pan, closely covered. To make the stock take a knuckle of veal, break the bones, and cut it into several pieces. Allow a quart of water to each pound of veal. Put it into a soup-pot, with a set of calves' feet,[A] and some bits of cold ham, cut off near the hock. If you have no ham, sprinkle in a tea-spoonful of salt, and a salt-spoon of cayenne. Place the pot over a moderate fire, and let it simmer slowly (skimming it well) for several hours, till the veal is all to rags and the flesh of the calves' feet has dropped in shreds from the bones. Then strain the soup; and if not wanted that day, set it away in a stone pan, as above mentioned.

      Next day have, ready boiled, two quarts or more of green peas, (they must on no account be old,) and a pint of the green tops cut off from asparagus boiled for the purpose. Pound a handful of raw spinach till you have extracted a tea-cupful of the juice. Set the soup or stock over the fire; add the peas, asparagus, and spinach juice, stirring them well in; also a quarter of a pound of fresh butter, divided into four bits, and rolled in flour. Let the whole come to a boil; and then take it off and transfer it to a tureen. It will be found excellent.

      In boiling the peas for this soup, you may put with them half a dozen sprigs of green mint, to be afterwards taken out.

      Late in the spring you may add to the other vegetables two cucumbers, pared and sliced, and the whitest part or heart of a lettuce, boiled together; then well drained, and put into the soup with the peas and asparagus. It must be very thick with vegetables.

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