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CHAPTER 1.
SOUPS.
No. 1—BOUILLON.
- 4 lbs. ox-bones
- 6 qts. water
- ⅛ of an onion
- ½ of a carrot
- 1 small piece celery
- 1 small piece kohlrabi
- 1 small piece parsley-root
- 1 tomato, salt
Preparation: The soupbone is put over the fire in 6 qts. of cold water after it has been washed in cold water. Soupgreens and salt are added and the whole is boiled slowly 4 hours until it is boiled down to 2 or 3 quarts. Before using pour the bouillon through a fine sieve. If you like the bouillon very strong and of a good color add ½ teaspoonful of beef extract.
No. 2—BOUILLON.
The soupbone and the soupgreens are fried lightbrown with a piece of butter or lard. Water is then added and salt. Boil 4 hours as in the preceding recipe and strain before using.
No. 3—OX-TAIL BOUILLON.
- 3 lbs. ox-tail
- 1 tbsp. butter
- 5 qts. cold water
- Salt
- Soupgreens
Preparation: Cut the ox-tail into small pieces and together with the soupgreens, fry them in butter lightbrown. Add 5 qts. of water and salt. Let it boil 4 or 5 hours slowly down to 2 qts. This bouillon will be very strong and may be served in cups, and bread or cheese-sticks may be served with it.
No. 4—BOUILLON OF MEAT EXTRACT.
- Soupgreens
- 1 tbsp. butter or lard
- 1 tsp. extract of meat
- Salt,
- 1 qt. water
Preparation: Stew the soupgreens in butter or lard a little while, then add water and salt and boil slowly for 20 minutes. Add the meat extract and strain. The yolk of one egg may be stirred into it.
No. 5—BOUILLON OF BEEF.
- 3 lbs. of beef
- 1 lb. of soupbone
- Salt
- 4 qts. water
- Soupgreens
Preparation: Soupbone, soupgreens, and salt and water are put over the fire to boil one hour, then the beef is added
