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No. 60—PIGEON BOUILLON TO DRINK.
Quantity for 3 Persons.
- 2 pigeons
- 1 egg
- 1¼ qts. of water
- Some salt
Preparation: The pigeons are cleaned well and washed. The meat is removed from the bones and chopped fine, the bones split or cracked and the egg stirred in. Put on the fire with the water and salt and cook in a covered pot for 3 hours. Strain and serve. This soup is also good for sick people.
No. 61—PIGEON SOUP.
Quantity for 6–8 Persons.
- 2 old pigeons
- 2 lbs. of soupbone, or better
- 1 lb. of beef
- Some soupgreens
- 3 qts. of water
- Scarcely ¼ lb. of fine barley
- 2 tbsps. of butter
- 2 yolks of eggs
- 4 asparagus stalks
Preparation: The pigeons are cleaned well and the breast and clubs or legs cut off and left whole. The other meat is chopped, also the beef, and all is boiled until soft in the quantity of water with salt and soupgreens. In the meantime the barley is soaked. Drain well and stew the barley in butter for a little while, then gradually pour on the strained bouillon.
Peel the asparagus and cut it into inch lengths and add to the barley and bouillon. Boil for 1 hour. The meat from the breast and legs is cut fine and put into the soup when served. If you have used beef for the soup you may make hash or salad of it.
No. 62—CHICKEN SOUP.
Quantity for 6 Persons.
- 1 chicken
- 2½ qts. of water
- Some soupgreens
- Salt
- 6 asparagus stalks, a few pieces of cauliflower
- ¼ cup of good rice, good measure
- ¼ tsp. of meat extract
Preparation: The chicken is cleaned well, washed and cooked until soft with soupgreens, salt and water which requires 1½ hours. If it is an old chicken it will require 2 to 3 hours. The rice is washed and put on with some cold water to get partly done. When the water is all boiled down add the strained bouillon.
The asparagus and cauliflower are cleaned and cut into
