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Read Ebook: Housekeeping in Old Virginia by Tyree Marion Cabell Editor
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Ebook has 2162 lines and 209623 words, and 44 pages
Put in enough water at first, as adding it makes the soup thin.
Cut up three hard boiled eggs, and add, when done, one glass of wine.
Clean the head, laying aside the brains. Put the head in a gallon of water, with pepper and salt. Boil to pieces and take out bones; return to the pot with--
Fry, and add the brains when nearly ready for the table. About five minutes before serving, add:
Take a large calf's head and boil it with four gallons water and a little salt; when tender, bone and chop it fine, keeping out the brains, and put the meat back in the pot and boil down to a tureenful. Half an hour before serving the soup, add:
Brown a cup of flour to thicken and just as the soup is dished, add one cup walnut catsup, and one cup port or claret wine.
CALF'S HEAD SOUP.
Take the head, split it open and take out the brains; then put the head, brains, and haslet in salt water--let them soak one hour. Put on to boil at eight o'clock; after boiling four hours, take it up and chop up the head and haslet, removing all the bones; return to the soup, with a small pod of pepper. Thicken it with one pint browned flour with one tablespoonful butter rubbed in it. Have--
Beat all together and put in the tureen with,
Scald and clean the head, and put it to boil in two gallons water, with
A shank of veal. 2 carrots. 3 onions. A small piece of bacon. A bunch of sweet herbs.
When they have boiled half an hour, take out the head and shank, and cut all the meat off the bone in pieces two inches square. Let the soup boil half an hour longer, then strain it and put in the meat, and season with salt, black and cayenne pepper . Thicken with butter and brown flour.
Have a head nicely cleaned, the brains taken out and the head put to soak. Put it on with,
Boil together until the flesh is tender; take out and chop--strain the water--two tablespoonfuls brown flour, four ounces butter--returning the "dismembered" fragments; let it boil till reduced to two quarts. Season with one-half pint wine, one gill catsup, nutmeg, mace, allspice.
Wash and soak three tails; pour on them one gallon cold water; let them be brought gradually to boil, throw in one and a half ounce salt, and clear off the scum carefully as soon as it forms on the surface. When it ceases to rise, add:
CHICKEN SOUP.
Put on the chickens with about three quarts water and some thin slices bacon. Let it boil well, then put in:
A spoonful butter. 1 pint milk. 1 egg, well beaten. Pepper, salt, and celery or celery-seed or parsley.
GIBLET SOUP.
OKRA SOUP.
GUMBO SOUP.
Fry two fowls, old or young, with parsley, pepper, salt, onion, lard or bacon.
Put it in the pot with water sufficient for the soup. One quart sliced okra, scrap of ham or fried sausage to boil with it.
FINE VEGETABLE SOUP.
Put on two pounds of fresh beef, or a good-sized chicken, or ham bone if you have it, early in the morning. Put your boiler on filled with water. Keep boiling, and when boiled down, about one hour or more before dinner, add:
Grated lemon peel. 6 ears corn. 1 dozen good tomatoes. Beans. 1 small head of cabbage. A few Irish potatoes. Sweet herbs, pepper and salt to the taste.
VEGETABLE SOUP.
Before breakfast, wash a beef shank in several waters, break the bone, and put it in a large pot of cold water. Keep it steadily boiling until one hour before dinner, when the following vegetables, previously prepared, must be added to the soup after it has been carefully skimmed of all grease, and strained.
Boil an hour: thicken with mixed milk and flour, and serve.
A piece of middling, bacon, or any other kind of meat, may be used instead of the beef shank. The best meat of the shank may be freed from gristle, chopped fine and made into a nice stew by adding
TOMATO SOUP.
Take one quart ripe tomatoes, peeled and chopped up, or a three-pound can of same, put in an earthenware baking dish with
A shin of beef, season to your taste with all kinds of vegetables:
Tomatoes, turnips, carrots, potatoes, cabbage cut fine, corn, butter beans and celery.
ASPARAGUS SOUP.
PEA SOUP.
Soak one pint of split peas in water for twelve hours; drain off the water, put the peas into a saucepan with three pints cold water, one-half pound bacon, two sprigs of dried mint, a bay leaf, some parsley, an onion stuck with one or two cloves, some whole pepper, and salt to taste.
GREEN PEA SOUP.
Boil one quart peas in two quarts water, and two thin slices bacon. When done mash through a colander; then put back in the same water, throwing away the slices of bacon. Season with pepper, salt, spoonful butter rolled in flour.
Boil half a peck of peas in one and a half gallons water, till perfectly done. Take out, mash and strain through a colander, then pour a little of the water well boiled over them, to separate the pulp from the hull. Return it to the water they were boiled in; chop up one large or two small onions; fry them in smallest quantity of lard, not to brown them. Add this with chopped thyme, parsley, pepper and salt.
POTATO SOUP.
Mash potatoes, pour on them one teacup cream, one large spoonful butter.
OYSTERS AND OTHER SHELL FISH.
STEWED OYSTERS.
Pour into a stew-pan 1/2 gallon oysters. 2 tablespoonfuls pepper vinegar. 1 teaspoonful black pepper. 1 teaspoonful salt.
Let them simmer until the oysters are plump; take them out with a fork and drop them into a tureen, on a handful of crackers and three heaping tablespoonfuls fresh butter.
Pour one pint milk to the liquor, let it boil up and strain it on the oysters. Rinse out the stew-pan and pour the oysters, liquor, etc., back into it, and set it on the fire. When it comes to a boil, serve.
Put into the kettle one pint liquor, one-half pound butter, and pepper.
Put into a shallow stew-pan the oysters. As soon as the gills begin to open pour off all the liquor. Continue to cook them, stirring all the time until done. The liquor that was poured off must be thickened with a good lump of butter rubbed up with flour, and seasoned with pepper and salt, and poured boiling-hot onto the oysters.
SCALLOPED OYSTERS.
Do not drain the liquor from the oysters, but fork them out of it as you use them; in that way as much liquor as you require adheres to them. Use stale bread, and do not crumb it too fine, or it will be clammy.
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