Take a shoulder, have the bone taken out and then pound the meat well with a mallet. Lay it in vinegar for twenty-four hours. Heat some fat or goose oil in a deep pan or kettle which has a cover that fits air tight and lay the meat in the hot fat and sprinkle the upper side with salt, pepper and ginger. Put an onion in with the meat; stick about half a dozen cloves in the onion and add one bay leaf. Now turn the meat over and sprinkle the other side with salt, pepper and ginger. Cut up one or two tomatoes and pour some soup stock over all, and a dash of white wine. Cover closely and stew very slowly for three or four hours, turning the meat now and then; in doing so do not pierce with the fork, as this will allow the juice to escape. Do not add any water. Make enough potato pancakes to serve one or two to each person with "Wiener Braten."
Take a large newly killed hare, or two rabbits; cut them up and wash the pieces. Save all the blood, (which adds much to the flavour of the hare,) and strain it through a sieve. Put the pieces into a soup-pot with four whole onions stuck with a few cloves, four or five blades of mace, a head of celery cut small, and a bunch of parsley with a large sprig of sweet marjoram and one of sweet basil, all tied together. Salt and cayenne to your taste. Pour in three quarts of water, and stew it gently an hour and a half. Then put in the strained blood and simmer it for another hour, at least. Do not let it actually boil, as that will cause the blood to curdle. Then strain it, and pound half the meat in a mortar, and stir it into the soup to thicken it, and cut the remainder of the meat into small mouthfuls. Stir in, at the last, a jill or two glasses of red wine, and a large table-spoonful of currant jelly. Boil it slowly a few minutes longer, and then put it into your tureen. It will be much improved by the addition of about a dozen and a half small force-meat balls, about the size of a nutmeg. This soup will require cooking at least four hours. Partridge, pheasant, or grouse soup may be made in a similar manner. If you have any clear gravy soup, you may cut up the hare, season it as above, and put it into a jug or jar well covered, and set in boiling water till the meat is tender. Then put it into the gravy soup, add the wine, and let it come to a boil. Send it to table with the pieces of the hare in the soup. When hare soup is made in this last manner, omit using the blood.
This soup is a summer soup and is to be eaten cold. Cook two tablespoons of sago in one cup of boiling water until tender, add more as water boils down. Put one quart of large red or black cherries, one cup of claret, one tablespoon of broken cinnamon, one-fourth cup of sugar, and one-half lemon sliced fine, up to boil and let boil fifteen minutes; add the cooked sago, let boil up and pour very gradually over the well-beaten yolks of two eggs. Serve cold. Raspberry, strawberry, currant, gooseberry, apple, plum or rhubarb soups are prepared the same way, each cooked until tender and sweetened to taste. The juice of lemon may be used instead of the wine.
This is an essentially Flemish soup. One uses carp, eels, tench, roach, perches, barbel, for the real waterzoei is always made of different kinds of fish. Take two pounds of fish, cut off the heads and tails, which you will fry lightly in butter, adding to make the sauce a mixed carrot and onion, three cloves, a pinch of white pepper, a sprig of parsley, one of thyme, a bay-leaf; pour in two-thirds of water and one-third of white wine till it more than covers the ingredients and let it simmer for half- an-hour. Then the pieces of fish must be cut an equal size, and they are placed to cook quickly in this liquor for twenty minutes. Five minutes before serving add a lemon peeled and cut into slices and the pips removed. Some people bind the sauce with breadcrumbs grated and browned. You serve, with this dish, very thin slices of bread and butter. For English tastes, the heads and tails should be removed when dressing the dish.
Take six pounds of the lean of fresh beef, cut from the bone. Stick it over with four dozen cloves. Season it with a tea-spoonful of salt, a tea-spoonful of pepper, a tea-spoonful of mace, and a beaten nutmeg. Slice half a dozen onions; fry them in butter; chop them, and spread them over the meat after you have put it into the soup-pot. Pour in five quarts of water, and stew it slowly for five or six hours; skimming it well. When the meat has dissolved into shreds, strain it, and return the liquid to the pot. Then add a tumbler and a half, or six wine glasses of claret or port wine. Simmer it again slowly till dinner time. When the soup is reduced to three quarts, it is done enough. Put it into a tureen, and send it to table.
Take halfe a hundred of Smelts, the biggest you can get, draw them and cut off their Heads, put them into a Pipkin with a Pint of White wine, and a Pint of White wine Vinegar, an Onion shred a couple of Lemons, a Race of Ginger, three or foure blades of Mace, a Nutmeg sliced, whole Pepper, a little Salt, cover them, and let them stand twenty foure houres; if you will keep them three or four dayes, let not your Pickle be to strong of the Vinegar, when you will serve them, take them out one by one, scrape and open them as you do Anchoves, but throw away the bones, lay them close one by one, round a Silver dish, you must have the very utmost rind of a Lemon or Orange so small as grated bread and the Parsley, then mix your Lemon Pill, Orange and Parsley together with a little fine beaten Pepper, and strew this upon the dish of Smelts with the meat of a Lemon minced very small, also then power on excellent Sallet Oile, and wring in the juyce of two Lemons, but be sure none of the Lemon-seed be left in the Sallet, so serve it. To Roast a Fillet of Veal. Take a Fillet of Beefe which is the tenderest part of the Beast, and lieth only in the inward part of the Surloyne next to the Chine, cut it as big as you can, then broach it on a broach not too big, and be carefull you broach it not thorow the best of the meat, roast it leasurely and baste it with sweet butter. Set a Dish under it to save the Gravy while the Beefe is roasting, prepare the Sauce for it, chop good store of Parsley with a few sweet Herbs shred small, and the yolks of three or foure Eggs, and mince among them the pill of an Orange, and a little Onyon, then boyle this mixture, putting into it sweet butter, Vinegar, and Gravy, a spoonfull of strong broth, when it is well boyled, put it into your beef, and serve it very warm, sometimes a little grosse Pepper or Ginger into your sauce, or a pill of an Orange or Lemon.
Make a good gravy with one and one-half pounds of skirt of beef. With one half of the gravy make a very good purée of peas--if possible the green peas--with the other half make a good purée of tomatoes. Combine the two purées, adding pepper and salt and a dust of cayenne. For each guest add to the soup a teaspoonful of Madeira wine, beat it all well and serve quickly. Or add, instead of Madeira, one dessert-spoonful of sherry wine. This celebrated soup is honored by the name of the glorious defender of Namur. [Gabrielle Janssens.]
Take it and spit it, & lay it down to the fire, and when your Pig is through warme, skin her, and cut her off the Spit as another Pig is, and so divide it in twenty peeces more or lesse as you please; when you have so done, take some White-wine and strong broth, and stew it therein, with an Onion or two mixed very small, a little Time also minced with Nutmeg sliced and grated Pepper, some Anchoves and Elder Vinegar, and a very little sweet Butter, and Gravy if you have it, so Dish it up with the same Liquor it is stewed in, with French Bread sliced under it, with Oranges and Lemons.
Cut your tripe in slices, two inches long, and put it into a stew-pan; put to it a quarter of a pound of capers, as much samphire shred, half a pint of strong broth, as much white-wine, a bunch of sweet-herbs, a lemon shred small; stew all these together till 'tis tender; then take it off the fire, and thicken up the liquor with the yolks of three or four eggs, a little parsley boiled green and chopp'd, some grated nutmeg and salt; shake it well together. Serve it on sippets. Garnish with lemon.
Take an onion, carrot, small head of celery, and some turnip, and boil them till they are tender in some stock. The water in which some rice has been boiled is very well suited for the purpose. Add also to every quart a brimming tablespoonful of mixed savoury herbs. Rub the whole through a wire sieve, thicken it with brown roux till it is as thick as cream; add a few drops of Parisian essence--(sold in bottles by all grocers)--to give it a dark colour. Add a wineglassful of sherry or Madeira, or, if the use of wine be objected to, the juice of a hard lemon. Flavour the soup with a little cayenne pepper, and serve some egg forcemeat balls in it, about the size of small marbles.
