(Recipe #14, page 31)
Take one large, fat chicken for every five persons. The chicken should be plucked clean the day before cooking. Wash well with cold water and rinse it out inside. Since some chickens can leave a strong after-taste in soup, it is good to soak the chicken for 1/4 hour in cold water. Cut off the legs and blanch them in hot water; remove the skin. Chop off the feet, bend the legs several times and place them together with heart and stomach with the chicken. Hold back the liver. It will be cooked in the soup only the last 3 minutes, where it will then be a welcome addition to the soup for the man of the house. Continue reading
(Recipe #13, pages 30 – 31)
Wash the meat, and place it on the stove in boiling water with not too much salt. Skim. Add a small knob of celery root, a young kohlrabi, finely chopped onions, sweated flour (see no. 7) and pearl barley or cooked rice. Cook slowly, tightly covered. If one would like semolina in the soup, sprinkle it into the broth and stir, half an hour before serving. Potato dumplings may be cooked in this soup, and egg yolks and nutmeg or finely chopped parsley can be stirred into the soup. However, this is unnecessary for the everyday table.
Cooking time is approximately 2 hours.
(Recipe #12, page 30)
The sweetbread (calf’s sweetbread) is prepared as in Chapter One, General Preliminary Remarks and Definitions of Terms, cubed and cooked in butter and flour until yellow, then cooked for awhile in veal broth, then stirring in finely chopped parsley, mace, and egg yolks. This is also a soup that is suitable for the ill; in that case one must omit the spices, and the flour should be sweated with only a little butter.
[Note: Sweetbread consists of the gullet, neck, heart, liver, sometimes even the cheek, ear, “sublingual glands” of the tongue, and even the testicles. My mother always called these the innards.]
(Recipe #11, page 30)
Take a very meaty piece of veal, skim as described above. Strain the broth through a sieve, and cook with a piece of butter and cooked rice till done. If one has cooked asparagus, scorzonera, or cauliflower at hand, one can add this to the soup. After it is tender, stir in a fresh egg yolk (if such is allowed for the patient) and a little nutmeg or finely chopped parsley.
(Recipe #10, page 30)
Prepare veal as in [Recipe] No. 4 above, except with more of the meat, since veal is less flavorful than beef. After it has been rinsed well and skimmed in water and salt, run the broth through a sieve after about half an hour. Then as in [Recipe] No. 7 above, sweat a little flour in butter, and slowly add the veal broth to that mixture. Add parsley root, and if available several scozonera; one hour before serving, add cooked rice. Continue reading
(Recipe #9, page 30)
Braise a finely chopped onion in plenty of fresh butter. Add 1 – 2 TBS of flour and let cook till yellow, then add as much boiling water as one wishes to have soup., taking into account what will boil off. After cooking rice and chopped celery knob in the soup till tender, add roast stock to the soup. Broth from roast beef is particularly well-suited to this soup.
(Recipe #8, page 29)
For this soup, prepare all possible young vegetables, such as kohlrabi, celery, savoy cabbage, asparagus, cauliflower, and peas. Cut the rooted vegetables in strips, and chop the savoy cabbage finely. Simmer in 1/4 pound fresh butter, in a pungent bouillon, with asparagus and cauliflower cooked thoroughly.
Mushroom dumplings, as well as egg dumplings, go well with this soup, as do croutons.
[She did not mention beef extract, but without meat, the extract would be necessary to have a meat bouillon.]
(Recipe #7, page 29)
Cook bouillon according to No. 1 (general instructions). However, strain through a hair sieve [Haarsieb] after only half an hour.
Melt a small piece of butter in an iron pot. For every four servings, stir in a heaping TBS of flour till it has a yellowish sheen. Without stirring, the butter would cook to pieces. Strain the bouillon, removing the sediment. Add the flour [mixture] and the strained broth to the pot and cook. If one intends to have pearl barley in the soup, it should be added now, along with mirepoix [celery, carrots, onion].
However, rice only requires 1 – 1/4 hours to cook, as noted in general instructions above.
One hour before serving, several pearl onions, asparagus, or young kohlrabi may be cooked with the soup. One may also add cauliflower [to the soup], as long as it has been cooked first, because it should not be overcooked.
It is unnecessary to overcook the asparagus for this soup, unless it was not fresh.
Shortly before serving, add several young, finely chopped celery leaves or a little finely ground mace to the tureen and if desired, cook dumplings in the soup.
(Recipe #6, page 29)
For a party of 12 persons, take 5 – 6 pounds of beef and 2 ounces of raw ham. Brown dumplings or mushroom dumplings [Schwammklösse], or fine white bread dumplings, are cooked therein. If desired, one may cook brown sago in the soup.
[Note: That is the entire recipe. Not missing anything!]
(Recipe #5, page 29)
For every 6 – 8 servings, cube 2 pounds beef (or cut in thin slices). Saute several TBS of flour in about one TBS of good butter till golden brown. Add the meat, one small sliced onion, and yellow root (carrots) in addition to one small celery root. Cut the celery root in eight pieces. Stir for a while. Pour as much boiling water into the pot as the amount of soup one wishes to have, taking into account the water that will boil down.
Let everything cook for one hour, tightly covered. Then strain with a sieve.
Cook rice separately. To serve, add celery to the soup. Add nutmeg as desired.