(Recipe #21, pages, 130 – 131)
Kill the carp as described in no. 1, scale and split , cut in pieces, and reserve the blood in vinegar.
For every 3 pounds of fish, take 3 carrots, 1 parsnip, 2 parsley roots, 3 onions, and ¼ celery root, all sliced; place in a casserole with some ginger, a few cloves and peppercorns, and a couple of bay leaves. Add equal parts of beer and water and boil for ¼ hour. Then place the carp in the liquid, add the necessary salt, 3 ounces of butter, ½ of a seeded lemon, the blood, and a wine-glassful of vinegar (including the vinegar mixed with the blood); cook tightly covered for another ¼ of an hour. 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 #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 #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.
(Recipe #4, pages 28-29)
For a flavorful soup for a community meal, calculate 3/4 pound of meat per person for a small party; for a larger party, calculate 1/2 pound meat per person. The bouillon will be especially good if one cooks an old chicken and two pounds of veal with the beef; one may also use less beef in this manner. The beef soup will also be improved if one adds calf’s sweetbread [e.g. heart, thymus, gullet, neck]. Cook using 1/3 again as much water as one wishes to have soup. For a community meal, calculate one pint [2 cups] of soup per person, and cook as instructed above. Continue reading
(Recipe #3, page 28)
Highly recommended. Serve 1/2 pint [one cup] soup per person. One cup of water is used to cook one serving. Pour three quarts plus one pint water into a tin pot, and boil. Place one pound of good, boneless beef in the pot. Carefully skim the foam. Then add a whole chopped onion, one-fourth of a large celery root (alternately one-half of a celery root), and 4 heaping TBS of fine pearl barley. Cover tightly. When adding salt later, let soup cook 2-1/2 hours without removing lid. Do not boil too rapidly or too slowly.
To serve: Add flavorful egg yolk, nutmeg (if desired), and a level teaspoon beef extract to a [soup] tureen. Slowly add the soup to the tureen, stirring constantly, so the egg will not curdle.