Veal soup

(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

Baby peas

(Recipe #13, pages 51 – 52)

Bring water to a boil with plenty of butter; add the freshly shelled peas a bit at a time, letting the water return to a boil after each addition. Peas must have plenty of water and cook quickly. If cooked too slowly or too long, or if left to stand for a time after they are ready, they lose their pleasant flavor. Continue reading

Stewed asparagus

(Recipe #10, page 51)

Cut the asparagus into three pieces, reserve the tips, and boil the remaining pieces until half cooked, to eliminate any bitter taste. Then bring meat stock to a boil with a generous piece of butter, a little mace, and some salt, drop in all the asparagus, and cook slowly until tender. Shortly before serving, add some ground zwieback and bring to a boil again with egg yolks. Then arrange the asparagus spears nicely, garnish them with bread dumplings, and pour the thickened stock evenly over them.

Side dishes as above, except for the scrambled eggs.

Cooking time: 1–1½ hours.

Translated by David Green.

French 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.]

Beef soup with pearl barley or rice

(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.

Clear white beef soup

(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