(Recipe #147, pages 113 – 114)
Boil the chickens in salted water with a generous knob of butter until done. Meanwhile blanche rice (or use pearl barley), add the chicken broth gradually and simmer until the rice is soft but not mushy. Half an hour before the rice is done, add well washed raisins to taste to the rice and pour in any remaining chicken broth to prevent the rice from becoming too thick. Then cut up the chickens, arrange them piping hot in the middle of a platter and surround them with rice; optionally garnish the platter with your choice of dumplings.
Translated by David Green.
(Recipe #140, page 111)
Set a cleaned, nicely prepared chicken on the stove in salted water as though making soup but with less water (see the recipe for chicken soup in section II, no. 14), skim well, add a knob of butter and some mace, and cook slowly tightly covered. Meanwhile cook 3 ounces of pearl barley in chicken broth, adding the broth gradually, until it is very soft and finally so thin that it is easier to eat with a spoon than with a fork.
Then lay the chicken, cooked very tender and either left whole or carefully carved, in the center of a round bowl; pour the barley around it. Browned butter may be poured over the dish, but that is not necessary. This nourishing, easily digested, and tasty dish can also be made with beef; it is served as meat and vegetable in one.
Translated by David Green.
(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 #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 #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.