The Modern Club Book of Recipes

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: CLEAR SOUP (Drexel Institute) 4 Ibs. meat and bone 6 cloves 2 qts. cold water 10 peppercorns 1 large onion Bunch of herbs i/z small carrot 1 tbsp. salt Vz turnip Whites of eggs Soy or caramel Cut the meat into small pieces, soak in cold water. Cook 6 hours, allowing it to bubble gently; then add the...
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Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: CLEAR SOUP (Drexel Institute) 4 Ibs. meat and bone 6 cloves 2 qts. cold water 10 peppercorns 1 large onion Bunch of herbs i/z small carrot 1 tbsp. salt Vz turnip Whites of eggs Soy or caramel Cut the meat into small pieces, soak in cold water. Cook 6 hours, allowing it to bubble gently; then add the vegetables, finely chopped, the seasoning and the soy. Cook 1 hour longer. Strain and cool. When ready to use it, remove the cake of fat. To 1 quart stock add white of 1 egg, % lb. meat chopped fine; mix these ingredients. Heat slowly, stirring all the time until hot. Keep hot for 18 minutes, not stirring, then strain. Several pieces of lemon rind may be added to the cold stock if desired. If the soup has not enough taste of meat, add some of Armour's extract. Contributed BEEF BROTH (Drexel Institute) 1 lb. lean beef 1 pt. cold water Scrape or cut the beef very fine and put into the cold water. Allow it to soak for 1 hour. Cook over hot water, stirring to prevent the meat in the lower part of the kettle from hardening too rapidly. When the temperature is 154 F., remove the broth and strain through a coarse sieve. Salt may be added before serving. If the kettle is surrounded by water, it cooks more evenly. A wire rest in the bottom of the pan may be used to hold the kettle. Contributed BEEF JUICE Take a slice of the round of beef and heat it a few seconds over a clear fire to start the juices. Cut the meat into small pieces and squeeze all the juice out, using a lemon squeezer or meat press. This is strong beef juice and is given cold to invalids. Mrs. Norman S. Essig BEEF STOCK OR BOUILLON 1 lb. beef, or 2 Ibs. meat and bone 2 qts. or 1 qt. or 1 pt. cold water Put the trimmings and bones of fresh meat, also bones and pieces from ro...