Ingredients
- One pound veal cutlet
- Three slices of ham
- Two tablespoons of lard
- Three sliced onions
- Two carrots
- Two parsnips
- One head of celery
- A few cloves
- One cup of mushrooms
- One pint of beef broth (optional)
Directions
- Throw into stewpan veal cutlets, ham, and lard, allow them to fry gently
- Before browning, add onions carrots, parsnips, celery and cloves
- Let them cook slowly until lightly browned
- Add one pint of beef broth or water, let this cook for an hour
- Add one cup of mushrooms
- Skim and strain
Ingredients
- One pound veal cutlet
- Three slices of ham
- Two tablespoons of lard
- Three sliced onions
- Two carrots
- Two parsnips
- One head of celery
- A few cloves
- One cup of mushrooms
- One pint of beef broth (optional)
Directions
- Throw into stewpan veal cutlets, ham, and lard, allow them to fry gently
- Before browning, add onions carrots, parsnips, celery and cloves
- Let them cook slowly until lightly browned
- Add one pint of beef broth or water, let this cook for an hour
- Add one cup of mushrooms
- Skim and strain
Ingredients
- One or two rabbits
- Butter
- Cold water
- Four or five onions, cut small
- One head of celery, cut small
- One cup of peas green or dry
- Salt and pepper to taste
Directions
- Cut one or two rabbits into joints
- lay them for an hour in cold water
- Dry and fry them in butter until they are half done
- Place meat in a saucepan with onions and celery
- Add to these three parts cold water and a one cup of peas
- Salt and pepper to taste
- Serve
Ingredients
- One or two rabbits
- Butter
- Cold water
- Four or five onions, cut small
- One head of celery, cut small
- One cup of peas green or dry
- Salt and pepper to taste
Directions
- Cut one or two rabbits into joints
- lay them for an hour in cold water
- Dry and fry them in butter until they are half done
- Place meat in a saucepan with onions and celery
- Add to these three parts cold water and a one cup of peas
- Salt and pepper to taste
- Serve
Ingredients
- Two ox-tails
- Three Carrots
- Three turnips
- Three Onions
- Two heads of celery
- Four cloves
- One blade of mace
- Small lump of sugar
- Red Pepper to taste
Directions
- Cut joint of two ox-tails with meat-saw
- Steep them in boiling water for two hours in stock-pot
- Place ox-tails in a stew pan with vegetables cut to olive size, four cloves, and one blade of mace
- Boil over a slow fire until ox tail joints are tender
- Remove ox-tails, cool them, and clarify the broth
- Strain into a soup pot
- Place all ingredients into soup pot with a little bit of the broth, boil for 30 minutes
- Add sugar and red pepper
- Serve
Ingredients
- Two ox-tails
- Three Carrots
- Three turnips
- Three Onions
- Two heads of celery
- Four cloves
- One blade of mace
- Small lump of sugar
- Red Pepper to taste
Directions
- Cut joint of two ox-tails with meat-saw
- Steep them in boiling water for two hours in stock-pot
- Place ox-tails in a stew pan with vegetables cut to olive size, four cloves, and one blade of mace
- Boil over a slow fire until ox tail joints are tender
- Remove ox-tails, cool them, and clarify the broth
- Strain into a soup pot
- Place all ingredients into soup pot with a little bit of the broth, boil for 30 minutes
- Add sugar and red pepper
- Serve
Ingredients
- Five pounds of leg or shin of beef
- One gallon of water
- One teaspoon of salt
- Two heads of celery
- Five carrots
- Three onions
- Four turnips
- Two tomatoes
- A bunch of sweet herbs
Directions
- Cut meat in two or three pieces and place in a gallon of cold water
- Salt well while bringing to a boil, skim as soup heats.
- Boil slowly with a regular heat for about 4 hours
- Add two heads of celery, five carrots cut small, two tomatoes, three onions sliced and fried, and the sweet herbs tied in muslin
- Add turnips 30 minutes before serving
- If any portion of the meat is required for the table, remove from the soup 2 hours before serving.
- Strain soup through a hair sieve before serving.
