Читать книгу The Art of German Cooking and Baking - Lina Meier - Страница 4
ОглавлениеNo. 56—FISH SOUP WITH FISH DUMPLINGS.
Quantity for 6 Persons.
2½ lbs. of pickerel or other fish
1½ qts. of water
½ of an onion, salt
⅛ lb. of flour
⅛ lb. of butter
1 qt. of bouillon
8 oysters
15 shrimps or crabs
⅛ qt. white wine
2 tbsps. of butter
2 yolks of eggs
12 small fish dumplings
Preparation: The fish is scaled, drawn and washed. The meat is cut from the bones, the liver and gall removed. The bones are chopped up and with water, onions, salt and spices slowly stewed for a fish bouillon.
Melt ⅛ lb. butter, stir in the flour, simmer to a light yellow, pour the fish bouillon in, let it simmer slowly for ¾ of an hour.
The crawfish or crabs are boiled in the meantime. The meat is taken out of the shells. The oysters and the fish liver, which is cut into pieces, are heated in the white wine, but not boiled. The meat of the pickerel is also cut into small pieces and stewed in 2 tablespoonfuls of butter until tender.
The fish dumplings are also cooked 10 minutes in the white wine. When done, put the dumplings into the soup tureen. All the meat, liver, crabs and oysters are put into the soup tureen, the gravy is strained and the yolks of 2 eggs stirred in and then poured into the tureen. Salt to taste. It is a very fine soup.
The fish dumplings are made the same way as the meat dumplings in No. 10, only instead of meat take fish, and take half the quantities given in No. 10. Leave out the nutmeg.
No. 57—CRAWFISH OR CRAB SOUP WITH MARROW DUMPLINGS OR LIVER DUMPLINGS.
Quantity for 6–8 Persons.
24 small crabs
¼ lb. of butter
2½ qts. of bouillon
1 pinch of white pepper
Preparation: The crabs are washed carefully and thrown into boiling salt water, but taken out again immediately. Mash the crab meat and stew it ¼ of an hour in the ¼ lb. of butter. After this stir in the bouillon, cover and cook slowly 1 hour.
Marrow dumplings or liver dumplings are cooked in the soup which has been strained. The marrow dumplings are prepared as directed in No. 7 and the liver dumplings as in No. 9. Take the same quantities. Serve at once when the dumplings are done.
No. 58—OYSTER SOUP.
Quantity for 6 Persons.
1 qt. oysters
1 qt. milk
1 pinch of salt
1 pinch of pepper
2 tbsps. of fresh butter
Preparation: The milk is boiled and butter, salt, and pepper added. The oysters with their juice are put into the boiling milk; stir constantly while doing this, let come to boiling, stirring continually; then serve at once. Serve crackers with the soup.
No. 59—CHICKEN BOUILLON TO DRINK.
Quantity for 4 Persons.
1 chicken
1 egg
1½ qts. of water
Some salt
Preparation: The chicken is cleaned well and all fat removed. The meat is removed from the bones and chopped fine, the bones cracked or split, the egg is stirred in and with water and salt put into a covered pot and cooked slowly for 3 hours. Strain through a sieve and serve. This soup is very good for invalids and convalescents.
No. 60—PIGEON BOUILLON TO DRINK.
Quantity for 3 Persons.
2 pigeons
1 egg
1¼ qts. of water
Some salt
Preparation: The pigeons are cleaned well and washed. The meat is removed from the bones and chopped fine, the bones split or cracked and the egg stirred in. Put on the fire with the water and salt and cook in a covered pot for 3 hours. Strain and serve. This soup is also good for sick people.
No. 61—PIGEON SOUP.
Quantity for 6–8 Persons.
2 old pigeons
2 lbs. of soup bone, or better
1 lb. of beef
Some soup greens
3 qts. of water
Scarcely ¼ lb. of fine barley
2 tbsps. of butter
2 yolks of eggs
4 asparagus stalks
Preparation: The pigeons are cleaned well and the breast and clubs or legs cut off and left whole. The other meat is chopped, also the beef, and all is boiled until soft in the quantity of water with salt and soup greens. In the meantime the barley is soaked. Drain well and stew the barley in butter for a little while, then gradually pour on the strained bouillon.
Peel the asparagus and cut it into inch lengths and add to the barley and bouillon. Boil for 1 hour. The meat from the breast and legs is cut fine and put into the soup when served. If you have used beef for the soup you may make hash or salad of it.
No. 62—CHICKEN SOUP.
Quantity for 6 Persons.
1 chicken
2½ qts. of water
Some soup greens
Salt
6 asparagus stalks, a few pieces of cauliflower
¼ cup of good rice, good measure
¼ tsp. of meat extract
Preparation: The chicken is cleaned well, washed and cooked until soft with soup greens, salt and water which requires 1½ hours. If it is an old chicken it will require 2 to 3 hours. The rice is washed and put on with some cold water to get partly done. When the water is all boiled down add the strained bouillon.
The asparagus and cauliflower are cleaned and cut into small pieces and cooked until soft with the rice in the bouillon. When the soup is done the meat extract is added.
The chicken breast is cut into small pieces and put into the soup. You can also carve the whole chicken and serve it with the soup.
No. 63—PARTRIDGE SOUP.
Quantity for 6 Persons.
2 old partridges
4 potatoes cut in cubes
2 carrots cut in pieces
3 tbsps. of flour
2 tbsps. of butter
Salt
2 qts. of water
1½ tbsps. of butter
Preparation: The partridges are cleaned well and fried in the 2 tablespoonfuls of butter to a light brown. The flour is browned in the 1½ tablespoonfuls of butter and the water added, also potatoes, carrots and salt and the fried partridges; all of this is boiled until tender in a covered pot. This will require 2 to 2½ hours. The partridge breast is cut in pieces and served in the soup.
The remaining partridge meat may be utilized in hash or dumplings.
No. 64—WILD GAME OR POULTRY SOUP.
Quantity for 4–6 Persons.
You can make soups from all kinds of wild or tame birds. Follow directions given for chicken, pigeon or partridge soup. If the soup is made of bones and remnants and not rich enough you may add meat extract.
No. 65—RED WINE SOUP WITH SAGO.
Quantity for 6 Persons.
¾ bottle of red wine
1 qt. of water
¼ lb. of sago
1 stick of cinnamon
¼ lb. of sugar
2 slices of lemon
½ cup raisins
Preparation: The sago and raisins are boiled until soft in the water. Then the red wine is added, also cinnamon, sugar and lemon slices, and the soup is brought to boil again. Zwieback or toasted rolls are served with it.
No. 66—TOMATO SOUP WITH SMALL MEAT OR POTATO DUMPLINGS.
Quantity for 6 Persons.
1 qt. can of tomatoes
1 qt of water
1½ tbsps. of butter
2 heaping tbsps. of flour
¼ tbsp. of sliced onions
Salt to suit taste
1 pinch of pepper
1 tbsp. of sugar
Meat Dumplings.
¼ lb. beef
¼ lb. pork
1 egg
Salt and pepper to suit taste
1 tbsp. of butter
Potato Dumplings.
½ cup grated potatoes
½ egg
2 tbsps. of flour
Salt and pepper to suit taste
Preparation: Tomatoes are cooked in the water for 10 minutes. The butter is melted and the onions put in and stewed a little, then the flour is stirred in and the whole is put into the soup. Salt, pepper and sugar are added and after a few minutes boiling the whole is strained.
The meat dumplings contain beef, pork, 1 egg, butter, salt and pepper, which is all mixed and small dumplings are formed.
The potato dumplings are made of mashed or grated boiled potatoes which are mixed with 1 egg, flour, salt and pepper. Small dumplings are formed and rolled in flour.
The tomato soup must be boiling when the dumplings are put in, and boil 10 minutes. Serve the soup at once with the dumplings in it.
A teaspoonful of finely chopped parsley may be put in the soup.
No. 67—BUTTERMILK SOUP OR SOUR MILK SOUP.
Quantity for 6 Persons.
1½ qts. of buttermilk or sour milk
½ qt. sweet milk
¼ lb. of sago
1 small stick of cinnamon
3 slices of lemon
1 pinch of salt
1 cup of sugar
Preparation: Buttermilk and sweet milk are brought to a boil with the sago. Cinnamon and lemon added. Cook slowly for one hour, stirring frequently. Add salt and a little sugar. The soup may be served hot or cold.
No. 68—OYSTER PLANT SOUP.
Quantity for 6 Persons.
2 bundles of oyster plants
2½ tbsps. of butter
2 tbsps. of flour
1 pinch of pepper
Salt to suit your taste
2 yolks of eggs
1½ qts. of milk
Preparation: The oyster plants are scraped and cut into small pieces. Put the clean oyster plants immediately into water mixed with vinegar and flour so that they will not get black.
When they are well cleaned they are stewed with the butter and a little water until tender; then stir in the flour and cook a few minutes. Then the milk is gradually added while stirring the soup constantly. Now the soup is left to cook a little, stirring occasionally and then salt and pepper are added.
At last the yolks of 2 eggs are stirred in.
