Читать книгу How to Cook in Casserole Dishes - Marion Harris Neil - Страница 21

Table of Contents

 4 lbs. beef from the round

 1 fowl weighing 3 lbs.

 8 inches beef marrow bone

 6 pints (12 cups) cold water

 1 large onion

 2 cloves

 1 large carrot

 1 turnip

 4 stalks celery

 Some toasted bread

 Salt

 1 bay leaf

 1 blade mace

 12 whole peppers

Remove the marrow from the bone. Saw the bone into inch lengths and put it into a large stoneware soup pot with the beef and the water.

Let it come slowly to boiling point, remove the scum, and set on a cool part of the stove to simmer for half an hour. Draw, truss, and roast the fowl for twenty minutes, then, when well browned, put it into the soup pot, adding the giblets well cleaned. Remove the beef and the chicken as soon as they are tender. Keep hot a part of the beef and a part of the breast of the chicken to serve in the petites marmites.

The remainder can be used for other dishes. Press the cloves into the onion and add it to the soup with the bay leaf, mace, whole peppers, carrot, turnip, and celery, cleansed and pared, and cut into neat pieces. Allow to simmer until the vegetables are tender. Remove the fat and strain the soup; add salt to taste and reheat it. Into each small soup pot put two pieces each of chicken, beef, and vegetables, and pour over them the soup. Place on the covers and serve with small pieces of toasted bread.