How to Cook (Classic Reprint)

Excerpt from How to Cook<br><br>Ox-Tail Soup. - Time, four hours and a half. - Cut up two ox-tails, separating them at the joints; put them into a stew-pan with about an ounce and a half of butter, a head of celery, two onions, two turnips, and two carrots cut into slices, and a quarter of a pound of lean ham cut very thin; the pepper corns and savory herbs, and about half a pint of cold water. Stir it over a quick fire for a short time to extract the flavor of the herbs, or until the pan is covered with a glaze. Then pour in three quarts of water, skim it well, and simmer slowly for four hours, or until the tails are tender. Take them out, strain the soup, stir in a little flour to thicken it, add a glass of port wine, the catsup, and half a head of celery (previously boiled and cut into small pieces). Put the pieces of tail into the stew-pan with the strained soup. Boil it up for a few minutes, and serve. This soup can be served clear, by omitting the flour and adding to it carrots and turnips cut into fancy shapes, with a head of celery in slices. These may be boiled in a little of the soup, and put into the tureen before sending it to table.<br><br>Soup a la Julienne, or Vegetable. - Cut various kinds of vegetables in pieces, celery, carrots, turnips, onions, etc., and having put two ounces of butter in a stew-pan, put the vegetables on the top of the butter, together with any others that may be in season. Stew or fry them over a slow fire, keeping them stirred, and adding a little of the stock occasionally; soak small pieces of crust of bread in the remainder of the broth or stock, and when the vegetables are nearly stewed, add them, and warm the whole up together.<br><br>Chicken Soup. - Time, four hours. - Boil a pair of chickens with great care, skimming constantly, and keeping them covered with water. When tender, take out the chicken and remove every bone from the meat; put a large lump of butter into a frying-pan, and dredge the chicken meat well with flour; lay in the hot pan; fry a nice brown, and keep it hot and dry.<br><br>About the Publisher<br><br>Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com<br><br>This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.