Publisher's Synopsis
Excerpt from Hartford Election Cake and Other Receipts: Chiefly From Manuscript Sources
Put a shank of beef or veal, or both, into a soup-pot, with cold water, allowing a quart of water for each pound of meat, and salt in the proportion of a half tea spoonful to each quart of liquid. Let the soup simmer on the back of the stove for two hours; skim carefully. Put a full teaspoonful of butter into a very hot frying pan stir until it begins to brown, then fry in it a small onion, half a small carrot, half a turnip, and a stick or two of celery, if convenient, chopped moderately fine. When fried a light brown, add the vegetables to the soup; boil slowly three hours more. Remove from the fire, strain through fine sieve; set away until nextday, when the soup should be a solid jelly from which every particle of fat can be removed. For use, take a portion of the jelly, melt it in a small kettle, and add, if it is desired to have the soup colored, a teaspoonful of burnt sugar; if necessary, add more salt and pepper. Let it boil up once, and, having carefully skimmed the soup, serve in a hot tureen. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com 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.
