The Boston cooking-school cook book

that case sprinkle with finely chopped parsley and serve with croûtons. White Soup Stock I 3 lbs. knuckle of veal 1 lb. lean beef 3 quarts boiling water 1 onion 6 slices carrot 1 large stalk celery ½ teaspoon peppercorns ½ bay leaf 2 sprigs thyme 2 cloves _French Chef_ Wipe veal, remove from bone, and cut in small pieces; cut beef in pieces, put bone and meat in soup kettle, cover with cold water, and bring quickly to boiling-point; drain, throw away the water. Wash thoroughly bones and meat in cold water; return to kettle, add vegetables, seasonings, and three quarts boiling water. Boil three or four hours; the stock should be reduced one half. White Soup Stock II 4 lbs. knuckle of veal 2 quarts cold water 1 tablespoon salt ½ teaspoon peppercorns 1 onion 2 stalks celery Blade of mace Wipe meat, remove from bone, and cut in small pieces. Put meat, bone, water, and seasonings in kettle. Heat gradually to boiling-point, skimming frequently. Simmer four or five hours, and strain. If scum has been carefully removed, and soup is strained through double thickness of cheese-cloth, stock will be quite clear. White Soup Stock III The water in which a fowl or chicken is cooked makes White Stock. Chicken Soup with Wine 3 lb. fowl 2 quarts cold water 2 slices carrot 1 tablespoon salt ½ teaspoon peppercorns 1 onion, sliced 2 stalks celery Bit of bay leaf 2 tablespoons Sauterne wine 1 teaspoon beef extract 1 cup cream Salt Pepper Wipe and cut up fowl. Cover with water, and add carrot, salt, peppercorns, onion, celery, and bay leaf. Bring quickly to boiling-point, then let simmer until meat is tender. Remove meat and strain stock. Chill, remove fat, reheat, and add wine, beef extract, and cream. Season with salt and pepper. French White Soup 4 lb. fowl Knuckle of veal 3 qts. cold water 1 onion, sliced 6 slices carrot ½ bay leaf 1 sprig parsley ½ teaspoon thyme ½ teaspoon peppercorns ½ tablespoon salt 1 tablespoon lean raw ham, finely chopped 4 tablespoons butter 3 tablespoons