By American Photo Magazine
American picture September October 2010 - Shoot to delight; a glance in the course of the lens of the world's most sensible activities photographers and more...
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Extra resources for American PHOTO - September October 2010
52 — Macaroni Soup (Veal). Three pounds of a joint of veal, well broken up put in 4 quarts of water and set it to boil prepare ^ of a pound of macaroni by boiling it by itself, with sufficient water to cover it add a little butter to the macaroni when it is tender strain the soup and season to taste with salt and pepper, then add the macaroni in The addition of 1 pint of rich milk the water in which it is boiled. or cream and celery flavor is relished by many. Vermicelli Soup. Boil a shin of veal in 4 quarts of water.
Steadily for 5 or 6 hours after straining it ; ; 39 take out the beef, and set the stock to cool add 1 carrot, 2 small skim well the next day onions, 2 small turnips, cut in pieces, ^ ; pint of tomatoes, a sprig of parsley, a celery top, 1 small red pepper, spices to taste, and for the thickening 1 tablespoon of butter and browned flour, rubbed together; place in the tureen 2 hard-boiled eggs, mashed smooth, and This soup can be made and strained turn in the soup after straining. and served the same day.
The unpleasantness arising from eating sage and onion stuffing used for roast goose may be in a great measure prevented by putting in the centre of the stuffing, before the bird is cooked, a lemon with the yellow rind taken off, and as much of the thick white skin left on as possible. Before the goose is sent to the table, the flap should be opened and the lemon taken out and at once thrown away. The lemon will have absorbed a great part of the impurities, which otherCare should be taken not wise would have remained in the stuffing.