The Art of German Cooking and Baking Revised and Enlarged Edition — Reading Companion

4 lbs. ox bones 6 qts. water ⅛ of an onion ½ of a carrot 1 small piece celery 1 small piece kohlrabi 1 small piece parsley root 1 tomato, salt

Preparation: The soup bone is put over the fire in 6 qts. of cold water after it has been washed in cold water. Soup greens and salt are added and the whole is boiled slowly 4 hours until it is boiled down to 2 or 3 quarts. Before using pour the bouillon through a fine sieve. If you like the bouillon very strong and of a good color add ½ teaspoonful of beef extract.

The soup bone and the soup greens are fried light brown with a piece of butter or lard. Water is then added and salt. Boil 4 hours as in the preceding recipe and strain before using.

No. 3—OXTAIL BOUILLON.

3 lbs. ox-tall 1 tbsp. butter 5 qts. cold water Salt Soup greens

Preparation: Cut the ox-tail into small pieces and together with the soup greens, fry them in butter light brown. Add 5 qts. of water and salt. Let it boil 4 or 5 hours slowly down to 2 qts. This bouillon will be very strong and may be served in cups, and bread or cheese sticks may be served with it.

No. 4—BOUILLON OF MEAT EXTRACT.

Soup greens 1 tbsp. butter or lard 1 tsp. extract of meat Salt, 1 qt. water

Preparation: Stew the soup greens in butter or lard a little while, then add water and salt and boil slowly for 20 minutes. Add the meat extract and strain. The yolk of one egg may be stirred into it.

No. 5—BOUILLON OF BEEF.

3 lbs. of beef 1 lb. of soup bone Salt 4 qts. water Soup greens

Preparation: Soup bone, soup greens, and salt and water are put over the fire to boil one hour, then the beef is added and the whole is boiled slowly for another 2 or 2½ hours. Strain after boiling. This soup is very strong. Boiled in this way the meat is tender and nourishing.

Made of Roast Bones or Meat Remnants.

2 lbs. of roast bones Soup greens Salt 2 qts. water

Preparation: Chop the bones and put over the fire with soup greens, salt and water; boil 2 hours, then strain. If the bouillon is not strong enough, add a little meat extract.

No. 7—DUMPLINGS FOR BOUILLON.

Marrow Dumpling Soup.

Quantity for 6 Persons.

3 tbsps. of melted beef marrow 2 eggs ¾ pt. grated rolls ½ tsp. chopped parsley 1 pinch nutmeg 1 tbsp. cold water ½ tsp. salt

Preparation: Boil or cook the marrow until it is melted, strain it through a fine sieve. Put 3 tablespoonfuls into a dish and let it cool off. Then beat it to foam and add the yolks of the eggs, salt, parsley, nutmeg, the grated rolls and water. Finally beat the whites of 2 eggs to stiff froth and stir into the mass.

Form small dumplings, let bouillon come to a boil, put the dumplings in and boil slowly ¼ hour.

It is best to try one dumpling first; in case it does not hold together, add some more grated roll.

The soup must be served at once. A little chopped parsley put into it is a pleasing and palatable addition.

No. 8—BUTTER-DUMPLING SOUP.

Quantity for 6 Persons.

2 tbsps. of butter, 2 eggs ¾ pt. grated rolls ¼ tsp. of salt ½ tsp. parsley 1 pinch nutmeg 1 tbsp. of cold water

Preparation of butter-dumplings is the same as the marrow dumplings in No. 7.

The butter is beaten to a cream at once and less salt is added, because the butter is already salted.

No. 9—LIVER-DUMPLING SOUP.

Quantity for 6 Persons.

¼ lb. of chopped calf’s liver 1 tsp. butter A little grated onion 1 tsp. finely chopped parsley 5 tbsps. grated rolls 2 eggs 1 tsp. salt, (scant) 1 pinch nutmeg

Preparation: The butter is stirred and liver, yolk of eggs, salt, parsley, onion, nutmeg and roll crumbs added. The whites of eggs are beaten to a froth and stirred into the mass, then small dumplings are formed. When the bouillon comes to a boil, put the dumplings in and boil ¼ hour.

The soup should be served at once.

No. 10—MEAT-DUMPLING SOUP.

Quantity for 6 Persons.

¼ lb. of finely chopped veal or poultry 2 eggs ¼ pt. grated rolls 1 tsp. of butter ½ tsp. finely chopped parsley 1 tsp. salt 1 pinch nutmeg

Preparation: The butter is stirred, then meat, yolk of eggs, parsley, salt, nutmeg added and well mixed. The whites of eggs beaten to a froth and added to the mass. Small dumplings are formed and when bouillon boils, let the dumplings boil in it 10 minutes. A little parsley may be put into the soup, which must be served at once.

No. 11—SPONGE-DUMPLING SOUP.

Quantity for 6 Persons.

3 eggs ¼ tsp. of salt ½ pt. milk or bouillon