Hartford Election Cake and Other Receipts

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Excerpt from Hartford Election Cake and Other Receipts: Chiefly From Manuscript SourcesPut 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 PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis 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.