Joe Tildens Recipes for Epicures | Page 2

the soup and boil twenty minutes.
Strain through a sieve. Add one quart of milk and one teaspoonful of
cornstarch stirred into a little of the cold milk. Let it boil up, and serve.
It should be as thick as rich cream.
* * * * *
Lobster Soup
Pick the meat from a five pound lobster and pound it in a mortar,
adding from time to time a little milk or cream. When perfectly smooth,
add two teaspoonfuls of salt, one tablespoonful of chopped parsley (if
liked), cayenne and mace. Take out enough to make a dozen small balls,
mix this with the yolk of an egg and fry it in butter. Mix the rest of the
pounded lobster with two quarts of milk and rub through a sieve. Put
this in a saucepan and simmer ten minutes. Add two ounces of butter

and stir until melted and smooth. Pour over the fried balls in the tureen
and serve very hot.
* * * * *
Venison Soup
Cut six pounds of lean venison into medium sized pieces and place in a
soup kettle with two gallons of cold water, to which add two dozen
cloves and four blades of mace. Boil slowly three hours. Then add two
pounds of venison, cut into pieces about an inch square and one dozen
force meat balls. Boil for thirty minutes. Then season with salt, pepper,
cayenne, and half a glass of lime juice, letting the soup cook ten
minutes longer. It should be served in hot bowls in each of which is
poured a half glass of port before serving. Crisp croutons may be
added.
* * * * *
Puree of Venison
Cut up the remains of venison that had been roasted for a former dinner,
put a few slices of ham into a stew pan, then the venison, two whole
onions, a blade of mace, two quarts of stock, and a small piece of a
sprig of thyme, parsley, and two cloves. Set it on the stove to simmer,
two hours or more. Strain it off, and pull all the meat to pieces. Pound it
with the lean ham that was boiled with it, the crust of two French rolls
which has been soaked in consomme. Rub the whole through a
colander with a glass of claret or port and enough consomme to bring it
to the consistency of cream. Put it back on the fire in a double boiler.
Stir a little butter into it, and serve with bread fried in dice.
* * * * *
Clear Soup Stock
To four pounds of beef add six quarts of cold water and place over the
fire. Just before it boils, skim it carefully. Then add two cups of cold
water and skim again, repeating this for a third skimming. Allow it to
simmer slowly for three hours. Then add the vegetables; eight ounces
each of cut up carrots, onions and turnips, and three ounces of celery,
with salt and pepper. Simmer three hours longer. The stock should be
strained before using, and while cooking it should not be allowed to
boil.
* * * * *
Daniel Webster's Chowder

Fry with some slices of pork, four tablespoonfuls of sliced onions, to a
light brown. Put them in a deep iron pot with six pounds of cod sliced,
one quart of boiled mashed potatoes, one pound and a half of broken
sea biscuit, fifty oysters, one teaspoonful of thyme, one teaspoonful of
summer savory, one-half a bottle of mushroom catsup, one bottle of
port or claret, one-half a nutmeg, one dozen cloves, a little mace and
allspice, one half a lemon sliced, pepper and salt. Cover with one inch
of water and cook slowly until done.
* * * * *
Scott's Chowder
Cover the bottom of a deep pot with slices of pork cut very thin. Add a
layer of fish sliced and seasoned with salt and pepper, a layer of onions
parboiled and quartered, a layer of tomatoes sliced and seasoned, a
layer of thickly sliced potatoes and a layer of broken sea biscuit. Repeat
the layers until the pot is filled. Just cover the fish with water and cook
one hour very slowly. Add one pint of claret, cook one-half hour longer
and serve.
* * * * *
Marblehead Chowder
Cut half a pound of salt pork into dice and place two-thirds of it in a
deep saucepan; fry a light brown. Remove it and in the fat fry two large
onions sliced. Cover the bottom of the pot with slices of raw cod or
bass mixed with some of the fried pork and onions. On this place
another layer of sliced fish mixed with a few pieces of raw pork, and
slices of raw onion, salt