Fifty Soups (Classic Reprint), by Thomas J. Murrey
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Fifty Soups (Classic Reprint), by Thomas J. Murrey
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Excerpt from Fifty SoupsSoups, like salads, present an excellent opportunity for the cook to display good taste and judgment.The great difficulty lies in selecting the most appropriate soup for each particular occasion; it would be well to first select your bill of fare, after which decide upon the soup.The season, and force of circumstances, may compel you to decide upon a heavy fish, such as salmon, trout, or other oleaginous fishes, and heavy joints and entrées.Under these circumstances it must necessarily follow that a light soup should begin the dinner, and vice versa; for large parties, one light and one heavy soup is always in order.There is as much art in arranging a bill of fare and harmonizing the peculiarities of the various dishes, as there is in preparing the colors for a painting; the soup represents the pivot upon which harmony depends.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.
Fifty Soups (Classic Reprint), by Thomas J. Murrey- Published on: 2015-09-27
- Original language: English
- Number of items: 1
- Dimensions: 9.02" h x .10" w x 5.98" l, .17 pounds
- Binding: Paperback
- 48 pages
About the Author Formerly professional caterer of the Continental Hotel, Philadelphia, Astor House, New York, and other leading hotels. Author of "Salads and Sauces," "Valuable Cooking Recipes,"
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Most helpful customer reviews
30 of 30 people found the following review helpful. Good if you have no access to convenience foods By Daniel May As one who doesn't have access to things like pre-packaged meats & cheese, or frozen or canned veggies, I thought this was a very helpful cookbook. It was written a loooong time ago before all of that and assumes that you are making everything completely from scratch (as in my situation).I also imagine the purists of cooking would enjoy it as well.That said, it probably isn't very practical for people just wanting to make a simple soup.
32 of 33 people found the following review helpful. A cookbook from the past By S. Warfield This is an interesting cookbook because it's historical. The author was a professional caterer at the Continental Hotel in Philadelphia and the Astor House in New York. The cookbook of soups is from 1884.The author tells us that it is best to choose the "bill of fare" first, then decide on the soup in order to display good taste and judgment. Soups are divided into clear, thick, purees, bisques and chowders. There is a recipe for "Liebig's Soup" which calls for half an onion, celery, a sliced carrot, salt, pepper and a very little bit of mace. Boil in two quarts of water for half an hour, strain and add to the water two tablespoons of Liebigs Extract of Meat and whisk throughly, taste for seasoning and serve. I became curious about Liebig's Extract of Meat and looked it up to find out that it was a paste-like extract of meat used extensively in Europe in cooking and also for nourishment for sick people and in WWII. Liebig's eventually became Oxo cubes and in the latter part of the 20th century the company was bought by Unilever. This soup actually sounds pretty good, and very nourishing.The most interesting is the section on Exotic Soups. There is Green Turtle Soup, which the author said is imagined by the housewife as too expensive to make. A live turtle can be purchased at the Fulton market for 10 to 20 cents a pound to make the soup. The recipe is long and complicated, and I wouldn't have the stomach to make it myself as the turtle must be killed as the first step and proceding steps aren't pleasant. Mock turtle soup uses a calf's head with the brain removed, the head boiled, and then the meat removed, and that is also a long recipe.There are recipes for stock soups, vegetable soups, macaroni soup and many others. They are not laid out like our recipes today, but are in paragraph form and a little of this and a little of that makes up the recipe. Some of these might sound unpalatable to us in 2011, but I think it has always been true that whatever is available to eat, then that is what we eat. These are the recipes of our grandmothers and great-grandmothers as is mentioned in the beginning of the book. I like it very much for the history of cooking soups in the east in the late 1800's, and I think that there are people who do most of their cooking from scratch who would appreciate some of the recipes. I wouldn't mind trying a few myself.
6 of 6 people found the following review helpful. Fifty Soups By H. Rubin If you are like me & on a cold day you would like to have a bowl of Soup then this is the book you are looking for, It will show you how to make Great Soups that hits the spot & gives you that warm felling.
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