Porterhouse Soup

Today we bring you another recipe from The Captain's Table : 18 recipes for famous dishes served aboard the S.S. United States and S.S. America. This is another dish that was served in the dining rooms aboard the S.S. United States, which has been adapted for the home kitchen--it not only gives us a glimpse into what was served underway, but a look at mid-20th century recipes for the home cook. Contemporary recipes are usually presented with ingredients lists followed by the cooking directions, and serve considerably less than twenty!


Porterhouse Soup

Have butcher bone a 3-pound shin of beef and a 3-pound shin of veal and cut the bones into very small pieces. Spread the bones in a roasting pan and sprinkle them with a little beef dripping. Roast the bones in a hot oven (400 degrees F), stirring occasionally, until the bones are golden brown. Put the bones in a large kettle. To the roasting pan add a 3- to 4-pound fowl, cut into serving pieces, 1/2 pound lean ham, cut in 1/2-inch pieces, and the boned veal and beef, cut in 1/2-inch pieces. Roast the meat and fowl in a hot oven (400 degrees F) until it is nicely browned. Add the meat and fowl to the kettle. In the roasting pan saute 1/2 pound mushrooms, chopped, 1/2 cup sliced carrots, 2 onions, 2 stalks of celery, 1 leek, and 1 parsnip, all coarsely chopped, and 2 garlic cloves, crushed, stirring frequently, until the vegetables are well browned and have absorbed the glaze from the pan. Sprinkle the vegetables with 1-1/2 cups flour and stir in 8 quarts chicken, beef, or veal stock. Bring to a boil and pour it over the meat and bones in the kettle. Add 1 tablespoon tomato paste, 2 cloves, 1 bay leaf, and thyme, marjoram, basil, cayenne, and salt and pepper to taste. Bring to a boil, skimming constantly until no scum rises to the surface. Lower the heat, cover the kettle, and simmer the soup for 1-1/2 hours, or until the meat is tender. Strain the soup, measure it, and, for each quart, add 1 glass Madeira or Sherry. Serve the soup hot, garnished with julienne of mushrooms, truffles, quenelles, or small meatballs. Serves 20.

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