James Dyer Ball's The English-Chinese Cookery Book, containing 200 receipts in English and Chinese 西國品味求真 (Hong Kong: Kelly & Walsh, 1890).
Preface
The compiler has prepared this work in consequence of several persons having spoken to him of the great want of a cookery book, which could be placed in the hands of native cooks in foreign employ. It has been his endeavour to arrange the contents in such a systematic form as to ensure facility in use. It has not been without difficulty that the phraseology as well as the terminology employed in foreign cookery has been rendered into the equivalents in Chinese. Flowing sonorous periods and a high classical style have not been the objects aimed at, but the rendering of the recipes in such a clear and simple style as to be readily understood by the average Chinese cook, who, though able, as a rule, to read and write, is not generally a highly educated individual. The foreign resident can thus order any dish, by showing to his cook the Chinese translation of the English recipe, and get what he wants, provided the cook closely follows the instructions given.
The compiler, as this is a new departure, will be pleased to receive any suggestions, which those who may use the book may think would render it more useful.
The manuscript has been ready for publication for the last eighteen months, but circumstances have prevented it being printed sooner.
J. Dyer Ball.
Hongkong, November 1890.
Soup.
General directions
Soup should never be made of meat that has been kept. All meat and bones for soup should be boiled a long time, and set aside, and the fat removed, then add the vegetables or rice, and boil it to an hour and a half. The water in which fresh meat is boiled should be used for soup, and the bones of roast beef make excellent soup.
The Young Housekeeper's Friend (1862): Soup is economical food, and by a little attention may be made good with very small materials. It should never be made of meat that has been kept too long. If meat is old, or has become tainted in the least, the defect is pecuilarly offensive in soup. All meat and bones for soup should be boiled a long time, and set aside until the next day in order that the fat may be enitrely removed. Then add the vegetables, rice, and herbs, and boil it from an hour to an hour and a half. The water in which fresh meat is boiled should be saved for soup and broth; and the bones of roast beef should never be thrown away without boiling, as they make excellent soup, if not used for this purpose, should be boiled in order to save the fat which they contain. (p. 147)
為製湯之法子。
製湯不可用舊肉，至緊要係用新鮮肉，用肉煲湯是必要十分久乃得。煲之後，安置一處，待他凍時，則撇去上面所有肥膩。然後放菜，或飯入內，煲至一點鍾或點半鐘之久。將烚肉之水做湯，係十分好。或燒牛肉之骨做湯，亦十分好。
A rich soup.
The richest soups are made by using several kinds of meat together; as beef, mutton and veal. A shank of each of these with very little meat upon it, should be boiled several hours, and vegetables with various kinds of spice added.
Nice soups should be strained; and they are good with macaroni, added afterwards, and boiled half or three-quarters of an hour. If you have the water in which chickens have been boiled, the soup will be much better if the beef, and mutton, are boiled in this, instead of pure water.
The Young Housekeeper's Friend (1862): The richest soups are made by using several kinds of meat together; as beef, mutton, and veal. A shank of each of these with very little meat upon it, should be boiled several hours the first day; and vegetables, with various kinds of spice, added the day it is to be served. Nice soups should be strained; and they are good with macaroni, added afterwards, and boiled half or three quarters of an hour. If you have the water, in which chickens have been boiled, the soup will be much better if the beef, mutton, or veal are boiled in this instead of pure water.
好味道湯法
至好味道湯，係用幾樣肉製之，或用牛肉，羊肉，牛仔肉。每樣取一肶骨，要有些小肉相連為佳，煲數點鐘之久，然後加菜及幾樣香料入內。至好之湯，係過篩，篩出其渣（阜宰），篩之後，落通心粉，煲半點，或三個骨鐘之久。如果用鷄湯烚牛肉，羊肉，較之清水。更勝一着。
Roast beef bone soup
Boil the bones at least three hours, or until every particle of meat is loose; then take them out and scrape off the meat and set aside the water to cool. Take from it all the fat. Cut up an onion, two or three potatoes and a turnip, and put into it. Boil an hour. Half an hour before it is ready add some salt.
The Young Housekeeper's Friend (1862): Boil the bones at least three hours, or until every particle of meat is loose; then take them our and scrape off the meat and set aside the water; the next day take from it all the fat, cut up an onion, two or three potatoes and a turnip, and put into it. Add, half an hour before dinner, powdered sweet majoram, catsup, and some salt. Boil it an hour.
Shank Soup
The Young Housekeeper's Friend (p. 148)
Ox tail Soup
The Young Housekeeper's Friend (p. 148)
Mutton broth
The Young Housekeeper's Friend (p. 150)
Vegetable soup
The Young Housekeeper's Friend (p. 150)
Cabbage Soup
The Official Handbook for the National Training School for Cookery (1877) (p. 177)
Macaroni soup
The Official Handbook for the National Training School for Cookery (1877) (p. 181)
Milk soup
The Official Handbook for the National Training School for Cookery (1877) (p. 175)
Oyster soup [sauce?] Eliza Acton's Modern Cookery, in all its branches (1845. p. 125)?
Soup in haste
Cut one pound of cooked cold meat very fine, and put it into stewpan with two ounces of butter, and pepper, and salt, to taste. Dredge over it an even tablespoonful of flour; then add a quart or more of boiling water, cover it close, and set it over a moderate fire for half an hour. Strain it through a loose cloth; toast some thin slices of bread delicately brown, cut them in small squares, put them in a tureen, and pour the soup over them. Macaroni or vermicelli boiled tender may be put tot the soup ten or twelve minutes before serving.
Mary Jewry's Warne's Model Cookery and Housekeeping Book (1868): One pound of cold cooked meat; two ounces of butter; one tablespoonful of flour; one quart of water; a few slices of browned bread. Chop your meat very fine, and put a pound of it into a stewpan with two ounces of ubtter, and pepper and salt to taste. Dredge over it an even tablespoonful of flour; then add a quart or more of boiling water, cover it close, and set it ver a moderate fire for half an hour. Strain it through a loose cloth; toaste some thin slices of bread delicately brown, cut them in a small squares or diamonds, put them into a tureen, and pour the soup over them. Macaroni or vermicelli boiled tender may be put to the soup ten or twelve minutes before serving. (p. 176; also Mrs. T. J. Crowen's American Lady's System of Cookery (1860), p. 31)
Chicken broth also Mary Jewry's Warne's Model Cookery and Housekeeping Book (1868) (p. 169)
Curry soup (pp. 162-163)
Cheap soup (another very Cheap Soup, pp. 160-161)
Baked soup (cottage baked soup p. 161)
