Meat soups

Brown soup from Erken (1914): browned butter with leeks, onion, carrots and celery, thickened with flour and bouillon, with sherry and small fish balls.

Moose soup from Erken's Big Cookbook (1914): moose meat browned with onion and carrot, boiled tender and strained, thickened with brown roux and sherry.

Mock giblet soup from Erken 1914: a brown sweet-and-sour soup without giblets, served with apples, prunes, carrots and flour dumplings, with vinegar.

Hamburg soup from Erken 1914: a light brown butter-and-flour roux thinned with meat stock, served with boiled cauliflower, celery and parsley root.

Chicken soup (potage à la reine) from Erken's Big Cookbook (1914): chicken broth enriched with egg yolks, cream and Madeira, served with chicken quenelles.

Erken's rabbit soup (bouillon de lapin) from 1914: rabbit and lightly salted ham cooked with root vegetables and rice, served with onion sauce.

Caraway greens soup with pork from Erken (1914): lightly salted pork, barley, potatoes and rutabaga, with chopped caraway greens boiled last.

Erken's giblet soup (1914): goose or duck giblets simmered into a stock, cooked on with prunes and apples, thickened with sago and seasoned sweet-and-sour.

Soup à la Clairmont from Erken's Big Cookbook (1914): browned root-vegetable soup on meat stock, served with celeriac strips and small egg dumplings.

Erken's pork back soup (1914): pork back boiled with cabbage, carrots, celeriac and leek; the soup is strained and served with the vegetables, meat apart.