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Classic
Cook Books
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page 97
When fat remains; on any soup, a tea-cupful of flour and water mixed quite
smooth, and boiled-in, will take it off.
If richness, or greater consistency be wanted, a good lump of butter mixed with
flour, and boiled in the soup, will give either of these qualities.
Long boiling is necessary to give the full flavour of the ingredients, therefore
time should be allowed for soups and gravies; and they are best if made the day
before they are wanted.
Soups and gravies are far better when the meat is put at the bottom of the pan,
and stewed, and the herbs, roots, with butler, than when water is put to the
meat at first; and the gravy that is drawn from the meat should be almost dried
up before the water is put to it. Don't use the sediment of gravies, that
have stood to be cold. When onions are strong, boil a turnip with them, if for
sauce; this will make them mild.
If soups or gravies are too weak, do not cover them in boiling, that the watery
particles may evaporate.
A clear jelly of Cow-heels is very useful to keep in the house, being a great
improvement to soups and gravies.
Truffles and morels thicken soups and sauces, and give them a fine flavour. Wash
half an ounce of each carefully, then simmer them a few minutes in water, and
add them with the liquor, to boil in the sauce, till tender.
SOUPS.
Scotch Mutton Broth.
Soak a neck of mutton in water for an hour; cut off the scrag, and put it into a
stew-pot with two quarts of water. As soon as it boils, skim it well, and then
simmer it an hour and a half; then take the best end of the mutton, cut it into
pieces (two bones in each), take some of the fat off, and put as many as you
think proper: skim the moment the fresh meat boils up, and every quarter of an
hour afterwards. Have ready four or five carrots, the same number of turnips,
and three onions, all cut, but not small; and put them in soon enough to get
quite tender: add four large spoonfuls of Scotch barley, first wetted with
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Classic
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