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Classic
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page 265
SOUPS
To make nutritious, healthful and palatable soup, with flavors properly
commingled, is an art which requires study and practice, but it is surprising
from what a scant allotment of material a delicate and appetizing dish may be
produced. The base of soup should always be lean uncooked meat, to which may be
added chicken, turkey, beef, or mutton bones, well broken up. To four pounds of
lean beef (the inferior parts are quite as good for this purpose), put five
quarts of cold water (soft is best), wash the meat and put it in the water
without salt; let it come slowly to boiling point, and then skim well, set it
back and let it simmer gently for six or eight hours until the meat is in rags;
rapid boiling hardens the fiber of the meat and the savory flavor escapes with
the steam; add a little pepper and salt, strain into a stone jar, let it cool,
and remove all the grease. This stock will keep for many days in cold weather,
and from it can be made all the various kinds of soups by adding onion,
macaroni, celery, asparagus, green pease, carrot, tomato, okra, parsley, thyme,
summer savory, sage, and slices of lemon; many of these may be first dried, then
pulverized and put in cans or jars for winter use.
Celery and carrot seed may be used in place of the fresh vegetables.
Macaroni should be first boiled in slightly salted water, cut in pieces one or
two inches long, and added a short time before serving.
To prepare soup for dinner, cut off a slice of the jelly, add water, heat and
serve.
Whatever is added to this, such as rice, tapioca, vegetables, etc., may first be
cooked before being added, as much boiling injures the flavor of the stock.
A rich stock can also be made from a shank or shin of beef (knuckle of veal is
next best). Cut in several
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