|
Classic
Cook Books
< last page | next page >
page 266
pieces, crack the bones, add four quarts of water, and simmer until the liquor
is reduced one-half; strain, cool and skim, and if boiled properly and long
enough, an excellent jelly will result. Stock made from meat without bone or
gristle, will not jelly, but will taste very like good beef-tea. Never boil
vegetables with it, as they will cause it to become sour.
An economical soup-stock may be made of steak or roast-beef bones, adding a
little piece of fresh meat, or none at all, and allowing it to simmer at least
five hours; strain, remove all fat the next day, and it will be ready for use.
To make soup from any stock, put on as much stock as needed (if in jelly, scrape
the sediment from off the bottom), add seasoning, water and vegetables. The
potatoes should be peeled, sliced and laid in salt and water for half an hour,
the cabbage parboiled and drained, and all others either sliced or cut fine
before adding them to the soup; boil until thoroughly dissolved, strain through
a colander and serve at once. Always use cold water in making all soups; skim
well, especially during the first hour. There is great necessity for thorough
skimming, and to help the scum rise, pour in a little cold water now and then,
and as the soup reaches the boiling point, skim it off. Use salt at first
sparingly, and season with salt and pepper; allow one quart soup to three or
four persons. Keep kettle covered closely, so that the flavor may not be lost,
and simmer slowly, so that the quantity may not be much reduced by evaporation,
but if it has boiled away (which may be the case when the meat is to be used for
the table), pour in as much hot water as is needed, and add vegetables, noodles,
or any thickening desired. Vegetables should be added just long enough before
soup is done to allow them to be thoroughly cooked. Thickened soups require more
seasoning than thin soups; if wanted very clear and delicate, strain through a
hair sieve.
For a quick soup, crush the bone and cut the meat rather fine; when done, strain
and serve. Every kitchen should be provided with a soup-kettle (which has a
double bottom), or a large iron pot with a tight-fitting tin cover with a hole
size of a large darning-needle in it at one side of the handle.
For coloring and flavoring soups, use caramel, browned flour, onions fried
brown, meat with cloves in it, or browned with butter.
< last page | next page >
Classic
Cook Books
|
