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Classic
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page 13
B. Soups.
I. MEAT SOUPS.
1. General Directions for cooking Soup Stock. The kettle in which the soup is
cooked should be used for this purpose exclusively and be kept perfectly clean.
The best are made of heavy tin or enameled ware, and have a tightly fitting
cover.
Dried peas, etc., can be softened by adding 1/2 to 1 teaspoonful of bicarbonate
of soda (or saleratus) while they are cooking; it may be well to state, however,
that this does not improve their flavor. The meat for soup stock must be fresh.
The shinbone is generally used, but the joint and the neck or "stinking-piece,"
as the butchers call it, contains more of the substance that you wish to
extract, and makes a stronger and more nutritious soup than any other part of
the animal. However, nearly every kind of meat, such as mutton, veal, game or
poultry, will make good soups of varying excellence.
For invalids who may partake of easily digestible food only, soups made from
poultry or veal are the best. The meat from young animals will not make so
strong a soup as that from older.
Where a strong soup is wanted without reference to the juiciness of the meat, as
in case of a dinner party where the soup-meat is not brought to the table, take
a piece of the joint without bone or fats, and although this may, apparently,
after having been used for the soup, be of little account, yet when chopped up
with fat boiled ham or nice pork fat, it will make very palatable meat balls. If
the meat is to be served after the soup,
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