|
Classic
Cook Books
< last page | next page >
page 11
them in a kettle with the necessary quantity of water,* cold water and not hot
or warm, taking care that the water covers the meat well but does not reach
higher than two inches from the edge of the kettle. 2d. Allow to boil slowly
while scumming until clear. It will prove advantageous to add from time to time
one spoonful of cold water, which will facilitate and accelerate the separation
of the scum. 3d. When the stock is clear (after half an hour) add your
vegetables which should have been pared only a little while before, to be fresh,
and let boil for two (2) hours. 4th. Take the veal out of the pot, as all juices
will have been extracted from it. add the fowl and let the soup boil slowly for
another three (3) hours.€ 5th. Take the floating grease off, and pass through
a strainer or napkin.
CLARIFICATION.--If it happens that your stock is not clear, having perhaps
boiled too quickly, you may clarify it as follows: 1st. Put your kettle on the
corner of the range so that, though very hot, it doesn't boil. 2d. Break into a
bowl or sauce pan 2 eggs with their shells, beat with 1/2 or 1 pound chopped
meat, and 1 or 2 glassesful of water. Add while beating from 3 to 5 glasses of
stock and pour the whole in the kettle while stirring. 4th. Pass the stock
through a strainer and then through a napkin.
2. CONSOMME.
(Fat Soup--Clear.)
We call consomme a stock stronger and more palatable than the common one. It
forms the fundament of the soups for fashionable dinners, or is served in cups
at a ball supper or a select lunch. It is also very convenient for sick or
feeble persons.
PROPORTIONS.--For five persons:
Fowl........1.
Veal hock...1/2.
Vegetables..1 carrot, 1 onions, some celery.
Stock.......3 to 4 quarts.
Time.--About 2 1/2 hours.
PREPARATION.--1st. Cut to pieces the fowl and the veal, let them cook in some
butter until a light brown; then put them in a kettle with the necessary amount
of stock. 2d. Allow to cook slowly for two hours while scumming from time to
time. 3d. Take the floating grease off and pass through a napkin.
*Hot water would obstruct the pores of the meat thus enclosing juices as well as
impurities.
€ Place your kettle on the corner of the range so that ebullition takes place
only on one side of the kettle. In this way it is easier to obtain a clear soup.
< last page | next page >
Classic
Cook Books
|
