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Classic
Cook Books
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page 14
atmosphere, instead of condensing them within, and though you be ever so neat
and fastidious, there will always be a collection of impurities which must be
carried off by scum, especially if limestone water be used.
Place your kettle over a slow fire, where it will gradually warm for at least
half an hour without boiling. During this process it will become penetrated and
cleansed from the small clots of blood and other matters to be carried off by
the scum, which will rise profusely, and which should be constantly taken off.
When the half hour has expired, quicken the fire, let your soup boil, still
continuing to remove the scum as it rises, until it is entirely clear; then
place it where it will remain boiling slowly. It is decidedly erroneous to
purpose extracting the most nutricious qualities of a fowl or beef-shank by hard
boiling. They must, of course, escape with the steam. Never throw in salt until
it has boiled. This will also clarify it, and it is proper to remove the scum as
long as it presents itself to the surface. Clear soups must be perfectly
transparent, those designed to be thickened must be a little thicker than rich
cream. Thickened soups require more seasoning than clear. Bread crumbs are most
excellent thickening, especially if toasted to a light brown, and it is both
wholesome and savory. Rice may also be used in most compounds, or browned flour.
An invited dinner-party should invariably be presented with a plate of soup as a
first course, and
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