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Classic
Cook Books
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page 15
no doubt it would be a judicious arrangement to have soup make its regular
appearance at every day's dinner.
OBSERVATION.--In preparing soups, always cut the pieces of meat you send in the
tureen small enough to be eaten without introducing a knife and fork into the
soup plate.
CALIFORNIA SOUP.
Take a leg of beef, weighing about ten pounds, and, after breaking the bones,
put it into a soup-pot quite large enough to hold it, just cover it with cold
water, and heat it gradually till it nearly boils. This should take not less
than an hour. Skim it attentively while any scum rises, then pour in a little
cold water and let it come to a boil again, skimming it till perfectly clear.
Let it boil for eight or ten hours, and strain it through a hair sieve into a
brown stone pan, and set it where it will soon become cool.
Next day remove every particle of fat from the top of it, and pour it through a
fine sieve into a stewpan, taking care not to disturb the settling at the bottom
of the stone pan. The stewpan should be of copper, well tinned. Put in an ounce
of whole black pepper, and let it boil briskly on a quick fire, taking off the
scum if any rises. When it is reduced to about a quart, set it over a gentler
fire in a smaller vessel, till it is reduced to the consistence of a very thick
syrup. Be very particular now that it does not burn, for a moment's carelessness
may ruin the compound. Cool a little of it in
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