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Classic
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page 23
For white soups, which are of veal, lamb or chicken, none but white vegetables
are used; rice, pearl barley, vermicelli, or macaroni for thickening.
Grated carrot gives a fine amber color to soup; it must be put in as soon as the
soup is free from scum.
Hotel and private-house stock is quite different.
Hotels use meat in such large quantities, that there is always more or less
trimmings and bones of meat to add to fresh meats; that makes very strong stock,
which they use in most all soups and gravies and other made dishes.
The meat from which soup has been made is good to serve cold thus: take out all
the bones, season with pepper and salt, and catsup, if liked, then chop it
small, tie it in a cloth, and lay it between two plates, with a weight on the
upper one: slice it thin for luncheon or supper; or make sandwiches of it; or
make a hash for breakfast; or make it into balls, with the addition of a little
wheat flour and an egg, and serve them fried in fat, or boil in the soup.
An agreeable flavor is sometimes imparted to soup by sticking some cloves into
the meat used for making stock; a few slices of onions fried very brown in
butter are nice; also flour browned by simply putting it into a saucepan over
the fire and stirring it constantly until it is a dark brown.
Clear soups must be perfectly transparent and thickened soups about the
consistence of cream. When soups and gravies are kept from day to day in hot
weather, they should be warmed up every day, and put into fresh-scalded pans or
tureens, and placed in a cool cellar. In temperate weather, every other day may
be sufficient.
HERBS AND VEGETABLES USED IN SOUPS.
Of vegetables the principal ones are carrots, tomatoes, asparagus, green peas,
okra, macaroni, green corn, beans, rice, vermicelli, Scotch barley, pearl
barley, wheat flour, mushroom or mushroom catsup, parsnips, beet-root, turnips,
leeks, garlic, ,shalots and onions; sliced onions fried with butter and flour
until they are browned, then rubbed through a sieve, are excellent to heighten
the color and flavor of brown sauces and soups. The herbs usually used in soups
are parsley, common thyme, summer savory, knotted marjoram, and other seasonings
such as bay-leaves, tarragon, allspice, cinnamon, nutmeg, cloves, mace, black
and white pepper, red pepper, lemon-peel and juice, orange peel and juice. The
latter imparts a finer flavor and the acid much milder. These materials, with
wine, and the various catsups, combined in various proportions, are, with other
ingredients, made into almost an endless variety of excellent soups and gravies.
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Classic
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