|
Classic
Cook Books
< last page | next page >
page 24
Soups that are intended for the principal part of a meal certainly ought not to
be flavored like sauces, which are only intended to give relish to some
particular dish.
STOCK.
Six pounds of shin of beef, or six pounds of knuckle of veal; any bones,
trimmings of poultry, or fresh meat; one-quarter pound of lean bacon or ham, two
ounces of butter, two large onions, each stuck with cloves; one turnip, three
carrots, one head of celery, two ounces of salt, one-half teaspoonful of whole
pepper, one large blade of mace, one bunch of savory herbs except sage, four
quarts and one-half pint of cold water.
Cut up the meat and bacon, or ham, into pieces of about three inches square;
break the bones into small pieces, rub the butter on the bottom of the stewpan;
put in one-half a pint of water, the broken bones, then meat and all other
ingredients. Cover the stewpan, and place it on a sharp fire, occasionally
stirring its contents. When the bottom of the pan becomes covered with a pale,
jelly-like substance, add the four quarts of cold water, and simmer very gently
for five or six hours. As we have said before, do not let it boil quickly. When
nearly cooked, throw in a tablespoonful of salt to assist the scum to rise.
Remove every particle of scum whilst it is doing, and strain it through a fine
hair sieve; when cool remove all grease. This stock will keep for many days in
cold weather.
Stock is the basis of many of the soups afterwards mentioned, and this will be
found quite strong enough for ordinary purposes. Keep it in small jars, in a
cool place. It makes a good gravy for hash meats; one tablespoonful of it is
sufficient to impart a fine flavor to a dish of macaroni and various other
dishes. Good soups of various kinds are made from it at short notice; slice off
a portion of the jelly, add water, and whatever vegetables and thickening
preferred. It is best to partly cook the vegetables before adding to the stock,
as much boiling injuries the flavoring of the soup. Season and boil a few
moments and serve hot.
WHITE STOCK.
White stock is used in the preparation of white soups, and is made by boiling
six pounds of a knuckle of veal, cut up in small pieces, poultry trimmings, and
four slices of lean ham. Proceed according to directions given in "Stock,"
above.
< last page | next page >
Classic
Cook Books
|
