A manual of home-making

1 spng marjoram 3 sprigs i>ar8ley Carrots Turnips Onion Celery 1 tablespoon salt }4 cup of each cut in dice To make brown soup stock: (1) Wipe the bee^f ; (2) cut the lean meat in cubes; (3) bmwn one-third of it in a frying pan in marrow from the marrow bones; (4) put the remaining two-thirds with the bone and fat in the soup kettle; {5) let it stand for 30 niinutc!s; (6) add the browned meat, and heat it gradually to the boihng point; (7) remove the scum; (8) cover the kettle and cook the meat slowly for 6 hours; (9) add the vegetables 1 hour bf*fore it is done; (10) strain the stock; (11) cool it as quickly as possible; (12) clarify it. White ]foiip fitovk 4 pounds of knuckle of veal 1 pound lean Ijeef 2 quarts boiiing water 6 slices carrot 1 onion 1 large stalk celery J^ texiapoon peppercorns H bay leaf 2 sprigs thyme 2 cloves Follow the directions for l>ouillon* 616 A MANUAL OF HOME-MAKIXG TABLE XXXI, — Me^ts for Soup axd Brottb Meal Shin soup bi>nc«. Hind shiink bo up bones . Knuckle stmp bone . . , , OxUil . lieef neck Beef flhotilder clod . Beef round Shoulder of mutton Neck of mutton . . Shanks of mutton , . . , CABE OF MEAT Meat should he remov'ed from the wrapping paper as it comes from the market, since the paix?r absorhs some of juices. Before meat is rooked, it should 1h> wiped with a eloth wning out of cold water. It yhould never be allowed to stand in a paxi of cold water, since tlie juices are in this way drawn out Meat must be kept cool in a refrigerator, a eool cellar^ spring-house or a well. It must also Ikj carefully prt>tect from flies. Since broth offers excellent conditions for the growth of l>ae- teria, it should I>e draineil ofT meat that is to be kept for any length of (inn* I>efore being s<»rved* If conditions for keeping meat are very unfavorable, it ma; be di|>ped into a large quantity of Ijoiling w^ater. This does n seriously affef't its flavor, and it tends to prevent the meat frmi 8jK>iling. Veal and pork may be partly cooked before being stored. When canned meats are opened, they spoil more quickl; perhaps than fresh tucats; therefore^ they should b«.* eonsum with iis little delay as possible. Under no circumstances shi they he left in a tin can after it is opened. Dfl9 an i ny MEAT AND POULTRY 517 11 e<9 Pt c^ CO e*! Zl U2m J 1 1 CO 1 1 > 1 < 1 lili •3 2 ,F^ 1 > 1 1 n 7?377 c^ s^ 5J & ^ w g fa M a 1 J 1 ??1 T 3 -& egg IS "3 M 0 1 liiL 1 0: ^ O 0} 3 ^ & 1 1 g 1 1 II ■§•3 11 H D < ££ ^6 ji ^■^ ^^ rl pni u w iM 1^ 1 1 B 3 § lull 1 1 ^ n 111 1 £a-i5i2 I'd Sou 111 > > > • 518 A UANVAL OF HOME-MAKING ^1 *1 ^ — ee 06 «f B CO « M «^ -^ : I « M n I* 1 It ti I Si H MP , n s ■s - - - _ St : £ fi t t i -D ^ -^ ^ ^ PQ 0 S^X^^^im |2^|S3 Ja &:S| S^ ^ m £15:33 =» O 3 - ill ^ ^'^ A <t ^ J» i 4 1*, .■^ — :« _^ .. MEAT AND POULTRY 619 KEEPING MEAT*