Mixed Stock No. 2. — Take the skeleton of a turkey,
chicken, or other fowl or bird, with any odds and ends
of chops or steaks, or bones of roast beef or other meat,
and put together in the stock pot with any stewed
onion, tomatoes, corn, carrots, celery, or other well-
flavored cooked vegetables that may be on hand. Cover
with cold water, add a little salt, six cloves, a bay leaf✪ Mixed Stock No. 2,
or other sweet herbs, simmer four or five hours, then
strain and let cool. When cool remove the grease and
the stock is ready for use.
After the stock has been properly prepared there is
comparatively little trouble attending the making of any
kind of soup desired ; and it may be proceeded with at
once, or may be postponed till another day.
The variety of soups that can be made by varying the
combinations of materials used in their preparation is
almost illimitable, yet all soups can be legitimately classi-
fied under four heads, viz. :
1. Plain Soup.
2. Clear Soup.
3. Vegetable Soup.
4. Mixed Soup.
io6 The Art of Cookery.
To one or the other of these classes everything in the
nature of soup belongs, and the method of making the
hundreds of different soups that are in use is so similar
in the main that only a limited number of recipes is
necessary to enable one to select from such material as
is at hand the articles most appropriate for use in any
special soup belonging to either of the four classes of
soups.
Two of the most important things to remember in
soup-making are these :
To render a soup most attractive and palatable its dis-
tinctive flavor and individuality must be preserved. And
each kind of soup should be distinct in character from
every other kind of soup.
The common stock, or consomm6, recommended by
most cook-books, and generally used, for the base of
soups and sauces is, in most instances, prepared by ming-
ling together beef, veal, chicken, carrots, onions, turnips,
celery, parsley, cloves, bay leaf, and other vegetables and
herbs ; and as the human palate not only craves dis-
tinctive flavors, but soon tires of the same flavor or the
same combination of flavors, the folly of preparing such
stock can be seen at a glance, and the importance of
observing the rule in regard to preserving the individu-
ality of soups may be realized in a measure.
CLASS I. — PLAIN SOUP.
Celery Broth. — To four cups of celery stock add one
cup of white celery, cut in small pieces, and cooked until
tender in one cup of slightly salted boiling water✪ Celery Broth. Cover
closely, simmer five minutes, season to taste, and serve.
Soup- Making, loy
Asparagus Broth. — To four cups of asparagus stock
add the points of one bunch of asparagus cooked fifteen
minutes, or until tender, in one cup of boiling water✪ Asparagus Broth
slightly salted. Cover closely, simmer five minutes,
season to taste, and serve.
Salsify Broth. — To four cups of salsify stock add one
cup of salsify sliced thin and cooked fifteen minutes, or
until tender, in one cup of slightly salted boiling water✪ Salsify Broth.
Cover closely, simmer five minutes, season to taste, and
serve. In making vegetable broths the water in which
the vegetable is cooked should be added to the stock
ivith the vegetable.
Page 46 · 4 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mixed Stock No. 2. — Take the skeleton of a turkey, chicken, or other fowl or bird, with any odds and ends of chops or steaks, or bones of roast beef or other meat, and put together in the stock pot with any stewed onion, tomatoes, corn, carrots, celery, or other well-flavored cooked vegetables that may be on hand. Cover with cold water, add a little salt, six cloves, a bay leaf, or other sweet herbs, simmer four or five hours, then strain and let cool. When cool remove the grease and the stock is ready for use.
After the stock has been properly prepared there is comparatively little trouble attending the making of any kind of soup desired ; and it may be proceeded with at once, or may be postponed till another day.
The variety of soups that can be made by varying the combinations of materials used in their preparation is almost illimitable, yet all soups can be legitimately classified under four heads, viz. :
1. Plain Soup.
2. Clear Soup.
3. Vegetable Soup.
4. Mixed Soup.
io6 The Art of Cookery.
To one or the other of these classes everything in the nature of soup belongs, and the method of making the hundreds of different soups that are in use is so similar in the main that only a limited number of recipes is necessary to enable one to select from such material as is at hand the articles most appropriate for use in any special soup belonging to either of the four classes of soups.
Two of the most important things to remember in soup-making are these :
To render a soup most attractive and palatable its distinctive flavor and individuality must be preserved. And each kind of soup should be distinct in character from every other kind of soup.
The common stock, or consommé, recommended by most cook-books, and generally used, for the base of soups and sauces is, in most instances, prepared by mingling together beef, veal, chicken, carrots, onions, turnips, celery, parsley, cloves, bay leaf, and other vegetables and herbs ; and as the human palate not only craves distinctive flavors, but soon tires of the same flavor or the same combination of flavors, the folly of preparing such stock can be seen at a glance, and the importance of observing the rule in regard to preserving the individuality of soups may be realized in a measure.
CLASS I. — PLAIN SOUP.
Celery Broth. — To four cups of celery stock add one cup of white celery, cut in small pieces, and cooked until tender in one cup of slightly salted boiling water. Cover closely, simmer five minutes, season to taste, and serve.
Soup- Making, loy
Asparagus Broth. — To four cups of asparagus stock add the points of one bunch of asparagus cooked fifteen minutes, or until tender, in one cup of boiling water slightly salted. Cover closely, simmer five minutes, season to taste, and serve.
Salsify Broth. — To four cups of salsify stock add one cup of salsify sliced thin and cooked fifteen minutes, or until tender, in one cup of slightly salted boiling water. Cover closely, simmer five minutes, season to taste, and serve. In making vegetable broths the water in which the vegetable is cooked should be added to the stock with the vegetable.
Records on this page
Mixed Stock No. 2Celery BrothAsparagus BrothSalsify Broth