When once the principle of the stock pot is understood
the first excuse falls through, for in any ordinary house-
holds the stock can be made from bones and trimmings of
meat, and costs nothing. Neither does the excuse of too
much trouble hold good. Some little time must be devoted
to cooking, and soup will almost cook itself while other
preparations are going on, and it can be made at any time
and just boiled up when required. As for being unnecessary,
that is quite a mistake. To give the greatest amount of
nourishment with the least trouble to the digestive organs
should be the study of every housekeeper, and soup is a
valuable aid in this respect. For weakly and delicate
constitutions, for the young and the aged, there is no
better food, and for the busy workers it is invaluable, for
immediately after w'ork the digestive organs are not in a
proper state to do hard work, and a little soup prepares
the stomach for the more solid food to follow. It is
quite a mistake to suppose that a rich, heavy soup is neces-
sary, and that a large quantity must be taken. In either
case, the effect would be to take away the appetite, instead
of which it is to stimulate and encourage the appetite that
the soup should be given.
Soup is a splendid restorative, and if given to any one
suffering from exhaustion or over fatigue will quickly restore
strength, and be found far better than any stimulant. Soup
264 THE ART OF LIVING IN AUSTRALIA.
is often disliked because it is greasy and served lukewarm ;
if the directions given in the paragraph on the stock pot
for removing the fat be carried out, it will never be
greasy, and if it is boiled up just before serving, it will
be hot. Allow half a pint of soup for each guest, have a
warm tureen and hot plates, and " try the effect."
( 265 )
CHAPTER XVII.
FIFTY RECIPES FOB SOUPS.
STOCK FROM BONES (Fresh Bones).
Bones 3d.
Vegetables Id.
^ Total Cost— 4rf.
Beef bones are the best for this stock ; break them up
very small with a chopper, put them into a large saucepan
and cover well with cold water, add two teaspoonsful of
salt, and when it boils up remove the scum carefully, and
put in one onion, one carrot, half a turnip, a little piece of
the outside stalk of celery, and 1 doz. peppercorns✪ Stock from Bones (Fresh Bones). Boil
steadily for six hours, or longer, then strain off through a
colander or sieve, and stand in a cool place till the next
day. Carefully remove the fat by directions given else-
where, and it is ready for use.
This stock is a good foundation for all soups, gravies, and
sauces. In very hot weather omit all the vegetables.
STOCK FROM BONES-No. 2.
The bones from all joints of meat, whether roasted or
boiled, make excellent stock. Beef bones are the best, but
very good stock can be made from mutton and veal bones.
The bones and trimmings of all kinds of poultry, game,
and rabbits are also excellent, particularly for soups that
requii'e a special flavour. To make this stock successfully
care must be taken to remove all pieces that may be burnt,
as these give the stock an unpleasant flavour. The bones
must also be chopped very small, and well covered with cold
water. When the pot boils put in a teaspoonf ul of salt✪ Stock from Bones - No. 2 and
266 THE ART OF LIVING IN AUSTRALIA.
Page 174 · 2 recipe records on this page
Presented as published in 1893. 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
When once the principle of the stock pot is understood the first excuse falls through, for in any ordinary households the stock can be made from bones and trimmings of meat, and costs nothing. Neither does the excuse of too much trouble hold good. Some little time must be devoted to cooking, and soup will almost cook itself while other preparations are going on, and it can be made at any time and just boiled up when required. As for being unnecessary, that is quite a mistake. To give the greatest amount of nourishment with the least trouble to the digestive organs should be the study of every housekeeper, and soup is a valuable aid in this respect. For weakly and delicate constitutions, for the young and the aged, there is no better food, and for the busy workers it is invaluable, for immediately after w'ork the digestive organs are not in a proper state to do hard work, and a little soup prepares the stomach for the more solid food to follow. It is quite a mistake to suppose that a rich, heavy soup is necessary, and that a large quantity must be taken. In either case, the effect would be to take away the appetite, instead of which it is to stimulate and encourage the appetite that the soup should be given.
Soup is a splendid restorative, and if given to any one suffering from exhaustion or over fatigue will quickly restore strength, and be found far better than any stimulant. Soup
is often disliked because it is greasy and served lukewarm ; if the directions given in the paragraph on the stock pot for removing the fat be carried out, it will never be greasy, and if it is boiled up just before serving, it will be hot. Allow half a pint of soup for each guest, have a warm tureen and hot plates, and " try the effect."
( 265 ) CHAPTER XVII.
FIFTY RECIPES FOB SOUPS.
STOCK FROM BONES (Fresh Bones).
Bones 3d.
Vegetables Id.
^ Total Cost— 4rf.
Beef bones are the best for this stock ; break them up very small with a chopper, put them into a large saucepan and cover well with cold water, add two teaspoonsful of salt, and when it boils up remove the scum carefully, and put in one onion, one carrot, half a turnip, a little piece of the outside stalk of celery, and 1 doz. peppercorns. Boil steadily for six hours, or longer, then strain off through a colander or sieve, and stand in a cool place till the next day. Carefully remove the fat by directions given elsewhere, and it is ready for use.
This stock is a good foundation for all soups, gravies, and sauces. In very hot weather omit all the vegetables.
STOCK FROM BONES-No. 2.
The bones from all joints of meat, whether roasted or boiled, make excellent stock. Beef bones are the best, but very good stock can be made from mutton and veal bones. The bones and trimmings of all kinds of poultry, game, and rabbits are also excellent, particularly for soups that requii'e a special flavour. To make this stock successfully care must be taken to remove all pieces that may be burnt, as these give the stock an unpleasant flavour. The bones must also be chopped very small, and well covered with cold water. When the pot boils put in a teaspoonf ul of salt and
Records on this page
Stock from Bones (Fresh Bones)Stock from Bones - No. 2