Home cookery

The stock must be brought to the boil, and should then be simmered for four or five hours, the lid being kept on the pan. It must then be strained into a basin. The vegetables must on no account be left in the stock, as they will injure its flavour, and it will not keep so well. When cold the fat must be taken off, and, when clarified, may be used for frying anything which would not be injured by the flavour of the vegetables. All water in which meat or poultry has been boiled may be used for soups in which weak stock only is required. The water in which fish has been cooked may be used in lobster, crab, oyster, or other fish soups. The water in which peas or haricot beans have been boiled makes excellent stock for "maigre" or vegetable soups. General Directions for Soups. — In brown soups browning may be used if required ; but no soup should be made of too dark a colour, and it must on no account taste of browning. Clear Stock for Soups. Shin of beef 4 lbs. Cold water 5 pints. Carrot i. Onion (stuck with 4 cloves) i . Leek i. Celery ... J a small head. Herbs i bunch. Peppercorns 12. Salt I teaspoonful. Cut the meat into small pieces, remove the fat and marrow, and chop the bones (if large). Put the meat into a saucepan with the salt, add the water and bring it gently to the boil. Skim it well. Then add the vegetables (cleaned and cut into large pieces), the herbs and spices. Let all simmer gently for five or six hours. Strain, and when cold remove the fat. To Clarify the Stock : — To i quart of this stock add Lean neck of beef ... ^ lb. (chopped very finely. ) Carrot a few slices. Onion and celery ... ,, ,, Whites and shells of eggs 2. Salt to taste. Whisk all together over a slow fire until boiling, then let it simmer gently at least half an hour ; the longer it simmers the better flavour it will be. Strain through a hot cloth once or twice. Re-heat the soup and it is then ready to serve. Garnish with vegetables in fancy shapes, Quenelles, Savoury Custard, or Profiteroles (p. 42). Oyster Soup. Knuckle of veal i lb. Plaice ... 2 lbs. Onion (stuck with 3 cloves) i . Bay leaf i. Milk 1 pint. Cream \ pint. Butter 2 oz. Cornflour 2 tablespoonfuls. Oysters ... 18. Anchovy sauce i teaspoonful. Cut up the veal and put it with the onion and the bay leaf into one quart of cold water ; let it simmer for four hours, then strain it, and when cold take off the fat. Put the plaice in one quart of cold water, let it simmer till the flesh is in rags, then strain it and press the plaice through a hair sieve. When both the fish and veal stock are cold, mix them together and add the liquor from the oysters, the milk, and the anchovy sauce ; when these have come to the boil, add the thickening of cornflour and butter, and seasoning of pepper, salt, and cayenne ; let the soup simmer for two or three minutes. Cut the oysters in halves, add them to the hot soup, then draw it off the fire directly ; add the cream and serve. Simmer the oyster beards in half a pint of fish stock, strain them, and add the liquor from them to the soup at the same time that you add the oyster liquor. Crab Soup. Large crab i. Milk 1 1 pints. Cream \ pint. Fish stock \\ pints. Rice J lb. Mace a small piece.