Middle class cookery book

General Directions for preparing Stock for Soup.— Stock for soup should always be made a day before it is wanted for use, to allow the fat to rise and form a cake on the surface. This must be carefully taken off before the stock is used.1 Any part of the ox will make good soup ; the head, shin, neck, and tail are the parts usually chosen for this purpose. In preparing stock for soup, begin by cutting the meat into small pieces, and breaking up the bones, if there are any. Carefully wash and peel the vegetables (see “ To Cleanse Vegetables,” p. 33), cut them into thick pieces, and tie up the herbs in muslin. Put the meat and vegetables with the water into a large saucepan, and let the stock simvier gently. Stock should never boil fast. A gentle heat extracts the nourishing juices from the meat, and the flavour from the vegetables. The cover of the pan must fit very closely to prevent evaporation. Any scum that rises to the surface while the stock is cooking should be carefully taken off. The meat prepared in the same way may be put with the vegetables and water 1 The fat can be used for frying (see “Clarified Fat,” p. 132). 46 MIDDLE CLASS COOKERY BOOK PART II into a closely covered jar and placed in the oven, but care must be taken that the oven is not so hot that the stock will boil fast. Yeal is used for stock for white soups ; mutton for making broth. Vegetable Soups. — Haricot beans, carrots, lentils, vegetable marrows, and other vegetables make good and nourishing soups. Water can be used instead of meat stock, but the soup will be less rich. Milk, eggs, and cream are sometimes used in preparing them. The liquor in which meat has been boiled makes good stock for these soups. Stock for Soup 3 lbs. Meat 1 Onion 2 Carrots 2 Turnips | Small Head of Celery 1 Bay Leaf 1 Bunch of Sweet Herbs 2 Quarts of Water Prepare the meat and vegetables as directed (p. 45) ; put them with the herbs and water into a saucepan, and simmer for five hours. Just before the stock boils skim it carefully. When cold, remove the fat. Stock for Clear Soup 2 lbs. Sbin of Beef 1 Onion 1 Carrot 1 Turnip | Teaspoonful Peppercorns 3 Pints of Water 1 Bunch of Sweet Herbs Small piece of white part of Celery Cut the meat into small pieces ; put it into a saucepan and pour the water over it. Let it come to the boil, then skim it carefully ; throw in a saltspoonful of salt, and after a few minutes skim the stock again. Let it simmer slowly for one hour. Cut the vegetables in pieces, and add them with the herbs and peppercorns to the stock ; then let all simmer together for four hours longer. Strain the stock, setting it aside till cold. When wanted for use, remove every particle of fat ; put the stock into CHAP. II SOUPS 4 1 a saucepan with 2 oz. of fresh meat, a small piece of carrot, the same of turnip, celery, and onion, and a small bunch of herbs. Let them simmer for a short time. This gives a fresher taste to the soup. Strain as before. For vermicelli, rice, sago, and macaroni soups it is sufficient to strain the stock through a clean cloth. For clear soup it must be cleared as well as strained (see “Clear Soup,” p. 49). Stock for White Soups 3 lbs. Knuckle of Veal \ lb. Lean Ham 2 Carrots 2 Small Onions oz. Salt 1 Head Celery (white part) £ Teaspoouful Peppercorns 1 Blade Mace 1 Bunch of Sweet Herbs 2 Quarts Water