* The juices of meat, drawn out with a small portion of liquid, as directed here, may easily be reduced to the consistency in which they form what is called glaze; for particulars of this, see Chapter IV. The best method, though perhaps not the easiest, of making the clear, amber-coloured stock, is to pour a ladleful or two of pale but strong beef-broth to the veal, and to boil it briskly until well reduced, thrusting a knife when this is done into the meat, to let the juices escape ; then to proceed more slowly and cautiously as the liquid approaches the state in which it would bum. It must be allowed to take a dark amber-colour only, and the meat must be turned, and often moved in it. When the desired point is reached, pour in more boiling broth, and let the pan remain off the fire for a few minutes, to detach and melt the glaze ; then shake it well round before the boil- ing is continued. A certain quantity of deeply coloured glaze, made apart, and stirred into strong, clear, pale stock, would produce the desired effect of this, with much less trouble. 12 MODERN COOKERY. [chap. I. soup will be perfectly transparent and of good colour and flavour. A thick slice of lean ham will improve it, and a pound or so of the neek of beef with an additional pint of water, will likewise enrich its quality. A small quantity of good broth may be made of the fragments of the whole boiled down with a few fresh vegetables. Brown caper, or hot horse-radish sauce, or sauce Robert, or sauce j oiquante , made with the liquor in which it is boiled, may be served with the portion of the meat which is sent to table. VERMICELLI SOUP. (Potage au Vermicelle .) Drop very lightly, and by degrees, six ounces of vermicelli, broken rather small, into three quarts of boiling bouillon or clear gravy soup✪ Vermicelli Soup ; let it simmer for half an hour* over a gentle fire, and stir it often. This is the common French mode of making vermicelli soup, and we can recommend it as a particularly good one for family use. In England it is customary to soak, or to blanch the vermicelli, then to drain it well, and to stew it for a shorter time in the soup ; the quantity also, must be reduced quite two ounces, to suit modern taste. Bouillon, or gravy soup, 3 quarts ; vermicelli, 6 oz. ; 30 minutes. Or, soup, 3 quarts ; vermicelli, 4 oz. ; blanched in boiling water 5 minutes; stewed in soup 10 to 15 minutes. SEMOULINA SOUP. ( Soupe a la Semoule .) Semoulina is used in the same way as the vermicelli. It should be dropped very lightly and by degrees into the boiling soup, which should be stirred all the time it is being added, and very frequently afterwards ; indeed, it should scarcely be quitted until it is ready for table. Skim it carefully, and let it simmer from twenty to five- ancl -twenty minutes. This, when the semoulina is good and fresh, is, to our taste, an excellent soup. Soup, 3 quarts ; semoulina, 6 oz.✪ Semoulina Soup ; nearly, or quite 25 minutes.

AI-modernized reading of the original text

* The juices of meat, drawn out with a small portion of liquid, as directed here, may easily be reduced to the consistency in which they form what is called glaze; for particulars of this, see Chapter IV. The best method, though perhaps not the easiest, of making the clear, amber-coloured stock, is to pour a ladleful or two of pale but strong beef-broth to the veal, and to boil it briskly until well reduced, thrusting a knife when this is done into the meat, to let the juices escape ; then to proceed more slowly and cautiously as the liquid approaches the state in which it would bum. It must be allowed to take a dark amber-colour only, and the meat must be turned, and often moved in it. When the desired point is reached, pour in more boiling broth, and let the pan remain off the fire for a few minutes, to detach and melt the glaze ; then shake it well round before the boiling is continued. A certain quantity of deeply coloured glaze, made apart, and stirred into strong, clear, pale stock, would produce the desired effect of this, with much less trouble. [chap. I. soup will be perfectly transparent and of good colour and flavour. A thick slice of lean ham will improve it, and a pound or so of the neek of beef with an additional pint of water, will likewise enrich its quality. A small quantity of good broth may be made of the fragments of the whole boiled down with a few fresh vegetables. Brown caper, or hot horse-radish sauce, or sauce Robert, or sauce piquante , made with the liquor in which it is boiled, may be served with the portion of the meat which is sent to table. VERMICELLI SOUP. (Potage au Vermicelle .) Drop very lightly, and by degrees, six ounces of vermicelli, broken rather small, into three quarts of boiling bouillon or clear gravy soup ; let it simmer for half an hour* over a gentle fire, and stir it often. This is the common French mode of making vermicelli soup, and we can recommend it as a particularly good one for family use. In England it is customary to soak, or to blanch the vermicelli, then to drain it well, and to stew it for a shorter time in the soup ; the quantity also, must be reduced quite two ounces, to suit modern taste. Bouillon, or gravy soup, 3 quarts ; vermicelli, 6 oz. ; 30 minutes. Or, soup, 3 quarts ; vermicelli, 4 oz. ; blanched in boiling water 5 minutes; stewed in soup 10 to 15 minutes. SEMOULINA SOUP. ( Soupe a la Semoule .) Semoulina is used in the same way as the vermicelli. It should be dropped very lightly and by degrees into the boiling soup, which should be stirred all the time it is being added, and very frequently afterwards ; indeed, it should scarcely be quitted until it is ready for table. Skim it carefully, and let it simmer from twenty to five-and-twenty minutes. This, when the semoulina is good and fresh, is, to our taste, an excellent soup. Soup, 3 quarts ; semoulina, 6 oz. ; nearly, or quite 25 minutes.

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