from the fire, and let the stock remain ten minutes or till the white of the egg or albumen rises to the surface. 7. Strain carefully, and the broth is clari- fied. The albumen and egg-shells entangle the small solid particles floating in the soup. If care be taken in the preparation of a stock or soup it will not often require clarifying. To preserve Broth or Stock. 1. Remove all the fat. 2. Strain carefully into an earthenware vessel. 3. Keep it in a cool place ; a light gauze may be thrown over it. In winter the stock will keep three or four days, but in summer it must be looked at every morning, or it is liable to ferment, and this can only be prevented by again boiling. Purees. The fnirce of any vegetable or meat is prepared by simmering till the substance is sufficiently pulpy or soft to be passed through a colander, or a wire, horse- hair, or tammy sieve. In the case of meat it is some- times necessary to beat in a pestle or mortar after simmering. The sieve is placed bottom upwards over a dish or tin, and with a wooden spoon or purce- presser the substance is worked through, and what passes through is called a puree. It is necessary to moisten with a little liquor, which facilitates the pass- ing of the puree. The pur'ce of any vegetable stirred into a clear beef stock makes a soup and gives it its characteristic name. On the use of Butter for Soups. Butter required for soups should be added at two different times, except for a Julienne soup. In vege- A Bouquet garni. 83 table soups the first butter sweats the vegetables and adds little or nothing to the flavour. But, just before serving, three or four pieces of butter, the size of a nut, in the tureen are a very acceptable addition; the butter should only be melted, for if boiled it loses its flavour and freshness. The addition of cold butter to soups and sauces is sometimes called a liaison of butter. A less quantity is required for sweating vegetables than for frying or browning them. Liaisons. Liaisons are methods for thickening soups. One liaison is prepared by mixing flour with water, or milk, or broth. 1. Mix the flour smooth with one of the above liquids. 2. Strain through a pointed strainer into the soup, continually stirring with the other hand till the flour is well cooked. The proper way to mix a liaison is to add some of the soup to it, thoroughly mix, and then stir all into the soup. 1. Take the yolk or yolks only of eggs, say the yolk of one egg for one pint of soup. 2. Carefully separate all the white from the yolk by pouring back- wards and forwards. 3. Put the yolk into a basin, and beat up with a little powdered-loaf sugar (if none has been used with the soup) and a small piece ot butter. 4. Add a quarter pint of cream or half a pint of milk for each yolk ; when thoroughly mixed, (5) add a little soup and stir. 6. Remove your soup from the fire. 7. Stir in the liaison with a wooden spoon. Never allow your soups to go on the fire after adding a liaison with egg, or they will curdle. Bear in mind that heat coagulates or hardens albumen but softens and liquefies gelatine. 84 Buckmasters Cookery. A bouquet garni.

AI-modernized reading of the original text

from the fire, and let the stock remain ten minutes or till the white of the egg or albumen rises to the surface. 7. Strain carefully, and the broth is clarified. The albumen and egg-shells entangle the small solid particles floating in the soup. If care be taken in the preparation of a stock or soup it will not often require clarifying. To preserve Broth or Stock. 1. Remove all the fat. 2. Strain carefully into an earthenware vessel. 3. Keep it in a cool place ; a light gauze may be thrown over it. In winter the stock will keep three or four days, but in summer it must be looked at every morning, or it is liable to ferment, and this can only be prevented by again boiling. Purees. The puree of any vegetable or meat is prepared by simmering till the substance is sufficiently pulpy or soft to be passed through a colander, or a wire, horsehair, or tammy sieve. In the case of meat it is sometimes necessary to beat in a pestle or mortar after simmering. The sieve is placed bottom upwards over a dish or tin, and with a wooden spoon or puree-presser the substance is worked through, and what passes through is called a puree. It is necessary to moisten with a little liquor, which facilitates the passing of the puree. The puree of any vegetable stirred into a clear beef stock makes a soup and gives it its characteristic name. On the use of Butter for Soups. Butter required for soups should be added at two different times, except for a Julienne soup. In vege- A Bouquet garni. table soups the first butter sweats the vegetables and adds little or nothing to the flavour. But, just before serving, three or four pieces of butter, the size of a nut, in the tureen are a very acceptable addition; the butter should only be melted, for if boiled it loses its flavour and freshness. The addition of cold butter to soups and sauces is sometimes called a liaison of butter. A less quantity is required for sweating vegetables than for frying or browning them. Liaisons. Liaisons are methods for thickening soups. One liaison is prepared by mixing flour with water, or milk, or broth. 1. Mix the flour smooth with one of the above liquids. 2. Strain through a pointed strainer into the soup, continually stirring with the other hand till the flour is well cooked. The proper way to mix a liaison is to add some of the soup to it, thoroughly mix, and then stir all into the soup. 1. Take the yolk or yolks only of eggs, say the yolk of one egg for one pint of soup. 2. Carefully separate all the white from the yolk by pouring backwards and forwards. 3. Put the yolk into a basin, and beat up with a little powdered-loaf sugar (if none has been used with the soup) and a small piece of butter. 4. Add a quarter pint of cream or half a pint of milk for each yolk ; when thoroughly mixed, (5) add a little soup and stir. 6. Remove your soup from the fire. 7. Stir in the liaison with a wooden spoon. Never allow your soups to go on the fire after adding a liaison with egg, or they will curdle. Bear in mind that heat coagulates or hardens albumen but softens and liquefies gelatine. Buckmasters Cookery. A bouquet garni.

Buckmaster's cookery