Simmer 5 to 6 hours, never allowing temperature to
reach the boiling point. Boiling toughens the albumen and
does not permit the flow of juices. Clean and cut up vege-
tables and add at the last hour of cooking.
When done, strain out the meat and vegetables. Put
into several small jars, so that the entire amount is not
disturbed each time some is used.
Cool quickly, and keep in cold place. Keep a layer of
fat on top of stock to exclude air. Why? Remove the
fat from the soup stock before making soup.
Use soups often, and vary by different additions.
PROTEIN— MEAT 149
APPLICATION (Extracting juices)
1. Brown Soup Stock
4 lbs. beef shin 6 cloves
2 qts. cold water i^ bay leaf
}/2 tsp. pepper 2 sprigs parsley
Carrot
Onion^ f o^^"^^^^ c. each cut in dice
Celery J
1 tsp. salt✪ Brown Soup Stock
Note. — A few tablespoons of German dried vegetables
for soups may be successfully substituted for fresh vege-
tables to give flavor.
Method. — Wipe beef, and cut the lean meat in small
pieces. Brown a third of it in a hot frying pan in marrow
from a marrow bone. Put remaining two-thirds with bone
and fat in soup kettle, add cold water, and let stand for
3/2 hour. Place on back of range, add browned meat, and
heat gradually to boiling point. As the scum rises, it
should be removed. Cover and cook slowly 6 hours at a
temperature below the boiling point. Add vegetables and
seasonings, cook IJ^ hours longer, strain, and cool as
quickly as possible.
2. Bouillon
Method. — Bouillon is made from Brown Soup Stock by
removing the cake of fat, and clearing. It is served clear
in bouillon cups.
To Clear Soups. — Put stock over fire, and add a slightly
beaten egg white with the shell. Stir, let boil 2 or 3 min-
utes, and then simmer 10 to 15 minutes. The albumen of
the egg coagulates and entangles the particles of meat and
vegetables as in a net. Remove the scum, and strain the
soup through a cloth or fine strainer. Serve clear.
150 DOMESTIC SCIENCE
3. Vegetable Soup
Method. — To 1 quart of stock, add 3 tablespoonfuls
each of celery and turnip, either chopped or cut with
vegetable cutter; 1 tablespoonful of carrot; and 1 cup of
cooked and strained tomato✪ Vegetable Soup, and a little fried onion; or
omit the tomato and onion and add small green peas,
cauliflower, asparagus tips, or all three.
4. Noodle Soup
Method. — To 1 quart of stock add 3^ cupful of noodles✪ Noodle Soup.
Macaroni, vermicelli, rice, or barley may be added to the
stock for variation.
Serve with soup: croutons, toasted crackers, or cheese
balls.
LESSON 25
PROTEIN— BEEF
Broiling and Roasting
Beef is obtained from the steer, ox, or cow. It is the most
used and the most sustaining meat. It should hang about
three weeks to ripen and develop flavor.
Appearance. — Good beef is bright red, fine grained, and
well marked with fat. The fat is fine and light yellow in
color; the fat around the vital organs is white and crumbly
and is called suet. Flabby, dark, coarse beef with yellow
fat indicates a poor quality. Beef from an old or underfed
animal has very little fat.
Cuts of Beef. — The beef animal is cut into halves
lengthwise along the back. Each half or side weighs about
450 pounds and is divided into the fore and hind quarters
by cutting between the 12th and 13th ribs, leaving one rib
on the hind quarter.
The Cuts of Beef
Fore Quarter Cuts
Cuts Use Cost
1. Neck Hamburg steak, soup
Page 67 · 3 recipe records on this page
Presented as published in 1914. 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
Simmer 5 to 6 hours, never allowing temperature to reach the boiling point. Boiling toughens the albumen and does not permit the flow of juices. Clean and cut up vegetables and add at the last hour of cooking.
When done, strain out the meat and vegetables. Put into several small jars, so that the entire amount is not disturbed each time some is used.
Cool quickly, and keep in cold place. Keep a layer of fat on top of stock to exclude air. Why? Remove the fat from the soup stock before making soup.
Use soups often, and vary by different additions.
PROTEIN— MEAT 149
APPLICATION (Extracting juices)
1. Brown Soup Stock
4 lbs. beef shin 6 cloves
2 qts. cold water i^ bay leaf
}/2 tsp. pepper 2 sprigs parsley Carrot
Onion 1 c. each cut in dice Celery J
1 tsp. salt
Note. — A few tablespoons of German dried vegetables for soups may be successfully substituted for fresh vegetables to give flavor.
Method. — Wipe beef, and cut the lean meat in small pieces. Brown a third of it in a hot frying pan in marrow from a marrow bone. Put remaining two-thirds with bone and fat in soup kettle, add cold water, and let stand for 3/2 hour. Place on back of range, add browned meat, and heat gradually to boiling point. As the scum rises, it should be removed. Cover and cook slowly 6 hours at a temperature below the boiling point. Add vegetables and seasonings, cook IJ^ hours longer, strain, and cool as quickly as possible.
2. Bouillon
Method. — Bouillon is made from Brown Soup Stock by removing the cake of fat, and clearing. It is served clear in bouillon cups.
To Clear Soups. — Put stock over fire, and add a slightly beaten egg white with the shell. Stir, let boil 2 or 3 minutes, and then simmer 10 to 15 minutes. The albumen of the egg coagulates and entangles the particles of meat and vegetables as in a net. Remove the scum, and strain the soup through a cloth or fine strainer. Serve clear.
3. Vegetable Soup
Method. — To 1 quart of stock, add 3 tablespoonfuls each of celery and turnip, either chopped or cut with vegetable cutter; 1 tablespoonful of carrot; and 1 cup of cooked and strained tomato, and a little fried onion; or omit the tomato and onion and add small green peas, cauliflower, asparagus tips, or all three.
4. Noodle Soup
Method. — To 1 quart of stock add 3^ cupful of noodles. Macaroni, vermicelli, rice, or barley may be added to the stock for variation.
Serve with soup: croutons, toasted crackers, or cheese balls.
Broiling and Roasting
Beef is obtained from the steer, ox, or cow. It is the most used and the most sustaining meat. It should hang about three weeks to ripen and develop flavor.
Appearance. — Good beef is bright red, fine grained, and well marked with fat. The fat is fine and light yellow in color; the fat around the vital organs is white and crumbly and is called suet. Flabby, dark, coarse beef with yellow fat indicates a poor quality. Beef from an old or underfed animal has very little fat.
Cuts of Beef. — The beef animal is cut into halves lengthwise along the back. Each half or side weighs about 450 pounds and is divided into the fore and hind quarters by cutting between the 12th and 13th ribs, leaving one rib on the hind quarter.
The Cuts of Beef
Fore Quarter Cuts
Cuts Use Cost
1. Neck Hamburg steak, soup
Records on this page
Brown Soup StockVegetable SoupNoodle Soup