Stock should cook slowly for four hours or more,
and then be strained and cooled quickly. When a
large quantity is made it should be put in quart jars
and the layer of fat on top left undisturbed till the
soup is used. Such stock will keep in a cool place
for several days.
Stock from Left-Overs.
The raw or cooked bones and trimmings from roasts
and steaks, the water in which fresh meat, poultry,
rice, or any young vegetables have been cooked, and
odd bits of parsley, celery, onion, and carrot may be
combined to make a stock useful for sauces and hashes
as well as for soups.
The cooking of such soup stock may be intermittent ;
to-day's remnants may be scalded and cooled, more
added to-morrow, and the whole again scalded, and on
the third day the cooking continued longer and the
stock strained for use.
Sauces and gravies are really condensed soups, and
a cupful left over may be thinned with milk or water
in which meat or vegetables were boiled, even that
from young turnip, cabbage, or onions may be used.
A chopped onion and grated carrot boiled in the
water in which meat has been cooked, after the fat is
removed, will provide an acceptable soup.
74 Home Science Cook Book.
Seasoning materials like curry and celery salt, used
judiciously, will make savory soups from food mate-
rial often wasted.
Bouillon.
This is generally made from beef, but sometimes
from chicken or clams or oysters. It should be some-
what like beef tea, hence little or no bone is used, and
vegetables are often omitted and the meat is seldom
browned.
Four pounds of beef cut in small pieces are covered
with three quarts of cold water✪ Bouillon, heated gradually and
cooked slowly for four hours. During the last hour
any desired seasoning is added. The liquid is strained
and cooled and the fat removed before reheating.
Bouillon is usually served in cups. Brown stock and
consomme are often substituted for bouillon proper.
Brown Stock.
Proceed as for bouillon, but use some bone and
brown a little of the meat in the marrow from the
bone. For four pounds of meat add one, pound of
mixed vegetables✪ Brown Stock. These should be cut fine, and some
of the onion and carrot browned in the hot fat with
the meat. The preferred flavor is that of many vege-
tables, herbs, and spices rather than of any one.
White Stock.
Chicken, veal, or white fish will yield a white stock.
No seasonings that would discolor are used.
Consomme.
Make like brown stock, but use half veal and half
beef, and cook a fowl on top. When tender, the fowl
Soups. 75
should be removed and used for salad, croquettes, or
timbales.
Part of the meat and vegetables may be browned, or
some caramel added to give color and flavor.
Consomme is usually cleared and served thin with a
garnish of a single vegetable or combinations, or
of noodles, royal custard, macaroni, or other Italian
paste.
The garnish gives the name to the consomme.
Clear Soups.
After stock has been strained and cooled, the por-
tion next the fat often may be used without further
clearing, while the thicker portion below may serve
for brown sauces or thickened soups.
Clearing soup is a wasteful process, but is sometimes
desirable.
Page 32 · 3 recipe records on this page
Presented as published in 1902. 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
Stock should cook slowly for four hours or more, and then be strained and cooled quickly. When a large quantity is made it should be put in quart jars and the layer of fat on top left undisturbed till the soup is used. Such stock will keep in a cool place for several days.
Stock from Left-Overs.
The raw or cooked bones and trimmings from roasts and steaks, the water in which fresh meat, poultry, rice, or any young vegetables have been cooked, and odd bits of parsley, celery, onion, and carrot may be combined to make a stock useful for sauces and hashes as well as for soups.
The cooking of such soup stock may be intermittent ; to-day's remnants may be scalded and cooled, more added to-morrow, and the whole again scalded, and on the third day the cooking continued longer and the stock strained for use.
Sauces and gravies are really condensed soups, and a cupful left over may be thinned with milk or water in which meat or vegetables were boiled, even that from young turnip, cabbage, or onions may be used.
A chopped onion and grated carrot boiled in the water in which meat has been cooked, after the fat is removed, will provide an acceptable soup.
74 Home Science Cook Book.
Seasoning materials like curry and celery salt, used judiciously, will make savory soups from food material often wasted.
Bouillon.
This is generally made from beef, but sometimes from chicken or clams or oysters. It should be somewhat like beef tea, hence little or no bone is used, and vegetables are often omitted and the meat is seldom browned.
Four pounds of beef cut in small pieces are covered with three quarts of cold water, heated gradually and cooked slowly for four hours. During the last hour any desired seasoning is added. The liquid is strained and cooled and the fat removed before reheating.
Bouillon is usually served in cups. Brown stock and consomme are often substituted for bouillon proper.
Brown Stock.
Proceed as for bouillon, but use some bone and brown a little of the meat in the marrow from the bone. For four pounds of meat add one, pound of mixed vegetables. These should be cut fine, and some of the onion and carrot browned in the hot fat with the meat. The preferred flavor is that of many vegetables, herbs, and spices rather than of any one.
White Stock.
Chicken, veal, or white fish will yield a white stock. No seasonings that would discolor are used.
Consomme.
Make like brown stock, but use half veal and half beef, and cook a fowl on top. When tender, the fowl
Soups. 75
should be removed and used for salad, croquettes, or timbales.
Part of the meat and vegetables may be browned, or some caramel added to give color and flavor.
Consomme is usually cleared and served thin with a garnish of a single vegetable or combinations, or of noodles, royal custard, macaroni, or other Italian paste.
The garnish gives the name to the consomme.
Clear Soups.
After stock has been strained and cooled, the portion next the fat often may be used without further clearing, while the thicker portion below may serve for brown sauces or thickened soups.
Clearing soup is a wasteful process, but is sometimes desirable.
Records on this page
BouillonBrown StockConsomme