The first essential is a tightly-covered kettle, either tinned
iron or porcelain lined, holding not less than two gallons, three
being a preferable size. Whether cooked or uncooked meat is
used, it should be cut into small bits, and all bones broken or
sawn into short pieces, that the marrow may be easily ex-
tracted.
To every pound of meat and bone allow one quart of cold
water, one even teaspoonful of salt, and half a saltspoonful of
pepper. Let the meat stand till the water is slightly colored
with its juice; then put upon the fire, and let it come slowly to
a boil, skimming off every particle of scum as it rises. The
least neglect of this point will give a broth in which bits of
dark slime float about, unpleasant to sight and taste. A cup
of cold water, thrown in as the kettle boils, will make the scum
rise more freely. Let it boil steadily, but very slowly, allow-
ing an hour to each pound of meat. The water will boil away
leaving, at the end of the time specified, not more than half or
one-third the original amount. In winter this will become a
firm jelly, which can be used by simply melting it, thus obtain-
ing a strong, clear broth; or can be diluted with an equal
quantity of water, and vegetables added for a vegetable soup.
The meat used in stock, if boiled the full length of time
given, has parted with all its juices, and is therefore useless as
food. If wanted for hashes or croquettes, the portion needed
should be taken out as soon as tender, and a pint of the stock
with it, to use as gravy. Strain, when done, into a stone pot
or crock kept for that purpose, and, when cold, remove the
cake of fat which will rise to the top. This fat, melted and
strained, serves for many purposes better than lard. If the
stock is to be kept for several days, leave the fat on till ready
to use it.
Fresh and cooked meat may be used together, and all re-
mains of poultry or game, and trimmings of chops and steaks,
may be added, mutton being the only meat which can iu>t as
HOUSEHOLD. m
well be used in combination; though even this, by trimming off
all the fat, may also be added. If it is intended to keep the
stock for some days, no vegetables should be added, as vegeta-
ble juices ferment very easily. For clear soups they must be
cooked with the meat; and directions will be given under that
head for amounts and seasonings.
The secret of a savory soup lies in many flavors, none of
which are allowed to predominate; and, minutely as rules for
such flavoring may be given, only careful and frequent tasting
will insure success. Every vegetable, spice, and sweet herb,
curry-powders, catchups, sauces, dried or fresh lemon peel, can
be used; and the simple stock, by the addition of these various
ingredients, becomes the myriad number of soups to be found
in the pages of great cooking manuals like Gouflee's or Fran-
catelli's.
Brown Soups are made by frying the meat or game used in
them till thoroughly brown on all sides, and using dark spices
or sauces in their seasoning.
White Soups are made with light meats, and often with the
addition of milk or cream. ✪ Beef Soup with Vegetables
Page 70 · 1 recipe record on this page
Presented as published in 1883. 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
The first essential is a tightly-covered kettle, either tinned iron or porcelain lined, holding not less than two gallons, three being a preferable size. Whether cooked or uncooked meat is used, it should be cut into small bits, and all bones broken or sawn into short pieces, that the marrow may be easily extracted.
To every pound of meat and bone allow one quart of cold water, one even teaspoonful of salt, and half a saltspoonful of pepper. Let the meat stand till the water is slightly colored with its juice; then put upon the fire, and let it come slowly to a boil, skimming off every particle of scum as it rises. The least neglect of this point will give a broth in which bits of dark slime float about, unpleasant to sight and taste. A cup of cold water, thrown in as the kettle boils, will make the scum rise more freely. Let it boil steadily, but very slowly, allowing an hour to each pound of meat. The water will boil away leaving, at the end of the time specified, not more than half or one-third the original amount. In winter this will become a firm jelly, which can be used by simply melting it, thus obtaining a strong, clear broth; or can be diluted with an equal quantity of water, and vegetables added for a vegetable soup.
The meat used in stock, if boiled the full length of time given, has parted with all its juices, and is therefore useless as food. If wanted for hashes or croquettes, the portion needed should be taken out as soon as tender, and a pint of the stock with it, to use as gravy. Strain, when done, into a stone pot or crock kept for that purpose, and, when cold, remove the cake of fat which will rise to the top. This fat, melted and strained, serves for many purposes better than lard. If the stock is to be kept for several days, leave the fat on till ready to use it.
Fresh and cooked meat may be used together, and all remains of poultry or game, and trimmings of chops and steaks, may be added, mutton being the only meat which can not as
well be used in combination; though even this, by trimming off all the fat, may also be added. If it is intended to keep the stock for some days, no vegetables should be added, as vegetable juices ferment very easily. For clear soups they must be cooked with the meat; and directions will be given under that head for amounts and seasonings.
The secret of a savory soup lies in many flavors, none of which are allowed to predominate; and, minutely as rules for such flavoring may be given, only careful and frequent tasting will insure success. Every vegetable, spice, and sweet herb, curry-powders, catchups, sauces, dried or fresh lemon peel, can be used; and the simple stock, by the addition of these various ingredients, becomes the myriad number of soups to be found in the pages of great cooking manuals like Gouflee's or Francatelli's.
Brown Soups are made by frying the meat or game used in them till thoroughly brown on all sides, and using dark spices or sauces in their seasoning.
White Soups are made with light meats, and often with the addition of milk or cream.
Records on this page
Beef Soup with Vegetables