To Clarify Soups

Ingredients

• the white and clean shell of an egg for every quart of soup
• a gill of cold water
• half a pint of the boiling soup

Method

1. 1

   Crush the egg shell and mix with the egg white and cold water.

2. 2

   Whisk the mixture, then add boiling soup while beating.

3. 3

   Pour into the remaining soup, stirring until boiling.

4. 4

   Remove from fire and let sit for ten minutes, then strain to clarify.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 35. The excerpt below is the record exactly as published.

a gill of cold water to make the scum rise. 14. Put a clean cloth over a large basin. 15. Put a hair sieve on the top of the cloth over the basin. 16. After the stock has been simmering for five hours, pour the contents of the stewpan through the sieve and cloth into the basin. 17. Put the stock into a cool place till the next day, when it will be a jelly. 18. Before this jelly is used remove all the fat. 19. Take a clean cloth, dip it in hot water and wipe over the top of the jelly, so as to remove every particle of fat. 20. Wipe the top of the jelly with a clean dry cloth. Precautions. — A clean stewpan or saucepan, careful removal of scum and fat are essential to suc- cess. Use, if possible, young vegetables, and let the contents gently simmer. White stock can be prepared from the above recipe, using knuckle of veal instead of beef ; it may also be prepared with beef and veal together, or fowls, and sometimes rabbit and beef, but veal is best. WHITE STOCK — TO MAKE TWO QUARTS. This stock is used for white soups. 1. Take two pounds of knuckle or leg of veal. 2. Cut it up and break the bones. 3. Add a slice of lean ham, and one pound of gravy beef. The white flesh of poultry or the fillets of a fowl will be a valuable addition, although not necessary. 4. Butter the inside of a So JBuckmaster 's Cookery. three-quart stewpan. 5. Slice two onions and place them at the bottom. 6. Place the meat and bones on the onions. 7. Moisten with three gills of water or stock, and simmer for one hour. 8. Add two quarts of water, three small carrots sliced, one leek, half head of celery, £ oz. of salt, six white peppercorns, and a small bunch of fine herbs. 9. Skim frequently. 10. Let the whole simmer for five hours. 11. Strain, if necessary, through a horsehair sieve into an earthen- ware vessel, and the stock is ready for use. A General Stock. A stock may also be prepared from previously cooked meat and bones, but the stock will not be so good or rich in flavour as when prepared from fresh meat and bones. We never .allowed our children to take bones in their fingers, and after dinner the servant breaks up the bones, with any meat, skin, or gristle which has not been blackened by cooking, and with two or three pennyworth of fresh bones we have always a little fair stock prepared from materials which many persons give to dogs or throw into the dust-bin. In this way we have always something in the house which can be turned in a few minutes into a good nourishing soup. The idea which must be ever present in preparing a stock is absolute freedom from fat. Spare no pains in skimming, and a little kitchen- paper or blotting-paper laid on the surface will remove small globules of fat which often evade the spoon. Caramel. It is sometimes desirable that stock or soup should be of a bright golden colour, although it is no better To clarify Soups. Sr on that account. The point to remember in colour- ing is not to alter the flavour of the stock or soup ; burnt onions or carrots are occasionally used, but they impart a disagreeable taste. The only proper colour- ing substance is caramel or burnt sugar, which may be prepared as follows : — 1. Take a clean stewpan or saucepan and put in 4 lb. of pounded loaf sugar. 2. Constantly stir it over the fire with a wooden spoon. 3. When the sugar is thoroughly melted, let it come to the boiling point. 4. Boil slowly for fifteen minutes, with occa- sional stirring. 5. When the sugar is of a dark-brown colour add gradually one pint of cold water. 6. Boil for twenty minutes on the side of the fire. 7. Let it cool. 8. Strain it, and keep it in clean well-stop- pered bottles. It is now ready for use. Caramel should be of a dark-brown colour; if it boil too quickly it will become black, and will spoil the colour and flavour of the broth. When you use caramel put it into a soup tureen just before serving. To clarify Soups. 1. Take the white and clean shell of an egg for every quart of soup. 2. Crush the shell in a mortar, and mix the shell and white of egg with a gill* of cold water. 3. Well whisk the mixture. 4. Now add half a pint of the boiling soup

Cook this with the app: pantry check, scaling, and the assistant.