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ABC OF SOUP MAKING.
Lean, juicy beef, mutton, and veal, form the basis of all excellent soups; for that reason it is a good idea to procure those pieces which manage the wealthiest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them. The primary art in making up good rich soup, is so to percentage the several components that the flavour of one will not predominate over another, and that all the posts of which it is made up, shall form a reasonable whole. To accomplish this, care should be taken that the roots and herbs are perfectly well cleaned, which the water is proportioned to the quantity of meat and other active ingredients. Usually a quart of water may be permitted to a pound of meat for soups, and half the amount for gravies. In making soups or gravies, mild stewing or simmering is incomparably the very best. It might be mentioned, nevertheless, that a really good soup can never ever be made but in a well-closed vessel, although, maybe, higher wholesomeness is gotten by an occasional direct exposure to the air. Soups will, in general, drawn from three to six hours doing, and are far better prepared the day before they are wanted. When the soup is cold, the fat may be much more easily and totally gotten rid of; when it is poured off, care needs to be taken not to disturb the settlings at the bottom of the vessel, which are so great that they will get away through a sieve. A tamis is the finest strainer, and if the soup is strained while it is hot, let the tamis or fabric be formerly taken in cold water. Clear soups should be perfectly transparent, and thickened soups about the consistence of cream. To thicken and offer body to soups and gravies, potato-mucilage, arrow-root, bread-raspings, isinglass, flour and butter, barley, rice, or oatmeal, in a little water rubbed well together, are made use of. A piece of boiled beef pounded to a pulp, with a bit of butter and flour, and rubbed through a screen, and slowly incorporated with the soup, will be discovered an excellent addition. When the soup appears to be too thin or too weak, the cover of the boiler must be removed, and the contents permitted to boil till some of the watery parts have vaporized; or a few of the thickening fabrics, above discussed, should be included. When soups and gravies are kept from everyday in hot weather, they ought to be heated up every day, and put into fresh scalded pans or tureens, and put in a cool cellar. In temperate weather, every other day may be adequate.
Numerous herbs and vegetables are required for the purpose of making soups and gravies. Of these the principal are, Scotch barley, pearl barley, wheat flour, oatmeal, bread-raspings, pease, beans, rice, vermicelli, macaroni, isinglass, potato-mucilage, mushroom or mushroom catsup, champignons, parsnips, carrots, beetroot, turnips, garlic, shalots and onions. Sliced up onions, fried with butter and flour till they are browned, then rubbed through a sieve, are excellent to increase the colour and flavour of brown soups and sauces, and form the basis of many of the great enjoys provided by the cook. The older and drier the onion, the more powerful will be its flavour. Leeks, cucumber, or burnet vinegar; celery or celery-seed pounded. The latter, though equally strong, does not impart the delicate sweetness of the fresh veggie; and when utilized as a replacement, its flavour needs to be remedied by the addition of a little sugar. Cress-seed, parsley, typical thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savoury, and basil. As fresh green basil is seldom to be procured, and its great flavour is quickly lost, the very best method of protecting the extract is by pouring wine on the fresh leaves.
For the flavoring of soups, bay-leaves, tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, black and white pepper, essence of anchovy, lemon-peel, and juice, and Seville orange-juice, are all taken. The latter imparts a finer flavour than the lemon, and the acid is much milder. These products, with wine, mushroom ketchup, Harvey's sauce, tomato sauce, integrated in numerous percentages, are, with other active ingredients, controlled into a practically limitless variety of exceptional soups and gravies. Soups, which are meant to constitute the principal part of a meal, definitely ought not to be flavoured like sauces, which are only designed to give a relish to some particular meal.
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