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ABC OF SOUP MAKING.
Lean, juicy beef, mutton, and veal, form the basis of all excellent soups; therefore it is a good idea to procure those pieces which pay for the richest succulence, and such as are fresh-killed. Stagnant meat renders them bad, and fat is not so well adapted for making them. The principal art in making up good rich soup, is so to percentage the numerous components that the flavour of one will not predominate over another, which all the articles which it is composed, shall form a reasonable whole. To accomplish this, care should be taken that the roots and herbs are completely well cleaned up, and that the water is proportioned to the quantity of meat and other components. Generally a quart of water might be enabled to a pound of meat for soups, and half the quantity for gravies. In making soups or gravies, mild stewing or simmering is incomparably the finest. It might be remarked, nevertheless, that a truly great soup can never ever be made but in a well-closed vessel, although, maybe, greater wholesomeness is gotten by a periodic direct exposure to the air. Soups will, in basic, extract from three to six hours doing, and are better prepared the day prior to they are desired. When the soup is cold, the fat might be a lot more quickly and entirely removed; when it is put off, care must be taken not to disturb the settlings at the bottom of the vessel, which are so fine that they will leave through a screen. A tamis is the very best strainer, and if the soup is strained while it is hot, let the tamis or fabric be previously soaked in cold water. Clear soups should be completely 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 used. A piece of boiled beef pounded to a pulp, with a bit of butter and flour, and rubbed through a sieve, and gradually included with the soup, will be found an outstanding addition. When the soup appears to be too thin or too weak, the cover of the boiler ought to be removed, and the contents enabled to boil till a few of the watery parts have actually evaporated; or some of the thickening fabrics, above discussed, ought to be included. When soups and gravies are kept from everyday in hot weather condition, they ought to be heated up every day, and put into fresh scalded pans or tureens, and positioned in a cool cellar. In temperate weather condition, every other day may suffice.
Numerous herbs and veggies are needed 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 ketchup, champignons, parsnips, carrots, beetroot, turnips, garlic, shalots and onions. Sliced up onions, fried with butter and flour till they are browned, and then rubbed through a screen, are excellent to heighten 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 similarly strong, does not impart the fragile sweetness of the fresh veggie; and when utilized as a substitute, its flavour must be remedied by the addition of a bit of sugar. Cress-seed, parsley, typical thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savoury, and basil. As fresh green basil is rarely to be acquired, and its great flavour is soon lost, the finest method of preserving the extract is by putting wine on the fresh leaves.
For the spices 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 materials, with wine, mushroom catsup, Harvey's sauce, tomato sauce, integrated in numerous proportions, are, with other components, controlled into a virtually endless range of exceptional soups and gravies. Soups, which are meant to make up the principal part of a dish, definitely ought not to be flavoured like sauces, which are only designed to provide a relish to some particular dish.
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