ABC OF SOUP MAKING
 
ABC OF SOUP MAKING.

Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in composing good rich soup, is so to proportion the several ingredients that the flavour of one shall not predominate over another, and that all the articles of which it is composed, shall form an agreeable whole. To accomplish this, care must be taken that the roots and herbs are perfectly well cleaned, and that the water is proportioned to the quantity of meat and other ingredients. Generally a quart of water may be allowed to a pound of meat for soups, and half the quantity for gravies. In making soups or gravies, gentle stewing or simmering is incomparably the best. It may be remarked, however, that a really good soup can never be made but in a well-closed vessel, although, perhaps, greater wholesomeness is obtained by an occasional exposure to the air. Soups will, in general, take from three to six hours doing, and are much better prepared the day before they are wanted. When the soup is cold, the fat may be much more easily and completely removed; and when it is poured off, care must be taken not to disturb the settlings at the bottom of the vessel, which are so fine that they will escape through a sieve. A tamis is the best strainer, and if the soup is strained while it is hot, let the tamis or cloth be previously soaked in cold water. Clear soups must be perfectly transparent, and thickened soups about the consistence of cream. To thicken and give 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 incorporated with the soup, will be found an excellent addition. When the soup appears to be too thin or too weak , the cover of the boiler should be taken off, and the contents allowed to boil till some of the watery parts have evaporated; or some of the thickening materials, above mentioned, should be added. When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, and put into fresh scalded pans or tureens, and placed in a cool cellar. In temperate weather, every other day may be sufficient.

Various 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 ketchup, champignons, parsnips, carrots, beetroot, turnips, garlic, shalots and onions. Sliced onions, fried with butter and flour till they are browned, and then rubbed through a sieve, are excellent to heighten the colour and flavour of brown soups and sauces, and form the basis of many of the fine relishes furnished by the cook. The older and drier the onion, the stronger 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 vegetable; and when used as a substitute, its flavour should be corrected by the addition of a bit of sugar. Cress-seed, parsley, common thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savoury, and basil. As fresh green basil is seldom to be procured, and its fine flavour is soon lost, the best way of preserving the extract is by pouring wine on the fresh leaves.

For the seasoning 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 ketchup, Harvey's sauce, tomato sauce, combined in various proportions, are, with other ingredients, manipulated into an almost endless variety of excellent soups and gravies. Soups, which are intended to constitute the principal part of a meal, certainly ought not to be flavoured like sauces, which are only designed to give a relish to some particular dish.

Search
Recommended Resources
ABC OF SOUP MAKING. Lean, juicy beef, mutton, and veal, form the basis of all good soups therefore it is ...
read more

BARLEY, THE NUTRITIOUS GRAIN. Barley is stated by historians to be the oldest of all cultivated grains. It seems to ...
read more

CEREALS AND THEIR PREPARATION. Cereal is the name given to those seeds used as food (wheat, rye, oats, barley, corn, ...
read more

CIRCUMSTANCES IMPACTING THE QUALITY OF MEAT. During the period between the birth and maturity of animals, their flesh undergoes very ...
read more

COOKING OF GRAINS. All grains, with the exception of rice, and the various grain meals, require prolonged cooking with gentle ...
read more

DIFFERENT WAYS TO COOK RICE. Rice needs to be thoroughly washed. A good way to do this is to put ...
read more

FIVE FISH SOUPS. Fish stock. ----------- Ingredients:- 2 lbs. of beef or veal (these can be omitted), any kind of ...
read more

FRUIT COCKTAILS. Cocktails made of a combination of fruits are often served as the first course of a meal, usually ...
read more

HYGIENE OF DIGESTION. With the stomach and other digestive organs in a state of perfect health, one is entirely unconscious ...
read more

IMPORTANCE OF FOOD ELEMENTS The purposes of food are to promote growth, to supply force and heat, and to furnish ...
read more

MACARONI RECIPES. Home-made macaroni. ------------------ To four cupfuls of flour, add one egg well beaten, and enough water to make ...
read more

MOUTH-WATERING LOBSTER RECIPES. To boil lobsters. ----------------- Ingredients:- 1/4 lb. of salt to each gallon of water. Mode:- Medium-sized lobsters ...
read more

NINE SALMON RECIPES. Boiled salmon. -------------- Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover ...
read more

PREPARE AND COOK MACARONI. Macaroni is a product of wheat prepared from a hard, clean, glutenous grain. The grain is ...
read more

THE CHEMISTRY AND ECONOMY OF SOUP-MAKING. Stock being the basis of all meat soups, and, also, of all the principal ...
read more

THE PRINCIPLES OF SCIENTIFIC COOKERY. It is not enough that good and proper food material be provided it must have ...
read more

WHAT MAKES AN IDEAL KITCHEN. It is a mistake to suppose that any room, however small and unpleasantly situated, is ...
read more

Main Menu
Home
Sitemap


website monitoring
Articles
ABC OF SOUP MAKING

BARLEY, THE NUTRITIOUS GRAIN

CEREALS AND THEIR PREPARATION

CIRCUMSTANCES IMPACTING THE QUALITY OF MEAT

COOKING OF GRAINS

DIFFERENT WAYS TO COOK RICE

FIVE FISH SOUPS

FRUIT COCKTAILS

HYGIENE OF DIGESTION

IMPORTANCE OF FOOD ELEMENTS

MACARONI RECIPES

MOUTH-WATERING LOBSTER RECIPES

NINE SALMON RECIPES

PREPARE AND COOK MACARONI

THE CHEMISTRY AND ECONOMY OF SOUP-MAKING

THE PRINCIPLES OF SCIENTIFIC COOKERY

WHAT MAKES AN IDEAL KITCHEN

 

Disclaimer: The Publisher has strived to be as accurate and complete as possible in the creation of this website, notwithstanding the fact that he does not warrant or represent at any time that the contents within are accurate due to the rapidly changing nature of the Internet.

This site is a common sense guide to ABC OF SOUP MAKING. In practical advice websites, like anything else in life, there are no guarantees of income made. Readers are cautioned to reply on their own judgment about their individual circumstances to act accordingly.

This site is not intended for use as a source of legal, business, accounting or financial advice. All readers are advised to seek services of competent professionals in legal, business, accounting, and finance field.

Any perceived slights of specific people or organizations are unintentional.

Home| Sitemap|Budget Hosting

7.my © All Rights Reserved.