Gravies and browned pieces of meat are often added to the soup kettle
for color and flavoring.
The stock should be strained, quickly cooled and all fat removed.
Cream soups are made with a cream sauce foundation to which is added
strained pulp of vegetables or fish.
BROWN SOUP STOCK
6 lbs. shin of beef
3 to 6 quarts cold water
1 bay leaf
6 cloves
1 tablespoon mixed herbs
2 sprigs parsley
1/2 cup carrot
1/2 cup turnip
1/2 cup celery
1/2 cup onion
Wipe beef and cut lean meat into cubes; brown one-third in hot frying
pan; put remaining two-thirds with bone and fat into soup kettle; add
water and let stand 30 minutes. Place on back of range; add browned
meat and heat gradually to boiling point. Cover and cook slowly six
hours; add vegetables and seasoning one hour before it is finished.
Strain and put away to cool. Remove all fat; reheat and serve.
BEAN SOUP
2 cups beans
2 tablespoons finely cut onion
2 tablespoons finely cut bacon
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped parsley
1 teaspoon thyme
3 tablespoons flour
Soak beans in water over night. Drain and put into saucepan with six
cups boiling water and boil slowly two hours or until soft; add onion
and bacon which have been fried light brown; boil five minutes; add
salt, pepper, parsley and thyme. Mash beans with back of spoon.
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