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Other Recipes from SOUPSStock Or ConsommÉ.
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Winter Pea Soup.
SOUP STOCK(Soups) - (The International Jewish Cook Book)
In making soup, bring the cold water in the soup pot with the meat and
bones to a boil slowly, and let it simmer for hours, never boiling and
never ceasing to simmer. If clear soup is not desired soup may be
allowed to boil. Bones, both fresh and those partly cooked, meats of all
kinds, vegetables of various sorts, all may be added to the stock pot,
to give flavor and nutriment to the soup.
One quart of cold water is used to each pound of meat for soup; to four
quarts of water, one each of vegetables of medium size and a bouquet.
Make the soup in a closely covered kettle used for no other purpose.
Remove scum when it first appears; after soup has simmered for four or
five hours add vegetables and a bouquet.
Parsley wrapped around peppercorn, bayleaf, six cloves and other herbs,
excepting sage, and tied, makes what is called a bouquet and may be
easily removed from the soup.
Root celery, parsley, onions, carrots, asparagus and potatoes are the
best vegetables to add to the soup stock. Never use celery leaves for
beef soup. You may use celery leaves in potato soup, but sparingly, with
chopped parsley leaves.
Vegetables, spices and salt should always be added the last hour of
cooking. Strain into an earthen bowl and let cool uncovered, by so doing
stock is less apt to ferment.
A cake of fat forms on the stock when cold, which excludes air and
should not be removed until stock is used. To remove fat run a knife
around edge of bowl and carefully remove the same. A small quantity will
remain, which should be removed by passing a cloth, wrung out of hot
water, around edge and over top of stock. This fat should be clarified
and used for drippings. If time cannot be allowed for stock to cool
before using, take off as much fat as possible with a spoon, and remove
the remainder by passing tissue or any absorbent paper over the surface.
Bouillon should always be thickened with _yolks_ of eggs, beat up with a
spoon of cold water. Ordinary beef soup or tomato soup may be thickened
with flour. To do this properly heat a scant spoon of soup drippings,
stir in briskly a spoon of flour, and add gradually a large quantity of
soup to prevent it becoming lumpy.
Clear Soup StockTo four pounds of beef add six quarts of cold water and place over the
fire. Just before it boils, skim it carefully. Then add two cups of
cold water and skim again, repeating this for a third skimming. Allow
it to simmer slowly for three hours. Then add the vegetables; eight
ounces each of cut up carrots, onions and turnips, and three ounces
of celery, with salt and pepper. Simmer three hours longer. The stock
should be strained before using, and while cooking it should not be
allowed to boil.
BROWN SOUP STOCK1 quart strawberries
1 cup sugar
1/4 box or 1 tablespoon granulated gelatine
2 tablespoons cold water
3 tablespoons boiling water
1 quart cream
Wash and hull berries, sprinkle with sugar and let stand one hour;
mash and rub through fine sieve; add gelatine which has been soaked in
cold water and dissolved in boiling water. Set in pan of ice water and
stir until it begins to thicken; fold in whipped cream. Put into mold,
cover, pack in salt and ice, 1 part salt to 3 parts ice; let stand 4
hours. Raspberries, peaches, shredded pineapple, or other fruit can be
substituted for strawberries.
Broth Or Soup Stock(Brodo)
To obtain good broth the meat must be put in cold water, and then
allowed to boil slowly. Add to the meat some pieces of bones and "soup
greens" as, for instance, celery, carrots and parsley. To give a brown
color to the broth, some sugar, first browned at the fire, then diluted
in cold water, may be added.
While it is not considered that the broth has much nutritive power, it
is excellent to promote the digestion. Nearly all the Italian soups are
made on a basis of broth.
A good recipe for substantial broth to be used for invalids is the
following: Cut some beef in thin slices and place them in a large
saucepan; add some salt. Pour cold water upon them, so that they are
entirely covered. Cover the saucepan so that it is hermetically closed
and place on the cover a receptacle containing water, which must be
constantly renewed. Keep on a low fire for six hours, then on a strong
fire for ten minutes. Strain the liquid in cheese cloth.
The soup stock, besides being used for soups, is a necessary ingredient
in hundreds of Italian dishes.
Soup StockThe word stock when used in cooking means the foundation or
basis upon which soups and sauces depend; it is therefore the most
important part of soup making. Care should be exercised that nothing in
the least tainted or decayed enters the stock pot; it is very desirable
that soup stock be prepared a day or two before it is wanted; the
seasoning should be added in moderation at first, as it is difficult to
restore a soup that has been damaged by over seasoning.
Milk or cream should be boiled and strained and added hot when intended
for soups; when eggs are used beat them thoroughly, and add while the
soup is hot. Should they be added when the soup is boiling, they are
very apt to separate, and give the soup the appearance of having
curdled; the best plan is to beat up the egg with a little of the warm
soup, then add it to the soup gradually.
In summer, soup stock should be boiled from day to day, if kept any
length of time, else it may become sour: should this happen, add a piece
of charcoal to the soup, boil, cool, and strain into freshly scalded
earthen or porcelain-lined ware. On no account allow the soup stock to
become cold in an iron pot or saucepan.
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