Making ABC Soup

The art director in the composition of soup loaded very good, is as proportion to the various elements that one flavor not predominate more than one more, and that all items which compose it, form a complete pleasant.

Lean, juicy beef, lamb and veal, form the basis of all good soups, so it is advisable to acquire the pieces that pay the most rich succulence, and is newly killed. Rancid meat makes them worse, and fat is not so well adapted to its preparation. The main gear on composing a good soup rich, as proportion to the various ingredients that one flavor not predominate over another, and that all items which compose it, form a whole pleasant. To accomplish this, you must be careful that the roots and herbs are perfectly cleaned, and that water is proportional to the amount of meat and other ingredients. In general, a quart of water can allow that one pound of meat for soups, and half of the quantity for the sauces.

When making soups or sauces, sweet stew to a simmer or is incomparably better. You can see, however, that a soup really good never can be done but in a well-closed container, although, perhaps, greater health is obtained by an occasional exposure to air. Soups, in general, take three to six hours, and the day are much better prepared before that I wanted to. When the soup is cold, fat can be much more easily and is removed completely, and when it is poured, must be careful not to disturb the settlements at the bottom of the boat, which are so thin that it will escape through a sieve. Malee is the best filter and if the soup is strained when it is hot, leave the malee or a cloth moistened in cold water. Clear soups should be perfectly transparent and thick soups on the consistency of cream.

To thicken and give body to soups and sauces, mucilage of potato, root arrow, bread-raspings, fishtail, flour and butter, barley, rice or oatmeal in a little water is rubbed well together, they are used. A piece of boiled beef, beaten to a pulp with a little butter and flour, and it rubbed through a sieve, and gradually incorporated into the soup, you will find an excellent complement. When the soup seems to be too thin or too weak, boiler cover must be removed, and the content was left to boil until some aqueous parties have evaporated, or some of the materials, thickeners, above, should be added. When soups and sauces are maintained in every day when it's hot, you must warm up every day, and put in fresh molds or poached tureens, and is placed in a cool basement. In temperate climate, every two days it may be enough.

Several herbs and vegetables are needed for the purpose of making soups and sauces. These principals are, Scotch barley, barley Pearl, flour of wheat, flour, oatmeal, bread - raspings, peas, beans, rice, noodles, macaroni, tail, fish, patata-mucilago, mushroom mushroom or tomato sauce, mushrooms, turnips, carrots, beets, turnips, garlic, shalots and onions. Onions sliced, fried with butter and flour, until browned, then you rub through a sieve, are excellent to increase the color and flavor of soups and Brown sauces, and are the basis of many of the seasonings well furnished by the chef. The higher and drier than the onion, stronger will be its flavor. Leeks, cucumber, vinegar or Pimpernel; celery or celery seed beating strongly. The latter, although equally strong, does not impart the delicate sweetness of fresh vegetables, and when used as a substitute for, the taste must be corrected by adding a little sugar. Cress seed, parsley, thyme, common thyme lemon, Orange thyme, knotted Marjoram, Sage, mint, savory and basil. As fresh green Basil rare time is the subject of recruitment, and soon lost its fine taste, the best way to preserve the extract is pouring wine in the fresh leaves.

For seasoning soups, Bay leaves, tomatoes, tarragon, chervil, Burnet, pepper, cinnamon, ginger, nutmeg, clove, Mace, black pepper and white, essence of anchovies, Peel lemon and orange juice, and Seville - juice, are taken. The latter imparts a thinner than the lemon flavor and acid is much softer. These materials, with tomato mushroom sauce wine, Harvey, ketchup sauce, combine in different proportions, they are, with other ingredients, manipulated in an almost endless variety of excellent soups and sauces. Soups, which are intended to constitute the main part of a meal, should certainly not be flavored as sauces, which are only designed to give some special dish a condiment.