Simple Way Of Soup Making

Lean, juicy beef, lamb and veal, form the basis of all good soups, it is advisable to buy pieces that provide the richest succulence, and new deaths. Rancid meat is bad, and fat are not as well suited for them. The artistic director of the proper composition rich soup, is so different from the proportion of ingredients that the flavor of one outweighing the other, and all its components, are in complete agreement.
nTo do this, we must take care that the roots and herbs are perfectly clean and the water is proportional to the quantity of meat and other ingredients. Typically, a quarter of the water May be allowed to a pound of meat for soups, and half the quantity of sauce. In making soups or sauces, or simmering is incomparably better stew gently. This May, however, that a good soup can not be done, but behind closed doors, although, perhaps, greater wholesomeness is obtained by an occasional exposure to air. Soups, generally three to six hours to do, and are much better prepared the day before they wanted. When the soup is cold, the fat can be much more easily and completely removed, and when he poured outside, we must be careful not to disturb the settlements in the bottom of the nave, which are so thin that can escape through a sieve.
nA sieve colander is the best, and if the soup is strained while it is hot, or let the fabric screens first be soaked in cold water. Clear soups must be perfectly transparent, and thickened soups about the consistency of cream. To thicken and give body to soups and sauces, potatoes mucilage, arrow-root, raspings-bread, fish, flour and butter, barley, oats and rice, in a few water rubbed well together, are used. A piece of boiled beef beaten to a pulp with a little butter and flour, and rub through a sieve, and gradually incorporated with the soup is a perfect complement. If soup is too thin or too weak, the lid of the boiler must be removed and the contents allowed to boil the water in some parts have disappeared, or thickening of the materials described above must be added.
nWhen soups and sauces are held daily in hot weather should warm up every day and put into fresh scalded pans or tureens, and placed in a cool cellar. In hot weather, every other day may be sufficient.
nMany herbs and vegetables are necessary in order to make soups and sauces. Among these are the main, Scotch barley, pearl barley, wheat flour, oatmeal, bread raspings, peas, beans, rice, noodles, pasta, fish, potatoes mucilage, mushroom or ketchup fungi, mushrooms, parsnips, carrots, beets, turnips, garlic, onions and shalots. Sliced onions, fried with butter and flour until golden brown and then rubbed through a sieve, are excellent for increasing color and flavor soups and sauces, brown and form the base of a large number to enjoy the fine provided by the chef.
nThe largest and most dry onion, the more flavor. Leeks, cucumbers, vinegar or Burnet, celery or celery seed pounded. The latter, although equally strong, not to give the delicate sweetness of the vegetables, and when used as a substitute, the taste must be corrected by adding a little sugar. Corn watercress, parsley, common thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savory, and basil. The fresh green basil is seldom to be obtained, and its flavor is lost very quickly, the best way of preserving the extract is by pouring the wine in the fresh leaves.
nFor the seasoning of the soup, bay leaves, tomatoes, tarragon, chervil, Burnet, pepper, cinnamon, ginger, nutmeg, cloves, mace, black and white pepper, essence of anchovy, the juice and Seville lemon zest and orange - the juice is taken. This gives a fine flavor of lemon, and the acid is much milder. These materials, with wine, mushroom sauce, Harvey's sauce, tomato sauce, combined in different proportions, are, with other ingredients, manipulation of an almost infinite variety of excellent soups and sauces. Soups, form the main part of a meal, and certainly should not be flavored sauces, which are designed to give a special flavor to some dishes.

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