Book Description

Excerpt from Common Sense in the Household: A Manual of Practical Housewifery The base of your soup should always be uncooked meat. To this may be added, if you like, cracked bones of cooked game, or of underdone beef 01 mutton; but for flavor and nourishment, depend upon the juices of the meat which was put in raw. Cut this into smali pieces, and beat the bone until it is fractured at every inch of 1ts length. Put them on in cold water, without salt, and heat very slowly. Do not boil fast at any stage of the operation. Keep the pot covered, and do not add the salt until the meat is thoroughly done, as it has a tendency to harden the fibres, and restrain the flow of he juices. Strain - always through a cullender, after which clear soups should be filtered through a hair-sieve or coarse bobbinet lace. The bag should not be squeezed. It is slovenly to leave rags of meat, husks of vegetables and bits of bone in the tureen. Do not uncover until you are ready to ladle out the soup. Do this neatly and quickly, having your soup-plates heated beforehand. Most soups are better the second day than the first, unless they are warmed over too quickly or left too long upon the are after they are hot. In the one case they are apt to scorch in the other they become insipid. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.