The Butterick cook book : with special chapters about casserole and fireless cooking / edited by Helena Judson.

Date:
1911
Catalogue details

Licence: In copyright

Credit: The Butterick cook book : with special chapters about casserole and fireless cooking / edited by Helena Judson. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    CHAPTER II—SOUPS OUPS are divided into two classes; soups with stock and soups without stock. Stock may be divided as follows: Brown Soup Stock—made from beef, using bone and fat as well as lean meat, and seasoning with vegeables, herbs and spices. Bouillon—made from lean beef only without fat or bones. Delicately seasoned and preferably used for luncheon or supper, rather than dinner. (This name of “bouillon” is also used for clear clam broth.) White Soup Stock—made from poultry or veal, separately or in combination, with such seasonings as will not change the color. Consomme—made from beef and veal, seasoned with sweet herbs, vegetables and spices. This is a dinner soup and is always served clear. Mutton or Lamb Stock —is used for mutton broth and is usually combined with rice or barley water. Used for what are known as “Scotch Broths” in many cookery books. Soups without stock are classified as: Bisques—usually made from fish, milk or cream, slightly thick- ened. They may also be made of vegetables, meat or poultry. Purees—made from fish or vegetables, pressed through a sieve and combined with milk or cream, thickened. Cream Soups—made from cooked vegetables or fish and milk as a foundation and thickened but slightly. CLEARING SOUPS.—Slightly beaten whites of eggs and broken egg shells are usually employed for clearing soup stock. After removing fat from the stock, place the portion to be cleared in an agateware saucepan using the white and shell of one egg to each quart of stock. After adding egg and shell to the cold stock stir until boiling point is reached and allow to boil for two minutes. Remove to back of stove and allow to simmer for half an hour.