Ingredients
- salt
Directions
Between slices of buttered graham bread, put chopped hard- boiled eggs with little choped water cress, seasoned with salt and melted butter. Over this squeeze lemon juice. Serve with olives. Cut sandwich in three-leaf clover shape. — Mrs. Wm. F. Dermont, Williams, Ariz.
370 THE ARIZONA COOK BOOK
"Now good digestion wait on appetitie, and health on both." — Shakespeare.
The juice of meats is the greatest necessity for good stock and form the basis of all meat soups and of all principle sauces and dressings.
Fresh uncooked beef, with the bones cracked, makes the best stock.
Mutton, alone, is too strong in flavor for good stock, con- sequently vegetables and herbs seem necessary.
Veal, too, needs something to help flavor and season.
Chicken boiled alone makes excellent broth, but fowl and game must have the assistance of some other meat, vegetable or herb.
For beef stock — which is most generally used — select a good fresh shin bone, having the bones thoroughly cracked. Put in a granite lined, tight covered, soup kettle, with more than enough cold water to cover it. Simmer slowly for several hours in order that the essence of the meat may be drawn out thoroughly. Skim off the scum frequently to prevent it from becoming turbid. Should more water -be needed at any time take from a boiling tea kettle. When the meat falls from the bones, it is cooked enough for ordinary soups and sauces. Remove from the fire, strain through a colander. If needed for bouillon, strain through a damp flannel cloth. Set away to cool: When cold remove all grease from the top, and set away for future use.
For bouillon, take the very top of the stock jelly, re-heat, season and serve hot in bouillon cups.
For consomme, this same kind of stock can be used, with the addition of vegetables and herbs. When the vegetables are thoroughly cooked, strain through a fine hair sieve. Season to taste and serve hot, with little cooked rice, barley or ver- micelli.
A clear soup must be perfectly transparent, a thickened soup about like cream.