Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 40 boiling meat
- parsley
- salt
- pepper
Directions
Materials for soup Lean meat of any sort, beef best;
making. fresh, better than that long kept;
bones of next value, especially the spongy rib bones and vertebrae. Saw and chop the bones into little pieces, — cut the meat small. Soft water is better than hard.
Method of Keep a kettle, if possible, for this
making. purpose alone, and add to it all bits of
meat and bones as they accumulate. Put the meat into cold water, let it stand some hours if possible, heat very gradually and keep simmering. Two hours or less brings out all the flavors of the meat, but a much longer time is necessary to get all the nutri- ment from the bones.
Do not remove the scum; it contains the albumen of the soup, and nothing objectionable if the meat was well cleaned.
An hour before the soup is served add flavors; onions and carrots are the best, celery, summer sa- vory, and parsley next. Use others, as cloves, nut- meg, bay leaf, etc., only occasionally. Add salt and pepper just before serving.
When done, strain and skim off all fat (better if
40 Boiling Meat.
left to stand till next day, the fat removed and the soup simply rewarmed), and make such additions as you wish.
[We prefer our soups with the fat removed, but the laboring people of Europe with their hardy stom- achs find a soup much better if covered with "eyes."]
These rules apply to all meat soups. Mutton makes a strong and nutritious soup, veal a delicate soup. An excellent soup is made from a calf's head.
Put the meat into boiling water, bring quickly again to a boil and keep so for 10 minutes, then lower the temperature (as see page 35), and so keep it till the meat in the center has reached 160°-170°, or has changed in color from bluish to red, our usual test. For use of the " Cook- ing Safe" for this purpose, see page 44. Braising, "a la mode", kettle roasts, &c., are but modifications of this method.
TO make meat This is a combination of soup mak- stews. ing and boiling. Use inferior parts,
cut in pieces and cook, at 170° if possible, till tender. Half an hour before serving, season in any way you wish. See page 47.