Ingredients
- one pound of meat
- a cup of cold water
- one quart of water
Directions
Question. What part of a di7i7ier is the soup ?
Answer. The first course.
O. What is a puree f
A. A thick soup generally made of vegetables.
Q. What is stock ?
A. It is the liquor in which meat has been boiled.
Q. If y 021 zvant to keep the stock any length of time, should you cook vegetables in with it f
A. No. The juices from them will cause it to ferment.
Q. The fat that rises on the top when the stock is cold — should it be removed ?
A. Not until it is to be heated, as it keeps the stock better.
Q. What is stock made of?
A. Scraps of meat and bones, of cooked or uncooked meat, that are left of roasts and beefsteaks.
Q. How should the meat be prepared f
A. It should all be cut in small pieces, and the bones broken.
Q. How should stock be boiled f
A. Slowly.
Q. What kind of 7neat is necessaiy for clear soups ?
A. Uncooked meat.
Q. What should frst be done with the meat ?
A. It should be thoroughly but quickly washed in hot water.
LESSON NINTH. .135
Q. Shotild it be put on to cook in hot or cold water 9 A. In cold water.
Q. What should be done when all the juices are extracted from the meat f
A. The liquor should be strained Into a stone jar.
Q. What are the proportions of meat and water ?
A. One pound of meat and bone to one quart of water.
Q. What is to be done the first part of the cooking ?
A. The scum taken off.
Q. What will make it rise to the top ?
A. A cup of cold water.