General Directions For Soupmaking

Lean beef, mutton, or veal, is the basis of all good rich soups, but fresh bones and those from cooked meat and poultry, with trimmings of meat, make very good stock where economy is desired.. The meat should be cut up very small and the bones well cracked, and simmered from three to-six hours, or longer, according to the quantity. As a rule, a quart of water may be allowed to each pound of meat for soup. Let it heat gradually and remove the scum as it rises, taking care that it does not boil. When it is well skimmed, add the vegetables, which may be one or two turnips, carrots, parsnips, and an onion with a few cloves stuck into it, and a small bunch of sweet herbs. When finished, turn it into stockpot or pan, and set it aside till morning, when the fat can be easily removed. The stock should then be strained through a fine wire sieve or coarse cloth, and it is ready for use. Do not add salt till the meat is thoroughly cooked.

Most soups are as good on the second day as when first sent to table, unless they are warmed up too quickly or left upon the fire too long after they are hot; in the one case they are apt to scorch, and in the other they become insipid. When any is left from a meal it should be allowed to get cool without covering it.

In all the following recipes for soup any of the vegetables mentioned may be omitted if the stock has been already flavoured with them.

Baked Soup

Ingredients

2 lbs. lean beef, 1 head of celery, 2 turnips, 1 teacup of chopped cabbage, 1 onion, 1 carrot, chopped parsley, 4 or 6 tomatoes (or 1/2 tin of preserved tomatoes), 1/2 a cup of rice previously boiled for 15 minutes, pepper and salt, 5 pints of cold water.

Method

Cut the meat into dice, peel and chop up all the vegetables, add the rice and seasoning, mix all well together, and put into a strong earthenware jar, pour in the water, fit the cover on closely, and set in the oven in a pan of boiling water for 6 hours. Do not uncover it while it is cooking, and serve without further preparation.

Note. - This is a very substantial winter soup.

Beef Soup

Ingredients

3/4 lb. of lean beef, 1/4 lb. of rice, 1/4 lb. each of turnip, carrot, and tomatoes, 3 stalks of celery, or 3 sprigs of parsley.

Method

Cut the meat into pieces about 1/2 an inch square; wash and pick over the rice; peel and cut into 1/2-inch squares the turnip, carrot, and tomatoes; cut the celery or parsley very small. Put the meat in a soup-kettle with four quarts of cold water, and bring it slowly to a boil; then add the vegetables, prepared as above, a level tablespoonful of salt, and a quarter of a saltspoonful of pepper, and boil the soup gently until all its ingredients are tender. By the addition of boiling water increase the soup when it is done to its original quantity of four quarts; see that it is properly seasoned, and serve it hot.