Soups made- from two or more different broths wisely combined and flavored delicately with vegetables and other suitable materials are among our most palatable dishes, but, like other good things, they require extra skill in their preparation. In a mixture of veal and chicken broth, use such vegetables for flavoring as celery, onions, and parsley. For a mixture of beef, mutton, etc., use cloves, bay leaf, sweet marjoram, a little tomato or catsup. Sometimes butter and flour browned together harmonize with the other ingredients of the mixture. Never mix mutton and beef unless you use vegetables to disguise the mutton flavor. Do not use turkey or ham broth, except in vegetable soups, and then very little.
One pound of beef for the flavor, one knuckle of veal to furnish the gelatine, one-eighth pound of bacon, one-fourth of a small turnip, one-fourth of a parsnip, three cloves, six peppercorns, one-half a small onion, one-half carrot, one celery root, one parsley root, one blade of mace, three allspice berries, one teaspoonful of Worcestershire sauce, one teaspoonful of chopped lemon rind, one-half of a bay leaf, one teaspoonful of salt, water to cover the meat. Cook the bacon in the kettle, then brown the onions in the bacon fat. Add the beef in small pieces, and brown it also. Put the cold water over the meat, let reach the boiling point, then cook slowly four hours, put the vegetables in, and simmer another hour. Any meat and bones may be used in making stock.for aspic jelly, but unless there are bones and gristle enough to form gelatine for it, gelatine must be put into it, but the bones give a better flavor than added gelatine.
Aspic jelly should be highly seasoned, be clear and sparkling, and of an amber color. It is used for garnishing fowl, game, etc. It is also used for molding boned birds and fowls, boned meats, etc. To mold meats in aspic jelly, wet the mold, pour in jelly half an inch deep, and let harden, then put the meat in place, and pour in the rest. If the bottom and sides are decorated with some design, put in a little jelly and let harden, so the article will not sink, but do not allow the jelly to become perfectly hard before more is carefully added..
If the broths on hand are from roast chicken and veal, thicken with butter and flour, using one tablespoonful of each to a pint of liquid (proceeding as directed for white sauce on page 53), let boil up well, and add any bits of cold macaroni cut in short pieces, or make noodles as on page 260.
When vegetables are used in soup, they should be first cooked in water, and care should be taken to put those vegetables requiring most cooking into the kettle first. Use as little water as practicable, and limit the simmering of each kind to the time actually necessary to cook it tender.
String beans require from one to two hours. Carrots in large pieces require from one to two hours. Green peas three-fourths of an hour to one hour. Onions about one hour. The soup has a better flavor if the vegetables are browned in a little butter before adding to the soup. Use in the soup the water in which the vegetables are cooked.
To each quart of soup use one-half cup of beans, one-half cup of carrots, one-half cup of peas, and one-fourth cup of onions, and the same of tomato may be used. May use a tablespoonful of white turnip, if liked.
Mix together the bits of broth of various kinds, cook the above vegetables in the same saucepan, adding the different vegetables according to the length of time required for cooking them. When done, add them to the soup, season, and serve. If liked highly flavored, mix the broths, and steep a bouquet of herbs, cloves, and peppercorns in it, using two cloves and four peppers to a quart. Cabbage may be used in vegetable soup, but it is so highly flavored that it asserts itself over the others too much for the best results.