|
|
SOUPS, BOILING Meats, ETC.
Remarks and General Directions. —The most nourishing soups are made of fresh meats; but whatever meat you use should be put in cold water, well covered, and kept at a low temperature and never allowed to boil, for at least one hour, after which a bubbling boil may be allowed. Remembering that the first hard boil hardens the surface and locks up the juices of the meat, which is important to draw out in soup-making. For economy's sake, a knuckle-joint or a shin-bone is preferable; but there should be sufficient meat attached to give the required nourishment and flavor of the meat used.
|
|
|
|
|
|
