Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 42

Meat and bones for soup stock should be allowed to soak in cold water fully one hour before putting on the stove, to extract the juices. Soup stock should simmer on the back of the stove and not boil hard. The meat should be cut in small pieces and washed clean. Soup meat, when cooked, has no nutrition left in it. If properly made, the goodness of the meat is in the stock.

Use one quart of cold water to every pound of meat and bones. Add seasoning in the following proportions:

For every quart of water, one even teaspoonful of salt, three peppercorns, or a little ground pepper, two cloves, a celery root or the outside stalk, a sprig of parsley, a tablespoonful each of onion, carrot and turnip, a part of a bay leaf, a pinch of sage, summer savory, thyme and marjoram. It is not necessary to have all the herbs. A very nice flavored soup can be made with the vegetables alone.

If you wish to have a dark-brown stock, reserve part of the lean meat and part of the vegetables, and brown them in a little fat taken from the meat. A tablespoonful of browned sugar or caramel will also give a brown color to the stock. Do not remove the scum from the soup while it is cooking, as that is the albumen of the meat. As soon as the soup is done strain at once and set aside until cold and the fat has formed a cake on top. Remove the fat and reheat.

Soup stock should cook from six to eight hours.

Whole rice is sometimes served in a white soup. Boil the rice until tender then add to the soup.