Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 37

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This is a very good and nutritious soup, made first into a jelly, and then congealed into hard cakes, resembling glue. If well made, it will keep for many months in a cool, dry place, and when dissolved in hot water or gravy, will afford a fine liquid soup, very convenient to carry in a box on a journey or sea voyage, or to use in a remote place, where fresh meat for soup is not to be had. A piece of this glue, the size of a large walnut, will, when melted in water, become a pint bowl of soup; or by using less water, you may have it much richer. If there is time and opportunity, boil with the piece of soup a seasoning of sliced onion, sweet marjoram, sweet basil, or any herbs you choose. Also, a bit of butter rolled in flour.

To make portable soup, take two shins or legs of beef, two knuckles of veal, and four unskinned calves' feet. Have the bones broken or cracked. Put the whole into a large clean pot that will hold four gallons of water. Pour in, at beginning, only as much water as will cover the meat well, and set it over the fire, to heat gradually till it almost boils. Watch and skim it carefully while any scum rises. Then pour in a quart of cold water to make it throw up all the remaining scum, and then let it come to a good boil, continuing to skim as long as the least scum appears. In this be particular. When the liquid appears perfectly clear and free from grease, pour in the remainder of the water, and let it boil very gently for eight hours. Strain it through a very clean hair sieve into a large stoneware pan, and set it where it will cool quickly. Next day, remove all the remaining grease, and pour the liquid, as quickly as possible, into a three-gallon stew-pan, taking care not to disturb the settlings at the bottom. Keep the pan uncovered, and let it boil as fast as possible over a quick fire. Next, transfer it to a three-quart stew-pan, and skim it again, if necessary. Watch it well, and see that it does not burn, as that would spoil the whole. Take out a little in a spoon, and hold it in the air, to see if it will jelly. If it will not, boil it a little longer. Till it jellies, it is not done.

Have ready some small white ware preserve pots, clean, and quite dry. Fill them with the soup, and let them stand undisturbed till next day. Set, over a slow fire, a large flat-bottomed stew-pan, one-third filled with boiling water. Place in it the pots of soup, seeing it does not reach within two inches of their rims. Let the pots stand uncovered in this water, hot, but without boiling, for six or seven hours. This will bring the soup to a proper thickness, which should be that of a stiff jelly, when hot; and when cold, it should be like hard glue. When finished turn out the moulds of soup, and wrap them up separately in new brownish paper, and put them up in boxes, breaking off a piece when wanted to dissolve the soup.

Portable soup may be improved by the addition of three pounds of nice lean beef, to the shins, knuckles, calves' feet, &c. The beef must be cut into bits.

If you have any friends going the overland journey to the Pacific, a box of portable soup may be a most useful present to them.