Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 39

Table of Contents

Brown soup stock is made from beef and vegetables, or from beef, veal and fowl, and vegetables.

Veal with onion and celery and seasonings makes white stock; or veal and chicken together, with celery, onions, and seasonings, are used for white stock.

Cream soups are generally made without stock, milk or cream being the liquid used, the foundation made from fish or vegetables.

Chicken Stock is made from fowl, resembles white stock, but not quite so rich.

The meats used for soups are the poorer parts of the creature—the shin, the round, the neck of beef, the knuckle of veal, and the whole bird of fowls.

A bouquet of sweet herbs is used for seasoning soups; it is composed of parsley, bay leaf, cloves, peppercorns, thyme and marjoram.