Are you available in the market for cookware? Are you also a
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the cookware purchased -- the merchant paying the return
shipping.
Lean, juicy beef, mutton, and veal, form the basis
of all good soups; therefore it is advisable to procure those pieces which
afford the richest succulence, and such as are fresh-killed. Stale meat renders
them bad, and fat is not so well adapted for making them. The principal art in
composing good rich soup, is so to proportion the several ingredients that the
flavour of one shall not predominate over another, and that all the articles of
which it is composed, shall form an agreeable whole. To accomplish this, care
must be taken that the roots and herbs are perfectly well cleaned, and that the
water is proportioned to the quantity of meat and other ingredients. Generally a
quart of water may be allowed to a pound of meat for soups, and half the
quantity for gravies. In making soups or gravies, gentle stewing or simmering is
incomparably the best. It may be remarked, however, that a really good soup can
never be made but in a well-closed vessel, although, perhaps, greater
wholesomeness is obtained by an occasional exposure to the air,
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will, in general, take from three to six hours doing, and are much better
prepared the day before they are wanted. When the soup is cold, the fat may be
much more easily and completely removed; and when it is poured off,
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not to disturb the settlings at the bottom of the vessel, which are so fine that
they will escape through a sieve. A tamis is the best strainer, and if the soup
is strained while it is hot, let the tamis or cloth be previously soaked in cold
water. Clear soups must be perfectly transparent, and thickened soups about the
consistence of cream. To thicken and give body to soups and gravies,
potato-mucilage, arrow-root, bread-raspings, isinglass, flour and butter,
barley, rice, or oatmeal, in a little water rubbed well together,
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beef pounded to a pulp, with a bit of butter and flour, and rubbed through a
sieve, and gradually incorporated with the soup, will be found an excellent
addition. When the soup appears to be too thin or too weak , the cover of the
boiler should be taken off, and the contents allowed to boil till some of the
watery parts have evaporated; or some of the thickening materials, above
mentioned, should be added. When soups and gravies are kept from day to day in
hot weather, they should be warmed up every day, and put into fresh scalded pans
or tureens, and placed in a cool cellar. In temperate weather, every other day
may be sufficient.
Various herbs and vegetables are required for the
purpose of making soups and gravies. Of these the principal are, Scotch barley,
pearl barley, wheat flour, oatmeal, bread-raspings, pease, beans, rice,
vermicelli, macaroni, isinglass, potato-mucilage, mushroom or mushroom ketchup,
champignons, parsnips, carrots, beetroot, turnips, garlic, shalots and onions.
Sliced onions, fried with butter and flour till they are browned, and then
rubbed through a sieve, are excellent to heighten the colour and flavour of
brown soups and sauces, and form the basis of many of the fine relishes
furnished by the cook. The older and drier the onion, the stronger will be its
flavour. Leeks, cucumber, or burnet vinegar; celery or celery-seed pounded. The
latter, though equally strong, does not impart the delicate sweetness of the
fresh vegetable; and when used as a substitute, its flavour should be corrected
by the addition of a bit of sugar. Cress-seed, parsley, common thyme, lemon
thyme, orange thyme, knotted marjoram,
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shox torch, sage, mint, winter savoury, and basil. As fresh green
basil is seldom to be procured, and its fine flavour is soon lost, the best way
of preserving the extract is by pouring wine on the fresh leaves.
For the seasoning of soups, bay-leaves,
tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove,
mace, black and white pepper, essence of anchovy, lemon-peel, and juice, and
Seville orange-juice,
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taken. The latter imparts a finer flavour than the lemon, and the acid is much
milder. These materials, with wine, mushroom ketchup, Harvey's sauce, tomato
sauce, combined in various proportions, are, with other ingredients, manipulated
into an almost endless variety of excellent soups and gravies. Soups, which are
intended to constitute the principal part of a meal, certainly ought not to be
flavoured like sauces, which are only designed to give a relish to some
particular dish.