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Classic
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hot water and then cleanse the vessel. A good workman is known by his tools, so
also a good cook will look well to the utensils before commencing operations.
Good results follow carefulness.
Soup must have time to cook, and should always boil gently, that the meat may
become tender, and give out its juices. Allow a quart of water and a teaspoonful
of salt for each pound of meat. Soup meat must always be put down in cold water.
Skim well before it comes to the boiling point, and again skim off superfluous
fat before putting in the vegetables. The vegetables most used in soups are
carrots, leeks, parsley, turnip, celery, tomatoes, okras, cabbage, cauliflower,
peas and potatoes.
One large leek, two carrots, one bunch of parsley, two turnips and a potato,
will be enough for one pot of soup.
One head of celery, two leeks, two turnips, and five or six small potatoes will
be enough another time.
Six tomatoes skinned, the juice strained from the seeds, a leek, a bunch of
parsley, and six potatoes will answer for another style;
a carrot, some cabbage, tomatoes, and potatoes will do another time.
Okra alone is vegetable enough for a gombo, unless onion is liked with it.
Green peas, lettuce, and new potatoes are enough for spring lamb soup.
Vermicelli and macaroni are for chicken, lamb or veal soup, with the addition of
onion if liked.
It is well to prepare the vegetables when the meat is put over the fire to boil;
allow a quart of water to a pound of meat. Trim and scrape carrots, then cut or
grate them. Wash parsley and cut it small. Pare turnips and cut them in slices a
quarter of an inch thick. Cut leeks in thick slices. Cut celery in half lengths;
the delicate green leaves give a fine flavor to the soup.
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