The 1918 Fanny Farmer Cookbook

knuckle of veal is often used for making white soup stock. Fowl should be used for stock in

preference to chicken, as it is cheaper, and contains a larger amount of nutriment. A cake of

fat

forms on stock when cold, which excludes air, and should not be removed until stock is used.

To remove fat, run a knife around edge of bowl and carefully remove the same. A small

quantity

will remain, which should be removed by passing a cloth wrung out of hot water around edge

and over top of stock. This fat should be clarified and used for drippings. If time cannot be

allowed for stock to cool before using, take off as much fat as possible with a spoon, and

remove the remainder by passing tissue or any absorbent paper over the surface.

How to Clear Soup Stock

Whites of eggs slightly beaten, or raw, lean beef finely chopped, are employed for clearing

soup

stock. The albumen found in each effects the clearing by drawing to itself some of the juices

which have been extracted from the meat, and by action of heat have been coagulated. Some

rise to the top and form a scum, others are precipitated.

Remove fat from stock, and put quantity to be cleared in stew−pan, allowing white and

shell of

one egg to each quart of stock. Beat egg slightly, break shell in small pieces and add to stock.

Place on front of range, and stir constantly until boiling−point is reached; boil two minutes.

Set

back where it may simmer twenty minutes; remove scum, and strain through double thickness

cheesecloth placed over a fine strainer. If stock to be cleared is not sufficiently seasoned,

additional seasoning must be added as soon as stock has lost its jelly−like consistency; not

after

clearing is effected. Many think the flavor obtained from a few shavings of lemon rind an

agreeable addition.

How to Bind Soups

Cream soups and purées, if allowed to stand, separate, unless bound together. To bind a soup,

melt butter, and when bubbling add an equal quantity of flour; when well mixed add to soup,

stirring constantly until boiling−point is reached. If recipe calls for more flour than butter, or

soup

and

is one that should be made in double boiler, add gradually a portion of hot mixture to butter

flour until of such consistency that it may be poured into the mixture remaining in double

boiler.

SOUPS WITH MEAT STOCK

Brown Soup Stock

lbs. shin of

Chapter VIII − SOUPS

133