SOUP STOCK—Continued
REMARKS
The knuckle or shin-bone of beef and veal is suitable for making Soup Stock. The meat and bone should be cut by the butcher into small pieces.
Soup Stock is the basis for many kinds of soup, and is sometimes used in making gravy or sauce.
BOUILLON
Bouillon consists of Soup Stock (page 14), with seasoning added. Use 1½ cups of the stock, ½ teaspoon of salt, and a little pepper. Place in a small saucepan and bring slowly to the boiling-point. Serve in cups, either hot or cold, with Toasted Crackers (page 20) or Croutons (page 20). To make Tomato Bouillon, add ½ cup of tomato juice to the Soup Stock.
CONSOMMÉ
Use 1½ cups of Soup Stock (page 14), 1 teaspoon of salt, and a little pepper. Add to this ¼ cup of either fine-chopped cooked vegetables, cooked rice, or macaroni. Place in a small saucepan, and bring slowly to the boiling-point. Serve hot with either plain or Cheese Crackers (page 20).
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