92
CHAPTER XII.
SOUPS AND BROTHS.
The prejudice against French soup, arising from a belief that it must be maigre, is as ridiculous as was the assuming that all Frenchmen are the small, thin, miserable looking creatures which they used to be represented in caricatures. Soup is nourishing, and also economical, as it converts into palatable food, the coarser parts of meat, all trimmings, and much that could not be cooked with effect in any other way.
The French excel, merely because they take such pains in making soup, and not from the quality or quantity of their ingredients. A little meat with slow and regular boiling, will produce richer soup, than double the quantity, if the soup kettle be suffered to boil fast one quarter of an hour, and to stop boiling altogether the next quarter of an hour.—The fault most common in English soup is, the want of the juice of meat, caused by too quick and irregular boiling, to remedy which want, recourse is had to pepper, herbs, and wine. It is very easy to vary the sort of soup, by making a good clear stock, or what the French call bouillon, and the next or following days, flavour it, or add vegetable ingredients to your taste. Soup made solely of brown meat or game, without vegetables, will keep better than that made of veal, fowl, any vegetable substance, or fish. As the French are great economists in their kitchens, and are most scientific cooks, it may not be amiss to recommend their practice.
Read the directions for boiling meat, for they must be observed in the first process of soup making. Always use the softest water; and, as a general rule, give a quart to a pound of meat for soup, rather less for gravy. Place the soup-kettle over a moderate fire, that the meat may be gradually heated through, which will cause it to swell and become tender; also the water will penetrate into it, and
