Chambers's Encyclopedia, Vol. 9: A Dictionary of Universal Knowledge for the People (Classic Reprint) - Hardcover

Inhaltsangabe

Excerpt from Chambers's Encyclopedia, Vol. 9: A Dictionary of Universal Knowledge for the People

Soup (a.-s. Sup-da, to sip or sup) is a well-known form of food, obtained either from flesh and vege tables, or from vegetables alone. Before noticing the most important varieties of soup, it is expedient that we should have a clear idea of what soup really is, or, in other words, what relation soup bears to the solid ingredients which enter into its com position. The researches of Liebig have thrown much light u n this int. When finely chopped muscular fl (or hate ers' meat) is lixiviated with cold water, and exposed to pressure, there is left a white fibrous residue consisting of muscular fibres, of connective or areolar tissue, and of vessels and nerves. This lixiviated flesh is of precisely the same quality from whatever animal it is obtained.

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