Household Cookery Recipes (Classic Reprint) - Softcover

Inhaltsangabe

Excerpt from Household Cookery Recipes

Stock is the foundation of most soups. It requires special care in preparing to produce a good soup. Long and slow cooking are the chief essentials to extract the nutriment and gelatine from the meat and bones used. Stocks should not be too highly flavoured with vegetables, herbs or spices, should be strained through a fine strainer, and be allowed to go cold, so that the fat may be removed before using them for soups and sauces.

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