: Simple Italian Cookery by Isola Antonia - Cooking Italian Cookbooks and Cooking

@FreeBooks

Posted in: #FreeBooks #FreeBooksIndia #FreeBooksApp #gg

Vote Up Vote Down   0 Reactions

Login to give Reaction!

Soups Macaroni and other Pastes Rice, Etc. Sauces Eggs Fish Vegetables Meats Salads Desserts Index

SOUPS

BEEF SOUP STOCK

Boil the beef, bones, and vegetables in two quarts of water over a slow fire--adding pepper and salt. Skim occasionally, and after two hours add two tablespoons of sherry; then strain through fine soup-strainer or cheese-cloth. This is the basis of all the following soups, except when otherwise stated.

To make this stock richer, add a turkey leg to above receipt; boil one and a half hours, then add one-half a pound of finely chopped beef. Cook for half an hour longer, then strain.

To make meat jelly, add a little gelatine to the soup stock five minutes before straining.

To give a good dark color to the stock, add a few drops of "caramel," which is prepared in the following manner:

Put three tablespoons of granulated sugar into a saucepan with a little water, and until the sugar has become dark and reddish; then add a little more water and boil again until the sugar is melted. Strain and pour into a bottle when the caramel will keep perfectly for several weeks.

CHICKEN BROTH

This is made like the meat stock, substituting a fowl in place of the beef and bones.

RICE SOUP

Meat stock 2 tablespoons of rice

Free books android app tbrJar TBR JAR Read Free books online gutenberg

(0)

Login to post a comment!