Cooking For 1968 Basic Stock And Soup Recipes

Press, Volume CVIII, Issue 31677, 13 May 1968, Page 2

Cooking For 1968 Basic Stock And Soup Recipes

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CILIA TIMMS)

The basis for all good soup is stock and now that we are at the time of year when soap is enjoyed, a baale recipe for stock will be appreciated. Brown Stock is made from the bones and left-overs of beef or mutton. White Stock is made from white meats—chicken, veal, lamb. Vegetables give it flavour and added nutrient It should be made the day before it is used in order that excess fat can be skimmed from it. Method.—Allow 1 quart of water, | teaspoon salt to lib bones and any extra scraps of meat you might like to add. Stand for i hour before boiling, then simmer adding

onion, carrot, turnip, celery, etc., as desired and if liked, a good pinch of herbs, preferably tied in muslin. Simmer for at least 2 hours; strain and stand uncovered until cold. Skim off fat For those who prefer clear soup here is a recipe for a deleetable consomme which relies on the preparation of a good beef stock. It is Consomme Bordeaux. Far six servings you will need:— 4) cups strong beef stock 1 inch stick cinnamon 1) cups Claret 2 eggs Salt Freshly ground black pepper. Method: Strain prepared stock and simmer with the cinnamon for 5 minutes. Add Claret and simmer further 5 minutes. Beat the yolks of the eggs, remove cinnamon stick from soup and pour liquid over beaten egg yolks very slowly, stirring continually. Season with the salt and pepper and a pinch of cayenne. Beat the egg-whites until stiff and fold them into the broth. Serve in bouillon cups with crisp, hot Melba toast