Publisher's Synopsis
Excerpt from Riverside Recipe Book
It can be made from the merest scraps and trimmings Of meat, from the heads, tails and feet of animals; from the bones and Skin Of fish, from cereals and vegetables alone. Pot liquor in which meat has been boiled Should always be saved and used for soup the next day. When by the removal Of all fat, by careful skimming, and the addi tion Of a few vegetables or some dumplings, rice, or macaroni, it will make a palatable broth. Experiments made by French chemists prove that the delicacy and richness of soup may be increased by first soaking the meat in tepid water enough to cover it, and adding this to the second water in which the meat is put over the fire, just as it reaches the boiling point.
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