The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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soups and broths.
the soup on the fire, and when boiling and well skimmed, whisk the eggs with it till nearly boiling again; then draw it from the fire and let it settle until the whites of the eggs become separated. Pass through a fine cloth, and the soup should be clear. N. B.—The rule is, that all soups should be of a light straw color, and should not savor too strongly of the meat, and that all white or brown thin soups should have no more consistency than will enable them to adhere slightly to the spoon when hot. All juices should be some­what thicker.
Chicken Broth.—Cut a chicken into small pieces, remove the skin and any fat that is visible ; boil it for 20 minutes in a quart of water with a blade of mace, a slice of onion and 10 grains of white pepper. Simmer slowly till flavor is good; beat 1 oz. sweet almonds with a little water and add it to the broth ; strain it, and when cold take off the fat.
Chicken Broth.—Skin the body and legs of a chicken and put all into water and boil with 1 blade of mace, a small onion and 12 grains of black pepper. Simmer till the broth acquires a pleasant flavor.
Eel Broth.—Set on with 1 1-2 quarts of water, 1 lb. of well cleaned eels, some parsley, a little thyme, a small onion, a few grains of black pepper; let them boil slowly till the eels come to pieces and the broth good. Add salt and strain it. When done the whole should make 1 1-2 quarts.
Fish Broth is very nutricious and light of digestion. It may be made of almost any kind of fish, the more thick-skinned and glutin­ous the better. The following are the directions: Take 1-2 lb. of any kind of fish, set them on with 3 pints of water, an onion, a few pepper corns and some parsley ; let it simmer till the fish is broken and the liquor reduced 1-2 ; then add salt and strain it. Some peo­ple like the addition of a spoonful of vinegar or catsup, and if the bowels be in a healthy condition there is no objection to it.
A Broth Made Quickly.—Take off the fat and skin of a bone or two of a neck or loin of mutlon, set it on the fire in a saucepan that has a cover, with 3-4 of a pint of water. The meat should first be beaten and cut in small, thin bits ; add a bit of thyme or parsely, and, if desired, a part of an onion. Let it boil quickly; skim it closely; take off the cover, if likely to be too thin, else cover it; 1-2 an hour is sufficient to cook it.
Broth of Mutton, Vkal or Beef.—Broth and soup made of different meats are more nourishing, as well as better flavored. To remove the fat, take it off when cold as clean as possible. If there be any remaining, lay a bit of blotting paper or cap paper on the broth when in the basin, and it will take up every particle. Take 1