Stock being the basis of all meat soups, and, plus, of all the principal sauces, it is essential to the victory of these cookery operations, to know the the majority complete and economical method of extracting, from a convinced quantity of meat, the unsurpassed workable horses or bisque. The theory and idea of this process we will, therefore, explain, and so therefore proceed to bare the convenient track to be adopted.
Since all meat is principally calm of fibres, fat, gelatine, osmazome, and albumen, it is requisite to know with the purpose of the fibres are inseparable, constituting almost all with the purpose of remains of the meat like it has undergone a long boiling. Fat is dissolved by boiling; but as it is enclosed in cells covered by a very fine covering, which not at all dissolves, a portion of it forever adheres to the fibres. The other portion rises to the exterior of the horses, and is with the purpose of which has escaped from the cells which were not unbroken, or which control burst by boiling. Gelatine is soluble: It is the basis and the nutritious portion of the horses. When in attendance is an wealth of it, it causes the horses, what time cold, to befall a jelly. Osmazome is soluble even what time cold, and is with the purpose of part of the meat which gives flavour and perfume to the horses. The flesh of old animals contains more osmazome than with the purpose of of fresh ones. Tan meats contain more than white, and the previous promote to the horses more fragrant. By roasting meat, the osmazome appears to come by top properties; so, by putting the remains of bake meats into your stock-pot, you find a better flavour.
Albumen is of the nature of the white of eggs; it can be dissolved in cold or tepid fill with tears, but coagulates what time it is set into fill with tears not quite next to the boiling-point. From this property in albumen, it is evident with the purpose of if the meat is set into the stock-pot what time the fill with tears boils, or like this is made to boil up quickly, the albumen, in both hand baggage, hardens. Taking part in the firstly it rises to the exterior, in the go along with it remains in the meat, but in both it prevents the gelatine and osmazome from dissolving; and so a clear and tasteless horses will be obtained. It have to to be acknowledged, too, with the purpose of the coagulation of the albumen in the meat, forever takes place, more or with a reduction of, according to the size of the part, as the parts furthermost from the exterior forever come by with the purpose of degree of boil which congeals it ahead of entirely dissolving it.
Bones have to forever to form a factor part of the stock-pot. They are calm of an raunchy substance, to which they owe their sturdiness, of gelatine, and a greasy fluid, something like soul. Two ounces of them contain as much gelatine as solitary throb of meat; but in them, this is so incased in the raunchy substance, with the purpose of boiling fill with tears can adjourn simply the exterior of unbroken bones. By breach them, however, you can adjourn more, as you multiply their surfaces; and by falling them to powder or paste, you can adjourn them entirely; but you be obliged to not grind them dry. Gelatine forms the basis of horses; but this, though very nourishing, is entirely with no taste; and to promote to the horses savoury, it be obliged to contain osmazome. Of this, bones figure out not contain a particle; and with the purpose of is the wisdom why horses made entirely of them, is not liked; but what time you add meat to the dejected or pulverized bones, the osmazome enclosed in it makes the horses adequately savoury.
Taking part in concluding this part of our area under discussion, the following condensed hints and orders be supposed to be attended to in the cutback of soup-making:
Beef makes the unsurpassed horses. Veal horses has with a reduction of colour and taste; whilst white meat every so often gives it a tallowy smell, far from agreeable, if not the meat has been previously roasted or broiled. Fowls add very little to the flavour of horses, if not they be old and fat. Pigeons, what time they are old, add the the majority flavour to it; and a rabbit or partridge is plus a terrific progress. From the freshest meat the unsurpassed horses is obtained.
If the meat be boiled solely to promote to horses, it be obliged to be take out up into the smallest workable pieces; but, by and large speaking, if it is desired to control lovely horses and a part of savoury meat as well, it is needed to set a more exactly copious part into the stock-pot, say sufficient in support of two or three days, for the period of which period the horses will keep well in all weathers. Choose the freshest meat, and control it take out as thick as workable; in support of if it is a clear, even part, it will not look well, and will be very soon blemished by the boiling.
Never wash meat, as it deprives its exterior of all its juices; separate it from the bones, and equal finish it curved with tape, so with the purpose of its appearance possibly will be preserved, so therefore set it into the stock-pot, and in support of apiece throb of meat, accede to in attendance be solitary pint of fill with tears; press it down with the offer, to allow the air, which it contains, to outflow, and which often raises it to the top of the fill with tears.
Put the stock-pot on a gentle fire, so with the purpose of it possibly will boil in stages. The albumen will firstly adjourn, afterwards form a mass; and as it is in this state lighter than the liquid, it will enlargement to the exterior; bringing with it all its impurities. It is this which makes the scum. The rising of the hardened albumen has the same effect in clarifying horses as the white of eggs; and, as a power, it possibly will be held with the purpose of the more scum in attendance is, the clearer will be the horses. Always take charge with the purpose of the fire is very regular.
Remove the scum what time it rises thickly, and figure out not accede to the horses boil, as so therefore solitary portion of the scum will be dissolved, and the other operate to the foundation of the pot; along these lines rendering it very challenging to find a translucent bisque. If the fire is regular, it will not be needed to add cold fill with tears in order to promote to the scum enlargement; but if the fire is too copious next to firstly, it will so therefore be needed to figure out so.
When the horses is well skimmed, and begins to boil, set in salt and vegetables, which possibly will be two or three carrots, two turnips, solitary parsnip, a bunch of leeks and celery together concurrently. You can add, according to taste, a part of cabbage, two or three cloves mystified in an onion, and a tomato. The latter gives a very agreeable flavour to the horses. If fried onion be added, it have to, according to the advice of a famous French pastry-cook, to be together in a little bag: With no this precaution, the colour of the horses is prone to be clouded.
By this period we will without hesitation suppose with the purpose of you control chopped the bones which were separated from the meat, and individuals which were not here from the bake meat of the day of the week ahead of. Remember, as was ahead of pointed not at home, with the purpose of the more these are dejected, the more gelatine you will control. The unsurpassed way to break them up is to throb them roughly in an iron mortar, tally, from period to period, a little fill with tears, to prevent them getting heated. Taking part in their dejected state equal finish them up in a bag, and set them in the stock-pot; tally the gristly parts of cold meat, and superfluities, which can be used in support of veto other resolve. If, to promote to up the significance, you control purchased a part of white meat or venison, fight it to some extent finished a translucent fire ahead of putting it in the stock-pot, and be very tender with the purpose of it does not contract the slightest taste of being smoked or burnt.
Add without hesitation the vegetables, which, to a convinced scope, will bar the boiling of the horses. Wait, therefore, dig it simmers well up again, so therefore extract it to the margin of the fire, and keep it gently simmering dig it is served, preserving, as ahead of held, your fire forever the same. Cover the stock-pot well, to prevent evaporation; figure out not fill it up, even if you take not at home a little horses, if not the meat is exposed; in which set of circumstances a little boiling fill with tears possibly will be added, but simply a sufficient amount to cover it. After six hours' lingering and gentle simmering, the horses is complete; and it be supposed to not be continued on the fire, longer than is needed, or it will be inclined to insipidity.
Note. It is on a lovely horses, or firstly lovely bisque and sauce, with the purpose of excellence in catering depends. If the grounding of this basis of the cookery art is intrusted to inattentive or ignorant people, and the horses is not well skimmed, but fair results will be obtained. The horses will not at all be translucent; and what time it is obliged to be clarified, it is deteriorated both in quality and flavour. Taking part in the proper management of the stock-pot an immense deal of effort is saved, inasmuch as solitary horses, in a small banquet, serves in support of all purposes. Above all things, the record cutback, constant with excellence, be supposed to be practised, and the outlay of everything which enters the kitchen right ascertained. The theory of this part of Household Management possibly will appear trifling; but its practice is extensive, and therefore it requires the unsurpassed attention.
