The Eat-Less-Meat Book; War Ration Cookery - Tapa blanda

Reseña del editor

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1918. Excerpt: ... II STOCKS AND SOUPS Or all aids to economical cooking soup is, I think, the greatest, because it may be made from material which it would be difficult to use for home consumption in any other way. Also after consuming a portion of nourishing soup considerably less of other and more expensive food is needed. The idea that soup cannot be made without soup meat or bones has had, perforce, to die, though the old-fashioned or inexperienced cook may still be heard to murmur, "Soup? But there is nothing to make it of." Let us see, then, what we need for soup-making, cutting out of our list any which cannot be termed War Soups. The stock needed for everyday use, and generally termed Second Stock (Semi-Meatless) is made thus: Take any cooked bones or raw bones that you may have, game or poultry carcases, trimmings of meat, skin and gristle, and break them into small pieces. Remove the marrow of large bones and add this to your supply of fat. It will spoil the stock and make it cloudy. Allow about 1lb. of bones to one quart of cold water. Bring slowly to the boil, skim, simmer two hours. Now to each quart of water add one sliced and cleaned carrot, turnip, onion, the root and green tops, and, if necessary, outside leaves of some celery, two or three parsley stalks, some herbs, and two cloves tied in muslin, four peppercorns, and a pinch of salt and a pinch of sugar. If celery is not available, use a teaspoonful of celery seed tied in muslin. Simmer the contents of the pan for about one hour, and do bear in mind that boiling and simmering are not the same thing, and that if you boil when directed to simmer the result will be different. Simmering is cooking very gently, while boiling needs a heat of 212 degrees. If you boil this stock it will be cloudy and taste glue...