Protein, which is the chief constituent of meat, is drawn into the liquid, making it very nutritious. Rapid boiling destroys the fine aroma and volatile oils, which escape in the steam.
Soups are divided into three classes: First, stock; second, cream; third, fruit soups.
Soups made from meat and bone are called stock; those without stock are called cream, such as cream vegetable, clam and oyster soups, and, lastly, those made from meat and bones, cooked by long and slow boiling, which dissolves the soluble elements of the meat and bones into the water and makes a very rich soup.
This should be a deep pot or kettle with a tight-fitting lid. This is important, so that none of the steam may be lost by evaporation. The steam contains the aroma or fine volatile oil and essentials which pass into the air. In a fairly large family little meat need be purchased for the stock pot if the housewife insists that all portions of bone and trimming be sent with the purchased meat. The French women look with horror on the American women leaving all the scrap and trimming to the butcher.
A soup bone from the shin, beef, which is full of nutriment, will have nearly one-half pound of meat on it. Take one pound of the scrag end of the neck of veal and four quarts of water. Wash the bones and add the cold water and bring slowly to a boil. Skim and then cover closely and cook for four hours. By this time the meat will have fallen from the bones. Strain and set aside to cool. Let stand overnight. This is best.
Then remove all fat from the top. This stock is the basis of all soups, sauces and gravies. It is rich in mineral matter and gelatine. The meat can be taken from the bones and run through the food chopper and used for meat loaf, croquettes and meat biscuits or sausage, and it will make mighty tasty hash when combined with potatoes and onions for breakfast.
You now have a delicious and nutritious broth, without seasoning of any kind, which will keep in cold weather four or five days. In warm weather it must be returned every second day to the pot, brought to a boil and skimmed and then left to cool and finally put in the ice box. Small portions of meat, ham, any trimming and bones that have accumulated may be added. Chicken feet, scalded in boiling water to loosen the outer skin, which must be peeled off, together with the giblets of fowl, may be added to the stock pot. Seasoning and the addition of vegetables cause it to sour. Many varieties of soup are possible with the use of this stock.