This is the basis of many of the soups afterwards mentioned, and will be found quite strong enough for ordinary purposes.
_Time_.--5-1/2 hours. _Average cost_, 9d. per quart.
106. INGREDIENTS.--The liquor in which a joint of meat has been boiled, say 4 quarts; trimmings of fresh meat or poultry, shank-bones, &c., roast-beef bones, any pieces the larder may furnish; vegetables, spices, and the same seasoning as in the foregoing recipe.
_Mode_.--Let all the ingredients simmer gently for 6 hours, taking care to skim carefully at first. Strain it off, and put by for use.
_Time_.--6 hours. _Average cost_, 3d. per quart.
(_To be Used in the Preparation of White Soups_.)
107. INGREDIENTS.--4 lbs. of knuckle of veal, any poultry trimmings, 4 slices of lean ham, 1 carrot, 2 onions, 1 head of celery, 12 white peppercorns, 1 oz. of salt, 1 blade of mace, 1 oz. butter, 4 quarts of water.
_Mode_.--Cut up the veal, and put it with the bones and trimmings of poultry, and the ham, into the stewpan, which has been rubbed with the butter. Moisten with 1/2 a pint of water, and simmer till the gravy begins to flow. Then add the 4 quarts of water and the remainder of the ingredients; simmer for 5 hours. After skimming and straining it carefully through a very fine hair sieve, it will be ready for use.
_Time_.--5-1/2 hours. _Average cost_, 9d. per quart.
_Note_.--When stronger stock is desired, double the quantity of veal, or put in an old fowl. The liquor in which a young turkey has been boiled, is an excellent addition to all white stock or soups.
108. INGREDIENTS.--2 oz. of powdered sugar, and 1/2 a pint of water.
_Mode_.--Place the sugar in a stewpan over a slow fire until it begins to melt, keeping it stirred with a wooden spoon until it becomes black, then add the water, and let it dissolve. Cork closely, and use a few drops when required.
_Note_.--In France, burnt onions are made use of for the purpose of browning. As a general rule, the process of browning is to be discouraged, as apt to impart a slightly unpleasant flavour to the stock, and, consequently, all soups made from it.
109. INGREDIENTS.--The whites of 2 eggs, 1/2 pint of water, 2 quarts of stock.
_Mode_.--Supposing that by some accident the soup is not quite clear, and that its quantity is 2 quarts, take the whites of 2 eggs, carefully separated from their yolks, whisk them well together with the water, and add gradually the 2 quarts of boiling stock, still whisking. Place 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.