Soup Stock and its Uses

Soups in which stock is utilized include all the varieties made from beef, veal, mutton and poultry.

If clear stock is desired for the making of Soup, only fresh meat and bones should be used and all material that will discolor the liquid in any way carefully avoided.

For ordinary, unclarified Soups, the trimmings and bones of roast, steak or chops and the carcass of fowl can generally be utilized. However, very strongly flavored meat such as mutton or the fat from mutton should be used sparingly.

Codfish Soup

Take one-half pound of salt codfish that has been soaked, cut it up into squares, but not small. 

Prepare in a saucepan four tablespoons of good olive-oil, and one small onion cut into pieces.

Cook the onion in the oil over a slow fire, without allowing the onion to become colored, then add a small bunch of parsley stems, a small piece of celery, a bay-leaf, and a small sprig of thyme.

Cool for a few moments, then add two tomatoes, skinned and with the seeds removed, and cut into slices, two tablespoons of dry white wine, and one medium-sized potato, peeled and cut into slices, and, lastly, one cup of water. 

When the potato is half cooked, add the codfish, then one-half tablespoon more of olive-oil. Remove the parsley stems, and put in instead one-half tablespoon of chopped-up parsley; add a good pinch of pepper, and some salt, if needed.

When the vegetables are thoroughly cooked pour the soup over pieces of toasted or fried bread, and serve.


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