Tuesday, May 21, 2013
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1 Results found for 'veal'
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1. ABCs of Soup Making
[FOOD&RECIPES]
Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in composing good rich soup is so to proportion the several ingredients that the flavor of one shall not predominate over another, and that all the articles of... Read More
Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in composing good rich soup is so to proportion the several ingredients that the flavor of one shall not predominate over another, and that all the articles of... Read More
