Soup and Soup Making

by Emma P. Ewing

QUALITY OF THE MEAT.

The flavor of soup depends upon the quality of the materials of which it is made. Tough and coarse pieces of meat, when the meat is of good quality, make good soups and sauces, and can be converted into stock advantageously, as can also a great many rough, refuse bits and scraps; but it is very important that all meats of which stock is to be made, should be cooked before they get tainted, or stale; in fact, the fresher the meat, the better will be the quality of the stock made from it.