Soup and Soup Making

by Emma P. Ewing

SOAKING AND SIMMERING THE MEAT.

The albumen of all meats, like the albumen or white of eggs, is curdled and hardened by heat, but is readily soluble in cold water, and mixes quietly with it; and when meat is put to cook in cold water, and soaked until the water reaches the boiling point, and afterward permitted to only simmer, all its juices are extracted, and mingled with the liquid so perfectly as to greatly improve the flavor, and add to the nutritive properties of the stock or soup.