MODERN COOKERY.
CHAPTER I.
Soups.
Ingredients which may all be used for making Soup of various kinds:—Beef—Mutton—Veal—Hams—Salted Pork—Fat Bacon—Pigs’ Ears and Feet—Venison—Black and Moor Game—Partridges—Pheasants—Wild Pigeons—Hares—Rabbits—Turkeys—Fowls—Tame Pigeons—Sturgeon—Conger Eel, with all sorts of Fish usually eaten—All Shell-Fish—Every kind of Vegetable and Herb fit for food—Butter—Milk—Eggs—Rice—Sago—Arrow-Root—Indian Corn—Hominy—Soujee—Tapioca—Pearl Barley—Oatmeal—Polenta[[9]]—Macaroni—Vermicelli—Semoulina, and other Italian Pastes.
[9]. The name given in English commerce to the maize flour or meal of Italy.
The art of preparing good, wholesome, palatable soups, without great expense, which is so well understood in France, and in other countries where they form part of the daily food of all classes of the people, has hitherto been very much neglected in England;[[10]] yet it really presents no difficulties which a little practice, and the most common degree of care, will not readily overcome; and we strongly recommend increased attention to it, not only on account of the loss and inconvenience which ignorance of it occasions in many households, but because a better knowledge of it will lead naturally to improvement in other branches of cookery connected with it in which our want of skill is now equally apparent.
[10]. The inability of servants to prepare delicately and well even a little broth suited to an invalid, is often painfully evident in cases of illness, not only in common English life, but where the cookery is supposed to be of a superior order.