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.
BEEF TEA.
Especial care should be observed in regard to the freshness of the meat for beef tea, which comes under the generic name of soup, being merely a plain soup stock. A cut from the round, on account of its juiciness, is preferable, for beef tea. In preparing it, all skin and fat should be removed, and the beef cut into small pieces. It should then be covered with cold water, and allowed to soak for several hours, when the water should be brought slowly to the boiling point. This tea is not so nutritious as stock simmered for two or three hours, but is believed by physicians to exercise a special tonic and exhilarating influence upon the system independent of any directly nutritive quality it may possess.
CONSISTENCY OF STOCK.
The consistency of stock depends greatly upon the material used, and the length of time it is cooked. Bones contain a large quantity of gelatinous matter, and when equal portions of meat and bones are used, the stock, when cold, will be quite stiff and gelatinous; and the longer it is allowed to simmer, the more stiff and gelatinous it will become. If meat alone is used, or if the stock is cooked but a short time, it will remain in liquid form.
TIME REQUIRED FOR MAKING STOCK.
When meat and bones are well cut and broken up, all their valuable qualities will by proper soaking and simmering be extracted in two or three hours; and although longer cooking will render the stock thicker and more gelatinous, it is not advisable to continue it a greater length of time, as the nutrition of soup depends very little, if at all, upon the amount of gelatine it contains, and its flavor is injured by too much cooking.
STRAINING, COOLING AND KEEPING STOCK.
Stock, when sufficiently cooked, should be carefully strained, and unless wanted for immediate use should be set where it will cool as rapidly as possible. The quicker it cools the finer will be its flavor, and the greater the length of time it can be kept. In cold weather stock will keep fresh and sweet for several days; but in summer, unless kept in a cold place, it will be necessary for its preservation, to put it over the fire and bring it to a boil, or “scald it” every day.