Inventory being the basis of all meat soups, and, additionally, of all of the principal sauces, it's important to the success of these culinary operations, to know the most complete and economical method of extracting, from a certain amount of meat, the absolute best stock or broth. The idea and philosophy of this course of we will, due to this fact, clarify, after which proceed to point out the practical course to be adopted.
As all meat is principally composed of fibres, fats, gelatine, osmazome, and albumen, it's requisite to know that the fibres are inseparable, constituting nearly all that is still of the meat after it has undergone an extended boiling. Fat is dissolved by boiling; however as it is contained in cells lined by a very fine membrane, which never dissolves, a portion of it always adheres to the fibres. The opposite portion rises to the floor of the stock, and is that which has escaped from the cells which were not entire, or which have burst by boiling. Gelatine is soluble: it is the foundation and the nutritious portion of the stock. When there is an abundance of it, it causes the stock, when cold, to grow to be a jelly. Osmazome is soluble even when cold, and is that a part of the meat which supplies flavour and perfume to the stock. The flesh of old animals contains more osmazome than that of younger ones. Brown meats include more than white, and the previous make the stock extra fragrant. By roasting meat, the osmazome appears to accumulate higher properties; so, by putting the stays of roast meats into your stock-pot, you receive a greater flavour.
Albumen is of the nature of the white of eggs; it can be dissolved in chilly or tepid water, however coagulates when it's put into water not fairly at the boiling-point. From this property in albumen, it's evident that if the meat is put into the inventory-pot when the water boils, or after this is made to boil up quickly, the albumen, in both circumstances, hardens. In the first it rises to the floor, in the second it stays in the meat, however in both it prevents the gelatine and osmazome from dissolving; and hence a skinny and tasteless inventory will be obtained. It must be recognized, too, that the coagulation of the albumen within the meat, always takes place, roughly, in line with the dimensions of the piece, as the parts farthest from the surface at all times acquire that degree of heat which congeals it before totally dissolving it.
Bones ought at all times to kind a part part of the inventory-pot. They're composed of an earthy substance, to which they owe their solidity, of gelatine, and a fatty fluid, something like marrow. Two ounces of them comprise as a lot gelatine as one pound of meat; however in them, that is so incased in the earthy substance, that boiling water can dissolve solely the surface of whole bones. By breaking them, nevertheless, you possibly can dissolve more, because you multiply their surfaces; and by decreasing them to powder or paste, you'll be able to dissolve them fully; however you will need to not grind them dry. Gelatine kinds the basis of inventory; but this, although very nourishing, is completely with out style; and to make the stock savoury, it must include osmazome. Of this, bones do not comprise a particle; and that's why inventory made totally of them, will not be liked; but when you add meat to the damaged or pulverized bones, the osmazome contained in it makes the stock sufficiently savoury.
In concluding this part of our topic, the next condensed hints and instructions ought to be attended to within the economic system of soup-making:
Beef makes the very best stock. Veal inventory has less color and taste; while mutton generally gives it a tallowy scent, far from agreeable, except the meat has been beforehand roasted or broiled. Fowls add little or no to the flavour of inventory, except they be previous and fat. Pigeons, when they are outdated, add the most flavour to it; and a rabbit or partridge can also be a great improvement. From the freshest meat the perfect stock is obtained.
If the meat be boiled solely to make inventory, it should be lower up into the smallest doable items; however, usually speaking, whether it is desired to have good inventory and a piece of savoury meat as nicely, it's vital to put a slightly massive piece into the stock-pot, say enough for two or three days, during which era the stock will keep well in all weathers. Select the freshest meat, and have it reduce as thick as potential; for if it's a skinny, flat piece, it won't look effectively, and will be very quickly spoiled by the boiling.
Never wash meat, as it deprives its floor of all its juices; separate it from the bones, and tie it spherical with tape, in order that its shape may be preserved, then put it into the stock-pot, and for every pound of meat, let there be one pint of water; press it down with the hand, to permit the air, which it accommodates, to escape, and which regularly raises it to the top of the water.
Put the inventory-pot on a mild hearth, so that it could heat gradually. The albumen will first dissolve, afterwards coagulate; and as it's in this state lighter than the liquid, it is going to rise to the floor; bringing with all of it its impurities. It is this which makes the scum. The rising of the hardened albumen has the identical effect in clarifying stock because the white of eggs; and, as a rule, it might be said that the more scum there is, the clearer will be the stock. Always take care that the fireplace is very regular.
Remove the scum when it rises thickly, and do not let the stock boil, as a result of then one portion of the scum will probably be dissolved, and the other go to the bottom of the pot; thus rendering it very difficult to acquire a clear broth. If the hearth is regular, it won't be essential to add chilly water in an effort to make the scum rise; but when the hearth is simply too massive at first, it can then be essential to do so.
When the inventory is effectively skimmed, and begins to boil, put in salt and greens, which may be or three carrots, two turnips, one parsnip, a bunch of leeks and celery tied together. You may add, in keeping with taste, a bit of cabbage, or three cloves caught in an onion, and a tomato. The latter offers a very agreeable flavour to the stock. If fried onion be added, it ought, according to the recommendation of a famous French chef, to be tied in somewhat bag: with out this precaution, the colour of the stock is liable to be clouded.
By this time we'll now suppose that you've got chopped the bones which have been separated from the meat, and those which were left from the roast meat of the day before. Bear in mind, as was earlier than pointed out, that the extra these are broken, the more gelatine you'll have. One of the simplest ways to break them up is to pound them roughly in an iron mortar, adding, on occasion, a little bit water, to prevent them getting heated. In their damaged state tie them up in a bag, and put them in the stock-pot; adding the gristly elements of chilly meat, and trimmings, which can be used for no other purpose. If, to make up the load, you may have purchased a piece of mutton or veal, broil it slightly over a clear fire before putting it in the stock-pot, and be very careful that it doesn't contract the least taste of being smoked or burnt.
Add now the greens, which, to a sure extent, will stop the boiling of the stock. Wait, due to this fact, till it simmers properly up again, then draw it to the facet of the fireplace, and keep it gently simmering till it is served, preserving, as earlier than said, your hearth at all times the same. Cover the inventory-pot effectively, to stop evaporation; do not fill it up, even in the event you take out somewhat inventory, unless the meat is exposed; in which case a bit of boiling water could also be added, however solely sufficient to cover it. After six hours' sluggish and mild simmering, the stock is finished; and it should not be continued on the fire, longer than is critical, or it'll are likely to insipidity.
Note. It's on a great inventory, or first good broth and sauce, that excellence in cookery depends. If the preparation of this foundation of the culinary artwork is intrusted to negligent or ignorant persons, and the stock just isn't properly skimmed, however indifferent outcomes will be obtained. The stock will never be clear; and when it is obliged to be clarified, it's deteriorated both in quality and flavour. In the correct management of the inventory-pot an immense deal of hassle is saved, inasmuch as one inventory, in a small dinner, serves for all purposes. Above all issues, the greatest economic system, per excellence, must be practised, and the worth of all the pieces which enters the kitchen correctly ascertained. The idea of this a part of Family Administration may appear trifling; but its follow is in depth, and therefore it requires the perfect attention.
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