For
ordinary, unclarified soups, the trimmings and bones of roast, steak, or
chops and the carcass of fowl can generally be utilized. However, very
strongly flavored meat, such as mutton, or the fat from mutton should be
used sparingly, if at all, on account of the strong flavor that
it imparts.
13. VARIETIES OF STOCK.--Several kinds of stock are utilized in the
making of soup, and the kind to employ depends on the soup desired. In
determining the kind of stock required for the foundation of a soup, the
housewife may be guided by the following classification:
FIRST STOCK is made from meat and bones and then clarified and used for
well-flavored, clear soups.
SECOND STOCK is made from the meat and the bones that remain after the
first stock is strained off. More water is added to the remaining
material, and this is then cooked with vegetables, which supply the
needed flavor. Such stock serves very well for adding flavor to a
nutritious soup made from vegetables or cereal foods.
HOUSEHOLD STOCK is made by cooking meat and bones, either fresh or
cooked, with vegetables or other material that will impart flavor and
add nutritive value. Stock of this kind is used for ordinary soups.
BONE STOCK is made from meat bones to which vegetables are added for
flavor, and it is used for making any of the ordinary soups.
VEGETABLE STOCK is made from either dried or fresh vegetables or both.
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