The meat used in stock, if boiled the full length of time given, has
parted with all its juices, and is therefore useless as food. If wanted
for hashes or croquettes, the portion needed should be taken out as soon
as tender, and a pint of the stock with it, to use as gravy. Strain, when
done, into a stone pot or crock kept for the purpose, and, when cold,
remove the cake of fat which will rise to the top. This fat, melted and
strained, serves for many purposes better than lard. If the stock is to be
kept several days, leave the fat on till ready to use it.
Fresh and cooked meat may be used together, and all remains of poultry or
game, and trimmings of chops and steaks, may be added, mutton being the
only meat which can not as well be used in combination; though even this,
by trimming off all the fat, may also be added. If it is intended to keep
the stock for some days, no vegetables should be added, as vegetable
juices ferment very easily. For clear soups they must be cooked with the
meat; and directions will be given under that head for amounts and
seasonings.
The secret of a savory soup lies in many flavors, none of which are
allowed to predominate; and, minutely as rules for such flavoring may be
given, only careful and frequent _tasting_ will insure success.
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