Choice cookery by Catherine owen

Choice cookery by Catherine owen

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IT is not proposed to give the soups to be found readily in most cooking-books in these pages, but only those less known or of peculiar excellence.
It is supposed that the reader understands the making of good beef or veal stock, and perhaps the usual way of clearing it. But since cooking has been studied scientifically, improvements on methods have been introduced; one of these is the clearing of soup with albumen of meat instead of egg. The advantages of this method are that the soup is strengthened and the flavor improved, while clearing with whites of eggs in the usual way, though greatly improving the appearance, tends to lessen the flavor of soup.