Fish stock.
———–
Ingredients:- 2 lbs. of beef or veal (these can be omitted), any kind of white fish trimmings, of fish which are to be dressed for table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water.
Soup might be the first course of a meal or it can be the total meal. A steaming hot bowl of soup is wonderful to warm up to on a cold winter day, while a bowl of chilled gazpacho or fruit soup can be further for cooling off on a hot summer day.
Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in composing appropriate rich soup, is so to proportion the several ingredients that the flavor of one shall not predominate over another, and that all the articles of which it is composed, shall form an agreeable whole.
