New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-03-22

There is an old English pToverb that says: "Of all
fowls Of the air commend me to the shin of'bec lor
there is marrow for the master meat for the MISTRESS
cristes for the servant and bones for the dog This
is probably the only instance OF the shn {" DeeI peins
classified among feathered creatures, though many
very intelligent people have an indefinite ioea Vi
exaotly what cut of the animal it Is. repeatedly con
founding il with the leg Of beef or hindeg Inc
n-ofbeef Is the fore leg and, as properly CUT III
cludes some of the brisket which is peculiarly s"ec'
and weAavored meat, the lean being inbedoed III laV
The English use this piece for sews and Is especially
nice for a consomme. For consommc trim the meat
from six pounds OF shin beef and separate the lean
to,, ,ba fat Law the fat aside 10 be tried ont As
drippiDcs The lean meat must be chopped moderately
fne Professional chefs use meat-chopper lor 'h's
purpose and for chOpping meat Tor hashes coqneVeS
and other dishes of minced meat Put tablespoonful
of butter in the bottom OF soup dlgcS'cT' "hch IL
meis and becomes very hot throw In the choppeu
meat and stir it till II becomes very brown but hoI
tn il burns or the consommc would be spoiled have
ready six quarts of white stock made the day before by
puttpg knucke of veal In cold water enough to cover
1t and boiling II slowly for five hours addlhs' TWO
hours before it is DONE half a young carrot or t"o
ounces of old carrot, onion one loeh SIX pepper
corns and two spriGs Of parsley. De sure the veal
stock is ice cold added to the chopped beef IN
tho g diresters or soup.pot Let the consommc come
IN the boiling point very slowly Swimming OIL all the
scum MS il rises 1t must merely boil at the side OF
tho pot violently enough TO bubble IN thc centre
At the end of four hours slow boiling add the vegc
tables These should include an onion IeeK young
carrot or half an old one and turnip. 1t is well
10 omit the urnip in summer, as IL may cause inc
broth to turn sour in hot weather Chop the vegc-
tables and fry them brown in butter before adding
,bem IN the soup Add addition n these vegetables,
two stalks Of celery, twelve peppercornS tree sprays
Of parsley two cloves, half bay-leai half oade OF
mace about an inch of cinnamon stick, and II con
veneut. fresh tomato or the same amount OF caicu
tomatoes.
To, the soun cook for fifteen minutes longer after
adding the Vegetables then add salt and let 1t COOK
threeauartcrs of an hour longer Then strain IT,
The best soup straincr Is a polned Dag OF manner
sbaned like a short cornucopia rather broad at the
ton Let the bag be wrung out IN boiling water ana
LOT the nont Of the bag rest over earthen crock
in strainng Three sticks run in the hem ana crossed
at the ends may support the bag between chairs but
~ s easier TO have a regular frame for this purpose
Wiring the bag ont in boiling water Just before pouring
the soup through It, Let the soup strain SLOWLY
through it. Do not turn into the bag the thick sedl
ment that Is at the bottom OF the pot IL the soup
has been properly SKINNED. however, there VIII DC
very little sediment The sediment may lie strained
he itself through a Scotch cap and used for
set the not of hot stock out In a cold place to cool
When IL is perfecty cold it in the refrigerator but
never in compartment where there Is milk, buter or
any delicate thing that may acquire flavor from It,
IL the corsomme Is cooled rapidly II Will Keep much
longer time than If it is cooled slowly.
In twelve hours remove the grease that forms on
TON of the stock This grease Is strongly favored
with the different vegetables used in the that IL
is OF no use except as soap grease. Cover the
sommc carefully to keep out the dust. When it is
wanted take out three and half pnts for dinner for
six persons separate the yolk from the white Of an
egg mix the white and she'll together with cup Of
cold water in the bottom of soup kettle and turn
the copsomme over it. Set the kettle the fire
10 melt the consomme slowly stir ii with egg-whp
while il is melting; and when it begins to boil draw
IL back on the stove to where II will just simmer.
Cover il for ten minutes. At the end OF this time
remove the cover and skim of the thick, leathery
scum that has arisen TO the top Strain the soup
through clean flannel soup strainer into the tureen.
II should be perfectly clear and a fine straw color.
II IL is not the proper color, use 10 color it, little
SQUIRE of French caramel. such for soups.
In order 10 serve consommc with macaroni any
Italian paste ennk tina nasta sAnasaiAs A-A .IA IL "A