New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-01-31

attire.
"Cest In soupe que fat Ia sOdat. is old proverb
and though OF late years we have been Taught 'l''
there IS much less nurimen in soup than was form
ery supposed, there are few things more nutritious
than the rich broths. thickened by the fibre OF the
meat such as are made Of beef BY the French ped'aE
and Of the scrsg end Of mutton by the scotch 1t i
undoubtedly such thckened broths as these 70 "h'h
the prOverb refers and not to our thin ana iasloh
able c0nsomme and bouillon. These bOths are el''
ally nutritious because they are made OF meal fhIi oi
richness and stamina from parts Of the animal which
are most exercised in motion, and through "hI'h INC
blood flows freely. Though such pieces are cheaper
and not as tender as others which lie on the llSlu'
like the tenderoin they richer IN nutrln'hl VII"
of the very best Of these soups 10 the ScOich D"'
which should be made OF the neck or scI"S Oh S""
Southdown sheep. This part NAV usually DE- po"r''
in market for trnlng sum. though III purchasing
either lamb mutton in cold weather II IS lar c'"P'I
TO buy the meat by the quarter, whole quarter oI
prime mutton seldom costing over II cents p'nhu
while the butcher who cute mp the meat VIII ci"'F'
AS much a, this for inferior pieces, ana dohDc -
much for the rack Of the forequartcr or the ION oP
OF the mndquartei.
The only advantage In buying beef in the larger
markets Of the city is in quality. HEAVIER 'ho'cr
ouality Of beef is sold in the downtown markets IMAM
ever reaches the small retail butcher, uptown D"o
the prices are about the same. In lanb ana ""''"'
IN the contrary n saving Of - 10 80 per cent may
he effected by purchasing the meat III the p""'''i
downtown and there is waste, a. every Pir' "i
,pcb Quarter. except the feet, may be utlhI'" lor
food and tho fat be tried out with niue U""o''
and made into excellent soap.
r. redures time 10 make good scotch p'""i'
rbree pound, Of mutton will make two quarts o III"
conn Separate the bones fat and lean carefully II"'
oach other Throw the lat into the soapia' ''n'
re,ervlng only the lean and the bones for the Dro'
p. the bones over the fire In pint Of colo water
lam N "A Kettle III lhIO'
,i,te ~ cold water. Add to the soup kettle nun "
cun ri barley, one slice OF peeled inrhlp' wv CIV
~ carrot one small white onion, one l"eh ana '"'
s,.,hs Of celery. Mnce these vegetables me III"
add them 10 the sOup. Let the soup come ~
ho,ure point very slowly. then put 1t at p'r' Va
,ne stove where it will merely bubble gently ,''
II cook in this way ior two hours. p"'lns .rn
time the bones also should be boiling Slowly
in saucepan, bnt not nara cnous" a.,
duc. the liquor them pcrcepubN' ~
end of two hours cooking s'iain %
,,nuor from the bones into the soup kettle. Imoh''
rho sonp with tablespoonful Of flour ana "'o''
oo,ful OF butter, stirred together until 'heS az
Thoroughly mixed After adding tins thlckehns ~
I'm, soup boil up rapidly for SIX or seven i''"''
s,,r,,nr IL continuously; then add an even '''O'o
oorful of parsley minced fine. an even taDie'Poo''
90 saI, and little pepper. Serve the soup ut once.
II has q thick creamy consistency, and II Is esPoo'''
norishng to Invalid, who are recovering from IAN
,is,,r, illness and require stimulating iood "hich
is easily digesed
h.et SOLID should be made Of some portion OF inc
oa, ,r,ch has fine flavor and yet Is not expensive
na lander enough TO be used for steaks. "n'' -
,,y, AZ the top Of the srlOln" and which sells 'or
,ontccn cent, n pound is excellent for tins P"P'c'
II Is better than the round rs 1t has r'''' e,
earor There are several rump pieces that ~" goou
- ,,,. ,uruosc Whatever beef is selected i"f /"
ho,h remoyc the fat and have it cut into small Ino''
car n barely with water. let il boil up "nu'S III
mia watcr aud then add more cold water III '',' J"
,or,iou NJ two quarts OF water TO two pounds VI ,'
some cooks would use two quarts OF water ~ ' nv.
o,,nas ~ meat French peasant cooks boil inc veg
49, ,nev intend 10 serve for dinner III sue"
18th ne this. The soup thereby gains the INV. VI
IN. vegetables and the vegetables acquire ''' '''A