Oups
are classified in two or three ways. They are made with or without meat. If of meat, they are named from the flavoring of the more distinct vegetable, or according to their consistency, whether thick or thin. There are a few general rules that cover all soups made from stock. The chief object of making stock is to obtain in the quickest manner the largest possible amount of nutriment from the cheapest cuts of meat. Cut the meat into small pieces and let stand in cold water before heating, to extract all nutriment. Cold water dissolves the juices, while hot water hardens the albumen and prevents the escape of the juices into the liquid. Put the cold water and meat on top of stove and heat, keeping it at the simmering point, but do not boil. Make the stock the day before using, when possible, that the excess of fat, that is, the fat which is not emulsified in the stock, may be removed. Meats used in making stock must contain these essentials: the gelatine of the bones; tendonous and gristly portions; osmazome, the flavoring of the meat; a small amount of fat, and the alkaline and acid salts of the blood and flesh juices.
Beef, mutton, veal and poultry may be used separately or together, but in a mixture avoid a large amount of mutton, owing to its strong flavor.