Modern cookery for private families

the fire. Never, on any account, set the soup by in it, but strain it off at once into a clean pan, and fill the stock-pot immediately with water; pursue the same plan with all stewpans and saucepans directly they are emptied. Skim the soup thoroughly when it _first_ begins to boil, or it will not be easy afterwards to render it clear; throw in some salt, which will assist to bring the scum to the surface, and when it has all been taken off, add the herbs and vegetables; for if not long stewed in the soup, their flavour will prevail too strongly. Remember that the trimmings, and the _bones_ of fresh meat, the necks of poultry, the liquor in which a joint has been boiled, and the shank-bones of mutton, are all excellent additions to the stock-pot, and should be carefully reserved for it. The remains of roast poultry and game also will improve both the colour and the flavour of broth or soup. Let the soup be very slowly heated, and after it has been well skimmed, and has boiled for a few minutes, draw it to the side of the stove and keep it _simmering softly_, but without ceasing, until it is done; for on this, as will hereafter be shown, its excellence principally depends. Every good cook understands perfectly the difference produced by the fast boiling, or the _gentle stewing_, of soups and gravies, and will adhere strictly to the latter method.[13] Footnote 13: It is most difficult to render rapidly-boiled soup or gravy clear for table; but that which is only simmered will clarify itself if allowed to remain undisturbed for some little time (half an hour or so) after it is withdrawn from the fire; it should then be poured very gently from the sediment. Calf’s feet stock likewise may be converted into transparent jelly with far greater facility when it has not been thickened by too quick boiling, by which so many preparations in our English kitchens are injured. Pour boiling water, in small quantities at first, to the meat and vegetables