ABC OF SOUP MAKING
For the enhancing of soups, bay leaves, tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, high complexity pepper, substance of anchovy, lemon-peel, and press, and Seville crushed orange, are out and out taken. The last gives a superior flavor than the lemon, and the destructive is much milder. These materials, with wine, mushroom ketchup, Harvey’s sauce, tomato sauce, merged in various degrees, are, with various fixings, controlled into a for all intents and purposes wearisome variety of spectacular soups and flavors. Soups, which are wanted to constitute the chief part of a dinner, most likely ought not to be prepared like sauces, which are quite recently proposed to give a relish to some particular dish.
