By Louis P. De Gouy
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Additional resources for The Soup Book: Over 800 Recipes
Canada for the soup a l’habitant . . China for the bird’s-nest soup . . Spain for cold gazpacho soup . . West Africa for ground peanut soup . . Hungary for gombaleves or mushroom soup . . Burma for hingyo or vegetable and shrimp paste soup . . Denmark for honsekodsuppe or chicken soup . . Greece for kottósoupa or chicken soup . . Finland for mustikka soppa or bilberry soup . . to Mexico for sopa de frijoles negros or black bean soup . . Germany for riebele supple and wein supple . . but to America for choice.
Bring slowly to a boil, skim again as the scum rises to the top, and when clear, cover, and let simmer gently for 4 to 4½ hours, skimming occasionally as the fat and scum rise. Remove from the fire, strain through cheesecloth, cool, and when cold, remove the cake of fat from the surface. Keep in refrigerator until wanted. This stock will keep two weeks in the refrigerator if stored in a closely sealed container. CLARIFYING ANY STOCK HOME MANNER  For each 3 quarts of stock Wash and cut small ½ medium-sized onion or ½ small leek, 1 small carrot, and 3 sprigs of green celery leaves, first peeling the onion or leek and scraping the carrot.
When it has passed into a state resembling caramel it forms the browning of meat, as well as the crisp brown of roast meat; finally, from it the savor of venison and other game arises. Osmazome is derived, above all, from full-grown animals with dark reddish flesh, such as are called meaty; it is found only in very small quantity or is absent in lamb, suckling pigs, wild fowl, or even in the white meat of the largest poultry—turkey, for instance—for which reason lovers of delicate fare have always preferred the thick part of the thigh: their instinct of taste anticipated the discovery of science.
The Soup Book: Over 800 Recipes by Louis P. De Gouy