Culture and Cooking; Or, Art in the Kitchen
Chapter 7
BOILING AND SOUPS.
Boiling meat.--Rules for knowing exactly the degrees of boiling.--Vegetables.--Remarks on making soup.--To clear soup.--Why it is not clear.--Coloring pot-au-feu.--Consommé.--_Crême de celeri_, a little known soup.--Recipes 65