 Allow two tablespoonsful of salt to four quarts of soup, where there are many vegetables ; and one and a half where there are few. One quart of water to one pound of meat is a good rule. Soup made of meat not previously cooked is as good, perhaps better,...  Southern Planter and Farmer - Page 381852Full view - About this book
 | A housekeeper - 1851 - 282 pages
...meat from disengaging itself. The broth will be without flavor, and the meat tough, if so managed. Allow two table-spoonfuls of salt to four quarts of...soup, where there are many vegetables ; and one and one halfr where there are few. One quart of water to one pound of meat is a good rule. Soup made of... | |
 | Young housekeeper - 1869 - 426 pages
...itself. The broth will be without flavour, and the meat tough, if so managed. Allow two tablespoonsful of salt to four quarts of soup, where there are many...vegetables ; and one and a half where there are few. One quart of water to one pound of meat is a good rule. Soup made of meat not previously cooked is... | |
 | Robert Kemp Philp - 1874 - 392 pages
...itself. The broth will be without flavour, and the meat tough, if so managed Allow two tablespooufnls of salt to four quarts of soup, where there are many vegetables, and half a tablespoouful less where there are few. One quart of water to one pound of meat is the proper... | |
 | Robert Kemp Philp - 1876 - 154 pages
...itself. The broth will be without flavour, and the meat tough, if so managed. Allow two tablespoonf uls of salt to four quarts of soup, where there are many vegetables ; and one and one half where there are few. One quart of water to one pound of meat is the proper and safe rule to... | |
| |
