"Skim off" Quotes from Famous Books
 ... that the soup was more appetizing when one reads the following recipe which guided the company cooks: "To make soup, put into the vessel at the rate of five pints of water to a pound of fresh meat; apply a quick heat to make it boil promptly; skim off the foam, and then moderate the fire; salt is then put in, according to the palate. Add the vegetables of the season one or two hours, and sliced bread some minutes, before the simmering is ended. When the broth is sensibly reduced in quantity, that is, after five or six hours cooking, the ...
— Old Fort Snelling - 1819-1858 • Marcus L. Hansen |
