A greasy soup is always unpalatable.
Therefore, a very important feature of soup making, whether a thin or a
thick soup is being made, is the removal of all grease. Various ways of
removing grease have been devised, depending on whether the soup is hot
or cold. In the case of hot or warm soup, all the grease that it is
possible to remove with a spoon may be skimmed from the top, and the
remainder then taken up with a piece of clean blotting paper,
tissue-paper, or absorbent cotton. Another plan, by which the fat may be
hardened and then collected, consists in tying a few small pieces of ice
in a piece of cloth and drawing them over the surface of the soup. A
very simple method is to allow the soup or stock to become cold, and
then remove the fat, which collects on the top and hardens, by merely
lifting off the cake that forms.
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