Austria

As in most other European countries, the “suppe” or soup is an important and substantial dish in Austria, and with the peasants and working classes is a meal in itself. Like the Italians, they make all manner of pastes, of dumplings and forcemeat balls which are added to the stock, thus turning the soup course into a very sufficing and substantial one.

Goose fat is plentiful and cheap in Austria and is extensively used for cooking; and when ingredients such as sausages or meat, previously cooked in goose fat, are added to soups, it is apt to make them somewhat rich and, according to the standards of French or English cooking, too oily and greasy.