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General Observations
Appears in
Published 1903
The culinary preparations included in this section are of fairly recent origin in their present form, dating from only the early part of the 19th century.
Soups of the old classical kitchen were in fact complete dishes in themselves and contained, apart from the liquid content and its vegetable garnish, a wide variety of meat, poultry, game and fish. It is only the liquid part of these classical dishes which has retained the name of soup.
Examples of the old style of soup which still survive are the Flemish Hochepot, the Spanish Oilles and the French Petite Marmite The way in which this kind of soup is served all together, gives only a vague idea of how they were made, since nowadays their preparation is much more simplified.
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