Editing Portable soup (section)

==Process==
Portable soup was made from a slow-cooked [[beef]] or [[veal]] broth (often 6 to 8 hours), [[reduction (cooking)|reduced]], [[Degreasing|degreased]] to remove the fat (which may spoil and become rancid over time) and then reduced repeatedly until it solidified into a jelly.  Once it was sufficiently gelatinous to hold its form, it was placed on pieces of flannel or unglazed earthenware dishes and rotated regularly to dry it further.  Historically, this was a seasonal process attempted only in the winter when [[humidity]] was low.  Once dry, it was wrapped in paper and stored in boxes.