The former would take it with great
avidity, and the benefit to health resulting therefrom would
be incalculable. Even in some of the better-class houses
Ice is looked upon too much as a luxury, and not as it
should be, a necessity ; indeed, the money saved from gas
during the summer months might well be expended in Ice."
R 2
( 260 )
CHAPTER XV.
THE STOCK POT.
The stock pot is indispensable to good cooking, and
although many soups and sauces can be made with water
as a foundation, nearly all of them are im})roved by using
stock, and no cook who desires to achieve good results
should be without a basin of stock when she commences
operations in the morning. There are saucepans now
called digesters, which are most useful as stock pots, but
any good-sized saucepan or boiler will do very well indeed.
This should be put on fresh eveiy morning with everything
the larder contains that is suitable — such, for instance, as the
bones of fresh or cooked meat, poultry, or rabbits. Never
put in fat, as this can be rendered down for pastry and
frying, and only makes the stock greasy ; always cover the
bones with cold water, but regulate the quantity by the
material used. Put in cold water with a teaspoonful of salt,
and when it boils up, skim well ; when skimming, take an
iron spoon and a basin of water, and dip the spoon in the
water each time the scum is removed ; then put in the
peppercorns and vegetables. In very hot weather put
peppercorns and a fagot of herbs only, as the vegetables
cause the stock to turn sour very soon ; peppercorns should
always be used, as they impart a much pleasanter flavour to
soup than pepper. A fagot of herbs is made with a bay or
peach leaf, a sprig each of parsley, thyme, and marjoram tied
together with a piece of cotton. These herbs can be grown
so easily if one has a small garden, or even in a box, with
very little care ; they impart such a pleasant flavour to
soups and gravies. Leeks cut up with the green tops and
put into the stock pot instead of onions are very good.
THE STOCK POT. 261
Part of the onion skin left on makes stock a good colour,
but it can be coloured by burning half a teaspoonful of
sugar in an old spoon, or by a few drops of caramel✪ Stock Pot — the
recipe for wliich is given elsewhere. All fresh meat and
bones should be carefully trimmed and wiped with a warm
damp cloth before putting into the pot ; when the stock has
boiled, stand the saucepan at the back of the stove and
simmer slowly for at least five or six hours. If strong
stock is desired, leave the lid off the saucepan for the last
hour ; the water will then evaporate and make the stock
richer. The stock should be strained through a hair sieve
or a colander, and should stand in a cool place till the next
day. If it has been carefully made it will be in a jelly ; the
fat can very easily be removed with a spoon. It should
finally be wiped with a hot damp cloth. Kemoving the
fat thoroughly is a most important item, for greasy soups
and sauces are most indigestible and unwholesome. If
the stock has to be used at once, remove the fat first with
a spoon, and then pass pieces of thin paper lightly across
the surface ; these will absorb the fat. A small piece of
charcoal laid on top of the stock will prevent it turning
sour in the hot weather.
Page 172 · 1 recipe record on this page
Presented as published in 1893. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The former would take it with great avidity, and the benefit to health resulting therefrom would be incalculable. Even in some of the better-class houses Ice is looked upon too much as a luxury, and not as it should be, a necessity ; indeed, the money saved from gas during the summer months might well be expended in Ice."
R 2
( 260 ) CHAPTER XV.
THE STOCK POT.
The stock pot is indispensable to good cooking, and although many soups and sauces can be made with water as a foundation, nearly all of them are improved by using stock, and no cook who desires to achieve good results should be without a basin of stock when she commences operations in the morning. There are saucepans now called digesters, which are most useful as stock pots, but any good-sized saucepan or boiler will do very well indeed. This should be put on fresh eveiy morning with everything the larder contains that is suitable — such, for instance, as the bones of fresh or cooked meat, poultry, or rabbits. Never put in fat, as this can be rendered down for pastry and frying, and only makes the stock greasy ; always cover the bones with cold water, but regulate the quantity by the material used. Put in cold water with a teaspoonful of salt, and when it boils up, skim well ; when skimming, take an iron spoon and a basin of water, and dip the spoon in the water each time the scum is removed ; then put in the peppercorns and vegetables. In very hot weather put peppercorns and a fagot of herbs only, as the vegetables cause the stock to turn sour very soon ; peppercorns should always be used, as they impart a much pleasanter flavour to soup than pepper. A fagot of herbs is made with a bay or peach leaf, a sprig each of parsley, thyme, and marjoram tied together with a piece of cotton. These herbs can be grown so easily if one has a small garden, or even in a box, with very little care ; they impart such a pleasant flavour to soups and gravies. Leeks cut up with the green tops and put into the stock pot instead of onions are very good.
THE STOCK POT. 261
Part of the onion skin left on makes stock a good colour, but it can be coloured by burning half a teaspoonful of sugar in an old spoon, or by a few drops of caramel — the recipe for wliich is given elsewhere. All fresh meat and bones should be carefully trimmed and wiped with a warm damp cloth before putting into the pot ; when the stock has boiled, stand the saucepan at the back of the stove and simmer slowly for at least five or six hours. If strong stock is desired, leave the lid off the saucepan for the last hour ; the water will then evaporate and make the stock richer. The stock should be strained through a hair sieve or a colander, and should stand in a cool place till the next day. If it has been carefully made it will be in a jelly ; the fat can very easily be removed with a spoon. It should finally be wiped with a hot damp cloth. Kemoving the fat thoroughly is a most important item, for greasy soups and sauces are most indigestible and unwholesome. If the stock has to be used at once, remove the fat first with a spoon, and then pass pieces of thin paper lightly across the surface ; these will absorb the fat. A small piece of charcoal laid on top of the stock will prevent it turning sour in the hot weather.
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Stock Pot