Cookery for every household

This stock is used as the foundation for good white soups. Veal is the meat usually selected for its manufacture, but any white meat may be used, such as rabbit, mutton, chicken or calves’ feet, or a piece of calf’s head. A mixture of meat always produces stock of a better flavour than that which is made from one kind of meat alone. The best white stock is that which is made from a mixture of veal and chicken. Mutton has very little flavour of its own, but the shank bones can very well be used along with some veal, or a calf’s foot, or a piece of a calf’s head along with veal. Rabbit by itself is too strong in flavour, except for rabbit soup, but used along with veal it makes a nice stock. A piece of ham or a ham bone is always an improvement in white stock. Be particular to keep the proper proportion of meat and water, i.e. 1 qt. water to 1 lb. meat and bones. When making white stock follow the directions given for first stock for brown soup, using fewer vegetables, as they tend to discolour the stock. The meat and bones must of course never be browed. A second stock may be taken from the meat and bones (see below). Second Stock After first stock is made, the meat should be put on again with the same quantity of water as before and a fresh supply of vegetables, herbs, and spices and boiled as before. Naturally it will not have the same fresh flavour as first stock, but it will be found most useful in the making of sauces and gravies, and of many soups for which a very good stock is not required. Second, stock is generally a stiffer jelly than first, as more of the gelatine becomes extracted from the bones. Fish Stock 2 lbs. white fish or fish bones and trimmings. 2 qts. cold water. 1 small carrot and turnip. 1 stick celery. A few parsley stalks. 1 bay-leaf. 1 doz. white peppercorns. Rind and juice of £ lemon. Salt. This is used as a foundation for fish soups and fish sauces and also for stewed fish. Any white fish or trimmings of white fish, such as haddock, cod, halibut, flounder, ling, &c., may be used for fish stock ; the thick-skinned fish are the best. Fish such as mackerel, herring, and salmon are of too oily a nature, and too strong in flavour. By fish trimmings is meant the bones, heads, fins, and skin of the fish, and these can be bought from the fishmonger for a few pence, if sufficient cannot be obtained from fish that has been boned and filleted at home. Uncooked trimmings will make a better stock than those which have already been cooked. A cod’s head will make a very economical foundation for fish stock. A lobster shell, or the heads and tails of prawns and shrimps, would be a valuable addition, as they would help to give flavour. If a light-coloured stock is required, avoid using too much dark-coloured skin. Care must be taken to see that the fish or trimmings used are very fresh and free from taint. Wash them thoroughly in cold water and cut them in small pieces. Put them into a well-lined sauce-