ome to hand ; that water should be addeS'.:^.
ry, and thus a..£onstant supply of stocky
rovided. Thi^ plan I do not recommend.,,^^
lace it leadsr to the ingredients being un-^^
equally coolied. Sp^rT^s”\hich are thrown into the pot v,
when the cooki^ls half tlrrough are.jmt so thoroughlyS;^ ,
stewed as those- wh ich were in at the b^’”"'""'
second plfceover-long siikmering will ,
of tJtrrsTOck, and make it taste unplea^
Whatever we have to stew should be pt
a clean pan every morning ; w-hen the
jmmng. In the
spoil the flavour
intly-ef^he pan,
on freal^ly ir “
simmerm^rllas
been continued five hours the contents of the pan should f
be turned into an earthen vessel, and carried into a cool^^^^’^i^s/
larder and left uncovered till wanted. »
We will suppose that we have a quantity of bones and
trimming, say, for instance, the bones left from a cooked
joint which weighed eight or ten pounds before it wa scut.
Perhaps also we may find that we have the bones of poultry
or game, and two or three bacon bones ; if so, we should
of course make use of them although we should do very
well without them. How should we proceed in making
stock?
We should look very carefnlly over our ingredients,
and trim away anything that was unsuitable for our
purpose. If it should happen that there was anything
not quite pure and sweet we should put that aside at once.
“Cleanliness is the soul of cookery,” and it is particularly
63
Soups, and Horv to Make Them.
called for in economical cookery. We wish to avoid
waste, but we are not willing to use everything. Having
satisfied ourselves on this point, however, we put the
bones into a perfectly clean saucepan and pour over them
cold water, in the proportion of a quart of water to a
pound of bones. I dare say it will be remembered that
when we were speaking of boiling meat we said that when
we wanted to keep the goodness in the meat we placed it
in boiling water ; when we wished to draw the goodness
out we put it in cold water. On this occasion we wish to
draw the goodness out, we therefore use cold water.
We now put the saucepan on the fire, and bring the
liquid slowly to a boil. In a little while it will begin to
simmer, and then we throw in a small quantity of salt,
not as much as \vill be needed to season the soup, but a
little to help the scum to rise. It is well to leave the
seasoning until the stock is made, because we intend to
boil the liquid down to about half its quantity, and if we
add as much salt as is wanted now we shall find that our
stock is too salt by the time the boiling is over, for salt
will not fly away in steam, though water may. But salt
will help to make the scum rise, and we particularly wish
to remove the scum as soon as it appears, before it has
time to boil down into stock again. Therefore we throw
a little salt in, and for the same purpose we add a cupful
of cold water two or three times after skimming, and after
each addition heat again and skim once more. ✪ Bone Stock
Page 39 · 1 recipe record on this page
Presented as published in 1882. 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
ome to hand; that water should be added as necessary, and thus a constant supply of stock is provided. This plan I do not recommend, because it leads to the ingredients being unequally cooked. Scraps which are thrown into the pot when the cooking is half through are not so thoroughly stewed as those which were in at the beginning. In the second place, over-long simmering will spoil the flavour of the stock, and make it taste unpleasant.a^
WWhatever we have to stew should be put in a clean pan every morning; when the simmering has been continued five hours the contents of the pan should be turned into an earthen vessel, and carried into a cool larder and left uncovered till wanted.. »
We will suppose that we have a quantity of bones and trimming, say, for instance, the bones left from a cooked joint which weighed eight or ten pounds before it wa scut. Perhaps also we may find that we have the bones of poultry or game, and two or three bacon bones ; if so, we should of course make use of them although we should do very well without them. How should we proceed in making stock?
We should look very carefully over our ingredients, and trim away anything that was unsuitable for our purpose. If it should happen that there was anything not quite pure and sweet we should put that aside at once. “Cleanliness is the soul of cookery,” and it is particularly
Soups, and Horv to Make Them.
called for in economical cookery. We wish to avoid waste, but we are not willing to use everything. Having satisfied ourselves on this point, however, we put the bones into a perfectly clean saucepan and pour over them cold water, in the proportion of a quart of water to a pound of bones. I dare say it will be remembered that when we were speaking of boiling meat we said that when we wanted to keep the goodness in the meat we placed it in boiling water ; when we wished to draw the goodness out we put it in cold water. On this occasion we wish to draw the goodness out, we therefore use cold water.
We now put the saucepan on the fire, and bring the liquid slowly to a boil. In a little while it will begin to simmer, and then we throw in a small quantity of salt, not as much as \vill be needed to season the soup, but a little to help the scum to rise. It is well to leave the seasoning until the stock is made, because we intend to boil the liquid down to about half its quantity, and if we add as much salt as is wanted now we shall find that our stock is too salt by the time the boiling is over, for salt will not fly away in steam, though water may. But salt will help to make the scum rise, and we particularly wish to remove the scum as soon as it appears, before it has time to boil down into stock again. Therefore we throw a little salt in, and for the same purpose we add a cupful of cold water two or three times after skimming, and after each addition heat again and skim once more.
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Bone Stock