Vegetables and their uses in Stock. — Vegetables in stock con-
tribute an important portion of the flavour. However, they should
not be allowed to remain longer in the broth than is absolutely necessary.
If, especially in first stock, these are allowed to linger in the broth
they absorb some of the rich aroma of the stock, greatly to its detri-
ment.
Over-cooking (Simmering).— After all the nutriment from the
meat, vegetables, juices, fat, albumen, and flavour have once been
extracted, do not attempt to make further use of residue of fibre ; for
they are dry and insipid, unless additional materials are at hand to
make a second stock palatable.
The French system in pot-au-feu stock is to remove the meat as
soon as tender and serve it as bouilli.
This does not affect the refill or general stock so much as the
first stock used for clear soups, though it is always best to take out
the vegetables cooked in the first stock, and replenish with fresh
materials.
Stock or Marmite.— The best way of making this stock is by
boiling, or better simmering, a certain quantity of meat and bones,
in a stock-pot, which may be iron, steel, copper, or earthenware.
The water must be judiciously apportioned to the quantity of meat,
and so must be the vegetables used as flavouring. One pound of
meat and bones is generally used for each quart of water, and should
be allowed to simmer from four to five hours, at least ; vegetables
such as carrots, onions (stuck with cloves), turnips, leek, celery,
thyme, bayleaf, and parsley, are added after the first boil, and when
the scum has been removed. The water must be cold, and be
seasoned with a little salt. The liquid in simmering should be
reduced to about one-third of its original quantity. We thus
obtain a bouillon. Bones of cooked meat and meat scraps, remnants
of poultry and game should never be wasted, but find their way to
the stock-pot.
STOCKS AND SOUPS
85
In using stock for soups, clear or thick, we have to remember that
it has the tendency to turn sour when the air temperature rises
beyond sixty degrees.
Precautions against this can be taken.
a. By using the freshest of ingredients, meat, vegetables, &c., in
proper proportion.
b. By boiling up the stock daily.
c. By removing the fat as soon as it congeals on the surface of a
stock.
The removal of fat is most essential to all finished stocks and
finished soups alike. Soups, no matter of what kind, should never
be greasy. It is strongly advisable that stock for soups should be
prepared the day before it is required.
If this advice be followed a great deal of labour may be saved,
and better results will be obtained. Stock loses nothing if kept for
two days, provided it be put away in clean vessels (earthenware
pans).
Fish Stock, for Soupes Maigres. — This can be made of almost
any kind of fish, but oily fish should be avoided. Fish broth, as all
know, is particularly nourishing, light, and digestible. Thick-skinned
fish always makes the best broth.
The following is an excellent stock : ✪ Fish Stock
Page 50 · 1 recipe record on this page
Presented as published in 1901. 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
Vegetables and their uses in Stock. — Vegetables in stock contribute an important portion of the flavour. However, they should not be allowed to remain longer in the broth than is absolutely necessary. If, especially in first stock, these are allowed to linger in the broth they absorb some of the rich aroma of the stock, greatly to its detriment.
Over-cooking (Simmering).— After all the nutriment from the meat, vegetables, juices, fat, albumen, and flavour have once been extracted, do not attempt to make further use of residue of fibre ; for they are dry and insipid, unless additional materials are at hand to make a second stock palatable.
The French system in pot-au-feu stock is to remove the meat as soon as tender and serve it as bouilli.
This does not affect the refill or general stock so much as the first stock used for clear soups, though it is always best to take out the vegetables cooked in the first stock, and replenish with fresh materials.
Stock or Marmite.— The best way of making this stock is by boiling, or better simmering, a certain quantity of meat and bones, in a stock-pot, which may be iron, steel, copper, or earthenware. The water must be judiciously apportioned to the quantity of meat, and so must be the vegetables used as flavouring. One pound of meat and bones is generally used for each quart of water, and should be allowed to simmer from four to five hours, at least ; vegetables such as carrots, onions (stuck with cloves), turnips, leek, celery, thyme, bayleaf, and parsley, are added after the first boil, and when the scum has been removed. The water must be cold, and be seasoned with a little salt. The liquid in simmering should be reduced to about one-third of its original quantity. We thus obtain a bouillon. Bones of cooked meat and meat scraps, remnants of poultry and game should never be wasted, but find their way to the stock-pot.
In using stock for soups, clear or thick, we have to remember that it has the tendency to turn sour when the air temperature rises beyond sixty degrees.
Precautions against this can be taken.
a. By using the freshest of ingredients, meat, vegetables, &c., in proper proportion.
b. By boiling up the stock daily.
c. By removing the fat as soon as it congeals on the surface of a stock.
The removal of fat is most essential to all finished stocks and finished soups alike. Soups, no matter of what kind, should never be greasy. It is strongly advisable that stock for soups should be prepared the day before it is required.
If this advice be followed a great deal of labour may be saved, and better results will be obtained. Stock loses nothing if kept for two days, provided it be put away in clean vessels (earthenware pans).
Fish Stock, for Soupes Maigres. — This can be made of almost any kind of fish, but oily fish should be avoided. Fish broth, as all know, is particularly nourishing, light, and digestible. Thick-skinned fish always makes the best broth.
The following is an excellent stock :
Records on this page
Fish Stock