22 COOKERY. material and the largest amount of the same will pro- duce nothing worth using. Two pounds of beef (the shin) should give enough stock for ten persons, suppos- ing the whole quantity were needed for soup. In a small family or for ordinary purposes, viz., as the basis of other preparations, one pound would he sufficient, or the former quantity would of course last nearly a week, according to the uses to which it was put. The flavour of the bouillon can be varied by the addition of one or more ingredients at the time of making, as the following recipes will show. Beat the meat thoroughly, put it into the pot with cold watei, slightly salted, and do not place the cover on until the water begins to boil. Meantime keep up a moderate lire, and skim whenever it is necessary. As the water becomes hot add two or three large carrots, two leeks, one turnip, some celery, a sprig or two of parsley, and an onion studded with three or four clo\es. Above all remember that the simmering must be very slow ; nothing spoils stock so much as having to add water after it is partly done ; finally, and tins is the most important point, let it simmer at least five hours. This is what some people consider a draw- back and a waste of time, excuses which are simply the result of inexperience. The stock-pot need inconvenience no one, nor be in the way , half the time it stands slightly off the fire, so that it may not boil too quickly. It can be prepared at leisure during the afternoon, morning, or evening, as most convenient to the cook without interfering with other work, and STOCKS AND SAUCES. 23 once made it is ready for all the needs of the week, or at any rate of two or three days. To vary this, use parsnips, for instance, instead of turnips, or half a cabbage, more or less carrots and celery, or more onions. A very little attention to the difference produced by such changes will soon enable the operator to ring the desired changes in the flavour of the stock. All the fat must he removed before making use of the stock ; this can easily be done with a spoon when the liquor has become cold, and any surplus grease that remains on the surface after it has been warmed up again can be taken away with a piece of blotting paper. Or, use some beef bones and a knuckle of veal, and proceed as above. If a bay-leaf✪ Beef Stock is put in with the carrots, onions, et<\, it must be removed after an hour s time. The simmering must be continued from four to six hours, according to the quantity of meat and water used. These should be in the pro- portion of one pound of meat to every full pint and a half of water. If the stock requires colouring it can be done in two ways, either by means of what is called a “caramel,” or with onions. Io make “ caramel ” melt in a copper pipkin half a pound of powdered sugar until it has assumed a hght brown colour, add half a pint of water✪ Caramel for Coloring Stock, and let .. X>1] tlU reduced t0 syrup- When this is cold bottle it, and use it for colouring when required. Or fry some onions till they are very brown, pound them and stir them into the stock. As much seasoning 24 COOKERY. can be put in as may be desired, but it is well to add this before each time of serving, instead of fully seasoning the week’s provision.

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22 COOKERY. material and the largest amount of the same will pro- duce nothing worth using. Two pounds of beef (the shin) should give enough stock for ten persons, suppos- ing the whole quantity were needed for soup. In a small family or for ordinary purposes, viz., as the basis of other preparations, one pound would he sufficient, or the former quantity would of course last nearly a week, according to the uses to which it was put. The flavour of the bouillon can be varied by the addition of one or more ingredients at the time of making, as the following recipes will show. Beat the meat thoroughly, put it into the pot with cold watei, slightly salted, and do not place the cover on until the water begins to boil. Meantime keep up a moderate lire, and skim whenever it is necessary. As the water becomes hot add two or three large carrots, two leeks, one turnip, some celery, a sprig or two of parsley, and an onion studded with three or four clo\es. Above all remember that the simmering must be very slow ; nothing spoils stock so much as having to add water after it is partly done ; finally, and tins is the most important point, let it simmer at least five hours. This is what some people consider a draw- back and a waste of time, excuses which are simply the result of inexperience. The stock-pot need inconvenience no one, nor be in the way , half the time it stands slightly off the fire, so that it may not boil too quickly. It can be prepared at leisure during the afternoon, morning, or evening, as most convenient to the cook without interfering with other work, and STOCKS AND SAUCES. 23 once made it is ready for all the needs of the week, or at any rate of two or three days. To vary this, use parsnips, for instance, instead of turnips, or half a cabbage, more or less carrots and celery, or more onions. A very little attention to the difference produced by such changes will soon enable the operator to ring the desired changes in the flavour of the stock. All the fat must he removed before making use of the stock ; this can easily be done with a spoon when the liquor has become cold, and any surplus grease that remains on the surface after it has been warmed up again can be taken away with a piece of blotting paper. Or, use some beef bones and a knuckle of veal, and proceed as above. If a bay-leaf is put in with the carrots, onions, et<\, it must be removed after an hour s time. The simmering must be continued from four to six hours, according to the quantity of meat and water used. These should be in the pro- portion of one pound of meat to every full pint and a half of water. If the stock requires colouring it can be done in two ways, either by means of what is called a “caramel,” or with onions. Io make “ caramel ” melt in a copper pipkin half a pound of powdered sugar until it has assumed a hght brown colour, add half a pint of water, and let .. X>1] tlU reduced t0 syrup- When this is cold bottle it, and use it for colouring when required. Or fry some onions till they are very brown, pound them and stir them into the stock. As much seasoning 24 COOKERY. can be put in as may be desired, but it is well to add this before each time of serving, instead of fully seasoning the week’s provision.

Cookery