The Pytchley book of refined cookery and bills of fare

When quite cold and required for use, remove the fat, which will have risen to the top, with a wooden spoon ; but, as some particles of fat are sure to be left which cannot be taken off with the spoon, wipe the surface of the jelly Avith a clean cloth, which has previously been dipped into warm water and wrung nearly dry. If the stock is not quite clear it should be clarified as follows : Pass two pounds of lean beef, or any other meat of which the stock has been made, through one of Lovelock’s sausage machines, put it in a stewpan, and having warmed the stock, mix it by degrees, a pint at a time, with the meat with a wooden spoon, put it on the fire and stir it until it boils ; then put it on the side of the fire and let it simmer for an hour, add a carrot, onion, and stick of celery all sliced and let it boil, strain through a wet cloth — it should be put in the cloth a pint at a time, and when the last pint is put in, the four corners of the cloth should be pinned together and suspended over a basin until all that is clear has run through. This is the process of clarification for all stocks and soups, as the egg clarification makes them taste thin. STOCKS, ETC. i°5 THE AUTHOR’S CHEAP CONSOMM&. No. 2. To four carrots well scraped, washed, and divided into four parts, two onions quartered, one turnip cut in half, small bit of celery, one dessert-spoonful of sugar, ditto of salt, add two quarts of water. Put all the ingredients into a stewpan, boil up briskly, and put on the side of the fire to simmer until the vegetables are soft; add one dessert-spoonful of Liebig Company’s Extract of Meat, let it simmer for half an hour longer, and strain through a fine colander into a basin. WHITE STOCK. No. 3. The same proportion of everything, excepting the sugar, as in the receipt for Brown Stock (No. 1), only substituting veal or knuckle of veal for beef. The same processes of boiling, straining, clearing of all* fat and grease, and, if necessary, of clarification must be gone through. N.B. — The advantage of putting stock into several basins is that if not required for immediate use, it keeps much better with the fat on. BROWN THICKENING. No. 4. Put half a pound of butter clarified (that is, cleared of all milk) into a stewpan, dissolve it, and stir in with a wooden spoon half a pound of flour until quite smooth, put it on the fire and let it simmer, stirring all the time for an hour or until it becomes a nice brown colour, when put it in a basin for use. It depends greatly on the heat of the fire how long it is before it is a nice brown ; great care must be taken not to let it burn. A dessert-spoonful will thicken a pint of gravy. io6 THE PYTCHLEY COOKERY BOOK. WHITE THICKENING. No. 5. The same proportions of butter and flour, and the same process as in No. 4, only the fire over which it is prepared must not be so hot, and great care must be taken that the mixture does not acquire any colour. This mixture is used in thickening all white stocks and sauces, and a dessert-spoonful will thicken a pint of either. COMMON GRAVY FOR POULTRY OR GAME. No. 6.