basin, and keep it in a cool place free from dust ; a
piece of muslin gauze may be placed over it. Any
remaining fat can be removed in a solid state when
the liquor is cold. Stock soup, broth, or stew should
always be kept in earthenware vessels. The vege-
tables should not remain longer in the stock than is
necessary to properly cook them, as they afterwards
absorb the flavour. In spring and summer, when
vegetables are young, they cook in less time, but a
stock may be and often is prepared without vege-
tables, when the flavour is more delicate. Be careful
not to disturb the sediment in pouring from one vessel
to another. Always prepare your stock a day or two
before it is required.
TO MAKE TWO QUARTS OF STOCK.
Ingredients. ■
4 lbs. of Shin of Beef, i Turnip, i Leek.
4 young Carrots. I Onion. J of a head of Celery✪ Beef Stock (Alternate Method).
1. Take four pounds of shin of beef, put it on a
board, and cut off all the meat from the bone. 2.
Remove the fat from the meat 3. Break the bone
in half and remove all the marrow. If the marrow and
fat were put into the stock, it would make it greasy.
4. Put the meat and bone into a large stewpan. 5.
Pour into the stewpan as many pints of water as there
are pounds of meat and one pint over, so in this case
you must pour in five pints. 6. Put in half a tea-
spoonful of salt ; this will assist the scum to rise. 7.
Put the cover on the stewpan, set it over the fire, and
let it come to the boil quickly. 8. Take four young
carrots, scrape them and cut them into small pieces
or fancy shapes. 9. Peel a turnip and an onion and
White Stock.
79
cut them in quarters. 10. Wash a leek and a quarter
of a head of celery in cold water. 11. Return to
your soup and remove the scum and fat as it rises.
12. Put in all the vegetables and let the whole simmer
gently for five hours. 13. Look at it occasionally and
remove all the scum ; also add from time to time a
gill of cold water to make the scum rise. 14. Put a
clean cloth over a large basin. 15. Put a hair sieve
on the top of the cloth over the basin. 16. After the
stock has been simmering for five hours, pour the
contents of the stewpan through the sieve and cloth
into the basin. 17. Put the stock into a cool place
till the next day, when it will be a jelly. 18. Before
this jelly is used remove all the fat. 19. Take a
clean cloth, dip it in hot water and wipe over the top
of the jelly, so as to remove every particle of fat. 20.
Wipe the top of the jelly with a clean dry cloth.
Precautions. — A clean stewpan or saucepan,
careful removal of scum and fat are essential to suc-
cess. Use, if possible, young vegetables, and let the
contents gently simmer.
White stock can be prepared from the above recipe,
using knuckle of veal instead of beef ; it may also be
prepared with beef and veal together, or fowls, and
sometimes rabbit and beef, but veal is best.
WHITE STOCK — TO MAKE TWO QUARTS.
This stock is used for white soups. 1. Take two
pounds of knuckle or leg of veal. 2. Cut it up and
break the bones. 3. Add a slice of lean ham, and
one pound of gravy beef. The white flesh of poultry
or the fillets of a fowl will be a valuable addition,
although not necessary. 4. Butter the inside of a
So JBuckmaster 's Cookery. ✪ White Stock
Page 35 · 3 recipe records on this page
Presented as published in 1887. 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
basin, and keep it in a cool place free from dust ; a piece of muslin gauze may be placed over it. Any remaining fat can be removed in a solid state when the liquor is cold. Stock soup, broth, or stew should always be kept in earthenware vessels. The vegetables should not remain longer in the stock than is necessary to properly cook them, as they afterwards absorb the flavour. In spring and summer, when vegetables are young, they cook in less time, but a stock may be and often is prepared without vegetables, when the flavour is more delicate. Be careful not to disturb the sediment in pouring from one vessel to another. Always prepare your stock a day or two before it is required.
TO MAKE TWO QUARTS OF STOCK.
Ingredients. ■
4 lbs. of Shin of Beef, 1 Turnip, 1 Leek.
4 young Carrots. I Onion. J of a head of Celery.
1. Take four pounds of shin of beef, put it on a board, and cut off all the meat from the bone. 2. Remove the fat from the meat 3. Break the bone in half and remove all the marrow. If the marrow and fat were put into the stock, it would make it greasy. 4. Put the meat and bone into a large stewpan. 5. Pour into the stewpan as many pints of water as there are pounds of meat and one pint over, so in this case you must pour in five pints. 6. Put in half a teaspoonful of salt ; this will assist the scum to rise. 7. Put the cover on the stewpan, set it over the fire, and let it come to the boil quickly. 8. Take four young carrots, scrape them and cut them into small pieces or fancy shapes. 9. Peel a turnip and an onion and
[illustration: White Stock.]
cut them in quarters. 10. Wash a leek and a quarter of a head of celery in cold water. 11. Return to your soup and remove the scum and fat as it rises. 12. Put in all the vegetables and let the whole simmer gently for five hours. 13. Look at it occasionally and remove all the scum ; also add from time to time a gill of cold water to make the scum rise. 14. Put a clean cloth over a large basin. 15. Put a hair sieve on the top of the cloth over the basin. 16. After the stock has been simmering for five hours, pour the contents of the stewpan through the sieve and cloth into the basin. 17. Put the stock into a cool place till the next day, when it will be a jelly. 18. Before this jelly is used remove all the fat. 19. Take a clean cloth, dip it in hot water and wipe over the top of the jelly, so as to remove every particle of fat. 20. Wipe the top of the jelly with a clean dry cloth.
Precautions. — A clean stewpan or saucepan, careful removal of scum and fat are essential to success. Use, if possible, young vegetables, and let the contents gently simmer.
White stock can be prepared from the above recipe, using knuckle of veal instead of beef ; it may also be prepared with beef and veal together, or fowls, and sometimes rabbit and beef, but veal is best.
WHITE STOCK — TO MAKE TWO QUARTS.
This stock is used for white soups. 1. Take two pounds of knuckle or leg of veal. 2. Cut it up and break the bones. 3. Add a slice of lean ham, and one pound of gravy beef. The white flesh of poultry or the fillets of a fowl will be a valuable addition, although not necessary. 4. Butter the inside of a
So JBuckmaster 's Cookery.
Records on this page
Beef Stock (Alternate Method)White StockTo Clarify Soups