Cassell's dictionary of cookery

Stock, Superior Clear Brown, for Soups and Sauces, made from Fresh Meat. — Take three pounds and a half of the shin of beef or knuckle of veal and a quarter of a pound of lean ham. Cut the meat into pieces the size of an egg, and break the bones into small pieces. Butter the bottom of the stewpan, lay in it the ham, then the veal, and add the bonas and any trimmings of meat or poultry that may be at hand. Pour in as much water as will cover the meat. Cover the pan, put it on a brisk fire, and boil its contents quickly, stii-ring occasionally with a wooden spoon till the bottom of the pan is ceverod with a thick white glaze. Throw some cinders on the fire to lower the temperature, and let the pan remain on it until the glaze becomes a bright brown colour without being at all burnt. Pour in four quarts of cold stock or water, bring the liquor to the point of boiling, then draw it to the side, and simmer gently, skimming with scrupulous care for two hours if veal is used, and for foui- hours if beef is used. Strain through a fine sieve into an earthenware pan, and when the stock is cold remove the grease. If flavouring is wanted, a turnip, a carrot, two onions, each with one clove stuck in it, half a leek, a few sticks of celery, a bay-leaf, a bunch of parsley, and a sprig of thyme, may be stewed in the liquor. Add pepper and salt as required ; the quantity of salt needed will depend upon the quality of the ham. Probable cost, 3s. Stock, To Keep Good.— In cold weather stock will keep for several days. In hot weather it should be boiled eveiy day. It should always be poured into an earthenware bowl, and when nearly cold, put into a cool larder. It should on no account be allowed to remain in the stewpan all night. Stock, White, for White Soups and Sauces. — Take three pounds of the knuckle of veal and a quarter of a pound of lean ham. Cut the meat into small pieces, break up the bones, and add any trimmings of meat or poultry that may be at hand, with a little pepper and a small pinch of salt. The carcase of a fowl or rabbit will "be a valuable addition. Put the meat into the stewpan, and pour upon it four quarts of cold water. Bring the liquor to the boil, draw it to the side, skim carefully, and let it simmer gently for three hours. Strain it into an earthenware pan till wanted. If liked, a c^irrot, a turnip, a bunch of sweet herbs, and a small piece of mace may be added. Stock with Pried Bread.— Cut a slice of stale crumb of bread into dice; moisten these with stock, put a slice of dripping on them, and fry over a slow fire till they are brown and crisp. Lay them ia a dish, and place upon them one or two slices of the crumb of bread which have been soaked in stock and drained. Serve nicely-flavoured stock in a tureen with the bread thus prepared. This dish is specially suited for children and invalids. Stone Cream. — Put a little apricot, plum, or cherry jam into a glass dish. Grate upon it the rind of a lemon, and add the strained juice. Pour over it as much liquid blancmange as it will nearly STO ( 928 ) STR told as -^vill cover it. Serve the cream when stiff and cold, and ornament the surface with a little pink sugar, knobs of red-currant jelly, or strips of preserved fruit, or blanched almonds. The blancmange may be made with isinglass, gelatine, or fine arrowroot.