There is, however, one method by which stock can be preserved far longer than
it otherwise would be, and that is by being boiled up afresh every day. In mnter
this is not necessary, but in summer should any stock, soup, or gravy be left, and a
day pass without its being wanted, the cook should always put it in a saucepan, boil
it up, and then place it in a fresh clean basin, and when cold, or nearly so, put it
back in the larder or safe where it is generally kept. I say when it is nearly cold
advisedly, for cooks should always avoid putting hot stock or soup in the larder
where other things are kept. In the first place, the heat tends to raise the tem-
jjerature of the larder, and still worse, the steam that rises from the hot stock has a
tendency to make the larder foul, besides probably affecting the flavour of some of
the other dishes.
Before leaving the subject of stock there is one more kind to which we
would refer, and that is fish stock. Few persons ai'e aware how exceedingly
nutritious a stock can be made from fish. For instance, from a turbot. Very
often the water in which a large turbot has been boiled when it gets cold is
firm jelly.
In preparing fish stock as a basis for fish soups of various kinds, it will be found
best, if possible, to have half the fish from which the stock is made fresh-water fish
and half sea-fish. In preparing the stock the greatest attention should be paid to
the skimming. Fish contains a large quantity of albumen, which, being disengaged,
ooagulates and rises to the surface, carrying with it many of the little impurities of
the fish ; this should be skimmed off" as it rises. In straining off the stock after the
fish has been removed, for in almost every instance of making fish stock the fisji
is taken out and eaten separately, care should be taken not to empty the fish-
kettle down to its dregs. After the stock has been strained ofi* it should be put
on again to boil partly away, an onion with three or four cloves in it and a
little parsley being added, some salt, of course, having been put in Avith the fish.
The stock should also have added to it an anchovy, pounded thoroughly in some
Tjutter; this should be added to the stock and dissolved in it; the anchovy
having an extraordinaiy effect in bringing out the flavour. Should there be any
oU, for fishes do not give off" grease, it should be carefully taken ofi". If cod-
fish is part of the fish used for making the stock, the cod's liver should be boiled
separately, as that gives ofi" a very large quantity of oil, cod-liver oil, in fixct,
which would have the effect of rendering the stock exceedingly disagreeable.
Recollect, however, that fish stock, especially in hot weather, will not keep.
PRINCIPLES — SOUP.
SOUP.
Page 39
Presented as published in 1892. 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
There is, however, one method by which stock can be preserved far longer than it otherwise would be, and that is by being boiled up afresh every day. In mnter this is not necessary, but in summer should any stock, soup, or gravy be left, and a day pass without its being wanted, the cook should always put it in a saucepan, boil it up, and then place it in a fresh clean basin, and when cold, or nearly so, put it back in the larder or safe where it is generally kept. I say when it is nearly cold advisedly, for cooks should always avoid putting hot stock or soup in the larder where other things are kept. In the first place, the heat tends to raise the temperature of the larder, and still worse, the steam that rises from the hot stock has a tendency to make the larder foul, besides probably affecting the flavour of some of the other dishes.
Before leaving the subject of stock there is one more kind to which we would refer, and that is fish stock. Few persons are aware how exceedingly nutritious a stock can be made from fish. For instance, from a turbot. Very often the water in which a large turbot has been boiled when it gets cold is firm jelly.
In preparing fish stock as a basis for fish soups of various kinds, it will be found best, if possible, to have half the fish from which the stock is made fresh-water fish and half sea-fish. In preparing the stock the greatest attention should be paid to the skimming. Fish contains a large quantity of albumen, which, being disengaged, coagulates and rises to the surface, carrying with it many of the little impurities of the fish ; this should be skimmed off" as it rises. In straining off the stock after the fish has been removed, for in almost every instance of making fish stock the fisji is taken out and eaten separately, care should be taken not to empty the fish-kettle down to its dregs. After the stock has been strained ofi* it should be put on again to boil partly away, an onion with three or four cloves in it and a little parsley being added, some salt, of course, having been put in with the fish. The stock should also have added to it an anchovy, pounded thoroughly in some butter; this should be added to the stock and dissolved in it; the anchovy having an extraordinaiy effect in bringing out the flavour. Should there be any oU, for fishes do not give off" grease, it should be carefully taken ofi". If codfish is part of the fish used for making the stock, the cod's liver should be boiled separately, as that gives ofi" a very large quantity of oil, cod-liver oil, in fact, which would have the effect of rendering the stock exceedingly disagreeable.
Recollect, however, that fish stock, especially in hot weather, will not keep.
PRINCIPLES — SOUP.
SOUP.