While the stock is being thus freed from scum, prepare
the vegetables as follows : To four quarts of stock allow one
medium-size carrot scraped, one medium-size turnip peeled,
one medium-size onion peeled, without cutting the top or
root close, or breaking the layers apart ; stick into the onion
a dozen whole cloves ; wash one medium-size root of parsley
with the stalks and leaves attached, lay the leafy part in the
palm of the left hand, in the midst of the leaves place a
dozen whole peppercorns, a small blade of mace, a small
bay-leaf, and one sprig of any dried sweet herb except sage ;
if celery is in season, one of the smaller green stalks or
about half a dozen of the green leaves may be added ; and
then the parsley root and leaves wrapped around the other
seasonings, and the little bunch tied compactly with cord.
After all the scum has been removed from the stock, put in
the vegetables, together with two teaspoonfuls of salt, and
replace the cover of the soup-kettle. Let the stock boil
gently for two hours or longer. If the kettle is placed so
that the heat strikes it from one side, causing the stock to
boil from one side, the soup will be clearer after it is strained
than if the boiling is taking place in all parts of the kettle
at once.
When the stock has boiled the desired length of time, lay
a folded clean towel in a colander set over an earthen bowl
or jar large enough to hold the stock ; take up the meat, and
set it aside to use in any dish of the nature indicated above ;
the vegetables may be chopped and combined with some
170 PRACTICAL AMERICAN COOKERY.
of the meat in the form of a hash, which should be highly
seasoned. Pour the stock through the towel, letting it run
through without stirring or squeezing it to disturb the little
sediment which will remain upon the towel ; when all the
stock has run through the towel, remove the colander, put
a sieve or a piece of cheese-cloth over the bowl or jar, to
protect the stock, and let it cool. If a close earthen or
metal cover were used, the steam from the hot stock would
condense upon its inner surface, and partly sour ; falling back
into the stock, it would deteriorate the whole. When the
stock is entirely cold, the fat which forms on the surface in
a cake can be removed, and both the stock and the fat clari-
fied in accordance with the recipes given below.
CLEAR SOUP OR CONSOMMA
When the stock is quite cold, remove the fat from the sur-
face ; for each quart of stock, allow the white and shell of
one egg, and a tablespoonful of cold water✪ Clear Soup or Consommé j put these ingre-
dients into a saucepan, and mix them together, then pour
in the stock ; set the saucepan over the fire, and heat its
contents gradually, stirring occasionally to prevent the egg
sticking to the bottom of the saucepan. Allow the stock to
heat and boil gently ; the albumen of the egg will entangle
all the cloudy particles floating in the stock, and thus clarify
it ; let the stock boil until it looks perfectly clear under the
egg, that will rise and float upon the surface in the form of
a thick white scum, under which the stock will show a clear
amber color ; when it has boiled long enough to insure this
appearance, pour it into a folded towel laid in a colander
set over an earthen bowl ; let the soup run through the towel
without moving or squeezing it.
Page 98 · 1 recipe record on this page
Presented as published in 1885. 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
While the stock is being thus freed from scum, prepare the vegetables as follows : To four quarts of stock allow one medium-size carrot scraped, one medium-size turnip peeled, one medium-size onion peeled, without cutting the top or root close, or breaking the layers apart ; stick into the onion a dozen whole cloves ; wash one medium-size root of parsley with the stalks and leaves attached, lay the leafy part in the palm of the left hand, in the midst of the leaves place a dozen whole peppercorns, a small blade of mace, a small bay-leaf, and one sprig of any dried sweet herb except sage ; if celery is in season, one of the smaller green stalks or about half a dozen of the green leaves may be added ; and then the parsley root and leaves wrapped around the other seasonings, and the little bunch tied compactly with cord. After all the scum has been removed from the stock, put in the vegetables, together with two teaspoonfuls of salt, and replace the cover of the soup-kettle. Let the stock boil gently for two hours or longer. If the kettle is placed so that the heat strikes it from one side, causing the stock to boil from one side, the soup will be clearer after it is strained than if the boiling is taking place in all parts of the kettle at once.
When the stock has boiled the desired length of time, lay a folded clean towel in a colander set over an earthen bowl or jar large enough to hold the stock ; take up the meat, and set it aside to use in any dish of the nature indicated above ; the vegetables may be chopped and combined with some
of the meat in the form of a hash, which should be highly seasoned. Pour the stock through the towel, letting it run through without stirring or squeezing it to disturb the little sediment which will remain upon the towel ; when all the stock has run through the towel, remove the colander, put a sieve or a piece of cheese-cloth over the bowl or jar, to protect the stock, and let it cool. If a close earthen or metal cover were used, the steam from the hot stock would condense upon its inner surface, and partly sour ; falling back into the stock, it would deteriorate the whole. When the stock is entirely cold, the fat which forms on the surface in a cake can be removed, and both the stock and the fat clarified in accordance with the recipes given below.
CLEAR SOUP OR CONSOMMA
When the stock is quite cold, remove the fat from the surface ; for each quart of stock, allow the white and shell of one egg, and a tablespoonful of cold water j put these ingredients into a saucepan, and mix them together, then pour in the stock ; set the saucepan over the fire, and heat its contents gradually, stirring occasionally to prevent the egg sticking to the bottom of the saucepan. Allow the stock to heat and boil gently ; the albumen of the egg will entangle all the cloudy particles floating in the stock, and thus clarify it ; let the stock boil until it looks perfectly clear under the egg, that will rise and float upon the surface in the form of a thick white scum, under which the stock will show a clear amber color ; when it has boiled long enough to insure this appearance, pour it into a folded towel laid in a colander set over an earthen bowl ; let the soup run through the towel without moving or squeezing it.
Records on this page
Clear Soup or Consommé