Stock. — One recipe has already been given under boiling.
Brown stock is made from beef, either alone or with
other meats, and mixed vegetables.
White stock is made either from veal or chicken, alone,
or both together. It is seasoned with onion, celery, white
pepper and salt.
Soup meats are the lower round, the shin and the neck of
beef, and the knuckle of veal.
The proportions are a quart to a pound, and one vegeta-
ble. The vegetables used are onions, carrots, turnips, and
PROTEIDS, AND HOW TO COOK THEM 153
celery. It is usual to make at one time from four to eight
quarts, and acid a bunch of pot-herbs to this quantity.
These facts, plus a knowledge of the principles of ex-
tracting, ought to enable any one to write a recipe.
Stock. — Procure a four-pound piece of a shin of beef.
This should be well broken by the butcher. Take off the
lean meat and cut it into small pieces. Put all into a per-
fectly clean pot which has been washed in soda and scoured
clean. Add to the meat four quarts of cold water. Let it
stand half an hour, and then bring it slowly to a boil. In
the meantime, wash, scrape, and cut the vegetables (turnip,
carrot, onion, stalk of celery) into small pieces. Add these
to the pot, and set it where it can simmer for five or six
hours. Add two teaspoonfuls of salt just before removing
it from the stove.✪ Brown Stock Strain it into an earthen bowl, and cool
at once. When used, remove carefully the layer of grease ;
salt and pepper it to taste.
From this stock may be made macaroni, noodle, vermi-
celli, vegetable, julienne, and tapioca, by adding to it just
before serving the boiled vegetable indicated by the name.
In julienne soup, the vegetables are in two-inch shreds. A
knife comes for the purpose of cutting these.
Review Roasting. In roasting meat what is done with
reference to the temperature, to prevent the escape of the
juices ? Explain. Why may not this heat be continued
during the whole cooking ? Which requires the more
intense heat at the beginning, a small, or a large roast?
Why ? How can you regulate the temperature of the
oven ? Explain.
Recipe. — Choose a rib roast, well streaked with fat, and
bright red in color. Wipe it with a damp cloth. (What is
the objection to washing it ?) Place it in the rack of the
roasting pan. Dredge it with flour. (Why?) In the
154 HANDBOOK OF DOMESTIC SCIENCE
corner of the pan put two tablespoonfuls of drippings, half a
teaspoonful of salt, and a saltspoonfnl of pepper. The salt,
at least, must not touch the meat. (Why ?) Put it into a
very hot oven until the surface is seared and brown (about
twenty minutes). Lower the temperature of the oven by
shutting off the drafts. Baste frequently with the liquid
in the pan, to which a cup of water may be added. For
rare meat, eight minutes to the pound will be usually
sufficient.
Good cooks often refuse to put water in the pan, saying
that the steam from it keeps the roast from browning ; but
the roast should be browned in the first heating. Adding
hot fat continually to the surface makes it less indigestible,
whereas the water lowers the temperature, allowing the
meat within to cook slowly.
Page 75 · 1 recipe record on this page
Presented as published in 1900. 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
Stock. — One recipe has already been given under boiling.
Brown stock is made from beef, either alone or with other meats, and mixed vegetables.
White stock is made either from veal or chicken, alone, or both together. It is seasoned with onion, celery, white pepper and salt.
Soup meats are the lower round, the shin and the neck of beef, and the knuckle of veal.
The proportions are a quart to a pound, and one vegetable. The vegetables used are onions, carrots, turnips, and
celery. It is usual to make at one time from four to eight quarts, and acid a bunch of pot-herbs to this quantity.
These facts, plus a knowledge of the principles of extracting, ought to enable any one to write a recipe.
Stock. — Procure a four-pound piece of a shin of beef. This should be well broken by the butcher. Take off the lean meat and cut it into small pieces. Put all into a perfectly clean pot which has been washed in soda and scoured clean. Add to the meat four quarts of cold water. Let it stand half an hour, and then bring it slowly to a boil. In the meantime, wash, scrape, and cut the vegetables (turnip, carrot, onion, stalk of celery) into small pieces. Add these to the pot, and set it where it can simmer for five or six hours. Add two teaspoonfuls of salt just before removing it from the stove. Strain it into an earthen bowl, and cool at once. When used, remove carefully the layer of grease ; salt and pepper it to taste.
From this stock may be made macaroni, noodle, vermicelli, vegetable, julienne, and tapioca, by adding to it just before serving the boiled vegetable indicated by the name. In julienne soup, the vegetables are in two-inch shreds. A knife comes for the purpose of cutting these.
Review Roasting. In roasting meat what is done with reference to the temperature, to prevent the escape of the juices ? Explain. Why may not this heat be continued during the whole cooking ? Which requires the more intense heat at the beginning, a small, or a large roast? Why ? How can you regulate the temperature of the oven ? Explain.
Recipe. — Choose a rib roast, well streaked with fat, and bright red in color. Wipe it with a damp cloth. (What is the objection to washing it ?) Place it in the rack of the roasting pan. Dredge it with flour. (Why?) In the corner of the pan put two tablespoonfuls of drippings, half a teaspoonful of salt, and a saltspoonful of pepper.. The salt, at least, must not touch the meat. (Why ?) Put it into a very hot oven until the surface is seared and brown (about twenty minutes). Lower the temperature of the oven by shutting off the drafts. Baste frequently with the liquid in the pan, to which a cup of water may be added. For rare meat, eight minutes to the pound will be usually sufficient.
Good cooks often refuse to put water in the pan, saying that the steam from it keeps the roast from browning ; but the roast should be browned in the first heating. Adding hot fat continually to the surface makes it less indigestible, whereas the water lowers the temperature, allowing the meat within to cook slowly.
Records on this page
Brown Stock