Watch the stock^pot until it is ready to boil, then carefully take
off all the scum as fast as it rises. When thoroughly skimmed, set
back on the range where it will just simmer — do not boil rapidly as
this hardens the albumen. It may be kept simmering on a gas or
kerosene stove, if fire is not needed for other purposes. Stock while
cooking should not be tightly covered. A sieve should be placed
over the kettle to keep out flies, but close covering prevents the stock
from being clear.
The vegetables used in making stock, are turnips, carrots, onions
or garlic and celery. The meat should slowly cook 4 or 5 hours, and
the vegetables the last hour, as vegetables should only be added in
time to become thoroughly done when used in any soup; then strain
it through the cloth strainer (called by foreign cooks a "tamgiy")
into a tin pail, or deep tin pan, as it cools more quickly in tin than in
any other vessel. The pail or pan must be entirely tinned, for if the
tin is off the vessel, the stock may be discolored by standing in con-
tact with iron; — the salt in the soup will attack the iron, and cause
rust. While boiling, the salt does not attack the kettle unless it is
new and rough, because, after using a smooth kettle for a while, the
pores of the iron become filled with the fat of the meats cooked in it.
Place the tin containing the stock in an airy place, iu the shade,
where it will cool as quickly as possible, and cover it with a sieve to
keep out the flies. When it is cooled, place it uncovered in the ice
26 SOUPS
chest for the fat to rise. The stock should be a firm jelly and will
keep for a week in the ice chest. The next day after making it, the
fat can all be removed from the top of the stock, and used in cooking
vegetables. Wipe the top of the stock with a dry cloth, and then
with a little cloth wet with extract of cloves to prevent its molding.
For ordinary cooking, especially in hot weather, it is better to
make stocK one day, for the soup of the following day, rather than
take the risk of having it mold or sour. Remember that it must be
cooled as quickly as possible without other covering than a sieve,
which facilitates the escape of steam, and consequently the cooling of
the stock, and at the same time keeps out the flies. If tightly cov-
ered, and the stock is a long time in cooling, it will ferment and sour,
when it becomes poisonous. If only beginning to turn, it is said
that it may be restored by tying some charcoal in a bag, putting it in
the stock, and then boiling it.
STOCK NO. 1.
2 lbs. shin of beef well broken. 1 head of celery.
2 lbs. knuckle of veal. 4 whole cloves.
1 gallon cold water. 1 teaspoon of broken white pepper.
1 large onion. 1 teasxaoon of sugar caramel.
3 carrots. 1 blade of mace, or a little nutmeg.
1 turnip. 1 soup bunch; salt✪ Stock No. 1.
STOCK NO. 2.
1 old fowl. 2 carrots.
4 lbs. veal bones well broken. 1 turnip.
1 gallon of cold water. Salt and pepper.
2 onions. Cloves and herbs✪ Stock No. 2.
STOCK NO. 3.
4 lbs. beef shin-bones, broken. 3 large carrots.
1 chicken, 1 turnip.
1 gallon cold water. Salt and pepper.
3 large onions. Cloves and herbs✪ Stock No. 3.
VEAL OR WHITE STOCK. ✪ Veal or White Stock
Page 16 · 4 recipe records on this page
Presented as published in 1902. 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
Watch the stock^pot until it is ready to boil, then carefully take off all the scum as fast as it rises. When thoroughly skimmed, set back on the range where it will just simmer — do not boil rapidly as this hardens the albumen. It may be kept simmering on a gas or kerosene stove, if fire is not needed for other purposes. Stock while cooking should not be tightly covered. A sieve should be placed over the kettle to keep out flies, but close covering prevents the stock from being clear.
The vegetables used in making stock, are turnips, carrots, onions or garlic and celery. The meat should slowly cook 4 or 5 hours, and the vegetables the last hour, as vegetables should only be added in time to become thoroughly done when used in any soup; then strain it through the cloth strainer (called by foreign cooks a "tamgiy") into a tin pail, or deep tin pan, as it cools more quickly in tin than in any other vessel. The pail or pan must be entirely tinned, for if the tin is off the vessel, the stock may be discolored by standing in contact with iron; — the salt in the soup will attack the iron, and cause rust. While boiling, the salt does not attack the kettle unless it is new and rough, because, after using a smooth kettle for a while, the pores of the iron become filled with the fat of the meats cooked in it.
Place the tin containing the stock in an airy place, in the shade, where it will cool as quickly as possible, and cover it with a sieve to keep out the flies. When it is cooled, place it uncovered in the ice
chest for the fat to rise. The stock should be a firm jelly and will keep for a week in the ice chest. The next day after making it, the fat can all be removed from the top of the stock, and used in cooking vegetables. Wipe the top of the stock with a dry cloth, and then with a little cloth wet with extract of cloves to prevent its molding.
For ordinary cooking, especially in hot weather, it is better to make stock one day, for the soup of the following day, rather than take the risk of having it mold or sour. Remember that it must be cooled as quickly as possible without other covering than a sieve, which facilitates the escape of steam, and consequently the cooling of the stock, and at the same time keeps out the flies. If tightly covered, and the stock is a long time in cooling, it will ferment and sour, when it becomes poisonous. If only beginning to turn, it is said that it may be restored by tying some charcoal in a bag, putting it in the stock, and then boiling it.
STOCK NO. 1.
2 lbs. shin of beef well broken. 1 head of celery.
2 lbs. knuckle of veal. 4 whole cloves.
1 gallon cold water. 1 teaspoon of broken white pepper.
1 large onion. 1 teaspoon of sugar caramel.
3 carrots. 1 blade of mace, or a little nutmeg. 1 turnip. 1 soup bunch; salt.
STOCK NO. 2. 1 old fowl. 2 carrots.
4 lbs. veal bones well broken. 1 turnip.
1 gallon of cold water. Salt and pepper.
2 onions. Cloves and herbs.
STOCK NO. 3.
4 lbs. beef shin-bones, broken. 3 large carrots.
1 chicken, 1 turnip.
1 gallon cold water. Salt and pepper.
3 large onions. Cloves and herbs.
VEAL OR WHITE STOCK.
Records on this page
Stock No. 1Stock No. 2Stock No. 3Veal or White Stock