The meat of the fowls may be used for various pur- poses, such as salads, croquettes, minced chicken, etc. FISH STOCK ^ For chowder, bisque, or fish sauces. Take the heads, bones, and skins of fresh fish, such as cod, haddock, halibut, or flounders, or any white-meat fish. (Dark-meat fish, as bluefish, mackerel, etc., are not good, as they give the broth a strong, oily flavour.) Wash the fish well, put in a saucepan, cover with cold water, and garnish with an onion, leeks, celery, a few peppercorns, one bay leaf, a bunch of parsley, three or four cloves, and the heart of a lemon. Let it come to a boil, skim well, add some salt✪ Fish Stock, and let it simmer slowly for about an hour. Strain through a cloth and use for whatever fish soup desired. If this stock is intended for some kind of fish sauce, use less water, or boil the stock down to half the quantity. BROWN OR RICH STOCK ^ This kind of stock is used for rich brown soups or sauces, as mock-turtle soup or ox-joint soup, also for Sauce Espagnole, which is the foundation of all brown sauces. Take a copper saucepan with a heavy bottom, if possi- ble. Put three or four thin slices of beef suet on the bottom. Add two carrots, two onions cut in thick slices, two slices of ham, a few peppercorns, three cloves, two bay leaves, a stalk of celery split in two, and a pinch of thyme and marjoram. Break or saw into pieces six pounds shin of beef, four pounds knuckles of veal, and some chicken giblets. Add one cup of water, cover with the lid, and let simmer slowly until the water is reduced and the meat and vegetables begin to fry in the fat. When the pieces on the bottom begin to get a nice brown colour moisten with a pint of white wine and six to eight quarts of water. Add salt✪ Brown or Rich Stock and a bouquet of parsley. When it comes to a boil skim off the fat and let it simmer slowly for at least four hours. It should boil down to about four quarts. If you have some 5 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK plain stock on hand, add some to this to make the broth stronger and richer. This stock should be clear and of a golden brown colour. CHICKEN STOCK OR BROTH ^5 With two fowls you can make about four quarts of good chicken bouillon. Clean the fowls, wash them well, and always parboil them. It is absolutely necessary to do this, as par- boiling the fowls and rinsing them in cold water after- ward takes off that unpleasant odour which fowls com- monly have. Put them in a saucepan with about six quarts of cold water and a garnishing of vegetables like plain stock. Add some salt✪ Chicken Stock or Broth. Skim when it comes to a boil and let boil slowly until the fowls are cooked. It cannot be stated how long it will take the fowls to cook. Stick a fork in a leg, and if it feels tender the fowl is done. Before using this stock strain through a soup-cloth and skim off the fat. CLAM BROTHS Take about two quarts of Duxbury soft clams. Wash them well, and put them in a saucepan. Add one quart of cold water✪ Clam Broth and boil for about ten or twelve minutes. Strain the broth through a cloth. Clam broth requires no flavouring, except perhaps a little pepper or a pinch of salt. If the clams have only ten to twelve minutes' actual boiling, they are not too much cooked, and may be used for other purposes.

AI-modernized reading of the original text

The meat of the fowls may be used for various purposes, such as salads, croquettes, minced chicken, etc. FISH STOCK For chowder, bisque, or fish sauces. Take the heads, bones, and skins of fresh fish, such as cod, haddock, halibut, or flounders, or any white-meat fish. (Dark-meat fish, as bluefish, mackerel, etc., are not good, as they give the broth a strong, oily flavour.) Wash the fish well, put in a saucepan, cover with cold water, and garnish with an onion, leeks, celery, a few peppercorns, one bay leaf, a bunch of parsley, three or four cloves, and the heart of a lemon. Let it come to a boil, skim well, add some salt, and let it simmer slowly for about an hour. Strain through a cloth and use for whatever fish soup desired. If this stock is intended for some kind of fish sauce, use less water, or boil the stock down to half the quantity. BROWN OR RICH STOCK This kind of stock is used for rich brown soups or sauces, as mock-turtle soup or ox-joint soup, also for Sauce Espagnole, which is the foundation of all brown sauces. Take a copper saucepan with a heavy bottom, if possible. Put three or four thin slices of beef suet on the bottom. Add two carrots, two onions cut in thick slices, two slices of ham, a few peppercorns, three cloves, two bay leaves, a stalk of celery split in two, and a pinch of thyme and marjoram. Break or saw into pieces six pounds shin of beef, four pounds knuckles of veal, and some chicken giblets. Add one cup of water, cover with the lid, and let simmer slowly until the water is reduced and the meat and vegetables begin to fry in the fat. When the pieces on the bottom begin to get a nice brown colour moisten with a pint of white wine and six to eight quarts of water. Add salt and a bouquet of parsley. When it comes to a boil skim off the fat and let it simmer slowly for at least four hours. It should boil down to about four quarts. If you have some When Served. Guests. Remarks. plain stock on hand, add some to this to make the broth stronger and richer. This stock should be clear and of a golden brown colour. CHICKEN STOCK OR BROTH With two fowls you can make about four quarts of good chicken bouillon. Clean the fowls, wash them well, and always parboil them. It is absolutely necessary to do this, as parboiling the fowls and rinsing them in cold water afterward takes off that unpleasant odour which fowls commonly have. Put them in a saucepan with about six quarts of cold water and a garnishing of vegetables like plain stock. Add some salt. Skim when it comes to a boil and let boil slowly until the fowls are cooked. It cannot be stated how long it will take the fowls to cook. Stick a fork in a leg, and if it feels tender the fowl is done. Before using this stock strain through a soup-cloth and skim off the fat. CLAM BROTHS Take about two quarts of Duxbury soft clams. Wash them well, and put them in a saucepan. Add one quart of cold water and boil for about ten or twelve minutes. Strain the broth through a cloth. Clam broth requires no flavouring, except perhaps a little pepper or a pinch of salt. If the clams have only ten to twelve minutes' actual boiling, they are not too much cooked, and may be used for other purposes.

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Fish StockBrown or Rich StockChicken Stock or BrothClam Broth

Louis' every woman's cook book