The official handbook for the National Training School for Cookery

9. We take four young carrots \ scrape them clean with a knife, and cut them in pieces. 10. We take one turnip and one onion, peel them and cut them in quarters. 11. We take a leek and half a head of celery and wash them well in cold water. 12. We take a spoon and remove the scum and fat from the stock as it rises. 13. Now we put in all the vegetables, and let it simmer gently for five hours. 14. We must watch and skim it occasionally, and we should add a little cold water to make the scum rise. 15. We take a clean cloth and put it over a good-sized basin. 16. We put a hair-sieve on the top of the cloth over the basin. 17. When the stock has been simmering for five hours 'we take the stockpot off the fire. 18. We pour the contents into the sieve, which contains the meaty bone, and vegetables; and the cloth very effectually strains the stock. N.n. — The meat and bone can be used again for second stock, with the addition of fresh vegetables and water. 19. We take the basin (into which the stock has been strained), and put it in a cool place till the next day, when it will be a stiff jelly. 20. When this stock jelly is required for use, we must take off the fat from the top with a spoon. 21. We take a clean cloth and dip it in hot water, and wipe over the top of the jelly so as to remove every particle of fat. 22. Now we must take a clean dry cloth and wipe the top of the jelly dry. It is now ready for use. N.B. — For some soups, vegetable soups, or purees, white stock is required. White stock is made in the same way, only with veal instead of beef, and it can also be made of veal and beef mixed, or rabbit and beef, but veal alone is considered best. Lessons on Making Soup.- — Vegetable Stock. 209 VEGETABLE STOCK. Average cost of " Vegetable Stock" (about two quarts). d. 1 cabbage 1 3 large or 6 small onions i\ 2 carrots . . . ■> 1 1 turnip , 03 2 oz. of butter 2 3 cloves \ 30 peppercorns I A bunch of herbs (thyme, marjoram, and a ) o\ bay-leaf) Salt I Time required, about two hours and a quarter. Now we will show you how to make Vegetable Stock. 1. We take one cabbage, wash it well in cold water, and cut it in quarters. 2. We take two carrots, wash them, scrape them clean, and cut them in quarters. 3. We take one turnip, peel it, and cut it in quarters. 4. We take three large or six small onions, and wash them clean (the skins are to be left on). 5. We put all these vegetables into a saucepan, with tzvo ounces of butter. 6. We also add a bunch of herbs (namely, a sprig of thyme, marjoram, and a bay-leaf) tied tightly .together, three cloves and thirty peppercorns. 7. We put the saucepan on the fire, and let the vegetables and herbs sweat in the butter for ten minutes. We must stir them and not let them burn. 8. We now pour in three qitarts of cold water, and add salt according to taste. 9. When the zvater boils we move the saucepan to the side of the fire and let it simmer gently for two hours. We must watch it and skim it occasionally. o 2io National Training School for Cookery. 10. After that time we strain the stock into a basin, and it is ready for use. It is now reduced to two quarts and half a pint. N.B. — This stock can be used for thick vegetable sotips.