Practical gastronomy and culinary dictionary

The constituent parts of stock are : Osmazome, which is the substance obtained from animal fibre ; gelatine, which is the concentrated animal substance ; and fibrine, which is the albuminous substance found in blood (white of egg). Osmazome and the vegetables give the flavour, and the albumen and gelatine give the strength to stock ; and by gradual heat the albumi- nous matter will rise on top, forming the scum, bringing with it all impurities, which is removed before the stock actually boils. There are several ways of preparing stock. It may be made from bones, trimmings of joints, poultry and game, in conjunction with fresh meat, which is indis- pensable if a good stock is to be obtained. Bones, scraps of meat, gravy left over from joint, should not be thrown away, but ought to find their way to the stock-pot, so as to extract all the nutritious pro- perties. No good cook should ever be without a stock- pot, for where there is no stock-pot there is sure to be waste. Plenty of fresh vegetables (soup vegetables), and an appropriate quantity of soup herbs added to the stock are very essential. 390 RECHERCHE COOKERY. Copper tinned, or iron tinned stock-pots are the best for use, because they can be kept clean with greater ease than the cast-iron and the earthenware pots, which should be avoided for this purpose. 83. General Stock for a good Soup. — 1 lb. of veal (knuckle part), 2 lbs. shin of beef (or shoulder part), 3^ lbs. bones (beef or veal), 2 gallons water, 2 oz. salt, some poultry giblets (cleaned), 2 carrots, 2 onions, 3 leeks, 1 head of celery, 2 cloves (stuck in the onions), 1 parsnip, 12 peppercorns, 1 small bunch of sweet herbs, bayleaves, thyme, and plenty of parsley. If the meat used requires boning, take out the bones and tie up the meat with string ; break the bones with a chopper into pieces. Put both together with the gib- lets in the stock-pot ; add the salt and water (cold), and let it come gently to the boil. When nearly boiling remove the scum which will have risen to the top, pour in half a gill of cold water, and skim again. Have the above-named vegetables and herbs prepared, and add them to the stock with the peppercorns. Let the whole come to the boil ; skim again, remove the pot to the side of the stove, or if a gas-stove is used lower the flame, and let it simmer slowly for five hours. The fat which rises to the top during the process of simmering should be carefully taken off with a spoon. This fat should be put aside in a basin and used up with other fat when clarifying for frying purposes. As soon as the broth or stock is cooked sujfficiently, take out the meat and put it on a dish to be used up in some form or for second stock. Strain the broth through a wet napkin, colour it with a few drops of caramel if required for brown stock or soup. If required to be served thin, taste it and add a little more salt or pepper if it- be required. If required as stock it is best to keep it mth- out any additional seasoning and in its natural colour. 84. Remouillage (Seconi Stock). — This is prepared by adding the same quantity of water to the meat, bones, and vegetables after being used for general or first stock. Any remains of meat or bones which can- SOUPS (POTAGES). 391