If proper attention is paid to the skimming and simmer-
ing of the stock-pot, the clarifying of the broth will not
be required; but should there be a failure in carrying
out accordingly the instructions, the best thing to do is
to take the whites and shells of three eggs; crush the
shells well in the hands or in a mortar ; mix them with
the whites and a quarter of a pint of cold water, whisk
these well together in a basin for a few seconds, add
half a pint of boiling broth, still beating the mixture,
nnd pour it into the stock-pot ; stir the stock briskly till
it boils; then remove the pot by the side of the fire;
let it remain there for a few minutes or till the whites
of the eggs rise to the surface; after which strain care^
fully, and the broth will be perfectly clarified.
Pour some of the broth into a soup-tureen in which some
thin slices of toasted bread have been previously placed ;
add part of the cooked vegetables from the stock-pot.
Nicely shred and serve. This is the real pot-au-feu, and
considered the standard dish in France.
Should the broth be preferred of a golden colour, pour
a few drops only of caramel in a soup- ladle or spoon ; dip
it into the soup-tureen and stir three or four times.
Broth should be strained as follows : — Take an earthen-
ware pan or basin of a size large enough to hold the
quantity of broth made; lay over it a clean cloth and a
fine hair sieve at the top of the cloth, pour on to it the
contents of the stock- pot, and remove the strained broth
to a cool place free from dust. A piece of muslin gauze
PRACTICAL HOUSEHOLD COOKERY. 15
may be placed over it, but never cover it entirely, nor at
any time pour hot broth into the cold, as the reaction
will turn it sour.
Stock can be kept fresh and good for several days in
cold weather, but during the summer it is advisable to boil
it on the second day and every day afterwards. Storms
aind thunder will also turn broth sour; and to prevent
this, you should boil beforehand.
If any particles of fat remain at the top of the broth,
they can easily be removed in a solid state when cold.
Blotting or kitchen paper laid on the surface of the broth
will also remove all globules of fat.
Note, — ^When the broth is properly made it will turn
into jelly when cold.
The boiled beef and veal taken out of the stock-pot
will be found delicious if eaten hot with the remainder
of the cooked vegetables and gherkins. I mention this
because I know of several instances where it has been
thrown away for want of knowledge.
8. ORDINARY FAMILY STOCK.
Broth made out of beef is always the best ; nevertheless,
in country places where that meat can only be had with
difficulty, mutton can be substituted, and by so doing make
what is generally called mutton broth ; veal may also be
added, when the broth will be all the richer.
Take four pounds of neck or scrag of mutton and two
pounds of leg of veal (if no veal, six pounds of mutton),
put the meat in a stewpan with one ounce of butter, and
brown nicely for about twenty minutes ; then pour in three
quarts of cold water and add two onions; let the liquor
come to the boil slowly. Skim as carefully as in Na 2,
l^hen add two turnips cut in quarters, one carrot sliced
i6 PRACTICAL HOUSEHOLD COOKERY.
in very small dice, and one ounce of pearl bai-ley previously
blanched for ten minutes ; let the contents simmer for two
hours; after which take the meat out, skim off the fat,
then add a little parsley chopped fine, season to taste with
salt✪ Ordinary Family Stock only, and pour the broth into a soup- tureen with the
carrots, turnips, and barley.
Should some of the meat be desired with the soup, cut in
small dice about half a pound of the lean mutton, add it to
the soup ; mix well and serve.
4. ORDINARY STOCK FOR GRAVY AND SAUCES. ✪ Ordinary Stock for Gravy and Sauces
Page 7 · 2 recipe records on this page
Presented as published in 1891. 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
If proper attention is paid to the skimming and simmering of the stock-pot, the clarifying of the broth will not be required; but should there be a failure in carrying out accordingly the instructions, the best thing to do is to take the whites and shells of three eggs; crush the shells well in the hands or in a mortar ; mix them with the whites and a quarter of a pint of cold water, whisk these well together in a basin for a few seconds, add half a pint of boiling broth, still beating the mixture, and pour it into the stock-pot ; stir the stock briskly till it boils; then remove the pot by the side of the fire; let it remain there for a few minutes or till the whites of the eggs rise to the surface; after which strain carefully, and the broth will be perfectly clarified.
Pour some of the broth into a soup-tureen in which some thin slices of toasted bread have been previously placed ; add part of the cooked vegetables from the stock-pot. Nicely shred and serve. This is the real pot-au-feu, and considered the standard dish in France.
Should the broth be preferred of a golden colour, pour a few drops only of caramel in a soup- ladle or spoon ; dip it into the soup-tureen and stir three or four times.
Broth should be strained as follows : — Take an earthenware pan or basin of a size large enough to hold the quantity of broth made; lay over it a clean cloth and a fine hair sieve at the top of the cloth, pour on to it the contents of the stock- pot, and remove the strained broth to a cool place free from dust. A piece of muslin gauze
may be placed over it, but never cover it entirely, nor at any time pour hot broth into the cold, as the reaction will turn it sour.
Stock can be kept fresh and good for several days in cold weather, but during the summer it is advisable to boil it on the second day and every day afterwards. Storms and thunder will also turn broth sour; and to prevent this, you should boil beforehand.
If any particles of fat remain at the top of the broth, they can easily be removed in a solid state when cold. Blotting or kitchen paper laid on the surface of the broth will also remove all globules of fat.
Note, — ^When the broth is properly made it will turn into jelly when cold.
The boiled beef and veal taken out of the stock-pot will be found delicious if eaten hot with the remainder of the cooked vegetables and gherkins. I mention this because I know of several instances where it has been thrown away for want of knowledge.
8. ORDINARY FAMILY STOCK.
Broth made out of beef is always the best ; nevertheless, in country places where that meat can only be had with difficulty, mutton can be substituted, and by so doing make what is generally called mutton broth ; veal may also be added, when the broth will be all the richer.
Take four pounds of neck or scrag of mutton and two pounds of leg of veal (if no veal, six pounds of mutton), put the meat in a stewpan with one ounce of butter, and brown nicely for about twenty minutes ; then pour in three quarts of cold water and add two onions; let the liquor come to the boil slowly. Skim as carefully as in Na 2, l^hen add two turnips cut in quarters, one carrot sliced
in very small dice, and one ounce of pearl bai-ley previously blanched for ten minutes ; let the contents simmer for two hours; after which take the meat out, skim off the fat, then add a little parsley chopped fine, season to taste with salt only, and pour the broth into a soup- tureen with the carrots, turnips, and barley.
Should some of the meat be desired with the soup, cut in small dice about half a pound of the lean mutton, add it to the soup ; mix well and serve.
4. ORDINARY STOCK FOR GRAVY AND SAUCES.
Records on this page
Ordinary Family StockOrdinary Stock for Gravy and Sauces