Irish Stew. A stew made of minced mutton and po-
tatoes, flavored with onion and seasoned very highly,
cooked down to about the consistency of hash.
Kolcannon. A stew of cabbage and potatoes, with the
addition of a small amount of fat salt pork and a gener-
ous amount of seasoning.
Ragout. A stew to which wine or vinegar has been
added in the process of cooking.
Salmi. A stew of game.
To Boil Corned Beef
Put the corned beef on in cold water, let it come slowly
to a boil, and then simmer (180° F.) for half an hour to
every pound. If the meat is to be used cold it will be
juicier and tenderer if it is allowed to cool in the water in
which it was cooked. Home corned beef, or meat not
quite so strongly salted as is that usually purchased from
the butcher, may be put on in boiling water, have the
94 PRINCIPLES OF FOOD PREPARATION
temperature then reduced, and simmered as before until
cooked.
MAKING AND CLEARING SOUP STOCK
The term " soup stock " is defined by one of the stand-
ard dictionaries as " the Hquor or broth prepared bj^
boiling meat with or without vegetables, etc., so as to
extract the nutritious properties, and used as a foundation
for different kinds of soup."
Soup Stock
Ingredients. ^leat, one or more kinds, with bone.
Vegetables, such as onion, carrot, turnip, celery. Herbs,
marjoram, thyme, savory, etc. Seasoning of allspice,
cloves, whole pepper, bay leaf, etc. One sour apple, or
an ounce of chopped ham to every two quarts of stock,
helps to give a good flavor.
Proportions. For a light stock, one quart of water to
each pound of meat. For a rich stock, one pint of water
to one pound of meat. About one-fourth as much bone
as meat, by weight. One-half to one cup of each vege-
table, cut in cubes, to every two quarts of stock. One-
half to one teaspoonful of each herb (dried), one-half to
one teaspoonful of the spices, mixed, and one bay leaf
to ever}^ tAvo quarts of stock✪ Soup Stock.
Method. Wipe the meat and cut it into small pieces.
Place it in the required quantity of cold water, and let it
stand for half an hour. Then apply gentle heat, and allow
it to come very slowly to a boil. It should take at least
an hour for a stock pot containing six quarts of water to
reach the boiling point. The vegetables may then be
added, together with the herbs and seasoning. These last
MEATS 95
should be tied loosely in cheesecloth, and the whole
allowed to simmer for six hours. The stock should then
be strained and cooled.
TO CLEAR SOUP STOCK
Method I. To Clear Stock with White of Egg. Re-
move the fat from the cold stock by skimming it care-
fully. If the stock is jelhed, the surface of it should be
wiped after skimming off the fat with a soft cloth wrung
out of boiling water, so as to remove every particle of
grease. Allow the white of one egg, shghtly beaten, to
every quart of stock. The crushed shell of the egg, for
the sake of the albumin that clings to it, may also be
added. The egg is mixed well with the cold stock, and
the whole is heated slowly, with occasional stirring, to
incorporate the egg, until the albumin begins to coagu-
late. It may then be allowed to boil for five minutes, and
to stand, after removing from fire, for about ten minutes,
so as to allow the egg to rise to the surface.
Page 40 · 1 recipe record on this page
Presented as published in 1914. 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
Irish Stew. A stew made of minced mutton and potatoes, flavored with onion and seasoned very highly, cooked down to about the consistency of hash.
Kolcannon. A stew of cabbage and potatoes, with the addition of a small amount of fat salt pork and a generous amount of seasoning.
Ragout. A stew to which wine or vinegar has been added in the process of cooking.
Salmi. A stew of game.
To Boil Corned Beef
Put the corned beef on in cold water, let it come slowly to a boil, and then simmer (180° F.) for half an hour to every pound. If the meat is to be used cold it will be juicier and tenderer if it is allowed to cool in the water in which it was cooked. Home corned beef, or meat not quite so strongly salted as is that usually purchased from the butcher, may be put on in boiling water, have the
temperature then reduced, and simmered as before until cooked.
MAKING AND CLEARING SOUP STOCK
The term "soup stock" is defined by one of the standard dictionaries as "the liquor or broth prepared by boiling meat with or without vegetables, etc., so as to extract the nutritious properties, and used as a foundation for different kinds of soup."
Soup Stock
Ingredients. Meat, one or more kinds, with bone. Vegetables, such as onion, carrot, turnip, celery. Herbs, marjoram, thyme, savory, etc. Seasoning of allspice, cloves, whole pepper, bay leaf, etc. One sour apple, or an ounce of chopped ham to every two quarts of stock, helps to give a good flavor.
Proportions. For a light stock, one quart of water to each pound of meat. For a rich stock, one pint of water to one pound of meat. About one-fourth as much bone as meat, by weight. One-half to one cup of each vegetable, cut in cubes, to every two quarts of stock. Onehalf tone-half teaspoonful of each herb (dried), one-half to one teaspoonful of the spices, mixed, and one bay leaf to every two quarts of stock.ethod. Wipe the meat and cut it into small pieces. Place it in the required quantity of cold water, and let it stand for half an hour. Then apply gentle heat, and allow it to come very slowly to a boil. It should take at least an hour for a stock pot containing six quarts of water to reach the boiling point. The vegetables may then be added, together with the herbs and seasoning. These last
should be tied loosely in cheesecloth, and the whole allowed to simmer for six hours. The stock should then be strained and cooled.
TO CLEAR SOUP STOCK
Method I. To Clear Stock with White of Egg. Remove the fat from the cold stock by skimming it carefully. If the stock is jelhed, the surface of it should be wiped after skimming off the fat with a soft cloth wrung out of boiling water, so as to remove every particle of grease. Allow the white of one egg, slightly beaten, to every quart of stock. The crushed shell of the egg, for the sake of the albumin that clings to it, may also be added. The egg is mixed well with the cold stock, and the whole is heated slowly, with occasional stirring, to incorporate the egg, until the albumin begins to coagulate. It may then be allowed to boil for five minutes, and to stand, after removing from fire, for about ten minutes, so as to allow the egg to rise to the surface.
Records on this page
Soup Stock