* The landlord told him that his palate should be suited— for
whatever the air, earth, and sea produced, of birds, becuts, or fish,
that inn wcls abundantly supplied with.*
*DoN Quixote.*
xn
^ Nor do you
Findjault with the sauce^ keen hunger being the bestJ* — MiissiNGER.
f
Slatft^ anir Saute^^
IKaK0nnat0je 9avat.
]n}U0]^tt00m Baxcce,
C0maf0 Saittie*
Crnfil $aur^.
Bi^rftamel $aur^*
Jatr^ini^rie Santt.
Ratein Xt]erta]t iSauti^*
* Ne cared he for wine or half-and-half;
Ne cared he for fish ^ or fleshy or fowl;
And sauces held he worthless as the chaff*
Keats.
B
W
STOCKS.
* LemonSf and wine for sauce : to these a coney
Is not to be despaired of for our money.''
Ben Jonson.
Stochs*
Jntto&uctfon*
HE foundation of all soups, and
also of many sauces, is called
' Stock/ Stock may be brown
or white. If the former, it is
made from dark meats, such as beef, and
game of any kind ; if the latter, from veal,
mutton, chicken, rabbit, and from fish-bones.
For vegetarian cookery it can be made from
* Woe was his cooky but if his sauce were
Poynant and sharp, and ready all his gere, '
Chaucer.
B 2
STOCKS.
* They made a most superior mess of broth,
A thing which poesy but seldom metiiions,*
Byron.
lentils, haricot beans, sago, and barley. It is
customary in large households to have always
standing on the kitchen stove a stock-pot,
into which the bones and trimmings of meat
and poultry are put ; water, vegetables and
herbs being added. These, when they have
boiled for a dozen hours or more, and been
strained, form stock, which when put into a
cool place sets into a jelly. In cold weather
this * stock-jelly' will keep a week, especially
if boiled up occasionally. In hot weather it
becomes sour quickly, so that it is better to
have the stock-pot constantly emptied and
renewed.
This stock, though useful for some soups,
and quite sufficient for all sauces, will not do
* What needes of dainty dishes to devise.
Of comely services or courtly trayne ?'
Faerie Queene.
STOCKS.
* Now I praise the genial hostess
Who prepares the toothsome dinfter^
when strongly flavoured soups are required.
For such soups fresh meat will be needed,
and the following recipe will serve as a
guide to young cooks how to make ' soup
stock.'
Wllbite Stocft^
Cut up four pounds of fillet of veal into
pieces the size of dice, and break small any
bone there may be in it. Put these into a
large saucepan with a close-fitting lid, and
with them the following :» one gill of cold
water, a quarter of a pound of butter, two
carrots, two onions, one turnip, three cloves,
half a blade of mace, a bunch of thyme and
parsley. Put the pan over a brisk fire for
about fifteen minutes, stirring round the con-
Fills with plenty all her tables^
Bakes the honeyed loaves of barley ^
Kneads the dough with niagic fingers,
With her arms of strength ami beauty.^
Finnish Kalevala.
5
STOCKS.
* This Bouillabaise a noble dish is —
A sort of soupf or broth^ or brew,
Or hotchpotch of all sorts of fishes
That Greenwich never could outdo*
tents occasionally. Add three quarts of water
and a teaspoonful of salt, and simmer for two
hours, keeping it well skimmed so that no fat
is left floating on the top. Strain through a
fine hair sieve, and put away for use.
SStown Stocft^
This is made in the same way as the white
stock✪ White Stock, only beef takes the place of veal, and
mace is not used as a flavouring.
Iffeb Stocft*
The bones of any delicately flavoured fish
can be used for this. They should be covered
with water with a little salt in it, and gently
simmered until the water is reduced one half,
* Green herbs^ red peppers^ mussels ^ saffron,
Soles, onions, garlic, roach and dace :
All these you eat at Terra's tavern.
In that one dish of Bouillabaise,^ — Thackeray.
STOCKS.
✪ Fish Stock
Page 3 · 4 recipe records on this page
Presented as published in 1889. 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
* The landlord told him that his palate should be suited— for whatever the air, earth, and sea produced, of birds, becuts, or fish, that inn wcls abundantly supplied with.*
*DoN Quixote.*
xn
^ Nor do you Findjault with the sauce^ keen hunger being the bestJ* — MiissiNGER.
f
Stocks and Sauces. anir Saute^^
[Illustration: Bearnaise Sauce.]
[Illustration: Mushroom Sauce.]
Tomato Sauce, Crust Sauce, Béchamel Sauce, Jardiniarie Sauce, Poivrade Sauce.
* Ne cared he for wine or half-and-half; Ne cared he for fish ^ or fleshy or fowl; And sauces held he worthless as the chaff*
Keats.
B
W
* LemonSf and wine for sauce : to these a coney Is not to be despaired of for our money.''
Ben Jonson.
Stochs*
Jntto&uctfon*
HE foundation of all soups, and also of many sauces, is called ' Stock/ Stock may be brown or white. If the former, it is made from dark meats, such as beef, and game of any kind ; if the latter, from veal, mutton, chicken, rabbit, and from fish-bones. For vegetarian cookery it can be made from
* Woe was his cooky but if his sauce were Poynant and sharp, and ready all his gere, '
Chaucer.
B 2
* They made a most superior mess of broth, A thing which poesy but seldom metiiions,*
Byron.
lentils, haricot beans, sago, and barley. It is customary in large households to have always standing on the kitchen stove a stock-pot, into which the bones and trimmings of meat and poultry are put ; water, vegetables and herbs being added. These, when they have boiled for a dozen hours or more, and been strained, form stock, which when put into a cool place sets into a jelly. In cold weather this * stock-jelly' will keep a week, especially if boiled up occasionally. In hot weather it becomes sour quickly, so that it is better to have the stock-pot constantly emptied and renewed.
This stock, though useful for some soups, and quite sufficient for all sauces, will not do
* What needes of dainty dishes to devise. Of comely services or courtly trayne ?'
Faerie Queene.
* Now I praise the genial hostess Who prepares the toothsome dinfter^
when strongly flavoured soups are required. For such soups fresh meat will be needed, and the following recipe will serve as a guide to young cooks how to make ' soup stock.'
Wllbite Stocft^
Cut up four pounds of fillet of veal into pieces the size of dice, and break small any bone there may be in it. Put these into a large saucepan with a close-fitting lid, and with them the following :» one gill of cold water, a quarter of a pound of butter, two carrots, two onions, one turnip, three cloves, half a blade of mace, a bunch of thyme and parsley. Put the pan over a brisk fire for about fifteen minutes, stirring round the con-
Fills with plenty all her tables^ Bakes the honeyed loaves of barley ^ Kneads the dough with niagic fingers, With her arms of strength ami beauty.^
Finnish Kalevala.
* This Bouillabaise a noble dish is — A sort of soupf or broth^ or brew, Or hotchpotch of all sorts of fishes That Greenwich never could outdo*
tents occasionally. Then Add three quarts of water and a teaspoonful of salt, and simmer for two hours, keeping it well skimmed so that no fat is left floating on the top. Strain through a fine hair sieve, and put away for use.
SStown Stocft^
This is made in the same way as the white stock, only beef takes the place of veal, and mace is not used as a flavouring.
Iffeb Stocft*
The bones of any delicately flavoured fish can be used for this. They should be covered with water with a little salt in it, and gently simmered until the water is reduced one half,
* Green herbs^ red peppers^ mussels ^ saffron, Soles, onions, garlic, roach and dace : All these you eat at Terra's tavern. In that one dish of Bouillabaise,^ — Thackeray.
Records on this page
White StockBrown StockVegetarian StockFish Stock