Simmer the vegetables or meat in water or stock until tender.
Add the seasoning the last hour. When tender remove the large pieces
of bone or meat; press the remainder through a colander or coarse
sieve. Return to water. This may be done several hours before
needed if necessary. When ready to use remove the fat; reheat and
add to a sauce made of hot butter and flour, cooked thoroughly, stock
or water, and seasonings. When these are thoroughly blended add
the garnishings.
LABORATORY COOK BOOK. 81
BEEF OE BROWN STOCK.
8 lbs. of shin of beef 1 onion
8 qts. cold water 1 stick celery
1 medium sized turnip 12 pepper-corns
1 medium sized carrot 6 cloves
1 parsley root and leaves 1 T. salt
Wipe the beef with a wet cloth. Take the meat from the bones
and cut it into small pieces.
Put aside y2 lb. of meat. Put the rest of the meat and the
bones in a porcelain kettle, with the water. Let it stand 15 to 30
min., or until the water is red; then place on the fire and let come
slowly to the simmering point. Put the % 1D- meat into a hot frying
pan with marrow from the bones, or use drippings. Cook until well
browned. Add to the simmering meat and cook 5 hours. Then
add the vegetables and cook 1 hour longer. Season and allow to
cool rapidly. Bemove fat, and clear according to previous directions.
WHITE SOUP STOCK II.
4 lbs. knuckle of veal Blade of mace
2 qts. cold water 2 stalks celery
1 T. salt 1 onion
!/2 tsp. pepper-corns.
Wipe meat, remove from bone, and cut in small pieces. Put
meat, bone, water and seasonings in kettle. Heat gradually to boil-
ing point, skimming frequently. Simmer four or five hours and
strain. If scum has been carefully removed and soup is strained
through a double thickness of cheese cloth, stock will be quite clear.
WHITE SOUP STOCK III.
The water in which a fowl or chicken is cooked makes white
stock.
BOUILLON.
(3 pts. Time, 5 hours.)
3 lbs. of beef from under side of 3 qts. cold water
round and cut in 1 onion
inch cubes. i/2 carrot
1 sprig parsley 6 pepper-corns
2 sticks celery 1 tsp. salt added just
1 bay-leaf before taking soup
2 cloves from fire
. Wipe meat with a wet cloth and cut in inch cubes. Let stand
in the cold water 1 hour. Cover, and bring slowly to the boiling
point, taking off any scum that rises. Then place it where it will
82 THE WORCESTER DOMESTIC SCIENCE SCHOOL.
sinmier for four hours. At the end of that time add the vegetables
cut into dice and the spices, and simmer 1 hour longer. Strain into
an earthen bowl. Leave uncovered and cool rapidly.
Remove the fat and clear. Serve in bouillon cups.
CONSOMME.
3 lbs. beef, poorer part 2 T. butter
of round 1 T. salt
1 lb. marrow bone 1 tsp. pepper-corns
3 lbs. knuckle of veal 4 cloves
1 qt. chicken stock 3 sprigs thyme
Carrot, turnip, celery — 1 sprig marjoram
1-3 cup of each cut 2 sprigs parsley
1-3 cup sliced onion y2 bay leaf
3 qts. cold water
Page 46
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
Simmer the vegetables or meat in water or stock until tender. Add the seasoning the last hour. When tender remove the large pieces of bone or meat; press the remainder through a colander or coarse sieve. Return to water. This may be done several hours before needed if necessary. When ready to use remove the fat; reheat and add to a sauce made of hot butter and flour, cooked thoroughly, stock or water, and seasonings. When these are thoroughly blended add the garnishings.
BEEF OR BROWN STOCK.
8 lbs. of shin of beef 1 onion
8 qts. cold water 1 stick celery
1 medium sized turnip 12 pepper-corns
1 medium sized carrot 6 cloves
1 parsley root and leaves 1 T. salt
Wipe the beef with a wet cloth. Take the meat from the bones and cut it into small pieces.
Put aside y2 lb. of meat. Put the rest of the meat and the bones in a porcelain kettle, with the water. Let it stand 15 to 30 min., or until the water is red; then place on the fire and let come slowly to the simmering point. Put the ½ lb. meat into a hot frying pan with marrow from the bones, or use drippings. Cook until well browned. Add to the simmering meat and cook 5 hours. Then add the vegetables and cook 1 hour longer. Season and allow to cool rapidly. Remove fat, and clear according to previous directions.
WHITE SOUP STOCK II. 4 lbs. knuckle of veal Blade of mace
2 qts. cold water 2 stalks celery 1 T. salt 1 onion
1/2 tsp. pepper-corns.
Wipe meat, remove from bone, and cut in small pieces. Put meat, bone, water and seasonings in kettle. Heat gradually to boiling point, skimming frequently. Simmer four or five hours and strain. If scum has been carefully removed and soup is strained through a double thickness of cheese cloth, stock will be quite clear.
WHITE SOUP STOCK III.
The water in which a fowl or chicken is cooked makes white stock.
BOUILLON. (3 pts. Time, 5 hours.)
3 lbs. of beef from under side of 3 qts. cold water round and cut in 1 onion
inch cubes. i/2 carrot
1 sprig parsley 6 pepper-corns
2 sticks celery 1 tsp. salt added just
1 bay-leaf before taking soup
2 cloves from fire
. Wipe meat with a wet cloth and cut in inch cubes. Let stand in the cold water 1 hour. Cover, and bring slowly to the boiling point, taking off any scum that rises. Then place it where it will
simmer for four hours. At the end of that time add the vegetables cut into dice and the spices, and simmer 1 hour longer. Strain into an earthen bowl. Leave uncovered and cool rapidly. Remove the fat and clear. Serve in bouillon cups.
CONSOMME.
3 lbs. beef, poorer part 2 T. butter
of round 1 T. salt
1 lb. marrow bone 1 tsp. pepper-corns
3 lbs. knuckle of veal 4 cloves
1 qt. chicken stock 3 sprigs thyme
Carrot, turnip, celery — 1 sprig marjoram
1-3 cup of each cut 2 sprigs parsley
1-3 cup sliced onion y2 bay leaf 3 qts. cold water