Blanc

Ingredients

• one pound of fat bacon rasped
• one pound of beef-suet cut small
• one pound of butter
• the strained juice of two lemons
• a couple of bay-leaves
• three cloves
• three carrots
• three onions divided into dice
• less than half a pint of water

Method

1. 1

   In a stewpan, combine bacon, beef-suet, butter, lemon juice, bay-leaves, cloves, diced carrots, and onions with water.

2. 2

   Simmer gently, stirring often, until fat melts and water evaporates.

3. 3

   Add more liquid as needed, boil softly, skim, add salt if needed, and strain for use.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 169. The excerpt below is the record exactly as published.

blanc , the insipidity which results from boiling meat or vegetables in water only may be removed, and the whiteness of either will be better preserved. Turkeys, fowls, sweet- Large stockPot- breads, calf’s brains, cauliflowers, and artichoke bottoms, are the articles for which the poelee and the blanc are more especially used in expensive foreign cookery : the reader will judge by the following receipts how far they are admissible into that of the economist. po£l£e. Cut into large dice two pounds of lean veal, and two pounds of fat bacon cured without saltpetre, two large carrots, and two onions ; to these add half a pound of fresh butter, put the whole into a stewpan, and stir it with a wooden spoon over a gentle fire until the veal is very white, and the bacon is partially melted ; then pour to them three pints of clear boiling broth or water, throw in four cloves, a small bunch or two of thyme and parsley, a bay-leaf, and a few corns of white pepper ; boil these gently for an hour and a half, then strain the poelee through a fine sieve, and set it by in a cool place. Use it instead of water for boiling the various articles we have already named : it will answer for several in succession, and will remain good for many days. Some cooks order a pound of butter in addition to the bacon, and others substitute beef-suet in part for this last. A BLANC. Put into a stewpan one pound of fat bacon rasped, one pound of beef-suet cut small, and one pound of butter ; the strained juice of two lemons, a couple of bay-leaves, three cloves, three carrots, and three onions divided into dice, and less than half a pint of water

Cook this with the app: pantry check, scaling, and the assistant.