Clarifying Stock

Ingredients

• a quart of stock
• the white of an egg
• a quarter of a pint of water
• three or four ounces of lean meat
• a tea-spoonful of tarragon vinegar

Method

1. 1

   Whisk the egg white with water and stir into warm stock.

2. 2

   Let it boil and skim off the scum.

3. 3

   Simmer gently for half an hour, then let it settle for a quarter of an hour and strain through a jelly-bag.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1900. The excerpt below is the record exactly as published.

a quart of stock whisk the white of an egg with a quarter of a pint of water. Stir this briskly into the stock when it is just warm, let it boil, and carefully remove the scimi as it rises- Draw it back, and keep it boiling gently for half an hour, continuing to skim it when possible. Let it stand for a quarter of an hour to settle, and strain it through a jelly-bag. If three or four ounces of lean meat are minced and pounded to pulp, and mixed with the whim's of egg before it is put in, the stock will bo eni'iched as well as cleared. Stock-flsh. — This is the commercial term used to denote salted and dried cod and other fish of the same family, particularly hake, ling, and torsk. The fish is cured as soon as possible after being caught. It is first spHt up from head to tail, and thoroughly cleaned by plentiful washings with salt water ; a piece of the backbone is then cut awaj-, and after the supei-fluous water has been di-ained off, the fish are laid in long vats, covered with salt, and kept down by means of heavy weights. After a time they are taken out, washed and brushed, and laid out, exposed to the action of sun and air, on rocks or on a sandy beach. They are afterwards piled up into little heaps, and when they have acquired a fine whitish aj^pearance, known as the bloom, they are considered ready for the market. The quantity of stock-fish cured on the southern coasts of Britain is in- considerable, but it is otherwise in the north. The cod, ling, and hake fisheries of Scotland rank next in importance to its herring fishery. Stock for Aspic Jelly (economical). — Put a pint of stock into a saucepan. Add two oimces of gelatine, a bay-leaf, a small sprig of thyme, three cloves, three shallots, and a quarter of a blade of mace, and stir the liquor over the fire till the gelatine is dissolved. Pour it out, and let it become almost cold. Whisk the white of an egg with a quarter of a pint of water. Add the crushed shell of the egg, and a tea-spoonful of tarragon vinegar

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