Compound Stock

Ingredients

• a beef bone
• a knuckle of veal
• the back of a fowl
• the legs of a fowl
• the wings of a fowl
• an onion
• a carrot
• the roots and trimmings of six stalks of celery
• six cloves
• a teaspoonful of salt

Method

1. 1

   Put together in the soup kettle a beef bone, a knuckle of veal, the back, legs, and wings of a fowl, an onion, a carrot, the roots and trimmings of six stalks of celery, and six cloves.

2. 2

   Cover with cold water, add a teaspoonful of salt, let simmer four or five hours, strain, and set aside to cool.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 44. The excerpt below is the record exactly as published.

Compound Stock. 3. Mixed Stock No. i. 4. Mixed Stock No. 2. Simple stock is the extract from a single kind of flesh, fish, fowl, or vegetable. Compound stock is the extract of two or more kinds of flesh, fish, fowl, or vegetables. Mixed Stock No. i is stock made from scraps and odds and ends of uncooked meats, vegetables, etc. And Mixed Stock No. 2 is stock made from scraps and odds and ends of cooked meats, vegetables, etc. Simple Stock of Vegetables. — Cut the prepared vegetable of which the stock is to be made into small pieces, put in slightly salted water, and simmer gently Soup- Making. 103 until the vegetable is tender, and the stock sufficiently flavored. Asparagus Stock. — Cut the tender ends or points from a bunch of asparagus and reserve for stewing. Put the remainder into two quarts of slightly salted water, and simmer gently until the water is sufficiently flavored with asparagus, then strain and use for soup stock. Celery Stock. — Put the roots and coarse outside pieces of half a dozen stalks of celery into three pints of slightly salted water, simmer an hour, strain, and use for stock. Salsify Stock. — To one pint of sliced salsify add a quart of water and half a teaspoonful of salt, simmer slowly until the salsify is tender, strain, and use for stock. The salsify may be dressed with white sauce and served as a vegetable. Soup stock may, in a similar manner, be made from green peas, corn, etc., but, as a rule, it is advisable to rub peas, corn, and some other vegetables through a sieve and mingle them with the stock. Beef Stock. — Select a shin or shank of beef contain- ing as much lean meat as bone. Have the bone sawed in sections not more than two inches in length. Remove the skin from the meat and put the meat and bones to cook in sufficient cold water to cover them an inch in depth. Add a teaspoonful of salt to each gallon of water. Bring slowly to boiling point and let simmer four or five hours, or until the meat falls from the bones, then strain through a colander into an earthen bowl and set in a cold, well-ventilated place till cool. Prepare stock from mutton, veal, or any meat desired, in a similar manner. I04 The Art of Cookery. Chicken Stock. — Select a large, fat hen two or three years old and prepare as directed on page 2 1 . Separate the joints and cut the back into several pieces, but re- serve the breast whole and covered, as much as possible, with unbroken skin. Put all except the breast into a soup kettle, cover with cold water, add half a teaspoon- ful of salt, some trimmings of celery, a sprig of parsley, or a small onion and small blade of mace, and set to cook ; or, if preferred, omit all flavoring materials from the stock. As soon as the water boils place the breast, skin side up, on the top of the other pieces, cover closely, and let simmer four hours, or until the skin of the breast becomes gelatinous. When perfectly cooked remove the breast to a tureen or bowl, strain the broth over it, and set aside to cool. The breast prepared in this way is in perfect condition for being made into salad, croquettes, or creamed chicken. The best portions of the meat from the back and joints can also be used for croquettes or hash. If the stock or broth is wanted for immediate use skim off the grease, after the cooked chicken has been removed, season, and serve. Stock can be prepared in a similar manner from any kind of poultry or game. Compound Stock. — Put together in the soup kettle a beef bone, a knuckle of veal, the back, legs, and wings of a fowl, an onion, a carrot, the roots and trimmings of six stalks of celery, and six cloves

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