First Stock for Clear and Brown Soups

Ingredients

• 3 lbs. beef (shin or sticking piece)
• 2 lbs. beef
• 1 lb. knuckle of veal
• 3 qts. cold water
• 1 carrot
• 1 turnip
• 2 small onions
• 2 leeks
• 2 or 3 sticks of celery
• 1 tea-sp. celery seed
• A bunch of herbs
• 1 doz. peppercorns
• 6 cloves
• 1 blade of mace
• 1 dessert-sp. salt
• A few scraps of lean ham or a small ham bone

Method

1. 1

   Combine all ingredients in a large pot.

2. 2

   Cover with cold water and bring to a boil.

3. 3

   Reduce heat and simmer for several hours, skimming off any foam that rises to the surface.

4. 4

   Strain the stock through a fine sieve and discard solids.

5. 5

   Allow to cool and store.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 54. The excerpt below is the record exactly as published.

1 carrot, 1 turnip, 1 onion, &c., are given in the following recipes, discretion must be exercised as to the size of the vegetable chosen. As a general rule, from 4 to 6 oz. of vegetable flavourings is sufficient to allow to each pound of meat. Carrot, turnip, onion, and celery are the vege- tables generally used for flavouring stock, but there are others which can very well be employed in addition to these, such as leek, tomato, parsnip, artichoke, &c. ; mushrooms also give a good flavour, especially in game or the darker meat stocks. In the following recipes the vegetables are always spoken of as “ prepared,” but full directions for doing this will be found in the “ Vegetable ” section of the book and under their respective headings. Vegetables used for flavouring stock should either be cut in blocks or left whole if they are small, they must never be chopped in small pieces. Neither should they be allowed to remain too long in the stock, as after a certain time they only absorb the meaty flavours instead of imparting any of their own goodness to the stock. So if a large quantity of meat is being used and the stock is likely to cook for many hours, the vegetables should either not be put in at the beginning or be lifted out before the stock has finished cooking. For this reason many cooks put the flavouring vegetables into a string bag, so that they can easily be removed. Stock vegetables can very well be served as a separate vegetable dish by themselves, or else made into a pur6e by mashing them up with a little butter or cream. A bunch of herbs or a bouquet garni, so often men- tioned in connection with stocks and soups, con- sistsof a sprig of thyme, parsley, marjoramand basil, a strip of lemon peel, a bay-leaf, &c., tied together with a piece of cotton or fine string. It is of course not absolutely necessary to have all this variety, one or other can always be omitted if not procur- able. When fresh herbs cannot be had, a prepara- tion of dried herbs can be substituted, and if in small pieces they should be tied in a piece of muslin. Any spices used, such as cloves, peppercorns, mace, allspice, &c., should also be tied in muslin ; and also celery seed when it is used as a substitute for fresh celery. A word might be said here about the adding of wine to soup or stock. This must also be done with caution. A little wine is a great improve- ment in many cases, but an overdose will utterly destroy the flavour of a good soup, while it will never make an otherwise poor soup anything else but poor. The addition of colouring matter is another thing to be guarded against, it is only in rare cases that this should be necessary. DIFFERENT KINDS OF STOCK The following are some of the different kinds of stock which can be made : — Brown Stock. — Made principally from beef and beef bones, with sometimes a little veal or some chicken or game bones added, and usually flavoured with vegetables. White Stock. — Made principally from white meat, such as veal, rabbit, chicken, or mutton, with some- times a calf’s foot, a piece of calf’s head, or an STOCKS AND SOUPS 37 ox foot added, and usually flavoured with vege- tables. First and Second Stock. — First stock is the first boiling of the meat and vegetables. Second stock is produced by putting the meat and vegetables on to boil a second time with fresh water. Fish Stock, as its name implies, is made from fish or fish trimmings with vegetables added to give flavour. The addition of a few trimmings of shellfish are also an improvement. Game Stock. — Made from any kind of game or trimmings of game, with vegetables added to give flavour. Bone Stock. — Made from bones alone, with vege- tables added to flavour. Vegetable Stock. — Made from vegetables alone, either dried or fresh, or a mixture of the two. It is used principally in the making of vegetarian soups and other vegetarian dishes. General Stock. — Made from miscellaneous scraps of meat, bones, and vegetables, and drawn from a stock pot. Meat Boilings or Pot Liquor is the name given to the water in which a joint of meat, fowl, or rabbit has been boiled. It is the simplest kind of stock. Directions for making the different kinds of stock are given below. Glaze. — This is stock which is so much reduced in quantity that it forms almost a solid substance when cold. It is a means of preserving any super- fluous stock. First Stock for Clear and Brown Soups 3 lbs. beef (shin or stick- ing piece) or 2 lbs. beef and 1 lb. knuckle of veal. 3 qts. cold water. T carrot. 1 turnip. 2 small onions. 2 leeks. 2 or 3 sticks of celery, or J tea-sp. celery seed. A bunch of herbs. 1 doz. peppercorns. 6 cloves. 1 blade of mace. 1 dessert-sp. salt. A few scraps of lean ham or a small ham bone

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