Good Brown Stock

Ingredients

• 4 lbs. shin of beef
• 3 cloves
• 1 teaspoonful peppercorns
• 1 bay leaf
• Any poultry or game bones
• 2 quarts water
• 1 large carrot
• 2 onions, browned
• A bunch of sweet herbs
• 2 sticks celery

Method

1. 1

   Cut up the meat about one inch square, break up the bones and remove the marrow; cover with the water and bring gently to the boil; skim thoroughly, then add all the above ingredients, and simmer slowly four hours; pour through a fine sieve, and when cold remove the fat.

2. 2

   The bones, &c., may be boiled down again for cheap soups.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 1. The excerpt below is the record exactly as published.

good brown stock Whites of four eggs 1 small turnip 1 small leek 1 small onion A few leaves of tarragon and chervil ^ lb. lean beef Put the stock into a pan with the eggs beaten and the meat shredded fine, allow it to slowly come to the boil, draw on one side and allow it to stand ten minutes 4 to clear; pass through a clean towel or jelly bag. Cut up the vegetables into fine strips one inch long, put the carrots, turnips, leeks, onions, and celery into a little boiling stock, boil until tender, drain and throw into soup, add lettuce, tarragon, and chervil, boil fifteen minutes, and serve. No. 6. MULLIGATAWNY SOUP. 1 chicken i head celery Blade of mace Bunch sweet herbs 3 oz. butter oz. flour 1 good sized onion 1 carrot 4 cloves 1 bay leaf A few sprigs of parsley 3 pints stock or water 1 small dessertspoonful curry powder Slice the vegetables and lay them in a saucepan with half the butter and herbs, fry for ten minutes, then add chicken and stock, bring to the boil and skim well ; simmer one hour, then remove chicken, take meat off the bones, put bones back in saucepan, and simmer one hour longer ; pass through a fine hair sieve. Melt the remaining half of the butter in another pan, add curry powder, fry two or three minutes, then add flour, and stir until smooth ; then add the soup and the best of the chicken divided into small pieces, boil ten minutes, add seasoning, and serve with boiled Patna rice. (Page 120.) 5 No. 7. OYSTER SOUP. 2 dozen deep sea oysters or 3 dozen if small 2 small whiting Bones and skins of one or two soles 1| pint water or light stock £ pint cream 2 stalks celery 1 blade of mace 1 teaspoonful of anchovy sauce A few drops lemon juice Yolks of 2 eggs 1 onion Bunch herbs and parsley 1 teaspoonful white pepper- corns, crushed 1 oz. flour 1| oz. butter Beard the oysters and remove the tendons, put the soft fatty part on one side. Put the beards, tendons, and liquid from the oysters into a saucepan with the whiting and vegetables cut up, also other fish trim- mings, mace, peppercorns, anchovy sauce, and water ; simmer this slowly one hour ; pour through a fine hair sieve, rubbing through as much of the pulp of the whiting as possible. Put the butter into a saucepan and melt, then add flour, and when quite smooth add soup, boil five minutes, add salt, cream, and yolks of eggs beaten together ; keep hot, but take care the soup does not boil, or it will curdle. Drop the oysters in for half a minute just to heat them, and serve. If the oysters are large they may be divided. 6 No. 8. SOUP A LA PARMESAN. 1 quart good white stock 1 teaspoonful of peppercorns \ pint of cream Yolks of 2 eggs 1 oz. butter 1 blade of mace 1 teaspoonful salt 1 onion 1 carrot 1 stick celery 2 tablespoonfuls of Parmesan cheese Bunch of sweet herbs 1 oz. flour A bunch parsley Savoury custards Cut all the vegetables in slices and fry in the butter with herbs, &c., five minutes, add the flour, then the stock ; boil one hour, rub through a fine sieve, mix the yolks, cream and grated Parmesan together, add to soup, and re-heat, but take care it does not boil. Meanwhile prepare savoury custard. 2 eggs, J pint stock, 1 table- spoonful Parmesan cheese, pepper, and salt. Boil the cheese in the stock, beat up the eggs with the seasoning, strain the stock to the eggs, pour into some small buttered dariole moulds, stand in a pan of hot water, allowing the water to come -within half-an-inch of the top of the moulds ; when set turn out and allow to cool, divide into dice, put in tureen, and pour over soup. 1 good teaspoonful salt Have the stock boiling, throw into it j pint of peas, the spinach washed and picked, pepperoorns and No. 9. GREEN PEA SOUP. 1 pint of green peas A good handful of spinach 1 teaspoonful of peppercorns, 1 quart of good white stock £ pint cream Yolks of 2 eggs A sprig of mint crushed 7 salt ; boil twenty minutes, or until tender, rub through a fine wire sieve, boil up, and add cream and yolks ; keep hot, and just before serving throw in the remainder of the peas, which must be boiled soft in a little stock containing a little salt. No. 10 RICE SOUP A LA CARDINAL. | lb. Carolina rice 1 stalk celery £ pint of cream 1£ pints good white stock £ teaspoonful white peppercorns, crushed teaspoonful salt 1 small onion Wash the rice and boil it until tender in the stock, with the onion, celery, and peppercorns. Then rub the pulp through a fine hair sieve, add salt, cream, and custard as below, stamped out in fancy patterns ; re-heat and serve. No. 11. SAVOURY CUSTARD FOR SOUP. 2 eggs I A few drops cochineal 3 tablespoonfuls of good white | Pepper, salt, and cayenne stock | Beat the eggs, add stock, seasoning, and cochineal ; pour into some small buttered dariole moulds ; stand in a pan of hot water, allowing the water to come within half-an-inch of the top of mould. Simmer slowly until set, turn out, and when cold cut in slices and stamp out in fancy shapes or cut diamonds. Add to soup. 8 No. 12. SPINACH SOUP. 1 lb. spinach 1 teaspoonful salt § teaspoonful pepper § teaspoonful sugar 1 oz. flour Wash and pick tne spinach, throw it into a pan of boiling water, containing a little sugar, salt, and soda ; boil very quickly ten minutes, or until tender ; drain, and rub through a fine wire sieve. Melt the butter, stir in flour until smooth, add stock, boil five minutes, pour over spinach, add salt, pepper, nutmeg, and cream ; re-heat and serve. 1 oz. butter 1 quart of good stock, white A dust of nutmeg ^ pint cream No. 13. GOOD BROWN STOCK. 4 lbs. shin of beef 3 cloves 1 teaspoonful peppercorns 1 bay leaf Any poultry or game bones 2 quarts water 1 large carrot 2 onions, browned A bunch of sweet herbs 2 sticks celery

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