Good Clear Stock

Ingredients

• about three pounds of knuckle of veal
• two quarts of water
• a good-sized slice of raw ham

Method

1. 1

   Chop knuckle of veal, remove marrow and fat.

2. 2

   Place in saucepan with water and vegetables, simmer for 6 hours.

3. 3

   Ladle out stock, cool, and remove fat.

4. 4

   Add extract of meat for color.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 77. The excerpt below is the record exactly as published.

good clear stock from knuckle of veal and extract of meat take say about three pounds of knuckle of veal, chop it up), being careful to remove every particle of marrow from the bones, the fact being that this marrow would cause the soup) to get cloudy, and also as much as pos- sible trim away every p)article of fat. The veal should now be put in the saucep)an simply like the bones were before, and two quarts of water and the same vegetables as before mentioned should be added, and the whole allowed to boil, or rather gently simmer, for not less than six hours. By far the best fire over which to make good soup) or stock is a small gas-stove. The gas can be so regulated by simply turning a tap) that the souj) can be left to simmer and not boil. There is a considerable difference between the two. Cooks are too often heard to gpeak of letting things boil gently. The tempierature of boiling water is exactly the same, whether it boils gently or furiously — it is simply boiling water — 212°. When gently sim- mering the temperature is below that of boiling water. When the stock has boiled, or rather simmered, the time we have mentioned, the cook should take a cup) or a small jug and ladle the stock out of the saueep>an till she gets out as much as she can. This will be found better than straining the whole quan- tity off, as the dregs sink to the bottom of the saucepan, and will not interfere with the brightness of the stock. This stock should now be allowed to get cold and then the fat should be removed. If the whole has simmered gently it will pirobably be clear enough for the purpose of making good clear soup) without being further clarified. The extract of meat can now be added to it, winch in itself is sufficient to give the soup) the desired colour. If, however, the soup is re- quired very bright, it can easily bo cleared as follows : — Take the white of an egg and beat it up with about a quarter of a p)int of cold water with a fork till it froths. After all the grease has been thoroughly removed from the stock, put the stock on to the fire and let it boil. When it is just beginning to boil p)our in the beaten-up) white of egg and stir it up into the stock, which, of course, will thereby be taken slightly off the boil. Stir the stock till it com- mences to boil again, and then let it boil gently for about ten minutes. Then E 60 CROSSE AND BLACKWELL'S strain off the stock through a fine sieve, and, if necessary, re-strain it through a jelly-bag. The stock will now run per- fectly bright and clear. This makes a good base for all kinds of clear soup. One great improvement to this stock in making it, though it is not absolutely essential, is a good-sized slice of raw ham

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