Good White Stock

Ingredients

• 4 lbs. shin of veal
• 1 onion
• 1 blade of mace
• An old fowl or a rabbit
• A few stalks of celery
• Any bones from poultry
• 2 quarts of water

Method

1. 1

   Cut up the meat into small pieces and break up the bones, put into a pan with the water cold and bring gently to the boil; skim thoroughly, add the above ingredients, and simmer slowly four hours; pour through a fine sieve, and when cold remove the fat.

2. 2

   The bones may be boiled down again for cheap soup.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 2. The excerpt below is the record exactly as published.

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 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. The bones, &c., may be boiled down again for cheap soups. 9 No. 14, GOOD WHITE STOCK. 4 lbs. shin of veal 1 onion 1 blade of mace An old fowl or a rabbit A few stalks of celery Any bones from poultry 2 quarts of water

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