Quick Stock

Ingredients

• an onion
• two cloves
• a pint and a half of water
• a bunch of fresh green parsley-leaves
• a tea-spoonful of gelatine
• a little salt
• a little cayenne
• a stick or two of celery

Method

1. 1

   Peel and split the onion, stick cloves into it.

2. 2

   Put into a saucepan with water, parsley, gelatine, salt, and cayenne.

3. 3

   Boil until gelatine is dissolved, strain into a bowl, pressing onion and parsley for goodness.

4. 4

   Stir in extract of meat until dissolved.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1902. The excerpt below is the record exactly as published.

a little salt and cayenne. Sim- mer the soup again, and if necessary add cold water, a little at a time, to keep up the quantity to two quarts. Simmer all gently together an hour and a half longer ; strain the liquor oft' again, and. stir in with, it a good tea- spoonful of extract of meat. If it is necessary to clarify the stock, do not put in the extract until the stock has been made clear. If expe- dition is desired, the vegetables and the bones may be boiled altogether. Time, five hours the first day, one hour and a half the next. Suf- ficient for two quarts of stock. Stock made from Cow-heel.— Excel- lent stock for soup may be made by boiling a cow-heel and two pounds of shin of beef in water. The meat may be converted into mock potted head — a relishing dish for breakfast or supper. Cleanse a cow-heel, and put it into a stewpan with two pounds of shin of beef, not cut up, and three quai-ts of water. Add a large carrot, a turnip, an onion stuck with three cloves, six peppercorns, six allspice, a bunch of herbs, a blade of mace, and a slice of lomon- rind. Bring the liquor slowly te the boil, and simmer gently two hours. If the meat is to bo made into brawn, take it out at this point, and let the heel simmer alone until the stock is sufliciently strong. Carefully remove the scum as it rises, and when the stock is done enough, pour it into an earthenware pan, and use as required. To make the mock potted head, cut both the beef and the cow-heel into small pieces. Soak half a packet of gelatine in cold stock for twenty minutes ; dissolve it in a pint of boiling stock, add the pieces of meat, and pour the whole into an oiled mould to remain until cold. Potted head made in this way may be garnished according to taste. One or two hard-boiled eggs, some slices of beet- root, and a little chopped parsley, if placed tastefully in the jelly at the bottom of the mould, will greatly improve its appeaTance. Time, five or six hours to boil the cow-heel. Probable cost, 2s. 6d. Sufficient for two quarts of stock and one shape of brawn. Stock, Meat. — Meat from which stock has been made, if simmered gently till it is tender only, and not so long as to reduce it to rags, may be served as a stew, with part of the stock thickened for gravy. Or good potted meat may be made of it {see Beef, Potted). Stock-pot. — The best stock-pots are those made of well-tinned iron or copper, as they are most easily cleaned, and in making stock clean- liness is of the utmost importance. Into the stock-pot should be thrown all the bones and trimmings of meat and poultry, either dressed or undi-essed. In an economically-conducted household nothing will be thrown away until all the goodness has been extracted from it. Stock, Quickly made .—Take an onion, peel it, spUt it in halves, and stick two cloves into it ; put it into a saucepan with a pint and a half of water, a bunch of fresh green parsley- leaves, a tea-spoonful of gelatine, and a little salt and cayenne. A stick or two of celery

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