Stock

Ingredients

• 1 lb. leg of beef (lean)
• 1 small carrot
• 1 small turnip
• 1 very small onion
• 1 sprig parsley
• 1 small bay leaf
• 1 clove
• 3 or 4 pepper corns
• 3 pints cold water
• 1 teaspoonful salt

Method

1. 1

   Prepare the vegetables; cut them into thick slices; cut the meat into small pieces; put the vegetables and meat into a saucepan with the parsley, bay leaf, prepared onion, salt, and cold water.

2. 2

   Cover the saucepan and allow the water to come slowly to the boil; skim well; add the pepper and the clove, and simmer very gently for four hours.

3. 3

   Strain the stock through a cloth into a basin.

4. 4

   Let it get cold, and remove all the fat.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 24. The excerpt below is the record exactly as published.

1 small carrot ; 1 small turnip ; 1 small onion ; 1 dessert spoonful flour or corn flour ; 1 oz. dripping ; 2 quarts cold water ; 1 tablespoonful ketchup ; 3^ teaspoonful browning ; 3's teaspoonful salt ; 1 pinch pepper. Cleanse, prepare, and slice the vegetables (see page 37) ; break the bones into several pieces. Brown the vegetables with the dripping in a saucepan ; draw it 56 SOUPS. to the side of the fire, add the bones, water and seasoning; simmer gently for 3 or 4 hours, skimming . carefully. Half an hour before it is ready, break the flour with a little cold water, and stir it carefully into the soup. YV hen ready, remove the bones and vegetables, serve the soup. The bones may be used again in the stockpot ; the vegetables may be used for vegetable soup, or for thickening any soup. Richer Brown Soup. — Prepare and cook as in last recipe; but, instead of roast beef bones, use 1 lb. leg of beef ; cut it into two or three pieces, and brown it with the vegetables. Pot-au-Feu. — Required: 2 lbs. ribs of beef; 1 small cabbage ; 1 ordinary sized carrot ; 2 small white turnips ; 1 leek or onion ; 4 large potatoes ; 1 bay leaf; ]/x teaspoonful celery seeds tied in a piece of muslin ; 4 pints hot water ; y oz. salt; 6 pepper corns. Put the beef into a saucepan and cover with the hot water, add the salt and pepper. Cover the saucepan and put it on the side of the fire, that it may come to the boil very slowly. When boiling, skim -with an iron spoon, cover, and simmer very slowly for 1 y2 hours. Prepare the vegetables (see recipes page). Scald the cabbage, add it, the carrots, bay leaf and celery seed ; simmer for half an hour. Then add the leek, turnips, and potatoes, and allow the whole to simmer for another hour. If the meat cooks fast, it will fall to pieces and have no taste. Remove the celery seed and the pepper corns ; arrange the meat on a large dish ; place all the vegetables round the meat ; pour a large cupful of the broth into the dish, and serve hot. Remove the fat from the broth, break some dry rusks in a soup tureen, and pour the boiling broth over them. Keep the meat hot while the soup is served. SOUPS. 57 The potatoes can be made more digestible by par- | boiling them, and adding them later. To keep them I from breaking, put them on the top of the meat and other vegetables, and, before dishing the meat, lut them off carefully with a spoon. This is a very economical dish when vegetables are cheap, and, as it must be cooked very slowly, it j requires little fuel. In France large earthenware saucepans are used for the pot-au-feu. Stock. — Required: i lb. leg of beef (lean) ; i small carrot ; i small turnip ; i very small onion ; x sprig parsley ; i small bay leaf ; i clove • 3 or 4 pepper corns ; 3 pints cold water ; teaspoonful salt. Prepare the vegetables (see page 37) ; cut them into thick slices; cut the meat into small pieces ; put the vegetables and meat into a saucepan with the parsley, bay leaf, prepared onion, salt and cold water. Cover the saucepan and allow the water to come slowly to the boil ; skim well ; add the pepper and the clove, and simmer very gently for four hours. Lay a clean cloth in a colander ; strain the stock through it into a basin. Let it get cold, and remove all the fat. I Clear Soup. — Required : 1 pint of stock ; the white and shell of 1 egg. Remove all fat very carefully from the stock ; put the stock into an enamelled pan with the white of egg and the shell; whisk all together till the stock looks frothy on the surface, then stir over a slow fire till it steams. Leave off stirring, and allow the soup to boil thoroughly for about five minutes ; draw the pan to the side of the fire, and let it stand for about fifteen minutes to allow the scum to rise and curdle. Lay a clean cloth in a colander ; strain the soup through it into a basin. Cut neatly small pieces of 58 FISH. vegetables; boil them till tender ; add to the strained soup ; add also a very small piece of loaf sugar, as it makes the soup sparkle. Heat the soup, and serve. VIII.— FISH. To Fry Fish. — (See general directions for frying, page 43.) — Clean and dry the fish well, cut it into neat pieces, and prepare them for frying in one of the following ways : — 1 st. Break flour with enough of cold water to make it a thick batter; dip each piece of fish into this, and fry. 2nd. Brush the pieces over with milk ; toss them in flour in a sheet of kitchen paper; shake oft" the loose flour ; fry. 3rd. Dip the pieces into batter No. 1 (as above) ; toss them in stale bread crumbs in a sheet of kitchen paper ; shake off the loose crumbs ; fry. 4th. Break an egg on a plate ; beat it up slightly; dip the pieces in this ; toss them in stale bread crumbs in a sheet of kitchen paper; shake off the loose crumbs ; fry. Instead of bread crumbs prepared from the crumb of bread alone, crusts or any stale bread may be used, which are dried in the oven (not allowed to brown), pounded and kept in tightly corked bottles for use. Pounded rusks or water biscuits may be used instead of bread crumbs. Filleted Fried Fish. — A thick fish, such as haddock, should be filleted before frying. This is done by cutting the flesh off at the back, beginning at the head, using a sharp knife. The bones should be used for soup or sauce. FISH. 59 Fried Herring s . — Required : 2 herrings 3 x oz- “Sfe’ and W toss possible has stuck to them. PHePa, the drip^ng in a'frying pan ; fry the hernngs f0BoiledfiFishm-Ioil according to general directions given It pfge 4t. Serve with nrelted butter, parsley SaBoiiedeS|St Fish.-Soak the fish all night in WFi|h Cakes. — These may be made of any pieces of fish, cooked or uncooked ^ lb coId t st Way — Required: y-z ib. coin umi /2 mashed potatoes; oz. dripping, a °u ^ x spoonful of milk; ^ teaspoonful salt

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