Stock

Ingredients

• six quarts of cold water
• one glass of sherry
• salt to taste
• pepper to taste
• the unbeaten white of an egg
• the shell of an egg

Method

1. 1

   Put the meats and seasoning over the fire in cold water.

2. 2

   Let this come to a boil and then simmer for six or seven hours.

3. 3

   Strain through a cloth and set in a cold place.

4. 4

   Remove the hardened fat.

5. 5

   Put the stock back on the fire with the egg white and shell.

6. 6

   Heat quickly and boil for five minutes.

7. 7

   Strain again.

8. 8

   Add salt and pepper to taste just before serving.

9. 9

   Many like to add sherry.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 47. The excerpt below is the record exactly as published.

six quarts of cold water. Let this come slowly to the boil- ing point and then simmer for six or seven hours. Strain through a double cloth and set in a cold place. When the fat has hardened on top of the stock re- move it carefully. Put the stock back on the fire with the unbeaten white and the shell of an egg. Let it heat quickly and boil fast for five minutes. Strain again. Add salt and pepper to taste just before serving. Many people like the addition of one glass of sherry

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