Stock

Ingredients

• Six pounds of shin of beef, or six pounds of knuckle of veal
• one-quarter pound of lean bacon or ham
• two ounces of butter
• two large onions
• one turnip
• three carrots
• one head of celery
• two ounces of salt
• one-half teaspoonful of whole pepper
• one large blade of mace
• one bunch of savory herbs except sage
• four quarts and one-half-pint of cold water

Method

1. 1

   Cut up the meat and bacon into pieces of about three inches square; break the bones into small pieces.

2. 2

   Rub the butter on the bottom of the stewpan, add half a pint of water, the broken bones, then meat and all other ingredients.

3. 3

   Cover the stewpan and place it on a sharp fire, stirring occasionally.

4. 4

   When the bottom becomes covered with a pale, jelly-like substance, add the four quarts of cold water and simmer gently for five or six hours.

5. 5

   Remove scum and strain through a fine hair sieve.

6. 6

   Cool and remove grease.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 10. The excerpt below is the record exactly as published.

stock is quite different. Hotels use meat in such large quantities that there is always more or less trimmings and bones of meat to add to fresh meats ; that makes very strong stock, which they use in most all soups and gravies and other made dishes. The meat from which soup has been made is good to serve cold thus : Take out all the bones, season with pepper and salt, and catsup, if liked, then chop it small, tie it in a cloth, and lay it between two plates, with a weight on the upper one ; slice it thin for luncheon or supper ; or make sandwiches of it ; or make a hash for breakfast ; or make it into balls, with the addition of a little wheat fiour and an egg, and serve them fried in fat, or boil in the soup. An agreeable fiavor is sometimes imparted to soup by sticking some cloves into the meat used for making stock ; a few slices of onions fried very brown in butter are nice; also flour browned by simply putting it into a saucepan over the fire and stirring it constantly until it is a dark brown. Clear soups must be perfectly transparent, and thickened soups about the consistence of cream. When soups and gravies are kept from day to day in hot weather, they should be warmed up everyday, and put into fresh-scalded pans or tureens, and placed in a cool cellar. In temperate weather, every other day may be suflBcient. HERBS AND VEGETABLES USED IN SOUPS. Of vegetables the principal ones are carrots, tomatoes, asparagus, green peas, okra, macaroni, green corn, beans, rice, vermicelli, Scotch barley, pearl barley, wheat flour, mushroom or mushroom catsup, parsnips, beet- root, turnips, leeks, garlic, shallots and onions; sliced onions fried with butter and flour until they are browned, then rubbed through a sieve, are 3G SOUPS. excellent to heighten the color and flavor of brown sauces and soups. The herbs usually used in soups are parsley, common thyme, summer savory, knotted marjoram, and other seasonings, such as bay-leaves, tarragon, all- spice, cinnamon, nutmeg, cloves, mace, black and white pepper, red pep- per, lemon peel and juice, orange peel and juice. The latter imparts a finer flavor and the acid much milder. These materials, with wine, and the various catsups, combined in various proportions, are, with other ingredients, made into almost an endless variety of excellent soups and gravies. Soups that are intended for the principal part of a meal certainly ought not to be flavored like sauces, which are only intended to give relish to some particular dish. STOCK. Six pounds of shin of beef, or six pounds of knuckle of veal; any bones, trimmings of poultry, or fresh meat; one-quarter pound of lean bacon or ham, two ounces of butter, two large onions, each stuck with cloves; one turnip, three carrots, one head of celery, two ounces of salt, one-half teaspoonful of whole pepper, one large blade of mace, one bunch of savory herbs except sage, four quarts and one-half-pint of cold water

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