Stock

Ingredients

• Take three pounds of neck piece of beef
• three quarts of unsalted water

Method

1. 1

   Let it simmer for six hours; salt, and strain into a stone jar.

As published

This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 31. The excerpt below is the record exactly as published.

stock. Ps. puree, which is merely thick soup, is generally made of vegetables, and clear soups must be made of uncooked meat. Stock is only the water in which meat has been boiled. It should be made the day before it is to be used, and the cake of fat which will rise on the top taken off before it is heated over. If you leave the fat on until it is heated, the stock will keep better. Never cook vegetables in with the stock that is not to be used immediately, as the juices from the vegetables will cause it to ferment. Excellent stock can be made from the scraps and bones, cooked or uncooked, that are left from roasts and beefsteaks, and this is the only way of gaining the last bit of nourishment in them. Whether the meat is cooked or uncooked, it should all be cut in small pieces, and the bones broken. There is a great deal of gelatine in meat and bones (the same that we buy to make jelly), that thickens and strengthens the soup stock. But clear gelatine is not nourishing, and boiling the stock hard takes away its nourishing properties, and causes the albumen to harden and rise with the scum. It is necessary to have uncooked meat for clear soups, and all soup should be started in cold water, and uncooked meat and bones washed thoroughly, but quickly, in hot water before being put on the fire in cold water. When the juices have been extracted from the meat, the liquor should be strained into a stone jar. Allow one pound of meat and bone to one quart of water in making stock, and be particular to keep closely covered, but skim 134 LESSON NINTH. carefully the first part of the cooking. A cup of cold water poured in will make the scum rise freely. It takes so long to make the stock from meat, as it requires such slow cooking, that we cannot make it in the class ; but to-day we will make some puree, which, you will remember, I said was mostly made from vegetables, and some of thickened milk, flavored with vegetables. No soup should be thicker than thick cream, and a fat soup is never nice. I have now given you the principal points in making soup, but only experience can teach you to season properly and make a variety. But I trust with this information you will practice at home, for nothing adds more to a good dinner than an appetizing soup. QUESTIONS ON SOUPS. Question. What part of a di7i7ier is the soup ? Answer. The first course. O. What is a puree f A. A thick soup generally made of vegetables. Q. What is stock ? A. It is the liquor in which meat has been boiled. Q. If y 021 zvant to keep the stock any length of time, should you cook vegetables in with it f A. No. The juices from them will cause it to ferment. Q. The fat that rises on the top when the stock is cold — should it be removed ? A. Not until it is to be heated, as it keeps the stock better. Q. What is stock made of? A. Scraps of meat and bones, of cooked or uncooked meat, that are left of roasts and beefsteaks. Q. How should the meat be prepared f A. It should all be cut in small pieces, and the bones broken. Q. How should stock be boiled f A. Slowly. Q. What kind of 7neat is necessaiy for clear soups ? A. Uncooked meat. Q. What should frst be done with the meat ? A. It should be thoroughly but quickly washed in hot water. LESSON NINTH. .135 Q. Shotild it be put on to cook in hot or cold water 9 A. In cold water. Q. What should be done when all the juices are extracted from the meat f A. The liquor should be strained Into a stone jar. Q. What are the proportions of meat and water ? A. One pound of meat and bone to one quart of water. Q. What is to be done the first part of the cooking ? A. The scum taken off. Q. What will make it rise to the top ? A. A cup of cold water. RECEIPTS. TOMATO SOUP. One quart can of tomatoes, two heaping table-spoonfuls of flour, one of butter, one teaspoonful of salt, one pint of hot water, one tea- spoonful of sugar. Rub flour and butter together with a table- spoonful of tomato, stir into the boiling mixture, add seasoning ; boil all together fifteen minutes. Rub through a sieve, and serve with toast crumbs. BEAN SOUP. Quarter pint of beans, a small piece of salt pork, one and a half pints of cold water, quarter of small onion cut fine, quarter table- spoonful of salt. Cover closely, and boil four or five hours. Rub through a colander. POTATO SOUP. One quart of milk, half dozen large potatoes, one stalk of celery, one tablespoonful of butter, one onion. Pare and boil potatoes thirty minutes. Put milk on to boil with onion and celery, then add the potatoes mashed fine, butter (into which a table-spoonful of flour has been well stirred) and salt. Rub through a colander, and serve im- mediately. Must not stand. Use a wooden spoon. PEA SOUP. Quarter pint of peas, one pint of cold water, one small strip of salt pork, small salt-spoonful of salt, a little celery seed ; fry a small piece of onion till brown Cover closely, and boil all together four or five hours. Rub through a colander. STOCK. Take three pounds of neck piece of beef, three quarts of unsalted water

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