Superior Clear Brown Stock for Soups and Sauces

Ingredients

• three pounds and a half of the shin of beef or knuckle of veal
• a quarter of a pound of lean ham
• four quarts of cold stock or water
• a turnip
• a carrot
• two onions
• half a leek
• a few sticks of celery
• a bay-leaf
• a bunch of parsley
• a sprig of thyme
• pepper and salt as required

Method

1. 1

   Cut the meat into pieces the size of an egg and break the bones into small pieces.

2. 2

   Butter the bottom of the stewpan, lay in the ham, then the veal, and add the bones and any trimmings of meat or poultry.

3. 3

   Pour in enough water to cover the meat.

4. 4

   Cover the pan, boil quickly, stirring occasionally until a thick white glaze forms.

5. 5

   Lower the temperature, let it brown without burning.

6. 6

   Pour in cold stock or water, bring to a boil, then simmer gently for 2 hours if veal, 4 hours if beef.

7. 7

   Strain through a fine sieve and remove grease when cold.

8. 8

   For flavoring, add vegetables and herbs as desired.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1905. The excerpt below is the record exactly as published.

, Superior Clear Brown, for Soups and Sauces, made from Fresh Meat. — Take three pounds and a half of the shin of beef or knuckle of veal and a quarter of a pound of lean ham. Cut the meat into pieces the size of an egg, and break the bones into small pieces. Butter the bottom of the stewpan, lay in it the ham, then the veal, and add the bonas and any trimmings of meat or poultry that may be at hand. Pour in as much water as will cover the meat. Cover the pan, put it on a brisk fire, and boil its contents quickly, stii-ring occasionally with a wooden spoon till the bottom of the pan is ceverod with a thick white glaze. Throw some cinders on the fire to lower the temperature, and let the pan remain on it until the glaze becomes a bright brown colour without being at all burnt. Pour in four quarts of cold stock or water, biing the liquor to the point of boiling, then draw it to the side, and simmer gently, skim- ming with scrupulous care for two hours if veal is used, and for foui- hours if beef is used. Strain through a fine sieve into an earthenware pan, and when the stock is cold remove the grease. If flavouring is wanted, a turnip, a carrot, two onions, each with one clove stuck in it, half a leek, a few sticks of celery, a bay-leaf, a bunch of parsley, and a sprig of th}Tne, may be stewed in the liquor. Add pepper and salt as required

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