Veal Stock

Ingredients

• three slices of bacon
• two pounds of the neck of veal
• a pint of water or beef-stock
• two quarts of stock
• one onion
• a carrot
• a bouquet of herbs
• four stalks of celery
• half a teaspoonful of bruised whole peppers
• a pinch of nutmeg
• a teaspoonful of salt

Method

1. 1

   Chop bacon and veal, place in a stewpan with water or stock, and simmer for 30 minutes.

2. 2

   Add remaining stock, onion, carrot, herbs, celery, peppers, nutmeg, and salt.

3. 3

   Boil gently for 2 hours, skimming as needed.

4. 4

   Strain and cool, removing fat.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 4. The excerpt below is the record exactly as published.

VEAL STOCK. allow it nearly to dry until it becomes brown, then pour in sufficient boiling water to entirely cover the meat, skimming it frequently, and putting in salt, whole peppers, pot-herbs, and vegetables of any kind. After boiling gently for five or six hours, pour the broth from the meat, and let it stand during the night to cool. (Soup should never be suffered to stand in any vessel of tin, copper, or iron, to get cold.) In the morning take off the scum and fat, heat it, and put it away in a stone jar for future use. This will form a foundation for all the best brown soups.” Veal Stock. Chop up three slices of bacon and two pounds of the neck of veal ; place in a stewpan with a pint of water or beef-stock, and simmer for half an hour ; then add two quarts of stock, one onion, a carrot, a bouquet of herbs, four .stalks of celery, half a tea- spoonful of bruised whole peppers, and a pinch of nutmeg with a teaspoonful of salt

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