Veal Stock II (White Stock II)

Ingredients

• 4-pound knuckle of veal
• 2 quarts cold water
• 1 tablespoon salt
• 1 onion
• 2 stalks celery
• 1/8 teaspoon peppercorns
• Blade of mace

Method

1. 1

   Wipe meat, remove from bone, and cut in small pieces.

2. 2

   Put meat, bone, water, and seasonings in kettle.

3. 3

   Heat gradually to boiling point, skimming frequently.

4. 4

   Simmer 4 or 5 hours and strain.

5. 5

   If scum has been carefully removed, and soup is strained through double thickness of cheesecloth, stock will be quite clear.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 62. The excerpt below is the record exactly as published.

VEAL STOCK II (WHITE STOCK II) 4-pound knuckle of veal Vg teaspoon peppercorns 2 quarts cold water 1 onion 1 tablespoon salt 2 stalks celery Blade of mace Wipe meat, remove from bone, and cut in small pieces. Put meat, bone, water, and seasonings in kettle. Heat gradually to boiling point, skimming frequently. Simmer 4 or 5 hours and strain. If scum has been carefully removed, and soup is strained through double thickness of cheesecloth, stock will be quite clear. CHICKEN STOCK, CHICKEN BROTH OR BOUILLON 1 four-pound fowl V% bay leaf 6 cups cold water 14% teaspoon peppercorns

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