Vegetable Stock

Ingredients

• one cabbage
• three large onions
• two carrots
• one turnip
• two ounces of butter
• three cloves
• thirty peppercorns
• a bunch of herbs (thyme, marjoram, and a bay-leaf)
• salt to taste

Method

1. 1

   Prepare and wash all vegetables.

2. 2

   Place in a saucepan with butter, cook briefly, then add water and simmer for about two hours and a quarter.

3. 3

   Strain before use.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 81. The excerpt below is the record exactly as published.

salt to taste, and put the saucepan on the fire to warm the purie : we must stir it well while it is warming. 8. For serving, we pour the puree into a hot soup tureen or basin. N.B. — Toasted or fried bread, cut in the shape of dice, should be served with the purie. Lessons on Making Soup. — Vegetable Puree. 203 SOUPS. Lesson No. 17. VEGETABLE PUREE. Average cost of " Vegetable Puree " {about five pints). INGREDIENTS. s. d. 3 carrots o ih 2 turnips o i 1 head of celery o 4 2 onions o 1 2 leeks o 2 1 lettuce o 1 1 small cabbage o i\ Pepper and salt ( \ lb. of butter J 0 4 3 quarts of water. 1 4 Time required, about one hotir and a half. Now we will show you how to make a Vegetable Pure*e. 1. We take three carrots, wash them well, scrape them and cut them in slices. 2. We take two turnips, and two onions, wash them well, peel them, and cut them in slices. 3. We take one head of celery and two leeks, wash them well, and cut them up in quarters. 4. We take one lettuce and a small cabbage, wash them well, and cut them in quarters. 5. We put a quarter of a pound of butter into a saucepan and add all the vegetables. 6. We put the saucepan over the fire, to cook for ten minutes. We must stir the vegetables occasionally. 7. We then add three quarts of cold zvater, and when it boils, we must skim it well, and then move the saucepan rather to the side of the fire, and let the contents simmer for one hour. 2o6 National Training School for Cookery. 8. We place a hair sieve over a basin, and pass the contents of the saucepan through the sieve with a wooden spoon. N.B. — A wire sieve, or colander might be used, but a hair sieve is the best. 9. We now pour the puree back into the saucepan, and put it on the fire to warm. 10. For serving, we pour the puree into a hot soup tureen, or basin. N.B. — Toasted or fried bread, cut in the shape of dice, should be sorved with the pirie. Lessons on Making Soup. — Stock. 207 STOCK. Average cost of brown or white " Stock 99 for soup (about two quarts). INGREDIENTS. s. d. 4 lbs. of shin of beef, or 2 lbs. of knuckle ) of veal and 2 lbs. of beef ] 3 0 4 young carrots or 2 old ones o 2 1 turnip o oV 1 onion o o \ 1 leek o 1 Half a head of celery ) ^ n Salt .. I ° 2 3 Time required, about five hours. Now we will show you how to make Stock for soup. It should be made the day before it is required for use. 1. We take four pounds of shin of beef and put it on a board. 2. We must cut off all the meat from the bone, with a sharp knife. 3. We take a chopper and break the bone in half. 4. We take out all the marrow inside the bone, and put it aside for other uses. N.B. — If the marrow were to go into the stock, it would make it greasy. 5. We take a stockpot or a large stewpan, and put the meat and bone into it. 6. We pour in five pints of cold water. N.B. — One pint of water is allowed for each powid of meat, and one pint over. 7. We put in half a teaspoonful of salt. This will assist the scum to rise. 8. We put the stockpot on the fire with the lid on, and let it come to the boil quickly. 208 National Training School for Cookery. 9. We take four young carrots \ scrape them clean with a knife, and cut them in pieces. 10. We take one turnip and one onion, peel them and cut them in quarters. 11. We take a leek and half a Jiead of celery and wash them well in cold water. 12. We take a spoon and remove the scum and fat from the stock as it rises. 13. Now we put in all the vegetables, and let it simmer gently for five hours. 14. We must watch and skim it occasionally, and we should add a little cold water to make the scum rise. 15. We take a clean cloth and put it over a good-sized basin. 16. We put a hair-sieve on the top of the cloth over the basin. 17. When the stock has been simmering for five hours 'we take the stockpot off the fire. 18. We pour the contents into the sieve, which contains the meaty bone, and vegetables; and the cloth very effectually strains the stock. N.n. — The meat and bone can be used again for second stock, with the addition of fresh vegetables and water. 19. We take the basin (into which the stock has been strained), and put it in a cool place till the next day, when it will be a stiff jelly. 20. When this stock jelly is required for use, we must take off the fat from the top with a spoon. 21. We take a clean cloth and dip it in hot water, and wipe over the top of the jelly so as to remove every particle of fat. 22. Now we must take a clean dry cloth and wipe the top of the jelly dry. It is now ready for use. N.B. — For some soups, vegetable soups, or purees, white stock is required. White stock is made in the same way, only with veal instead of beef, and it can also be made of veal and beef mixed, or rabbit and beef, but veal alone is considered best. Lessons on Making Soup.- — Vegetable Stock. 209 VEGETABLE STOCK. Average cost of " Vegetable Stock" (about two quarts). INGREDIENTS. d. 1 cabbage 1 3 large or 6 small onions i\ 2 carrots . . . ■> 1 1 turnip , 03 2 oz. of butter 2 3 cloves \ 30 peppercorns I A bunch of herbs (thyme, marjoram, and a ) o\ bay-leaf) Salt I 6i Time required, about two hours and a quarter. Now we will show you how to make Vegetable Stock. 1. We take one cabbage, wash it well in cold water, and cut it in quarters. 2. We take two carrots, wash them, scrape them clean, and cut them in quarters. 3. We take one turnip, peel it, and cut it in quarters. 4. We take three large or six small onions, and wash them clean (the skins are to be left on). 5. We put all these vegetables into a saucepan, with tzvo ounces of butter.

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