White Soup Stock No. 1

Ingredients

• 1 knuckle veal
• 1 fowl
• 1 onion stuck with 6 cloves
• 1 cup carrot
• 1 cup celery
• 1 tablespoon salt
• water
• pepper
• cayenne

Method

1. 1

   Break the knuckle of veal in small pieces; add cut and disjointed fowl and water, allowing one quart to each pound of meat and bone.

2. 2

   Cook three hours, keeping below the boiling point.

3. 3

   Add remaining ingredients; simmer one hour; strain; cool; use as needed.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 22. The excerpt below is the record exactly as published.

cup carrot 1 pound bones, cracked 6 peppercorns 2 teaspoons salt 2 cloves 1 teaspoon finely chopped red or ^ cup sherry green pepper 2 tablespoons butter Cover meat and bones with cold water; simmer four hours. Saute vegetables in butter; add to stock with seasonings. Cook one hour longer, strain, cool, remove fat, and clear. Serve. Brown Soup Stock Is made like bouillon, with the addition of three sprigs of parsley, one sprig of thyme, and omission of the sherry. If the stock is not sufficiently^ brown, add one teaspoon kitchen bouquet for each quart of stock, or one teaspoon of caramelized sugar. Many prefer browning a portion of the meat before covering with cold water, to give color to the soup. If this method is employed, use one quart less water. St. Germain Soup 6 cups brown stock 1 can peas 2 tablespoons onion bit of bay leaf 1 sprig parsley salt, pepper, cayenne 3 tablespoons butter 3 tablespoons flour 2 cups milk Reserve one fourth cup of peas for garnishing; cook remainder of peas, onion, bay leaf and parsley in stock ten minutes; mash through a sieve. Make a white sauce of butter, flour and milk; combine mixtures, cook five min- utes, add peas, and serve with sip)pets of bread. SOUPS 57 Consomml 5 pounds beef ^ cup turnip 1 sprig thyme 2-pound knuckle of veal \ cup onion 1 bay leaf 1 small fowl 1 tablespoon salt 1 sprig parsley \ cup carrot 1 sprig marjoram 6 quarts cold water Simmer beaf, veal, and fowl in water four hours; add vegetables, salt, and herbs tied in a bag; cook slowly one hour. Strain, cool, remove fat, and serve. Consomme is the foundation for all clear soups, each soup taking its name from the garnishing which is used. Consomme with Barley 2 tablespoons pearl barley 2 quarts consomme 8 cups boiling water 1 teaspoon salt Cook barley in boiling water until tender; add salt, reheat in consomme, and serve. Consomme with Eggs 2 quarts consomme 4 cups water 6 eggs 1 teaspoon salt Poach eggs in salted water. Place in a tureen and pour hot consomme over them. Consomme Claret 2 quarts consomme 2 cups claret 1 inch stick cinnamon 2 cups hot water 3 egg yolks 3 egg whites Cook cinnamon in consomme ; add claret and hot water. Beat egg yolks ; add hot mixture slowly to them. Cut and fold in the beaten whites. Serve immediately. Vegetable Consomme 8 cups consomme 2 tablespoons turnips 2 tablespoons carrots 2 tablespoons green peas 2 tablespoons string beans 2 tablespoons asparagus tips Cut carrots and turnips in inch straws, add remaining vegetables, and cook in boiling salted water until tender ; add consomme, reheat, and serve. 58 lowney's cook book Consomme a I'ltalienne 2 tablespoons spaghetti 2 cups consomme 4 tablespoons mushrooms 2 tablespoons butter Cook spaghetti in boiling salted water; when tender, cut in rings. Cut mushrooms in slices and saute with spa- ghetti in melted butter. Heat consomme, add spaghetti and mushrooms, and serve. Consomme au Riz 8 cups consomme 8 cups boiling water \ cup rice 1| teaspoons salt Cook rice in boiling salted water until tender ; drain, pour over rice six cups boiling water to wash off starch and separate kernels ; add hot consomme and serve. Swiss Consomme 6 cups consomme ^ cup turnip cut in fancy shapes ^ cup carrot cut in fancy shapes 1 cup celery cut in small pieces 2 tablespoons butter 2 tablespoons cold cooked chicken 1 cup roasted chestnuts cut in slices Melt butter, add vegetables, and cook until yellow. Cook in boiling water until tender, being careful not to overcook. Drain ; add hot consomme, chestnuts, and chicken. Season with salt and pepper if necessary. Chicken Consomme 1 fowl cut in pieces 1^ tablespoons salt 4 quarts cold water pepper, cayenne and celery salt \ cup onion bit of bay leaf I cup celery sprig of parsley Cover fowl with cold water ; bring to the boiling point ; then simmer four hours ; add vegetables and seasonings, and simmer one hour. Strain, cool, remove fat, clear, and serve. If all the stock is not needed at once, remove fat from por tion required only, as fat prevents the stock from spoiling. SOUPS 59 Chicken Consomm^ with Macaroni 2 quarts chicken consomme | cup cooked macaroni cut in rings Reheat consomme and add macaroni rings. Chicken Consomme with Custard ^ cup milk salt, cayenne 1 slice onion bit of bay leaf I teaspoon Worcestershire sauce 1 egg 6 cups consomme Scald milk with onion and bay leaf. Strain; beat egg slightly ; add seasonings and milk. Bake in shallow pan until firm. Cool; remove from pan; cut in fancy shapes. Heat consomme, add custard, and serve. White Soup Stock No. i 1 knuckle veal 1 fowl 1 onion stuck with 6 cloves | cup carrot 1 cup celery 1 tablespoon salt water parsley pepper and cayenne Break the knuckle of veal in small pieces ; add cut and disjointed fowl and water, allowing one quart to each pound of meat and bone. Cook three hours, keeping below the boiling point. Add remaining ingredients ; simmer one hour ; strain ; cool ; use as needed. White Soup Stock No. 2 6-pound knuckle of veal 4 quarts water 2 pounds chopped veal ^ cup onion I cup celery 1 teaspoon peppercorns 2 teaspoons salt Break knuckle in pieces ; add chopped veal ; cover with water ; let stand one hour. Simmer four hours ; add vege- tables; simmer one hour; add seasonings and strain. The meat used in this recipe or in white soup stock No. 1 may be chopped and used for croquettes, souffles, veal loaf, or hash, but as it lacks flavor, the dishes must be highly seasoned to be palatable. 60 lowney's cook book White Soup 2 cups white stock 1 cup cooked rice 2 cups cream 2 tablespoons butter salt and pepper 2 tablespoons flour Make a white sauce of butter, flour and cream. Add white stock, cooked rice, seasonings ; reheat, and serve. Chicken Stock Cook a fowl in cold water to cover; add seasonings, strain, and use for stock. Peanut Soup 2 cups shelled and blanched peanuts 4 tablespoons butter I cup onion 2 tablespoons flour 1 cup celery 2 cups milk 2 cups white stock salt, cayenne

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