White Stock

Ingredients

• one ounce of very good, finely shred, salt pork
• the same of beef suet
• one carrot
• one onion
• twelve whole peppers
• four cloves
• four ounces of flour
• a glassful of white wine
• three quarts of white broth
• one tablespoonful of salt

Method

1. 1

   Brown the salt pork, beef suet, carrot, onion, peppers, and cloves in a saucepan for four minutes.

2. 2

   Add flour, moisten with white wine and broth, add salt, and bring to a boil.

3. 3

   Cook thoroughly for one hour and strain through a fine sieve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 109. The excerpt below is the record exactly as published.

White Stock — for one gallon. — Reduce in saucepan on the hot range, one ounce of very good, finely shred, salt pork, previously well washed, and the same of beef suet. Add one carrot, one onion, a bouquet of aromatic herbs (No. 254), twelve whole peppers, and four cloves. Brown these well on a moderate fire for four minutes. Add four ounces of flour; stir well, and moisten with a glassful of white wine and three quarts of white broth (No. 99). Add one tablespoonful of salt

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