White Stock

Ingredients

• 2 lbs. knuckle of veal
• 1/2 lb. lean ham
• 5 pints cold water
• 2 onions
• 4 inches lemon-rind
• 2 pieces celery
• 20 peppercorns
• 1 blade mace
• 1 teaspoonful of salt
• 1 turnip
• bunch of herbs

Method

1. 1

   Cut veal and ham into small pieces.

2. 2

   Add salt and cold water.

3. 3

   Bring slowly to the boil.

4. 4

   Skim carefully.

5. 5

   Simmer for three hours.

6. 6

   Add vegetables, &c.

7. 7

   Simmer for two hours longer.

8. 8

   Strain through a wire sieve.

9. 9

   When cold, use, after removing the fat.

Nutrition per serving

As published

This recipe was extracted from Berridge House recipe book (1910), page 20. The excerpt below is the record exactly as published.

White Stock 2 lbs. knuckle of veal, | lb. lean ham, 5 pints cold water, 2 onions, 4 inches lemon-rind, 2 pieces celery, 20 peppercorns, | blade mace, i teaspoonful of salt, | turnip, bunch of herbs. Method. — Cut veal and ham into small pieces. Add salt and cold water. Bring slowly to the boil. Skim carefully. Simmer for three hours. Add vegetables, &c. Simmer for two hours longer. Strain through a wire sieve. When cold, use, after removing the fat. Note. — Use the meat and bones for second stock. Brown Stock 2 lbs. shin of beef, | lb. knuckle of veal or chicken bones, 1 lb, raw ham, 2 quarts cold water, i teaspoonful of salt, i carrot, \ turnip

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