White Stock

Ingredients

• four pounds of fillet of veal
• one gill of cold water
• a quarter of a pound of butter
• two carrots
• two onions
• one turnip
• three cloves
• half a blade of mace
• a bunch of thyme
• a bunch of parsley
• three quarts of water
• a teaspoonful of salt

Method

1. 1

   Cut up the veal into dice-sized pieces and break any bones.

2. 2

   Place in a large saucepan with cold water, butter, carrots, onions, turnip, cloves, mace, thyme, and parsley.

3. 3

   Cook over brisk heat for 15 minutes, stirring occasionally.

4. 4

   Add water and salt, then simmer for 2 hours, skimming off any fat.

5. 5

   Strain through a fine sieve and store for use.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 3. The excerpt below is the record exactly as published.

four pounds of fillet of veal into pieces the size of dice, and break small any bone there may be in it. Put these into a large saucepan with a close-fitting lid, and with them the following :» one gill of cold water, a quarter of a pound of butter, two carrots, two onions, one turnip, three cloves, half a blade of mace, a bunch of thyme and parsley. Put the pan over a brisk fire for about fifteen minutes, stirring round the con- Fills with plenty all her tables^ Bakes the honeyed loaves of barley ^ Kneads the dough with niagic fingers, With her arms of strength ami beauty.^ Finnish Kalevala. 5 STOCKS. * This Bouillabaise a noble dish is — A sort of soupf or broth^ or brew, Or hotchpotch of all sorts of fishes That Greenwich never could outdo* tents occasionally. Add three quarts of water and a teaspoonful of salt, and simmer for two hours, keeping it well skimmed so that no fat is left floating on the top. Strain through a fine hair sieve, and put away for use. SStown Stocft^ This is made in the same way as the white stock

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