White Stock

Ingredients

• knuckle of veal
• Small onion
• Small turnip
• Stick of celery
• Half a teaspoonful of salt
• Two quarts of cold water

Method

1. 1

   Proportion and preparation the same as for brown stock, only use knuckle of veal or bones and trimmings of chickens or rabbits instead of beef.

2. 2

   For white stock omit the carrot.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 2. The excerpt below is the record exactly as published.

Small onion. Ten white peppercorns. Stick of celery, or one half- teaspoonful of celery seeds tied in muslin. Half a teaspoonful of salt. Two quarts of cold water. Measure the water into a strong pan ; add salt. Wipe and cut the meat into small pieces, removing fat and skin, and add to the water. Scrape the bone well, remove the marrow, wash to remove fat, and put into the pan. Bring the stock slowly to boiling-point — about three-quarters of an hour. Remove any gray-looking scum ; add the prepared vegetables cut into large pieces. Simmer the stock from three to four hours. Strain through a hair sieve. When cold skim thor- oughly. The stock is then ready for soups, etc. (b) WHITE STOCK. Proportion and preparation the same as for brown stock, only use knuckle of veal or bones and trimmings of chickens or rabbits instead of beef. For white stock omit the carrot. x4 PLAIN COOKERY RECIPES. Second or Household Stock. Put the bones and meat from which first stock has been made into the stockpot. Cover with the same quantity of water ; add half a teaspoonful of salt

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