White Stock for Sauces and Soups

Ingredients

• butter it well
• thin slices of lean ham
• lean veal cut into pieces about two inches square
• an old hen will be a valuable addition
• as much stock as will cover the meat
• a handful of parsley
• a sprig of thyme
• a bay-leaf
• two onions, each stuck with three cloves
• half a blade of mace
• a few peppercorns

Method

1. 1

   Butter a large stewpan and line the bottom with thin slices of lean ham.

2. 2

   Add lean veal cut into pieces and any bones or trimmings.

3. 3

   Pour in stock to cover the meat, cover the stewpan, and boil quickly until it thickens.

4. 4

   Remove before it colors, fill with common stock, and add parsley, thyme, bay-leaf, onions with cloves, mace, and peppercorns.

5. 5

   Simmer gently for about two hours, strain, and cool.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2270. The excerpt below is the record exactly as published.

White Stock for Sauces and Soups (to make a lai-ge quantity) . — Take a large stew- pan perfectly tixmed, butter it well, and line the bottom with thin slices of lean ham. Lay upon these some lean veal cut into pieces- about two inches square, and also any bones and trimmings of veal or poultry there may be ; an old hen will be a valuable addition. Pour in as much stock as wUl cover the meat, cover the stewpan, and boil the liquor quickly till it is of the consistency of gum. Draw it back before it can acquire any colour, and fill the stewpan with common stock. Add a hand- ful of parsley, a sprig of thyme, a bay-leaf, two onions, each stuck with three cloves, half a blade of mace, and a few peppercorns

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