White Stock for White Soups and Sauces

Ingredients

• three pounds of the knuckle of veal
• a quarter of a pound of lean ham
• four quarts of cold water
• a little pepper and a small pinch of salt
• the carcass of a fowl or rabbit
• a carrot
• a turnip
• a bunch of sweet herbs
• a small piece of mace

Method

1. 1

   Cut the meat into small pieces, break up the bones, and add any trimmings.

2. 2

   Put the meat into the stewpan, pour in cold water, bring to a boil, skim carefully, and let simmer gently for 3 hours.

3. 3

   Strain into an earthenware pan until needed.

4. 4

   Optional: add carrot, turnip, herbs, and mace for flavor.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1905. The excerpt below is the record exactly as published.

a quarter of a pound of lean ham. Cut the meat into pieces the size of an egg, and break the bones into small pieces. Butter the bottom of the stewpan, lay in it the ham, then the veal, and add the bonas and any trimmings of meat or poultry that may be at hand. Pour in as much water as will cover the meat. Cover the pan, put it on a brisk fire, and boil its contents quickly, stii-ring occasionally with a wooden spoon till the bottom of the pan is ceverod with a thick white glaze. Throw some cinders on the fire to lower the temperature, and let the pan remain on it until the glaze becomes a bright brown colour without being at all burnt. Pour in four quarts of cold stock or water, biing the liquor to the point of boiling, then draw it to the side, and simmer gently, skim- ming with scrupulous care for two hours if veal is used, and for foui- hours if beef is used. Strain through a fine sieve into an earthenware pan, and when the stock is cold remove the grease. If flavouring is wanted, a turnip, a carrot, two onions, each with one clove stuck in it, half a leek, a few sticks of celery, a bay-leaf, a bunch of parsley, and a sprig of th}Tne, may be stewed in the liquor. Add pepper and salt as required ; the quantity of salt needed will depend upon the quality of the ham. Probable cost, 3s. Stock, To Keep Good.— In cold weather stock will keep for several days. In hot weather it should be boiled eveiy day. It should always be poured into an earthenware bowl, and when nearly cold, put into a cool larder. It should on no account be allowed to remain in the stewpan all night. Stock, White, for White Soups and Sauces. — Take three pounds of the knuckle of veal and a quarter of a pound of lean ham. Cut the meat into small pieces, break up the bones, and add any trimmings of meat or poultry that may be at hand, with a little pepper and a small pinch of salt. The ciircase of a fowl or rabbit will "be a valuable addition. Put the meat into the stewpan, and pour upon it four quarts of cold water. Bring the liquor to the boil, draw^ it to the side, skim carefully, and let it simmer gently for three hours. Strain it irto . an earthenware pan till wanted. If liked, a c^irrot, a turnip, a bunch of sweet herbs, and a small piece of mace

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