The art of cookery

Salsify Stock. — To one pint of sliced salsify add a quart of water and half a teaspoonful of salt, simmer slowly until the salsify is tender, strain, and use for stock. The salsify may be dressed with white sauce and served as a vegetable. Soup stock may, in a similar manner, be made from green peas, corn, etc., but, as a rule, it is advisable to rub peas, corn, and some other vegetables through a sieve and mingle them with the stock. Beef Stock. — Select a shin or shank of beef containing as much lean meat as bone. Have the bone sawed in sections not more than two inches in length. Remove the skin from the meat and put the meat and bones to cook in sufficient cold water to cover them an inch in depth. Add a teaspoonful of salt to each gallon of water. Bring slowly to boiling point and let simmer four or five hours, or until the meat falls from the bones, then strain through a colander into an earthen bowl and set in a cold, well-ventilated place till cool. Prepare stock from mutton, veal, or any meat desired, in a similar manner. I04 The Art of Cookery. Chicken Stock. — Select a large, fat hen two or three years old and prepare as directed on page 2 1 . Separate the joints and cut the back into several pieces, but reserve the breast whole and covered, as much as possible, with unbroken skin. Put all except the breast into a soup kettle, cover with cold water, add half a teaspoonful of salt, some trimmings of celery, a sprig of parsley, or a small onion and small blade of mace, and set to cook ; or, if preferred, omit all flavoring materials from the stock. As soon as the water boils place the breast, skin side up, on the top of the other pieces, cover closely, and let simmer four hours, or until the skin of the breast becomes gelatinous. When perfectly cooked remove the breast to a tureen or bowl, strain the broth over it, and set aside to cool. The breast prepared in this way is in perfect condition for being made into salad, croquettes, or creamed chicken. The best portions of the meat from the back and joints can also be used for croquettes or hash. If the stock or broth is wanted for immediate use skim off the grease, after the cooked chicken has been removed, season, and serve. Stock can be prepared in a similar manner from any kind of poultry or game. Compound Stock. — Put together in the soup kettle a beef bone, a knuckle of veal, the back, legs, and wings of a fowl, an onion, a carrot, the roots and trimmings of six stalks of celery, and six cloves. Cover with cold water, add a teaspoonful of salt, let simmer four or five hours, strain, and set aside to cool. Mixed Stock No. i. — Take the trimmings of beef, veal^ mutton, lamb, or meat of any kind, the shank bone Soup- Making. 105 of a ham, the roots and trimmings of celery, the odds and ends of corn, beans, or peas, and an onion, a turnip, and a carrot. Skin, wash, or otherwise prepare them. Put them ahogether into a stock pot — putting the bones in first — add salt, six or eight cloves, and a small pepper pod, if at hand, and cover with cold water. Set to cook, let simmer five hours, strain into a bowl, and let cool. When cool remove the grease and the stock will be ready for use.