The meat for this stock must be very carefully
chosen. It must be very fresh and juicy and have
a fair proportion of bone and very little fat. Shin
of beef is what is usually selected as it is gelatinous
and produces a good jelly, but the neck or sticking
piece is also valuable for the purpose and makes
a stronger flavoured and more nutritious stock.
Veal is often used along with the beef, as it gives
a certain delicacy of flavour. Any uncooked
chicken or game bones may also be added, and will
all go to improve the flavour of the stock, but scraps
of cooked meat must never be put in. Always keep
the proper proportion of meat and water, i.e. 1 qt.
of water to each 1 lb. of meat and bones. Wipe
the meat with a damp cloth, and remove all marrow
from the bones. Take a very sharp knife and cut
the meat into small pieces or blocks, keeping back
any fat, but using the skin and gristle. Break the
bones in small pieces so that all the goodness can
be extracted from them. Put the bones, meat,
and trimmings of ham or ham bone into a large
saucepan with the cold water and salt, and if time
permits let them soak for hah an hour, or until the
water is well reddened. Then put the saucepan on
the fire and bring the contents slowly to the boil.
Simmer slowly for half an hour, and then remove
any scum that may be on the top. If the skimming
is begun too soon, the best part of the stock is
removed. When the stock has cooked about an
hour and is clear of scum add the vegetables, pre-
pared and cut in small blocks, the bunch of herbs
and spices tied in a small piece of muslin. Simmer
slowly from four to five hours longer, never letting
it go off the boil and skimming when necessary.
Then strain through a hair sieve, or cloth stretched
over a colander, into a basin and stand until cold.
If well made, the stock should be clear, brown, and
transparent, and form a stiff jelly when cold. When
used for clear soup or consomme it is generally
further cleared with raw beef or the whites and
shells of eggs.
Notes. — A darker coloured stock may be obtained
by frying the meat in a little dripping or butter
before pouring on the water, but the present fashion
is to have clear soups pale in colour. Do not
throw away the meat and vegetables left after
straining. The meat may be put on again, with the
same quantity of water as before and some fresh
vegetables, and a second stock made (see below).
First Stock for White Soups
3 lbs. knuckle of veal or
2 lbs. knuckle of veal
and
1 lb. neck or shank of
mutton.
A small ham bone.
3 qts. cold water.
\ carrot. \ turnip.
1 onion and 1 leek.
1 stick of celery or £
tea-sp. celery seed.
4 cloves.
A small bunch of herbs.
1 blade of mace.
8 white peppercorns.
1 dessert-sp. salt✪ First Stock for White Soups.
Page 56 · 1 recipe record on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The meat for this stock must be very carefully chosen. It must be very fresh and juicy and have a fair proportion of bone and very little fat. Shin of beef is what is usually selected as it is gelatinous and produces a good jelly, but the neck or sticking piece is also valuable for the purpose and makes a stronger flavoured and more nutritious stock. Veal is often used along with the beef, as it gives a certain delicacy of flavour. Any uncooked chicken or game bones may also be added, and will all go to improve the flavour of the stock, but scraps of cooked meat must never be put in. Always keep the proper proportion of meat and water, i.e. 1 qt. of water to each 1 lb. of meat and bones. Wipe the meat with a damp cloth, and remove all marrow from the bones. Take a very sharp knife and cut the meat into small pieces or blocks, keeping back any fat, but using the skin and gristle. Break the bones in small pieces so that all the goodness can be extracted from them. Put the bones, meat, and trimmings of ham or ham bone into a large saucepan with the cold water and salt, and if time permits let them soak for half an hour, or until the water is well reddened. Then put the saucepan on the fire and bring the contents slowly to the boil. Simmer slowly for half an hour, and then remove any scum that may be on the top. If the skimming
is begun too soon, the best part of the stock is removed. When the stock has cooked about an hour and is clear of scum add the vegetables, prepared and cut in small blocks, the bunch of herbs and spices tied in a small piece of muslin. Simmer slowly from four to five hours longer, never letting it go off the boil and skimming when necessary. Then strain through a hair sieve, or cloth stretched over a colander, into a basin and stand until cold. If well made, the stock should be clear, brown, and transparent, and form a stiff jelly when cold. When used for clear soup or consomme it is generally further cleared with raw beef or the whites and shells of eggs.
Notes. — A darker coloured stock may be obtained by frying the meat in a little dripping or butter before pouring on the water, but the present fashion is to have clear soups pale in colour. Do not throw away the meat and vegetables left after straining. The meat may be put on again, with the same quantity of water as before and some fresh vegetables, and a second stock made (see below).
First Stock for White Soups
3 lbs. knuckle of veal or
2 lbs. knuckle of veal and
1 lb. neck or shank of mutton.
A small ham bone.
3 qts. cold water.
\ carrot. \ turnip.
1 onion and 1 leek.
1 stick of celery or £ tea-sp. celery seed.
4 cloves.
A small bunch of herbs. 1 blade of mace.
8 white peppercorns.
1 dessert-sp. salt.
Records on this page
First Stock for White Soups