stand for hours at the side of the fire without
cooking.
The stock pot itself must be thoroughly washed
out and put to air before it is used again.
Next day the bones and any pieces of meat of
value should be put back into the stock pot along
with any fresh scraps there may be ; but not the
vegetables if they have boiled for long, as they are
valueless. In fact it is a mistake to put too many
vegetables into a stock of this kind, as they prevent
it keeping so well. Neither should little bits of
things be put into the stock pot at odd times ; what
is not ready when the stock is started should be
kept for the next day’s use.
The previous day’s stock may also be returned
to the stock pot if it is poor in quality and not
required for the day’s use.
How to Keep Stock
If stock has to be kept for some time, or if the
weather is very hot, it is really better to make it
without vegetables, as it will not turn sour so
readily. The flavouring can easily be added when
it is about to be used.
It should be boiled up every day in summer and
every second day in winter, and then poured into
clean basins. In households where there are large
quantities of stock, the surplus should be made into
glaze (see below).
To Remove Fat from Stock
Have in readiness two iron spoons, a basin of
boiling water, a cloth, and a small basin or dish
into which to put the fat. Heat the spoons in the
boiling water, and use first one and then the other
to skim ofl the fat. The spoons, being hot, melt the
fat, and make it much more easily removed. When
as much as possible has been taken ofl with the
spoons, dip the end of the cloth into boiling water
and wipe the stock over with this until free from
grease. If the stock is not a jelly, pieces of kitchen
paper must be passed over the top of it instead of
the cloth.
Do not remove fat from stock or soup until it is
about to be used, as it keeps out the air and helps
to preserve it.
If the fat is good it may be used for frying pur-
poses.
Glaze
Home-made glaze can be very easily procured in
houses where there are large quantities of stock and
bones at disposal. Any good brown stock can be
used, and the second boiling from meat and bones
is almost preferable to freshly-made stock, as it is
more gelatinous. Free the stock from all grease,
and put at least one quart into a saucepan. Allow
this to boil quickly with the lid ofl the pan until
reduced to about half a pint, skimming when neces-
sary. Then strain through a very fine strainer or
piece of muslin, and reduce again in a smaller sauce-
pan until the glaze becomes as thick as treacle,
when it will be ready for use.
If not required at once it should be poured into
a jar, and if a little melted lard is poured over the
surface the glaze will keep good for weeks. A
little glaze is useful at all times for enriching soups
and sauces as well as for coating meat, &e., and,
diluted with water, it will again take the form of
stock. To use glaze, see p. 2 JO.
To Sieve or Tammy Soup
Always when sieving have two spoons in readi-
ness, one to do the rubbing through, and the other
for scraping the sieve underneath. For most soups
Sieving Soup
Page 61
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
stand for hours at the side of the fire without cooking.
The stock pot itself must be thoroughly washed out and put to air before it is used again.
Next day the bones and any pieces of meat of value should be put back into the stock pot along with any fresh scraps there may be ; but not the vegetables if they have boiled for long, as they are valueless. In fact it is a mistake to put too many vegetables into a stock of this kind, as they prevent it keeping so well. Neither should little bits of things be put into the stock pot at odd times ; what is not ready when the stock is started should be kept for the next day’s use.
The previous day’s stock may also be returned to the stock pot if it is poor in quality and not required for the day’s use.
How to Keep Stock
If stock has to be kept for some time, or if the weather is very hot, it is really better to make it without vegetables, as it will not turn sour so readily. The flavouring can easily be added when it is about to be used.
It should be boiled up every day in summer and every second day in winter, and then poured into clean basins. In households where there are large quantities of stock, the surplus should be made into glaze (see below).
To Remove Fat from Stock
Have in readiness two iron spoons, a basin of boiling water, a cloth, and a small basin or dish into which to put the fat. Heat the spoons in the boiling water, and use first one and then the other to skim ofl the fat. The spoons, being hot, melt the fat, and make it much more easily removed. When as much as possible has been taken ofl with the spoons, dip the end of the cloth into boiling water and wipe the stock over with this until free from grease. If the stock is not a jelly, pieces of kitchen paper must be passed over the top of it instead of the cloth.
Do not remove fat from stock or soup until it is about to be used, as it keeps out the air and helps to preserve it.
If the fat is good it may be used for frying purposes.
Glaze
Home-made glaze can be very easily procured in houses where there are large quantities of stock and bones at disposal. Any good brown stock can be used, and the second boiling from meat and bones is almost preferable to freshly-made stock, as it is more gelatinous. Free the stock from all grease, and put at least one quart into a saucepan. Allow this to boil quickly with the lid ofl the pan until reduced to about half a pint, skimming when necessary. Then strain through a very fine strainer or piece of muslin, and reduce again in a smaller saucepan until the glaze becomes as thick as treacle, when it will be ready for use.
If not required at once it should be poured into a jar, and if a little melted lard is poured over the surface the glaze will keep good for weeks. A little glaze is useful at all times for enriching soups and sauces as well as for coating meat, &e., and, diluted with water, it will again take the form of stock. To use glaze, see p. 210.
To Sieve or Tammy Soup
Always when sieving have two spoons in readiness, one to do the rubbing through, and the other for scraping the sieve underneath. For most soups
Sieving Soup