A few years ago it was customary
for cooks to make stock with fresh meat only,
the rule being a pound of meat to a pint of
stock. Altered prices have necessitated the
adoption of more economical methods, and now
excellent stock is constantly made with the
bones and trimmings of meat and poultry, with
the addition or not of a Httle fresli meat, or a
portion of Liebig's Extract of Meat. In a
house where meat is regularly used, a good
cook will never be without a little stock.
Broken remnants of all kinds v/ill find their
way to the stock-pot, and will not be thrown
away until, by gentle stewing, they have been
made to yield to the utmost whatever of fla-
vour and of goodness they possessed. ^Vhen
fresh meat is used it is better for being freshly
killed. The liquor in which fresh meat has
been boiled should always be used as stock.
{See Pkixciples ok Cookeky, xxv.)
Stock, Browning for. — There are
Tarious ways of browning stock. The best of
all is to let it boil to a glaze when making it,
and then to let it colour itself over the fire.
Stock made from bones cannot be thus coloured,
and it is therefore necessary to impart a brown
look to it by other means. The addition of
Liebig's Extract answers the purpose slightly,
but not always sufiiciently. Burnt onions
and colouring-balls may be bought, which are
manufactured expressly for this end, but they
often impart an impleasant flavour- to the soup.
Brown thickening mjiy be used when it is
wished that the stock should be tliickened as
well as browned, though it must be remembered
that after it is added the stcck must simmer by
the side of the fire, that it may throw up the
fat, which should be removed. Liquid browning,
which can be bottled and used i^s required, may
be made as follows : — Put a quarter of a pint of
moist sugar into a stewpan, and let it remain
over a gentle fire till it is melted. Keep stirring
it with a wooden spoon till it is abnost black,
then pour upon it a i)int of wate✪ Stockr, and let it
remain until dissolved. Three or four drops
will colour a pint of stock.
Stock, Clarifying.— When from some
accident the stock is not as clear and bright as
it should be, proceed as follows: — For a quart
of stock whisk the white of an egg with a
quarter of a pint of water. Stir this briskly
into the stock when it is just warm, let it boil,
and carefully remove the scimi as it rises-
Draw it back, and keep it boiling gently for
half an hour, continuing to skim it when
possible. Let it stand for a quarter of an hour
to settle, and strain it through a jelly-bag. If
three or four ounces of lean meat are minced
and pounded to pulp, and mixed with the whim's
of egg before it is put in, the stock will bo
eni'iched as well as cleared. ✪ Clarifying Stock
Page 1900 · 4 recipe records on this page
Presented as published in 1892. 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
A few years ago it was customary for cooks to make stock with fresh meat only, the rule being a pound of meat to a pint of stock. Altered prices have necessitated the adoption of more economical methods, and now excellent stock is constantly made with the benes and trimmings of meat and poultry, with the addition or not of a Httle fresli meat, or a portion of Liebig's Extract of Meat. In a house where meat is regularly used, a good cook will never be without a little stock. Broken remnants of all kinds will find their way to the stock-pot, and will not be thrown away until, by gentle stewing, they have been made to yield to the utmost whatever of flavour and of goodness they possessed. When fresh meat is used it is better for being freshly killed. The liquor in which fresh meat has been boiled should always be used as stock. {See Principles ok Cookeky, xxv.)
Stock, Browning for. — There are Various ways of browning stock. The best of all is to let it boil to a glaze when making it, and then to let it colour itself over the fire. Stock made from bones cannot be thus coloured, and it is therefore necessary to impart a brown look to it by other means. The addition of Liebig's Extract answers the purpose slightly, but not always sufficiently. Burnt onions and colouring-balls may be bought, which are manufactured expressly for this end, but they often impart an unpleasant flavour- to the soup. Brown thickening may be used when it is wished that the stock should be thickened as well as browned, though it must be remembered that after it is added the stock must simmer by the side of the fire, that it may throw up the fat, which should be removed. Liquid browning, which can be bottled and used i^s required, may be made as follows : — Put a quarter of a pint of moist sugar into a stewpan, and let it remain over a gentle fire till it is melted. Keep stirring it with a wooden spoon till it is abnost black, then pour upon it a pint of water, and let it remain until dissolved. Three or four drops will colour a pint of stock.
Stock, Clarifying.— When from some accident the stock is not as clear and bright as
it should be, proceed as follows: — For a quart of stock whisk the white of an egg with a quarter of a pint of water. Stir this briskly into the stock when it is just warm, let it boil, and carefully remove the scum as it rises- Draw it back, and keep it boiling gently for half an hour, continuing to skim it when possible. Let it stand for a quarter of an hour to settle, and strain it through a jelly-bag. If three or four ounces of lean meat are minced and pounded to pulp, and mixed with the whites of egg before it is put in, the stock will bo enriched as well as cleared.
Records on this page
StockLiquid BrowningLiquid BrowningClarifying Stock