Cassell's dictionary of cookery

Stock-flsh. — This is the commercial term used to denote salted and dried cod and other fish of the same family, particularly hake, ling, and torsk. The fish is cured as soon as possible after being caught. It is first split up from head to tail, and thoroughly cleaned by plentiful washings with salt water ; a piece of the backbone is then cut awaj-, and after the superfluous water has been drained off, the fish are laid in long vats, covered with salt, and kept down by means of heavy weights. After a time they are taken out, washed and brushed, and laid out, exposed to the action of sun and air, on rocks or on a sandy beach. They are afterwards piled up into little heaps, and when they have acquired a fine whitish aj^pearance, known as the bloom, they are considered ready for the market. The quantity of stock-fish cured on the southern coasts of Britain is inconsiderable, but it is otherwise in the north. The cod, ling, and hake fisheries of Scotland rank next in importance to its herring fishery. Stock for Aspic Jelly (economical). — Put a pint of stock into a saucepan. Add two oimces of gelatine, a bay-leaf, a small sprig of thyme, three cloves, three shallots, and a quarter of a blade of mace, and stir the liquor over the fire till the gelatine is dissolved. Pour it out, and let it become almost cold. Whisk the white of an egg with a quarter of a pint of water. Add the crushed shell of the egg, and a tea-spoonful of tarragon vinegar. Put the stock again in the saucepan, and stir the mixture briskly into it over the fire till it boils. Let it boil for ten minutes and then settle for ten minutes. Strain through a jelly-bag into a large shallow dish, and when cold and stiff the jelly will be fit for use. Time, altogether, about an ho'or. Stock for Jelly (see Calf's Foot Stock for Jelly). Stock for Soup (see Mutton stock for Soup). Stock freed from Fat.— Let the stock get cold, then carefully take from it the coating of fat which lies on the top. If it is still greasy, put it into a saucepan, simmer gently by the side of the fire, and carefully skim off the fat as it rises until no more appears. If after it is put into the tureen bubbles of fat appear on the surface, remove as much as possible by skimming, and take off what remains by laying a piece of blotting-paper or, failing this, of common brown paper, lightly on the top, so that the grease may adhere to it. STO ( 926 ) STO Stock, Game. — Take the remains of roast | game oi' any kind, and break them up into j small pieces. Butter a saucepan, and line the j bottom of it with thin slices of lean ham. Place the pieces of game upon this, almost cover them with stock made from bonos or, failing this, with water, and boil the liquor quickly over a brisk fire till it is reduced to glaze. Draw it back a little, and let it colour ; then add as much additional stock as it will boar, [ together with carrots, turnips, onions, celerj% cloves, and salt, as required. Let it simmer gently until it is done enough, and strain it off for use. The remains of game will make excellent stock, and it would be very extravagant to use game for this purpose without first taking off the best of the meat.