When, however, a
bird is too old and tough to be di-essed in the
ordinary way, it may be placed in the stock-
pot, but its flavoui- will be best brought out if
it is partially roasted before being stewed.
Stock, General. — Take one pound of
shin of beef, cut it into pieces the size of a wal-
nut, and put these into a delicately clean stew-
pan with two-pennyworth of bones broken up
small and five pints of cold spring water. If
there are trimmings of meat or poultry in the
house they may be thrown into the pot, as also a
little bacon-rind which has been first scalded and
scraped. Bring the contents of the pan slowly
to the boil, carefully remove the scum as it rises,
and throw in a spoonful of cold water now and
then to assist it in doing so. An onion with a
clove stuck into it, a turnip, a carrot, two leeks,
a few outer sticks of celery, a salt-spoonful of
whole pepper, and a little salt✪ General Stock may be added
if liked. Draw the saucepan to the side of the
fire, and let its contents simmer very gently.
Keep the saucepan closely covered, excepting
when it is necessary to take off the lid for the
purpose of skimming. Strain the soup into an
earthenware pan, and remove the fat when it
forms on the surface. Time to simmer the
stock, four hours. Probable cost. Is. 4d. Suf-
ficient for two quarts of stock.
Stock made from Bones. — Take the
bones of a leg of mutton or of a piece of beef
weighing seven or eight jwunds before cooking,
or if these are not at hand, take two penny-
worth of fresh bones. Break them up into
small pieces, and put them into a saucepan with
three quarts of cold water. Bring the liqnor
gently to the boil, and carefully remove the sci/iV.
as it rises. Draw the saucepan to the side, and
let its contents simmer gently for five or six
hours. Pour it into an earthenware jar, and
the next day remove the fat from the top, and
pour it back free from sediment. Put with it
a large carrot, a handful of fresh parsley, a
large onion into which two or three cloves
have been stuck, a few outer sticks of celerj',
or about as much celery-seed as will lie on a
threepenny-piece, a turnip, if young, a couple
of leeks, if they can be obtained, a lump
of sugar, and a little salt and cayenne. Sim-
mer the soup again, and if necessary add
cold water, a little at a time, to keep up the
quantity to two quarts. Simmer all gently
together an hour and a half longer ; strain the
liquor oft' again, and. stir in with, it a good tea-
spoonful of extract of meat. If it is necessary
to clarify the stock, do not put in the extract
until the stock has been made clear. If expe-
dition is desired, the vegetables and the bones
may be boiled altogether. Time, five hours the
first day, one hour and a half the next. Suf-
ficient for two quarts of stock. ✪ Quick Stock
Page 1902 · 2 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
When, however, a bird is too old and tough to be dressed in the ordinary way, it may be placed in the stockpot, but its flavoui- will be best brought out if it is partially roasted before being stewed.
Stock, General. — Take one pound of shin of beef, cut it into pieces the size of a walnut, and put these into a delicately clean stewpan with two-pennyworth of bones broken up small and five pints of cold spring water. If there are trimmings of meat or poultry in the house they may be thrown into the pot, as also a little bacon-rind which has been first scalded and scraped. Bring the contents of the pan slowly to the boil, carefully remove the scum as it rises, and throw in a spoonful of cold water now and then to assist it in doing so. An onion with a clove stuck into it, a turnip, a carrot, two leeks, a few outer sticks of celery, a salt-spoonful of whole pepper, and a little salt may be added if liked. Draw the saucepan to the side of the fire, and let its contents simmer very gently. Keep the saucepan closely covered, excepting when it is necessary to take off the lid for the purpose of skimming. Strain the soup into an earthenware pan, and remove the fat when it forms on the surface. Time to simmer the stock, four hours. Probable cost. Is. 4d. Sufficient for two quarts of stock.
Stock made from Bones. — Take the bones of a leg of mutton or of a piece of beef weighing seven or eight pounds before cooking, or if these are not at hand, take two pennyworth of fresh bones. Break them up into small pieces, and put them into a saucepan with three quarts of cold water. Bring the liqnor gently to the boil, and carefully remove the scum as it rises. Draw the saucepan to the side, and let its contents simmer gently for five or six hours. Pour it into an earthenware jar, and the next day remove the fat from the top, and pour it back free from sediment. Put with it a large carrot, a handful of fresh parsley, a large onion into which two or three cloves have been stuck, a few outer sticks of celery, or about as much celery-seed as will lie on a threepenny-piece, a turnip, if young, a couple of leeks, if they can be obtained, a lump of sugar, and a little salt and cayenne. Simmer the soup again, and if necessary add cold water, a little at a time, to keep up the quantity to two quarts. Simmer all gently together an hour and a half longer ; strain the liquor oft' again, and. stir in with, it a good tea-
spoonful of extract of meat. If it is necessary to clarify the stock, do not put in the extract until the stock has been made clear. If expedition is desired, the vegetables and the bones may be boiled altogether. Time, five hours the first day, one hour and a half the next. Sufficient for two quarts of stock.
Records on this page
General StockQuick Stock