A piece of boiled beef, pounded to a pulp, with a bit of butter and
flour, and rubbed through a sieve, and gradually incorporated with
the soup, will be found an excellent addition.
"V^^hen the soup appears to be too thin or too weak, the cover of
the boiler should be taken off, and the contents allowed to boil till
4o6 THE hearthstone; or, life at home.
some of the watery parts have evaporated, or some of the thickening
materials above mentioned should be added.
Never wash meat, as it deprives its surface of all its juices ; sep-
arate it from the bones, and tie it round with tape, so that its shape
may be preserved ; then put it into the stock-pot, and for each pound
of meat let there be one pint of water ; press it down with the hand,
to allow the air which it contains to escape, and which often raises it
to the top of the water.
Economical Stock. — Take the liquor in which a joint of meat has
been boiled, say four quarts; trimmings of fresh meat or poultry,
shank-bones, etc., roast-beef bones, any pieces the larder may furnish;
two ounces of butter, two large onions, each stuck with cloves ; one
turnip, three carrots, one head of celery, three lumps of sugar, two
ounces of salt, half a teaspoonful of whole pepper, one large blade of
mace, one bunch of savory herbs, four quarts and one-half pint of
cold water✪ Economical Stock. Let all the ingredients simmer gently for six hours,
taking care to skim carefully at first. Strain it off, and put by for
use.
White Stock [to be used in the preparation of white soups). — Four
pounds of knuckle of veal, any poultry trimmings, four slices of lean
ham, three carrots, two onions, one head of celery, twelve white pep-
percorns, two ounces of salt, one blade of mace, a bunch of herbs,
one ounce of butter, four quarts of water✪ White Stock.
White or Medium Stock. — Four pounds of shin of beef, or four
pounds of knuckle of veal, or two pounds of each ; any bones, trim-
mings of poultry, or fresh meat, one-fourth pound of lean bacon or
ham, two ounces of butter, two large onions, each stuck with cloves;
one turnip, three carrots, one head of celery, three lumps of sugar,
two ounces of salt, one-half teaspoonful of whole pepper, one large
blade of mace, one bunch of savory herbs, four quarts and one-half
pint of cold water✪ White or Medium Stock.
Cut up the meat and bacon, or ham, into pieces of about three
inches square; rub the butter on the bottom of the stewpan; put
in one-half pint of water, the meat, and all the other ingredients.
COOKERY RECIPES.
40;
Cover the stewpan, and place it on a sharp fire, occasionally stirring
its contents. When the bottom of the pan becomes covered with a
pale, jelly-like substance, add the four quarts of cold water, and sim-
mer very gently for five hours. As before said, do not let it boil
quickly. Remove every particle of scum whilst it is doing, and
strain it through a fine hair-sieve.
This stock is the basis of many of the soups afterward mentioned,
and will be found quite strong enough for ordinary purposes. Cook
five and one-half hours.
Page 257 · 3 recipe records on this page
Presented as published in 1883. 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 piece of boiled beef, pounded to a pulp, with a bit of butter and flour, and rubbed through a sieve, and gradually incorporated with the soup, will be found an excellent addition.
When the soup appears to be too thin or too weak, the cover of the boiler should be taken off, and the contents allowed to boil till
4o6 THE hearthstone; or, life at home.
some of the watery parts have evaporated, or some of the thickening materials above mentioned should be added.
Never wash meat, as it deprives its surface of all its juices ; separate it from the bones, and tie it round with tape, so that its shape may be preserved ; then put it into the stock-pot, and for each pound of meat let there be one pint of water ; press it down with the hand, to allow the air which it contains to escape, and which often raises it to the top of the water.
Economical Stock. — Take the liquor in which a joint of meat has been boiled, say four quarts; trimmings of fresh meat or poultry, shank-bones, etc., roast-beef bones, any pieces the larder may furnish; two ounces of butter, two large onions, each stuck with cloves ; one turnip, three carrots, one head of celery, three lumps of sugar, two ounces of salt, half a teaspoonful of whole pepper, one large blade of mace, one bunch of savory herbs, four quarts and one-half pint of cold water. Let all the ingredients simmer gently for six hours, taking care to skim carefully at first. Strain it off, and put by for use.
White Stock [to be used in the preparation of white soups). — Four pounds of knuckle of veal, any poultry trimmings, four slices of lean ham, three carrots, two onions, one head of celery, twelve white peppercorns, two ounces of salt, one blade of mace, a bunch of herbs, one ounce of butter, four quarts of water.
White or Medium Stock. — Four pounds of shin of beef, or four pounds of knuckle of veal, or two pounds of each ; any bones, trimmings of poultry, or fresh meat, one-fourth pound of lean bacon or ham, two ounces of butter, two large onions, each stuck with cloves; one turnip, three carrots, one head of celery, three lumps of sugar, two ounces of salt, one-half teaspoonful of whole pepper, one large blade of mace, one bunch of savory herbs, four quarts and one-half pint of cold water.
Cut up the meat and bacon, or ham, into pieces of about three inches square; rub the butter on the bottom of the stewpan; put in one-half pint of water, the meat, and all the other ingredients.
40;
Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents. When the bottom of the pan becomes covered with a pale, jelly-like substance, add the four quarts of cold water, and simmer very gently for five hours. As before said, do not let it boil quickly. Remove every particle of scum whilst it is doing, and strain it through a fine hair-sieve.
This stock is the basis of many of the soups afterward mentioned, and will be found quite strong enough for ordinary purposes. Cook five and one-half hours.
Records on this page
Economical StockWhite StockWhite or Medium Stock