Soyer's standard cookery

Now strain the liquor through a double fold of muslin into a bowl and set on a shelf in the pantry, raising it on small blocks so that air may pass beneath, thus allowing to cool rapidly and prevent fermentation. The carcase of a chicken, broken small and slightly browned in the oven, is a valuable addition to the above when simmering by the stove-side. Stock for Brown Sauce. INGREDIENTS. — Three pounds knuckle of beef; two pounds knuckle of veal, one ham-bone or half-pound of ham fat. The carcase of a chicken. Mutton or duck should never be used. Into a stock-pot place three onions, shredded, one carrot, blanched and thinly sliced, six tomatoes, without seeds (half a can of tomato puree, with teaspoonful of castor sugar, will do if fresh tomato is unobtainable) ; add the ham fat and a little dripping. Allow to simmer, but not to take color, for a quarter of an hour. Now add the meat and fill up with two gallons of water, also adding a bouquet garni (two bay leaves, sprig each of thyme and parsley, tied in a bunch), half stick of celery and teaspoonful of peppercorn. Boil for five hours, occasionally skimming off fat, but always filling up to two gallons with boiling water. Now strain through a coarse strainer and allow liquor to stand until next day, when remove fat which has risen. Place liquor in a clean stock-pot and bring to boil. Take in a bowl two ounces of fecule flour, or arrowroot, well dissolve it in two wine glasses full of Sherry or Madeira or mushroom juice (or water, if economy be desired). Now keep stirring boiling stock and while stirring, add slowly the foregoing liquid until stock thickens. Now remove from fire and allow to boil quietly for two or three minutes. Add coloring matter until a light brown. Strain through fine muslin and the result is a Brown Sauce. Place this in a large basin and stir occasionally until cold, thus preventing fermentation. By boiling this mixture and putting into a clean bowl every second day this sauce will keep until all used up. White Thick Stock for Soup and Sauces. This recipe is known only to Chefs of great repute and is one of the leading white sauces in all cooking. METHOD. — Make the same stock as for Brown Sauce but omit tomato and coloring and anything which would tend to color. Also be sure to add no game. Blanch and chop finely one onion and one carrot. Dry these and place in a frying pan with one ounce of butter and a teaspoonful of castor sugar. Fry until vegetables are just soft but not colored. Melt in a stewpan half pound of butter to which add sufficient flour to make a paste. Fill up slowly with two gallons of stock, well mixing, and add the vegetables as above with the addition of a bouquet garni. Place on fire, stirring continually, until boiled. Then allow to simmer gently for one hour, occasionally skimming off fat and adding boiling water as required. Chicken Consomme. This is prepared exactly as the other, but after clarifying, you take off the breast of a chicken or fowl, put the carcase in oven until light brown. Drop this free of grease into consomme and allow to simmer for one hour or one and a half hours. Clear Game Soup. Exactly the same process. Take any game, grouse, hare, partridge, etc., etc. In serving game soup a wineglassful of Madeira is a great improvement. Fish Consomme.