Common Stock— Take all the bones of joints,
etc., that are available, carcasses and bones of
poultry and game (not high), chop them all into
convenient pieces and put them into a saucepan
together with any scraps of meat, cooked or un-
cooked, resulting from remnants, the trimming
of cutlets, etc. Add a couple of carrots, 1 onion,
1 bunch parsley, 1 bay leaf, a small sprig thyme,
and 1 marjoram; salt to taste, a small quantity
of white pepper and allspice mixed, and 2 or 3
cloves. Fill the saucepan with cold water until
it covers the contents by 1 inch, and set it on
the fire to boil slowly for about 4 hours; strain
the liquor through a cloth into a basin and when
cold, the cake of fat on the top being removed,
the stock will be fit for use.
Gravy Stock — Place a layer of slices of onion
in a saucepan holding 1 gal., over this a layer of
fat bacon, and over all about 2 lbs. shin of beef
chopped in small pieces; 1 pint common stock,
or even water, being poured on the whole, set the
saucepan on the fire for 1 hour, until the liquor
is almost evaporated — what is called reduced to
a "glaze" — then add sufficient cold common
stock or cold water to cover contents of the
saucepan, and 2 or 3 carrots cut in slices, 1 leek,
1 head celery (when in season), or some celery
seed, 1 handful parsley, y^ clove garlic, 1 sprig
marjoram and 1 of thyme, 1 bay leaf, 4 or 5
cloves, white pepper and salt to taste. After
boiling for about 3 hours strain off the liquor,
and, being absolutely freed from fat, it is ready
for use.
Veal stock — Toss a couple of onions, sliced,
and 1 lb. lean veal cut in pieces in a saucepan
with some butter until they assume a light color,
then add 3^ lb. ham chopped up small, and
96
stocks. 97
moisten with 1 pint common stock cold and per-
fectly free from fat. Let the liquor reduce
almost to a "glaze" — then add 2 quarts cold
common stock, 1 knuckle veal, or 2 calves' feet,
a couple of carrots, head of celery, parsley, bay
leaf, thyme, mace, pepper and salt, all in due
proportion. After boiling 2 or 3 hours, strain
free from fat.
VEGETABLES.
VEGETABLES should be carefully cleaned
from insects, and nicely washed. Boil in
plenty of water, and drain the moment
they are done enough. If overboiled, they lose
their beauty and crispness. To dress them with
meat is wrong, except carrots with boiled beef.
To boil vegetables green, be sure the water
boils when you put them in. Make them boil
very fast. Don't cover, but watch them ; and if
the water has not slackened, you may be sure
they are done when they begin to sink. Then
take them out immediately. Hard water, especi-
ally if chalybeate, sjDoils the color. To boil
green in hard water, put a teaspoonful of salt
or wormwood into the water when it boils,
before the vegetables are put in.
Te^etaMe Marrow (to Boil or Stew)— This
excellent vegetable may be boiled as asparagus.
When boiled, divide it lengthwise into two, and
serve it on toast accompanied by melted butter;
or when nearly boiled, divide it as above, and
stew gently in gravy. Care should be taken to
choose young ones not exceeding 6 in. in length. ✪ Stuffed Potatoes
Page 45 · 4 recipe records on this page
Presented as published in 1894. 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
Common Stock— Take all the bones of joints, etc., that are available, carcasses and bones of poultry and game (not high), chop them all into convenient pieces and put them into a saucepan together with any scraps of meat, cooked or uncooked, resulting from remnants, the trimming of cutlets, etc. Add a couple of carrots, 1 onion, 1 bunch parsley, 1 bay leaf, a small sprig thyme, and 1 marjoram; salt to taste, a small quantity of white pepper and allspice mixed, and 2 or 3 cloves. Fill the saucepan with cold water until it covers the contents by 1 inch, and set it on the fire to boil slowly for about 4 hours; strain the liquor through a cloth into a basin and when cold, the cake of fat on the top being removed, the stock will be fit for use.
Gravy Stock — Place a layer of slices of onion in a saucepan holding 1 gal., over this a layer of fat bacon, and over all about 2 lbs. shin of beef chopped in small pieces; 1 pint common stock, or even water, being poured on the whole, set the saucepan on the fire for 1 hour, until the liquor is almost evaporated — what is called reduced to a "glaze" — then add sufficient cold common stock or cold water to cover contents of the saucepan, and 2 or 3 carrots cut in slices, 1 leek, 1 head celery (when in season), or some celery seed, 1 handful parsley, y^ clove garlic, 1 sprig marjoram and 1 of thyme, 1 bay leaf, 4 or 5 cloves, white pepper and salt to taste. After boiling for about 3 hours strain off the liquor, and, being absolutely freed from fat, it is ready for use.
Veal stock — Toss a couple of onions, sliced, and 1 lb. lean veal cut in pieces in a saucepan with some butter until they assume a light color, then add 3^ lb. ham chopped up small, and
stocks. 97
moisten with 1 pint common stock cold and perfectly free from fat. Let the liquor reduce almost to a "glaze" — then add 2 quarts cold common stock, 1 knuckle veal, or 2 calves' feet, a couple of carrots, head of celery, parsley, bay leaf, thyme, mace, pepper and salt, all in due proportion. After boiling 2 or 3 hours, strain free from fat.
VEGETABLES.
VEGETABLES should be carefully cleaned from insects, and nicely washed. Boil in plenty of water, and drain the moment they are done enough. If overboiled, they lose their beauty and crispness. To dress them with meat is wrong, except carrots with boiled beef. To boil vegetables green, be sure the water boils when you put them in. Make them boil very fast. Don't cover, but watch them ; and if the water has not slackened, you may be sure they are done when they begin to sink. Then take them out immediately. Hard water, especially if chalybeate, sjDoils the color. To boil green in hard water, put a teaspoonful of salt or wormwood into the water when it boils, before the vegetables are put in.
Vegetable Marrow (to Boil or Stew)— This excellent vegetable may be boiled as asparagus. When boiled, divide it lengthwise into two, and serve it on toast accompanied by melted butter; or when nearly boiled, divide it as above, and stew gently in gravy. Care should be taken to choose young ones not exceeding 6 in. in length.
Records on this page
Stuffed PotatoesCommon StockGravy StockVeal Stock