Common Stock

Ingredients

• Forty pounds of gravy-beef
• forty pounds of leg of beef
• knuckles of veal and two legs of white veal weighing probably about forty pounds
• a few turnips
• carrots
• celery
• leeks
• a little salt

Method

1. 1

   Cut away the meat from the bones, reserving suitable pieces for fricandeau.

2. 2

   Break up the bones and put them with the trimmings into a large stock-pot with the cut-up meat and vegetables.

3. 3

   Fill the pot with cold water and boil gently for about 7-8 hours, skimming carefully.

4. 4

   Keep the pot covered except when skimming.

5. 5

   After simmering, strain through a cloth or sieve into basins and remove fat when cold.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 30. The excerpt below is the record exactly as published.

common stock, then the two principal stock sauces, broAvn and white, the first being used to make the other two. As, however, we are going to mention somewhat large and startling quantities, we would remind you that it is no greater extravagance to use 100 pounds weight of meat in making stock for 500 persons, than it would be to use the very moderate amount of two pounds of meat for a dinner of ten persons. In some large foreign hotels, where 700 persons sit down daily to the table d'hote, the preparation of stock, in quantities which, forgetting this fact, would appear ridiculous, becomes an every-day necessity. Besides, it is easier to learn princijoles from the wholesale preparation of any article than from the preparation of such small quantities, that CASSELLS DICTIONARY OP COOKERT, often little apparently unimportant matters of detail are omitted. In preparing stock, therefore, for a very large number of persons, we will suppose the following quantity of perfectly fresh meat to have been sent into the lai-der : — Forty pounds of gravy- beef, forty pounds of leg of beef, and knuckles of veal and two legs of white veal weighing probably about forty pounds. Cut away the meat from the bones, taking care to reserve those pieces of the veal next the udder that are suitable for fricandeau, &c., as well as the best pai"ts of the veal, to be used as afterwards directed. Then break up the bones small, and put them with all the trimmings of the veal into a lai'ge stock-pot, with the remainder of the meat, which should be cut up, and to which may be added a few turnips, carrots, celery, and leeks ; add also a little salt

Cook this with the app: pantry check, scaling, and the assistant.