Simple Soup Stock

Ingredients

• three-quarters of a pound of meat
• a quarter of a pound of bone
• a quart of water

Method

1. 1

   Place the kettle on the back of the range for half an hour, then heat the water to boiling.

2. 2

   Do not add salt.

3. 3

   Let the liquid boil gently for about six hours.

4. 4

   Strain the stock and discard the meat and scraps.

5. 5

   Cool the stock quickly and remove the fat the next day.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 27. The excerpt below is the record exactly as published.

a quarter of a pound of bone to -each three-quarters of a pound of meat used. If a larger proportion of bone must be used, make the allotment of water a little less than a quart to every pound. MEAT FOR STOCK. Stock may either be made of only one kind of meat or of several different kinds, and it often happens that the greater the variety of meats employed the better the flavor of the soup will be. Beef is the most valuable and generally the cheapest meat to buy for soup. The parts used for different kinds of soup are as follows : For bouillon or consomme, the round, flank, shoulder or brisket, and for a clear beef soup, the neck, cheek, leg, shin or any scraggy part besides the bones. A shin or leg will be a cheap piece to use. Butchers do not break these parts into small enough pieces, for the leg should be cut into at least eight or ten parts and washed well in cold water. When the cheek and neck are used, they should also be washed, but the round need not be ; wipe it instead with a wet towel. Poultry is of great value in making stock. A light, white stock may be very economically produced thus : SOUPS. 73 Clean and truss a fowl (skewer it), put it, breast down, in as small a stew-pan as will hold it, cover it with cold water, and heat it slowly to the boiling point. Let it simmer until the fowl is tender, skimming off all the scum, so that the soup will be light ; then take up the fowl and set it away to cool. Strain the water, set it away, and when cold, remove the fat that forms on the top. The fowl can be used in many ways — for breakfast or luncheon or as an entree for dinner. This stock will serve as the basis for cream soups and white sauces. The fowl should not be more than two years old. Some- times the feet of poultry are used in soup. They may be cleaned by holding them with tongs over clear coals until the skin cracks and curls, when it can be rubbed oft' easily ; or they may be covered with boiling water for a few minutes and then scraped free of skin and nails. They give body to a soup. Mutton is not much used for stock. When it is so used, the fat should all be stripped off before the meat is placed over the fire, as it imparts an exceedingly unpleasant flavor to the stock. The neck, shoulders and feet are the parts generally used for this purpose. Any kind of game may be used for stock. It is, of course, expensive if purchased for the purpose, but the remnants left from roasts and broils will be found to improve stock very much. The flesh of young animals is rarely used, because it does not produce nearly so fine a flavor as that of the mature animal. Veal and beef are most largely used and make deli- ciously smooth soups. The best parts of veal are the shin, head and feet. 74 THE PA TTERN COOK-BOOK. TO CLEAR STOCK. When the stock is cloudy and a clear soup is desired, it may be clarified by the use of the whites and shells of eggs, one being used for every two quarts of stock. Beat the egg until light, but not dry, and put it and the crushed shell in the cold stock. Place the stock over the fire, heat it slowly to boiling, and boil ten min- utes; a thick scum will then have formed. Draw the stock back on the range, and add half a cupful of cold water. Now let it stand ten minutes, when strain through a napkin, placing a fine wire sieve over the nap- kin to catch the scum and shells, which would otherwise clog the napkin. TO SEASON STOCK. In warm weather when stock is to be kept for five or six days, it is better not to use vegetables for seasoning at the time it is made, because vegetable jiu'ces ferment quickly and sour the stock. It is safer to add the sea- soning each day at the time the stock is cleared. To season and clear two quarts of stock, allow One white o£ egg and the shell. Two blades of celery. One bay-leaf. One-half leaf of sage. Three whole cloves. Six pepper-corns. One inch piece of cinnamon. One small onion. One-half large slice of carrot. One sprig of parsley. One small sprig of thyme. One small sprig of summer savory. SOUPS. 75 One small sprig of sweet marjoram. One-half tea-spoonful of sugar One and a half tea-spoonful of salt. The herbs should be tied together. Place all this sea- soning, the beaten white of egg and the crushed shell, as in clearing soup, together in the soup ; heat very slowly, and when the first bubbling appears, move the kettle to the back of the range, where it will keep at the boiling point, without really boiling. The kettle should be closely covered to keep the soup from being reduced. Let it stand in this heat for half an hour, and then strain. In this case the tgg is left in longer than when it is simply desired to clear the soup, but the latter will only be the clearer for the extra length of time. When seasoning the soup, as first made, add the differ- ent vegetables, spices, etc., as soon as the meat is put on the range, unless otherwise directed by the following recipe. A good authority on soup-making gives this proportion of seasoning to be used ; Allowing one quart of water

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