To Make Stock

Ingredients

• one pound and a half of beef
• half a pound of fresh beef-bones
• a quarter of an ounce of salt
• three pints and a half of cold water
• five ounces of carrot
• five ounces of leeks
• five ounces of onions
• one ounce of parsnip
• one ounce of celery
• five ounces of turnip
• a small bunch of parsley
• a sprig of thyme
• a bay leaf

Method

1. 1

   Take the beef and bones, cut the beef into squares, and lay the bones at the bottom of the stock-pot.

2. 2

   Add the meat, salt, and cold water to cover.

3. 3

   Heat slowly, skimming off any scum.

4. 4

   Prepare vegetables and add them in a net once the stock is nearly boiling.

5. 5

   Simmer for about five hours, then strain the soup into a basin, cool, and remove fat.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 13. The excerpt below is the record exactly as published.

to make stock in small quantities for family use. If begun in the morning the whole process of heating, skim- ming, simmering, and straining can be slowly carried on, and the broth can be set aside in an earthenware bowl for use next SOUPS 31 day. But in this case no vegetables must be used, or the stock will not keep. They must be added when it is boiled up next day. The proportionate quantities of meat and water must be most carefully attended to : one quart of water to one pound of meat and bone. No stock should be allowed to get cool in the I stock-pot, and the stock-pot should be cleaned out and dried every time it is emptied. All stock-pots must remain either wholly or partially uncovered if clear soup is to be made, for if the stock-pot is covered the stock will become turbid, and no efforts can clear the soup. Stock for clear soup is better made the day before it is wanted, as it takes time to clear. It used to be thought that bones should be left out in making clear soup, for fear of its becoming clouded, but if the bones are broken into small pieces, the marrow removed, and the stock patiently and carefully skimmed, this result need not be feared. But the meat and bones must be covered thoroughly by the water in the stock-pot. To make Stock. — Take one pound and a half of beef, cut from the leg and not from the shoulder, and ascertain that the beef is freshly hilled, not merely fresh. Take half a pound of fresh beef-bones, break them into three-inch lengths, remove and reserve all the marrow. Bones, being nearly half gelatine, give consistency to the stock, but they add no flavour. Cut the meat into two-inch squares. Lay the pieces of bone at the bottom of the stock-pot, put the meat upon them, add a quarter of an ounce of salt, and three pints and a half of cold water. The water must completely cover the meat ; but on no account follow the old practice of soaking the meat and bones in cold water before putting them into the stock-pot. Put the stock-pot on the gas-stove or fire, and let it heat very slowly and gradually, going step by step “ from cold to cool, from cool to warn, and from warm to hot.” Whilst this process is beginning, wash the vegetables to be used, cut them up, and leave them in a bowl of cold water. Take five ounces of carrot, of leeks, and of onions, (if liked, a clove may be stuck in the onion), one ounce of parsnip (or an extra ounce of carrot), and one ounce of celery. 'When turnips are young use five ounces of turnip, but old turnips are apt to turn the stock sour. ash and dry a small bunch of parsley, 32 SOUPS fold it over a sprig of thyme and a bay leaf, and tie the little bouquet with twine. Have a net ready for the vegetables. Now watch the stock-pot, increase the fire under it very gradually, and as soon as you see any scum rise skim it off with a wooden spoon. Go on increasing the heat, more at the sides of the stock-pot than under it, but do it as slowly as possible. Skim off the scum as often as you see any, and when the stock is nearly boiling throw in a coffeecupful of cold water. This will check the boil and make the scum rise more freely. Do this again and again till the surface of the stock is perfectly clear. Recollect that if the stock at this period is once allowed to boil it never can become clear soup. Wipe the edges of the stock-pot with a clean cloth. Now let the contents boil, and add the vegetables in their net. They will, of course, reduce the boiling, but it will soon begin again. When it does, reduce the heat, and let the stock-pot only simmer. Try the vegetables with a skewer, and lift out the net as soon as they and the herbs are done. If the vegetables are left to soak in the stock the stock will be spoilt. They must be put aside for further use. The stock-pot must now be allowed to simmer gently for about five hours. The meat will be cooked by that time, and although part of its goodness will have been extracted much nourishment remains. “ Boiling to rags ” is foolish as well as wasteful. When the meat is done, strain the soup into an earthenware basin, leave it to get cool. Then remove any fat, but never put away the broth with fat cooling on the surface. It cannot keep good if you do. As soon as the fat has settled remove the whole of it, melt it, strain it through muslin, and use it for frying. For straining soup a soup- straining stand is most useful, and quite inexpensive. But a kitchen chair turned upside down, with its seat above the seat of a similar chair, can be used. The tamis-cloth must be thoroughly scalded before it is used. If chairs are needed, tie the tamis-cloth round the legs of the uppermost chair, fastening it very tightly to them with string. Let the tamis-cloth bag a little in the middle, but see that it is tightly stretched at the sides. On the seat of the lower chair1 a basin must be put to receive the soup. Use a ladle, not a cup, and let the soup run very gently through the tamis-cloth. If the first few ladlefuls TO MAKE STOCK 33 < look cloudy, pour the contents of the basin very slowly back into the tamis-cloth and let them run through again. There ought not to be any “ eyes ” of fat left on the soup, but, if there are any, draw them off with strips of tissue paper. The above quantities will make clear soup for eight people. For a party of ten or twelve allow two pounds and a half of beef, three-quarters of a pound of broken bones, and sixpenny- worth of fowl giblets. Add two ounces weight to each vegetable, and one ounce of celery. The flavour of the celery would overpower everything else if more were used, and it is important that the taste of no particular vegetable should predominate. If three quarts of soup are needed allow three pounds of meat, one pound of bone, ten ounces of carrots, onions, and turnips, fourteen ounces of leeks, two ounces of parsnip, and one ounce of celery. Use leeks if possible, but if they cannot be got allow five ounces more onion

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