Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
White Stock
From Handbook of practical cookery, 1886
Serves 8
Directions for clearing this stock are found under 'Clear Soup'.
A modern interpretation · AI-generated from the original record
Ingredients
- One fowl
- two pounds of veal
- four quarts of cold water
- one Bermuda onion
- two leeks
- one head of celery
- two cloves
- one half tablespoonful of salt
- one teaspoonful of whole white pepper
Method
Put veal and fowl into a large saucepan, cover with water, and bring to a boil to remove scum.
Add salt, skim again, and add vegetables, cloves, and pepper.
Simmer slowly for three hours, then strain through a clean towel and allow to cool.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 17. The excerpt below is the record exactly as published.
White Stock.— For this stock there will be required: — One fowl, two pounds of veal, four quarts of cold water, one Bermuda onion, two leeks, one head of celery, two cloves, one half table-spoonful of salt, one tea-spoonful of whole white pepper
Cook this with the app: pantry check, scaling, and the assistant.