White Stock

Ingredients

• a shank of beef weighing 3 pounds
• 3 pounds of veal
• the body of a well-cleaned chicken
• 2 leeks
• 1 white turnip
• 3 onions
• 1 carrot
• 1/2 tablespoonful salt

Method

1. 1

   Chop beef, veal, and chicken into pieces.

2. 2

   Place in a soup kettle with giblets and chicken feet, cover with cold water, and heat gradually until boiling.

3. 3

   Add leeks, turnip, onions, carrot, bouquet, and salt.

4. 4

   Simmer until meat separates from bone, then strain stock and cool before storing.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 2. The excerpt below is the record exactly as published.

3 pounds of veal, and 1 chicken into small pieces. Spread the bottom of a soup kettle with butter, cover this with 2 thin slices of raw ham, on top of this place the meat, adding 2 quarts of cold water, and set the kettle over a medium hot fire ; let it boil slowly until the water has boiled away and the bottom of the kettle is covered with a rich brown gravy. Great care must be taken not to have the fire too strong, so that it does not bum ; otherwise the bouillon will be worthless. Frequent stirring is necessary while boiling. Then add enough cold water to cover the meat, add Yt tablespoonful salt, 1 sliced carrot, 1 white turnip, 1 celery root, 2 large onions, and a bouquet ; cover the kettle tightly, and let it boil slowly until the meat separates from the bone ; then remove the meat, strain the broth, free it from every particle of fat, return the broth to the kettle, beat the whites of 3 1 2 SOUPS, Bto. eggs to a stiff froth, mix them with Ys gill of cold water, add to the soup, stir and boil 5 minutes ; then draw the kettle to side of stove ; let it remain 10 minutes. Put a sieve over a saucepan, lay a napkin in the sieve, then pour in the consomm^ and strain it through the napkin. The consomm^ must be transparent and have a rich brown color. It is the basis of all clear soups, and is also served in cups at luncheon and suppers. Plain Sonp Stock. — Chop into pieces a shank of beef weigh- ing from 3 to 4 pounds ; place in a soup kettle ; add, if handy, a small shank of veal, meat gravies, and any fine-chopped bones that may be at hand — from roasted meat or poultry ; also a piece of liver or kidney may be added ; cover all with cold water ; set the kettle over a slow fire, let it heat gradually until it boils ; then add 7^ tablespoonf ul salt, 2 onions, 2 leeks, 2 stalks of celery, 1 small carrot, 1 white turnip, and a large bouquet ; cover tightly, and let it boil gently till the meat falls from the bone; then remove the meat, strain the stock through a napkin, and free it from every particle of fat If not used at once, let it cool ; then put it into a stone jar or glass jars ; cover and place it in the ice box. It will keep for three days in summer, and for one week in winter. This stock is used for all plain soups. White Stock. — Take a shank of beef and veal weighing 3 pounds each ; remove the breast, legs, and thighs of a well-cleaned chicken (reserve them for other purposes) ; chop the body of the chicken into pieces, also the beef and veal ; place them in a soup kettle ; add the giblets and the well-cleaned feet of the chicken, and cover all with cold water ; place the kettle over a slow fire, let it heat gradually until it begins to boil; then add 2 leeks, 1 white turnip, 3 onions, 1 carrot, a large bouquet, and Vg tablespoonful salt ;

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