Beef Stock Recipe
Recipe for making beef stock.
Six pounds of shin of beef, or six pounds of knuckle of veal; any
bones, trimmings of poultry, or fresh meat; one-quarter pound of
lean bacon or ham, two ounces of butter, two large onions, each
stuck with cloves; one turnip, three carrots, one head of celery,
two ounces of salt, one-½ teaspoonful of whole pepper, one large
blade of mace, one bunch of savory herbs except sage, four quarts
and one-½-pint of cold water.
Cut up the meat and bacon, or ham, into pieces of about three inches
square; break the bones into small pieces, rub the butter on the
bottom of the stewpan; put in one-½ a pint of water, the broken
bones, then meat and all other ingredients. Cover the stewpan, and
place it on a sharp fire, occasionally stirring its contents. When
the bottom of the pan becomes covered with a pale, jelly-like substance,
add the four quarts of cold water, and simmer very mildly for five
or six hours. As we have said before, do not let it boil quickly.
When nearly cooked, throw in a tablespoonful of salt to assist the
scum to rise. Remove every particle of scum whilst it is doing,
and strain it through a fine hair sieve; when cool remove all grease.
This stock will keep for many days in cold weather.
Stock is the basis of many of the soups afterwards mentioned, and
this will be found quite strong enough for ordinary purposes. Keep
it in small jars, in a cool place. It makes a good gravy for hash
meats; one tablespoonful of it is enough to impart a fine flavor
to a dish of macaroni and various other dishes. Good soups of various
kinds are made from it at short notice; slice off a portion of the
jelly, add water, and whatever vegetables and thickening preferred.
It is best to partly cook the vegetables before adding to the stock,
as much boiling injures the flavoring of the soup. Season and boil
a few moments and Serve piping hot.
White Stock - Veal
White stock is used in the preparation of white soups, and is made
by boiling six pounds of a knuckle of veal, cut up in small pieces,
poultry trimmings, and four slices of lean ham. Proceed according
to directions given above.
Place the stock in a clean saucepan, set it over a brisk fire.
When boiling, add the white of one egg to each quart of stock, proceeding
as follows: beat the whites of the eggs up well in a small amount of water;
then add a small amount of hot stock; beat to a froth and pour gradually
into the pot; then beat the whole hard and long; allow it to boil
up once, and immediately remove and strain through a thin flannel