1. COMMON STOCK, OR GRAND STOCK FOR GENERAL PURPOSES.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 420 min Total: 420 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
For the grand stock
For other preparations
Instructions (13)
  1. Begin two days beforehand in summer, or three days in winter, by getting ready the grand stock.
  2. Order meat depending on the extent of the dinner party and the number of entrées.
  3. For a dinner of twelve entrées, order two legs of white veal (about forty pounds weight), the same quantity of gravy beef, and forty pounds of leg of beef and knuckles of veal.
  4. Take the legs of veal in hand, and cut out the noix or fricandeau pieces, which is that part adhering to the udder; set these pieces apart to be used either for fricandeaux, grenadins, or noix for removes or entrées, as the case may be.
  5. Cut all the meat away from the bones, keeping the veal separate from the beef.
  6. Break up the bones, and put them—together with the inferior pieces of beef, into a large stock-pot half full.
  7. Fill the stock-pot up with cold water.
  8. Set it on the fire to boil.
  9. Skim it well.
  10. Garnish it with carrots, turnips, celery, and leeks; avoid the use of spices or herbs, and use salt sparingly.
  11. When the broth has boiled gently for seven hours, strain it through a broth napkin into large kitchen basins to cool.
  12. Place the basins in the larder for the next day’s use.
  13. Describe the preparation of the two grand stock sauces, Espagnole and Velouté, as these, being the basis of the various special sauces used in modern cookery, should, together with the grand stock, be first attended to.
Original Text
1. COMMON STOCK, OR GRAND STOCK FOR GENERAL PURPOSES. When about to prepare for the reception of company, is advis- able to begin, if there be sufficient time, two days beforehand in summer, or three days in winter, by getting ready the grand stock —an article so essential to all the after preparations, that it may be looked upon as the basis of operations. The meat required for this purpose should be sent in the oven night if possible. The quantity to be ordered must, of course, depend upon the extent of the dinner party, and the number of entrées. For a dinner of twelve entrées, two legs of white veal (about forty pounds weight), the same quantity of gravy beef, and forty pounds of leg of beef and knuckles of veal would be required. First, take the legs of veal in hand, and cut out the noix or fricandeau pieces, which is that part adhering to the udder; set these pieces apart to be used either for fricandeaux, grenadins, or noix for removes or entrées, as the case may be. Cut all the meat away from the bones, keeping the veal separate from the beef. Break up the bones, and put them,—together with the inferior pieces of beef, into a large stock-pot half full; fill this up with cold water, set it on the fire to boil; skim it well, garnish it with carrots, turnips, celery, and leeks; avoid the use of spices or herbs, and use salt sparingly. When the broth has boiled gently for seven hours, strain it through a broth napkin into large kitchen basins to cool, and place them in the larder for the next day’s use. In connection with this subject, I will now describe the prepara- tion of the two grand stock sauces, Espagnole and Velouté, as these, being the basis of the various special sauces used in modern cookery, should, together with the grand stock, be first attended to.
Notes
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