Veal Stock, for Soups

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

for the stock

a leg of veal ↝ Veal, leg (top round), separable lean only, raw [Lamb, Veal, and Game Products]
some lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
a quart of water ↝ Water, tap [Tap water]
some peeled carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
leeks ↝ Leeks [Onions]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
a sufficient quantity of beef stock to cover the ingredients ↝ Soup, stock, beef, home-prepared [Soups, Sauces, and Gravies]

optional enrichment

Some game drawn down with it

Instructions (8)

Cut the veal leg and lean ham into pieces.
Put the veal, ham, water, peeled carrots, turnips, onions, leeks, and celery into a pan.
Draw them down until nearly tender but without color.
Add enough beef stock to cover the ingredients.
Boil all together for one hour.
Skim the stock free from fat.
Strain the stock.
Optionally, add some game drawn down with the other ingredients for an excellent stock.

Original Text

Veal Stock, for Soups.

Take a leg of veal and some lean ham, cut them into pieces, put them into a pan with a quart of water, some peeled carrots, turnips, onions, leeks, and celery; draw them down till nearly tender,[2] but of no colour; then add a sufficient quantity of beef stock to cover the ingredients, boil all together one hour, skim it free from fat, and strain it. Some game drawn down with it will make it excellent.

N. B. I have directed the veal stock not to be drawn down to a colour, as in that state it will answer two purposes; first, for white soups; and, secondly, as it might be coloured with a bright liquid to any height, which will be directed for gravy soups. It frequently happens, likewise, that, if not strictly attended to, it will burn.

Notes

—