175. Stock for all kinds of Soup

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

Stock for all kinds of Soup

a knuckle of veal about six pounds in weight ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
half a pound of lean ham or bacon ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pint of water ↝ Water, tap [Tap water]
two ounces of salt ↝ Salt, table, iodized [Spices and Herbs]
three middle-sized onions, with two cloves in each ↝ Onions, raw [Vegetables and Vegetable Products]
one turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
half a leek ↝ Leeks [Onions]
half a head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
cold water ↝ Water, tap [Tap water]

For beef stock variation

seven pounds of beef, bones and all included ↝ Beef, ground, raw [Ground beef]

For mutton stock variation

eight pounds of mutton, bones and all included ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]

For lamb stock variation

seven pounds of lamb, bones and all included ↝ Lamb, ground, raw [Lamb, Veal, and Game Products]

For color

a little brown gravy or browning ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]

Instructions (8)

Procure a knuckle of veal about six pounds in weight, which cut into pieces about the size of an egg, as also half a pound of lean ham or bacon.
Rub a quarter of a pound of butter upon the bottom of the stewpan (capable of holding about two gallons), into which put the meat and bacon, with half a pint of water, two ounces of salt, three middle-sized onions, with two cloves in each, one turnip, a carrot, half a leek, and half a head of celery.
Put the cover upon the stewpan, which place over a sharp fire, occasionally stirring round its contents with a wooden spoon, until the bottom of the stewpan is covered with a white thickish glaze, which will lightly adhere to the spoon.
Fill up the stewpan with cold water, and when upon the point of boiling, draw it to the corner of the fire, where it must gently simmer for three hours, carefully skimming off every particle of grease and scum.
Pass your stock through a fine hair sieve, and it is ready for use when required.

To improve skimming

By boiling it rather faster about five minutes before passing, you will be better enabled to take off every particle of grease from the surface.

Variations for different meats

In making a stock of beef proceed as above, but allow double the time to simmer; mutton or lamb, if any trimmings, might also be used; if beef, use seven pounds; if mutton, eight; or lamb, seven, of course bones and all included; with care, this broth would be quite clear.

For color

To give a little color, as required for all clear soups, use a little brown gravy or browning, but never attempt to brown it by letting it color at the bottom of the stewpan, for in that case you would destroy the greater part of the osmazome.

Original Text

175. Stock for all kinds of Soup.—Procure a knuckle of veal about six pounds in weight, which cut into pieces about the size of an egg, as also half a pound of lean ham or bacon; then rub a quarter of a pound of butter upon the bottom of the stewpan (capable of holding about two gallons), into which put the meat and bacon, with half a pint of water, two ounces of salt, three middle-sized onions, with two cloves in each, one turnip, a carrot, half a leek, and half a head of celery; put the cover upon the stewpan, which place over a sharp fire, occasionally stirring round its contents with a wooden spoon, until the bottom of the stewpan is covered with a white thickish glaze, which will lightly adhere to the spoon; fill up the stewpan with cold water, and when upon the point of boiling, draw it to the corner of the fire, where it must gently simmer for three hours, carefully skimming off every particle of grease and scum; pass your stock through a fine hair sieve, and it is ready for use when required.

The above will make a delicious broth for all kinds of clear soups, and of course for thick soups or purées; by boiling it rather faster about five minutes before passing, you will be better enabled to take off every particle of grease from the surface. In making a stock of beef proceed as above, but allow double the time to simmer; mutton or lamb, if any trimmings, might also be used; if beef, use seven pounds; if mutton, eight; or lamb, seven, of course bones and all included; with care, this broth would be quite clear. To give a little color, as required for all clear soups, use a little brown gravy or browning, but never attempt to brown it by letting it color at the bottom of the stewpan, for in that case you would destroy the greater part of the osmazome.

Notes

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