Blanc

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

one pound of fat bacon rasped
one pound of beef-suet cut small ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
one pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the strained juice of two lemons ↝ Lemon, raw [Citrus fruits]
a couple of bay-leaves ↝ Spices, bay leaf [Spices and Herbs]
three cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
three carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
three onions divided into dice ↝ Onions, raw [Vegetables and Vegetable Products]
less than half a pint of water ↝ Water, tap [Tap water]
salt if needed ↝ Salt, table, iodized [Spices and Herbs]

Instructions (5)

Put into a stewpan one pound of fat bacon rasped, one pound of beef-suet cut small, and one pound of butter; the strained juice of two lemons, a couple of bay-leaves, three cloves, three carrots, and three onions divided into dice, and less than half a pint of water.
Simmer these gently, keeping them often stirred, until the fat is well melted, and the water has evaporated.
Then pour in rather more than will be required for the dish which is to be cooked in the blanc; boil it softly until all the ingredients have given out their full flavour.
Skim it well, add salt if needed, and strain it off for use.
A calf’s head is often boiled in this.

Original Text

A BLANC.

Put into a stewpan one pound of fat bacon rasped, one pound of beef-suet cut small, and one pound of butter; the strained juice of two lemons, a couple of bay-leaves, three cloves, three carrots, and three onions divided into dice, and less than half a pint of water. Simmer these gently, keeping them often stirred, until the fat is well melted, and the water has evaporated; then pour in rather more than will be required for the dish which is to be cooked in the blanc; boil it softly until all the ingredients have given out their full flavour, skim it well, add salt if needed, and strain it off for use. A calf’s head is often boiled in this.

Notes

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