Stock for White Soup

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 (16)

Stock Base

a knuckle of veal is usually preferred for this stock, part of the neck will answer for it very well. ↝ Veal, shank, separable lean only, raw [Lamb, Veal, and Game Products]
upon a pound of lean ham, freed entirely from skin and fat, and cut into thick slices ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
one half a pound of the Jewish smoked beef, of which we have already spoken, and from which the smoked surface, and all fat, must be carefully carved away. ↝ Bratwurst, beef and pork, smoked [Sausages and Luncheon Meats]

Liquid

pour in a pint only of cold water for each pound of meat, but otherwise a pint and a half may be allowed. ↝ Water, tap [Tap water]
water, 4 to 6 quarts ↝ Water, tap [Tap water]

Seasoning and Aromatics

throw in an ounce of salt to the gallon (more can be added afterwards if needed) ↝ Salt, table, iodized [Spices and Herbs]
salt, 1-1/2 oz. (more if needed) ↝ Salt, table, iodized [Spices and Herbs]
two mild onions ↝ Onions, raw [Vegetables and Vegetable Products]
a moderate-sized head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
a small teaspoonful of whole white pepper
peppercorns, 1 teaspoonful
two blades of mace ↝ Spices, mace, ground [Spices and Herbs]

Optional Additions

The skin of a calf’s head, a calf’s foot, or an old fowl may always be added to this stock with good effect. ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
The skin of a calf’s head, a calf’s foot, or an old fowl may always be added to this stock with good effect.
The skin of a calf’s head, a calf’s foot, or an old fowl may always be added to this stock with good effect.

Instructions (9)

Wash the veal joint thoroughly, divide it once or twice, and lay it into a soup-pot or saucepan.
Add the lean ham (or Jewish smoked beef, or Dutch or hung beef), freed from skin and fat and cut into thick slices, to the pot.
Pour in cold water: a pint for each pound of meat for rich soup, or a pint and a half otherwise. (Note: the recipe also specifies 4 to 6 quarts of water in the ingredient list).
Clear the soup from scum as it begins to boil.
Add salt (1 oz to the gallon), two mild onions, one head of celery, two carrots, a teaspoonful of whole white pepper, and two blades of mace.
Stew very softly for five to six hours, or until the meat falls from the bones.
Optional: Add calf's head skin, a calf's foot, or an old fowl for good effect.
Strain the stock into a clean deep pan.
Keep the stock in a cool place until wanted for use.

Original Text

STOCK FOR WHITE SOUP.

Though a knuckle of veal is usually preferred for this stock, part of the neck will answer for it very well. Whichever joint be chosen, let it be thoroughly washed, once or twice divided, and laid into a delicately clean soup-pot, or well-tinned large stout iron saucepan, upon a pound of lean ham, freed entirely from skin and fat, and cut into thick slices; or, instead of this, one half a pound of the Jewish smoked beef, of which we have already spoken, and from which the smoked surface, and all fat, must be carefully carved away.

Dutch or hung beef also will answer the same purpose, but similar precautions must be observed with regard to the smoked portions of either; as they would impart a very unpleasant flavour to any preparation. Should very rich soup be wished for, pour in a pint only of cold water for each pound of meat, but otherwise a pint and a half 16may be allowed. When the soup has been thoroughly cleared from scum, which should be carefully taken off from the time of its first beginning to boil, throw in an ounce of salt to the gallon (more can be added afterwards if needed), two mild onions, a moderate-sized head of celery, two carrots, a small teaspoonful of whole white pepper, and two blades of mace; and let the soup stew very softly from five to six hours, if the quantity be large: it should simmer until the meat falls from the bones. The skin of a calf’s head, a calf’s foot, or an old fowl may always be added to this stock with good effect. Strain it into a clean deep pan, and keep it in a cool place till wanted for use.

Lean ham, 1 lb.; veal, 7 lbs; water, 4 to 6 quarts; salt, 1-1/2 oz. (more if needed); onions, 2; celery, 1 head; carrots, 2; peppercorns, 1 teaspoonful; mace, 2 blades: 5 to 6 hours.

Notes

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