WHITE STOCK

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 300 min Total: 330 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

For White Stock

4 lbs. of knuckle of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
any poultry trimmings
4 slices of lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
1 carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
2 onions ↝ Onions, raw [Vegetables and Vegetable Products]
1 head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
12 white peppercorns
1 oz. of salt ↝ Salt, table, iodized [Spices and Herbs]
1 blade of mace ↝ Spices, mace, ground [Spices and Herbs]
1 oz. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
4 quarts of water ↝ Water, tap [Tap water]

Instructions (5)

Cut up the veal, and put it with the bones and trimmings of poultry, and the ham, into the stewpan, which has been rubbed with the butter.
Moisten with 1/2 a pint of water, and simmer till the gravy begins to flow.
Then add the 4 quarts of water and the remainder of the ingredients.
Simmer for 5 hours.
After skimming and straining it carefully through a very fine hair sieve, it will be ready for use.

Original Text

WHITE STOCK.

(To be Used in the Preparation of White Soups.)

107. INGREDIENTS.—4 lbs. of knuckle of veal, any poultry trimmings, 4 slices of lean ham, 1 carrot, 2 onions, 1 head of celery, 12 white peppercorns, 1 oz. of salt, 1 blade of mace, 1 oz. butter, 4 quarts of water.

Mode.—Cut up the veal, and put it with the bones and trimmings of poultry, and the ham, into the stewpan, which has been rubbed with the butter. Moisten with 1/2 a pint of water, and simmer till the gravy begins to flow. Then add the 4 quarts of water and the remainder of the ingredients; simmer for 5 hours. After skimming and straining it carefully through a very fine hair sieve, it will be ready for use.

Time.—5-1/2 hours. Average cost, 9d. per quart.

Note.—When stronger stock is desired, double the quantity of veal, or put in an old fowl. The liquor in which a young turkey has been boiled, is an excellent addition to all white stock or soups.

Notes

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