Medium 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 (14)

4 lbs. of shin of beef, or 4 lbs. of knuckle of veal, or 2 lbs. of each
any bones, trimmings of poultry, or fresh meat ↝ Pork, bones [Pork]
1/2 a lb. of lean bacon or ham ↝ Beef, bacon, cooked [Bacon]
2 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 large onions, each stuck with 3 cloves ↝ Onions, raw [Vegetables and Vegetable Products]
1 turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
3 carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
1/2 a leek ↝ Leeks [Onions]
1 head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
2 oz. of salt ↝ Salt, table, iodized [Spices and Herbs]
1/2 a teaspoonful of whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
1 large blade of mace ↝ Spices, mace, ground [Spices and Herbs]
1 small bunch of savoury herbs
4 quarts and 1/2 pint of cold water ↝ Water, tap [Tap water]

Instructions (9)

Cut up the meat and bacon or ham into pieces about 3 inches square
Rub the butter on the bottom of the stewpan
Put in 1/2 a pint of water, the meat, and all the other ingredients
Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents
When the bottom of the pan becomes covered with a pale, jelly-like substance, add 4 quarts of cold water
Simmer very gently for 5 hours
Do not let it boil quickly
Skim off every particle of grease whilst it is doing
Strain it through a fine hair sieve

Original Text

MEDIUM STOCK.

105. INGREDIENTS.—4 lbs. of shin of beef, or 4 lbs. of knuckle of veal, or 2 lbs. of each; any bones, trimmings of poultry, or fresh meat, 1/2 a lb. of lean bacon or ham, 2 oz. of butter, 2 large onions, each stuck with 3 cloves; 1 turnip, 3 carrots, 1/2 a leek, 1 head of celery, 2 oz. of salt, 1/2 a teaspoonful of whole pepper, 1 large blade of mace, 1 small bunch of savoury herbs, 4 quarts and 1/2 pint of cold water.

Mode.—Cut up the meat and bacon or ham into pieces about 3 inches square; rub the butter on the bottom of the stewpan; put in 1/2 a pint of water, the meat, and all the other ingredients. Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents. When the bottom of the pan becomes covered with a pale, jelly-like substance, add 4 quarts of cold water, and simmer very gently for 5 hours. As we have said before, do not let it boil quickly. Skim off every particle of grease whilst it is doing, and strain it through a fine hair sieve.

This is the basis of many of the soups afterwards mentioned, and will be found quite strong enough for ordinary purposes.

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

Notes

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