VEGETABLE STOCK

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (20)

half a pound, each, of carrots, turnips, and onions ↝ Carrots, raw [Vegetables and Vegetable Products]
half a pound, each, of carrots, turnips, and onions ↝ Turnips, raw [Vegetables and Vegetable Products]
half a pound, each, of carrots, turnips, and onions ↝ Onions, raw [Vegetables and Vegetable Products]
four ounces of butter, good clarified beef dripping, or clarified beef suet ↝ Butter, stick, unsalted [Dairy and Egg Products]
four ounces of butter, good clarified beef dripping, or clarified beef suet ↝ Beef, ground, raw [Ground beef]
four ounces of butter, good clarified beef dripping, or clarified beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a bunch of parsley ↝ Parsley, raw [Not included in a food category]
an ounce of celery ↝ Celery, raw [Vegetables and Vegetable Products]
two quarts of hot water ↝ Water, tap [Tap water]
half an ounce of salt ↝ Salt, table, iodized [Spices and Herbs]
a quarter ounce or black peppercorns
a bouquet garni
half a pint measure of green peas, with their shells cut into strips ↝ Peas, green, raw [Vegetables and Vegetable Products]

Optional additions

half a pound of them [leeks] ↝ Leeks [Onions]
a few sprigs of thyme ↝ Thyme, fresh [Spices and Herbs]
a few sprigs of marjoram ↝ Parsley, raw [Not included in a food category]
A pint of French beans ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]

Garnish

Macaroni or vermicelli ↝ Pasta, dry, unenriched [Cereal Grains and Pasta]
Macaroni or vermicelli ↝ Vermicelli, made from soy [Legumes and Legume Products]
grated Parmesan ↝ Cheese, parmesan, grated [Dairy and Egg Products]

Instructions (14)

Weigh, when trimmed and cut up, half a pound, each, of carrots, turnips, and onions.
Throw them into a stow-pan, with four ounces of butter, good clarified beef dripping, or clarified beef suet, a bunch of parsley, and an ounce of celery.
Fry until the vegetables begin lo turn a red colour, then moisten with two quarts of hot water.
Boil and skim, then put into the pan half an ounce of salt, a quarter ounce or black peppercorns, a bouquet garni, and half a pint measure of green peas, with their shells cut into strips.
Simmer for an hour, skim off any oil that may rise from the butter, and strain the broth into a basin through a tamis.

Notes on Turnips and other additions

Be careful in using turnips. Unless they are very young they are apt to be too strongly flavoured. This is observable in winter especially.
Leeks are invaluable; if available I would put half a pound of them in with the carrots; a few sprigs of thyme or marjoram are also useful.
A pint of French beans may be used instead of, or in addition to, the peas.
This consommé is, when skimmed and clarified, quite fit to serve alone.
Macaroni or vermicelli may be added to it as a garnish, and grated Parmesan may accompany it.

Plain vegetable eau de la cuisson

For ordinary mulligatunny maigre, however, plain vegetable eau de la cuisson may be employed.
This most useful liquid is too often thrown away by ignorant cooks who probably have never heard of its value.
It is the water in which certain vegetables have been boiled.
As a matter of economy, housekeepers should make a note of this.

Original Text

VEGETABLE STOCK.

The stock should be composed as follows :-Weigh, when trimmed and cut up, half a pound, each, of carrots, turnips, and onions. Throw them into a stow-pan, with four ounces of butter, good clarified beef dripping, or clarified beef suet, a bunch of parsley, and an ounce of celery. Fry until the vegetables begin lo turn a red colour, then moisten with two quarts of hot water. Boil and skim, then put into the pan half an ounce of salt, a quarter ounce or black peppercorns, a bouquet garni, and half a pint measure of green peas, with their shells cut into strips. Simmer for an hour, skim off any oil that may rise from the butter, and strain the broth into a basin through a tamis.

Be careful in using turnips. Unless they are very young they are apt to be too strongly flavoured. This is observable in winter especially. Leeks are invaluable; if available I would put half a pourd of them in with the carrots; a few sprigs of thyme or marjoram are also useful. A pint of French beans may be used instead of, or in addition to, the peas. This consommé is, when skimmed and clarified, quite fit to serve alone. Macaroni or vermicelli may be added to it as a garnish, and grated Parmesan may accompany it.

For ordinary mulligatunny maigre, however, plain vegetable eau de la cuisson may be employed. This most useful liquid is too often thrown away by ignorant cooks who probably have never heard of its value. It is the water in which certain vegetables have been boiled. As a matter of economy, housekeepers should make a note of this. Suppose you want to

Notes

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