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Classic
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of turkey and other fowls, pieces of mutton, bacon, veal, game, etc., etc. In
fact, anything that will become a jelly will assist in making stock. To this
medley of ingredients add pepper, salt, spices, herbs, carrots cut small,
onions, and curry, if wished, etc., and stew all to a rich consistency over a
slow fire, and then remove to cool. When cool, or rather cold, every particle of
fat must be removed and stock poured clear of all sediment; it is now ready for
use. When very rich soup is desired, the jelly from a cow-heel, or lump of
butter rolled in flour, must be added to the stock.
TO CLARIFY STOCKS OR SOUPS
The whites of two eggs to about four quarts of stock or soup; two pints and a
half of cold water.
Whisk the whites of two fresh eggs with half a pint of water for ten minutes;
then pour in very gently the four quarts of boiling stock or soup, stirring it
all the time. Place the stewpan over the fire, and skim the mixture till clear
before allowing it to boil. When on the point of boiling, stir rapidly; then
place it a little back from the fire, and let it settle till the whites of the
eggs become separated. Strain it through a fine cloth placed over a sieve, and
it will be clear and good.
STOCK FOR GRAVIES
Cut the meat from a knuckle of veal, and put it, with a pound of lean beef, into
two quarts of water; add one table-spoonful of salt and a teaspoonful of pepper;
cover it close, and let it stew until the meat is very tender; then strain it
and keep it for rich soups or gravies,
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Classic
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