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Classic
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page 10
may be used alone, but it will be at the expense of the aroma and delicacy of
the stock.
Moreover, the veal to be used being the shin bone, which is worth a mere
nothing, and the fowl old hens, the expense will be scarcely increased.
BEEF.--The parts of the beef to be employed for stock are: the neck, shoulder,
shin, ribs, flank, round, legs; add also some marrow bones if you omit the veal.
Don't forget that the meat must be very fresh, otherwise the bouillon will be
inferior in every respect.
VEAL.--The part to be employed is the shin bone or hock, which is very rich in
gelatinous principles.
FOWL.--Employ old fowls rather than young chickens, the former giving more
taste, and having to be boiled quite a long time, it matters not if they are old
and tough.
VEGETABLES.--They should be very fresh and pared only when wanted for use.
SALT.--Don't put in too much salt, because in some of its uses the bouillon may
be associated with some preparations already salted and this will prove
disagreeable.
PROPORTIONS.--1. For a family of five and only for one meal:
Beef and bones.......5 lbs.
Veal.................1/2 hock (about 2 lbs.).
Fowl.................The body of 1 hen.
Vegetables...........2 carrots, 1/2 turnip, 1 onion, some celery.
Water................From 3 to 4 quarts.
Time.--About 5 hours.
2. To prepare 3 gallons of bouillon to be kept for culinary purposes:
Beef................15 lbs
Veal................1 hock (about 5 lbs.).
Fowl*...............1 hen, or the bodies of 2.
Vegetables..........4 carrots, 1 turnip, 1 leek, some celery, 2 onions.
Water...............3 1/2 gallons (about).
Time.--About 5 hours.
REMARKS.--One of the onions should be halved and browned on the stove before
being put in the soup to give color and taste. When only one onion is used you
brown one of the halves. You may also put one or two cloves in the part of the
onion which has not been browned.
original text.
*Boiled chicken served with a white sauce and rice is a very good family dish;
the flesh of the chickens serve also for chicken croquettes.
PREPARATION.--1st. Let the cold water from the faucet run freely over your beef
and veal so as to wash them from all impurities. Put
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