Mrs Beetons Sauces Revisited
White Stock
(To be Used in the Preparation of White Soups)
4.55lt (8 pints) Water
1.8kg (4lb) Knuckle of Veal
Any Poultry Trimmings
4 Slices of Lean Ham
2 Onions
1 Carrot
1 Head Celery
12 White Peppercorns
15g (˝oz) Salt
15g (˝oz) Butter
1 Blade Mace
Rub the butter on the bottom of a large saucepan.
Cut up the veal and put it with the bones and trimmings of poultry and the ham, into the saucepan.
Add 285ml (˝ pint) of water and simmer 'until the gravy begins to flow'.
Add the remaining water and all other ingredients.
Cover and simmer very gently for 5 hours, do not allow to boil.
Strain through a very fine sieve.
Time: 5˝ 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.
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.
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