Stock, broths, clear soups, thick soups, purées, fish soups, and miscellaneous soups.
Stocks for All Kinds of Soup[edit | edit source]
- Ingredients
- Bones (cooked or uncooked)
- Water
- 1 peeled onion
- 1 carrot
- 1 bay leaf
- Salt (to taste)
- Directions
1.
Put any kind of bones, cooked or uncooked, in a small stew-pan or small stock-pot.
2.
Add enough water to well cover the bones and bring to the boil.
3.
Skim off any impurities.
4.
Add a peeled onion, a carrot, and a bay-leaf.
5.
Simmer the mixture for 2 to 3 hours.
6.
Season to taste with salt.
- Remarks
This stock may be used in place of water for making gravy, soups, and sauces.
- Ingredients
- 2 lb. of shin or neck of beef
- 1 lb. of knuckle of veal
- 3 or 4 lb. of bones (beef and veal)
- The necks, cleaned feet, the gizzards, and livers of a chicken or a fowl
- 2 carrots
- 2 onions
- 1 turnip
- A strip of celery
- A bouquet-garni (parsley, thyme, bay-leaf)
- 12 peppercorns
- 4 cloves
- 1 tablespoonful of salt
- 8 quarts of water
- Directions
1.
Cut up the meat, and break the bones into small pieces; cover with cold water, put in the salt and let it stand for an hour, then bring gently to boiling point.
2.
Remove the scum as it rises, and when quite clear put in the herbs and vegetables, which should previously have been prepared, and cut into large pieces, or if small, left whole; if they are cut small and break up, they are apt to make the stock cloudy.
3.
Let the stock boil up after putting in the vegetables and skim well, then put on the lid, draw to the side of the stove and simmer VERY GENTLY for 5 or 6 hours. Any fat which rises to the surface during the process of simmering should be carefully skimmed off with a spoon.
4.
When sufficiently cooked, strain the stock through a hair sieve into a basin, and when cold take off the fat, which can be clarified and used for frying. The meat and bones should be covered with water and boiled down for "second" or "ordinary" stock.
5.
Stock made according to this recipe could, after being cleared, be used for any clear soup, which would take its name from the garnish served with it.
- Remarks
Time.—6 hours. Average Cost, 1s. per quart.
This should produce about 6 quarts of stock.
- Ingredients
- 4 lb. of raw or cooked bones of the neck, cleaned feet, gizzards, and liver of a chicken or the bones and rind of a ham or bacon
- 2 onions, sliced
- 2 carrots, sliced
- 1 turnip, sliced
- a strip of celery, cut into small pieces
- 2 ounces of butter or sweet dripping
- 12 peppercorns
- 2 cloves
- 1 tablespoonful of salt
- 1 quart of water to each lb. of meat and bone
- Directions
1.
Clean and peel the vegetables.
2.
Make the butter or sweet drippings hot in a large stewpan.
3.
Chop or break the bones into small pieces.
4.
Drain the vegetables thoroughly.
5.
Place the bones, herbs, and vegetables in the hot fat.
6.
Put on the cover of the stewpan.
7.
Fry gently until the whole is quite brown, stirring and turning the ingredients occasionally to prevent anything becoming overcooked.
8.
Put in the cold water, salt, peppercorns, and cloves.
9.
Let it come gently to the boil, and remove the scum as it rises.
10.
When clear, put on the cover and simmer gently for 5 or 6 hours.
11.
Some of the fat used in frying will rise to the surface during the process of simmering and should be taken off with a spoon.
12.
When done, strain through a sieve into a large basin.
13.
When cold, remove the fat.
- Remarks
Soup made from this stock may not have the transparent brilliancy of that made from the previous recipe, but if gently simmered and carefully cleared it is quite good enough for ordinary purposes. Frying the bones and vegetables before adding the water greatly improves the flavor and color.
1 lb. of solid material employed for stock should produce about 1½ pints of stock.
The best way to get brown stock is to fry the meat and bones in a little fat, as directed in the foregoing recipe. Another way to color stock or any kind of soup or sauce is to add a few drops of caramel.
- Ingredients
- ½ lb. of loaf sugar
- 1 ½ a gill (6 ounces) of water
- Directions
1.
Bring the loaf sugar and ½ a gill (2 ounces) of water to a boil until it is a dark brown, almost black color.
2.
Add a gill (4 ounces) of cold water.
3.
Boil again till it acquires the consistency of thick syrup.
4.
Put it in a bottle and use as required.
- Remarks
The browning will keep for any length of time.
- Ingredients
- 2 lbs of any inexpensive white fish, such as plaice or flounders (the bones and trimmings of fish will serve)
- 1 onion, sliced
- 1 blade of mace
- 1 bouquet-garni of parsley, thyme, and bay-leaf
- 12 white peppercorns
- 1 teaspoonful of salt
- 2 quarts of water
- Directions
1.
Put all the ingredients together into a clean stewpan.
2.
Simmer gently for 1 hour from the time the stock begins to cook, when all that is desirable will have been extracted (further cooking sometimes imparts a disagreeably bitter taste to the stock).
3.
The stock should be well skimmed, strained, and put into a basin.
- Remarks
For thick soups and sauces, it is ready for immediate use. For clear fish stock (which is very rarely used), clarify it with the whites and shells of eggs, allowing 4 to each quart of stock.
This recipe makes about 3 pints of stock.
- Ingredients
- Bones from roast meat
- A little dripping
- Stock or water (enough to cover the bones)
- Salt
- Pepper
- Directions
1.
Chop up, rather small, some bones from roast meat.
2.
Fry the bones till brown in a pan with a little dripping.
4.
Add enough stock or water to cover the bones.
5.
Season with salt and pepper.
6.
Boil for half an hour.
7.
Strain and use as required.
Text under broths.
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