Brown Stock (Very Good)
From Observatory
1111
- 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.
