Brown Stock (Economical)
From Observatory
1111
- 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.
