Cook UK

 

Custom Search
   
This site uses cookies. Learn more

SOUPS

BEEF PORK LAMB POULTRY FISH EGGS PIES & CAKES VEGETARIAN ETHNIC   SUBMIT YOUR RECIPE HERE

KIDS

SLOW COOKER JAMS BARBECUE     GAZPACHO PAELLA TAPAS   VIDEO RECIPES LATEST MEMBER RECIPES  
Mrs Beeton Recipes
Diablo Sandwich Toaster Recipes
Baby Meal Recipes
Freezers and Freezing
Mrs Beeton Recipes
Cooking Dictionary
Cooking Techniques
Eating in Warwickshire
Contact Us



 

 

 
 White Stock

Mrs Beeton Recipes Index Page

To be Used in the Preparation of White Soups

Estimated Preparation Time: 10 minutes

Estimated Cooking Time: 6 hrs

Servings: 1.2 litres (2 pint) stock, enough for 4 bowls of soup

Non-standard Cooking Utensils: A large pan


Ingredients:

kilo (1 lb) knuckle of veal (assume chicken bones will do as well)

1 slice lean ham

any poultry trimmings

1 small onion

carrot

head of celery

2 chopped mushrooms

The following when obtainable

1 tomato

a bunch of savoury herbs, not forgetting parsley

1 cloves,

blade of mace

10g ( oz) butter

1.2 litres (2 pints) of water.

Salt and pepper to taste.

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.

Cooking Method

1. Rub the inside of the pan with butter.

2. Cut up the veal, and put it with the bones and trimmings of poultry, and the ham, into the pan.

4. Moisten with 75ml (⅛ a pint) of water, and simmer till the gravy begins to flow.

5. Then add the 1.2 litres (2 pints) of water and the remainder of the ingredients

6. Simmer very slowly for 5 hours. Do not let it come to a brisk boil, that the stock be not wasted, and that its colour may be preserved. Remove any fat from the surface regularly

7. Strain through a sieve.

BACK TO MRS BEETON'S SOUP INDEX PAGE

Cookuk Home Page

Useful Links

Privacy Statement


Copyright 2006 - 17 David Marks All rights reserved.