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recipes tested twice Fully illustrated Clear & concise advice |
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| All
recipes tested twice Fully illustrated Clear & concise advice |
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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: ½ kilo (1 lb) knuckle of veal (assume chicken bones will do as well) 1 slice lean ham any poultry trimmings 1 small onion ½ carrot ¼ head of celery 2 chopped mushrooms The following when obtainable 1 tomato a bunch of savoury herbs, not forgetting parsley 1 cloves, ½ blade of mace 10g (¼ 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.
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