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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
½ kilo (1 lb) knuckle of veal (assume chicken bones will do as well)
1 slice lean ham
any poultry trimmings
1 small onion
¼ head of celery
2 chopped mushrooms
The following when obtainable
a bunch of savoury herbs, not forgetting parsley
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.
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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