Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

STOCK FOR MAKING EXTEMPORANEOUS BROTH, SOUP, OR GRAVY.

The name of stock is given to meat jelly produced from a decoction of meat, so highly concentrated that the fluid, when cold, exhibits an elastic tremulous consistence.

The meat is slowly boiled in water, with the customary seasonings, as pot herbs, or esculent roots, and the decoction skimmed, and continued to simmer till it is charged with a sufficient quantity of animal matter to form a jelly when cold; this degree of concentration is known by removing, from time to time, a portion of the fluid, and suffering it to cool. When the decoction has been so far concentrated, it is strained off through a sieve and suffered to repose, that the insoluble part, if any, may subside. When this has been effected, the clear fluid is suffered to cool, which causes the fatty matter it contains to become collected at the surface, where it forms a cake or crust, which is to be removed. The substance underneath is a tremulous jelly; it is called first stock, or long broth, (Le grand bouillon of the French kitchen). If the jelly be not transparent it is re-melted by a gentle heat, and clarified by the addition of the white of eggs added to it, as soon as it is liquified. This substance becoming coagulated at the boiling heat, entangles with it the parts mechanically diffused through the jelly, and rises to the top as a dense scum. It may then be removed by a skimmer. The name of second-stock (Jus de bœuf of the French) is given to a more concentrate jelly of meat made in a similar manner. It is chiefly employed as the basis of all savoury made dishes and rich sauces, whilst the former serves for making extemporaneous soups. Second stock is usually prepared in the following manner:—Put into a stew-pan about half a pound of lean bacon or ham, a few carrots and onions, two or three cloves, about six or eight pounds of lean beef, and a shin of beef of about the same weight, break the bone, and having scored the meat, suffer it to simmer over a very gentle fire, with about two quarts of first stock, or better put it into an oven, and suffer it to stew, till the liquid assumes a light brown colour. When this has taken place, add to the mass six quarts of boiling water, suffer it to boil up gently, and remove the scum as it rises; and suffer it to evaporate till reduced to about three quarts, then strain it through a sieve, and clarify it as before directed.