General Remarks on Stock
Stock is the basis of all soups, except those which the French call potages maigres, which have no meat in them. For clear soups the stock is a good consommé, which must be made absolutely clear, and without any fat. For thick white soups, chicken or veal stock is used. For brown thick soups, a dark stock. For purées, white or brown stock, according to their colour.
Stock will keep for several days—in winter for a week.
A tea-spoonful of Liebig’s Extract of Meat will greatly improve the flavour of a poor stock.
Utensils.—Of special utensils for making soup, porcelain-lined sauce-pans are the most satisfactory, and should always be used if possible. There is nothing so good or clean as the large French pot au feu, which can be bought in Soho. Earthenware sauce-pans are also good.
It saves trouble when straining soup to have a large deep bowl or jar, and a colander or wire sieve which fits perfectly into it.
Wooden or silver spoons should be used.
The fire.—In making stock it is most important to have a steady fire, which need not be interfered with, so that an even temperature may be kept. Stock should be allowed to come slowly to the boil, and then be set back to simmer so gently that bubbles rise from one side only of the pot.
To prepare fresh meat for stock.—Look over the meat carefully. Cut away any part which is in the slightest degree tainted. Wipe the meat over with a clean cloth that has been dipped in cold water and wrung out. Cut the meat off the bones. Cut it into small pieces. Break the bones. If there is any marrow, take it out and spread it on the bottom of the pot that is to be used.
Vegetables.—In hot weather it is better to make stock without vegetables, as they often turn it sour.