The napkins and muslin used for straining may be old, but must be fine and absolutely clean and sweet.
Stocks
| PAGE | |
|---|---|
| [Brown Soup Stock] | [7] |
| [Common Stock] | [7] |
| [Clear Brown Stock] | [8] |
| [Consommé] | [9] |
| [Chicken Stock] | [9] |
| [Veal Stock] | [10] |
| [Economical Stock] | [10] |
Common Stock
1 lb. shin of beef
1 quart cold water
Two or three vegetables
Cut the meat up into small pieces. Put it in a sauce-pan, and add the water. Allow it to stand for half-an-hour. Then put it on the fire. Let it come to the boil slowly. Simmer for two hours. Strain.
Brown Soup Stock
3 lbs. shin of beef
1 lb. bones
3 quarts cold water
2 carrots, 1 turnip
2 stalks of celery
3 onions
3 cloves
Bouquet of herbs
Cut the meat into small pieces. Break the bones. Put three ounces of butter in a sauce-pan. When melted, add to it one-third of the meat and the onions sliced. Stew gently until a rich brown. Put with the rest of the meat, bones, etc., in a sauce-pan. Cover with water. Bring to the boil. Simmer four hours. Strain.